Black Magic Cake With Chocolate Velvet Frosting Food

BLACK MAGIC CAKE

Steps:

• For the cake: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment and grease the parchment and the sides of the pans with oil.
• Stir together the cocoa powder and boiling water in a small bowl and let sit to bloom for 5 minutes (this step intensifies the chocolate flavor in the cake).
• Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs and vanilla in a medium bowl. Pour the cocoa mixture into the sugar mixture and stir until smooth (the batter will be thin). Divide the batter evenly between the prepared cake pans. Bake until the cakes bounce back when pressed in the middle and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pans on a rack.
• For the filling and frosting: Heat the cream in a double boiler over low heat, whisking occasionally, until it begins to steam. Whisk in the cocoa powder, chocolate, espresso powder, vanilla and salt until the mixture is smooth, about 2 minutes. Whisk in the butter until melted. Whisk in the confectioners' sugar until incorporated. Let the frosting cool completely.
• To assemble: Put 1 cake, bottom-side up, on a serving plate or cake stand. Spread about 1 cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom-side up, and frost the top and sides with the remaining frosting.
• For the spider web or mummy decoration: Microwave the marshmallows in a microwave-safe medium bowl until they swell and are soft enough to stir, about 1 minute. Let sit a few minutes until cool enough to touch. Spray your hands with cooking spray. For a spider web, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in many directions, and continue until you have what looks like a spider web. For a mummy, stretch the marshmallow so that all the strings on the top of the cake run in the same direction, leaving a small gap between strings for the mummy's eyes to peek out. Garnish with a candy spider or several candy spiders for the web cake or candy eyes for the mummy cake.

BLACK MAGIC CAKE WITH CHOCOLATE VELVET FROSTING

Steps:

• Mix together dry ingredients.
• Add coffee, buttermilk, oil, vanilla and eggs.
• Beat 2 minute.
• Batter will be thin.
• Pour into 9x13" greased pan or 2 9" round pans.
• Bake at 350 for 35-40 minutes.
• For Frosting:.
• Combine sugar, cornstarch and salt in a medium size saucepan.
• Stir in boiling water til well blended.
• Cook, stirring constantly until mixture thickens.
• Add chocolate squares and butter.
• Continue cooking and stirring til melted.
• Remove from heat, stir in vanilla.
• Pour into bowl and chill, stirring several times until thick enough to spread.

BLACK MAGIC CAKE (BEST CHOCOLATE CAKE EVER!)

Steps:

• Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
• Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.
• Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
• Bake at 350*F. for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
• Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

BLACK MAGIC CAKE

Steps:

• Preheat oven to 350-degrees F.
• Grease and flour a 10 x 13 inch cake pan.
• In a large bowl combine the first 6 ingredients (flour - salt).
• In a small bowl beat eggs and add the next 4 ingredients (coffee - vanilla).
• Stir wet ingredients into dry ingredients.
• Pour batter into a prepared pan.
• Bake in preheated oven for 40-50 minutes or until toothpick inserted in center comes out clean.
• Let cake cool while preparing frosting.
• To make frosting: melt the chocolate and butter in a doube boiler over simmering water or melt chocolate in microwave.
• Pour melted chocolate into a mixing bowl and beat in sugar alternately with the milk, beating until fluffy and then add the salt and vanilla, beating until desired consistency is reached (you may need to add more sugar).
• Spread frosting on cooled cake.

SO EASY BLACK MAGIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
• Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

BLACK MAGIC CHOCOLATE CAKE

Steps:

• Mix the dry ingredients together. Add to the dry mix the eggs, tomato soup, buttermilk, oil and vanilla. Beat till all is moist and well blended. About 5 minutes total.
• Pour into a greased 9x13 pan and bake 350 degrees for 35 to 40 minutes or till toothpick comes out clean.
• Frost with your favorite frosting.

BLACK MAGIC CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
• In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
• Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

BLACK MAGIC CAKE WITH VOODOO FROSTING

Steps:

• CAKE:.
• Combine dry ingredients in a bowl.
• Add all the rest of the ingredients.
• Beat at medium speed for 2 minutes.
• Batter will be thin.
• Pour into 2 greased and floured 9-inch cake pans.
• Bake at 350° for 30-35 minutes until toothpick inserted in center comes out clean.
• Cool on rack until ready to frost.
• FROSTING:.
• Prepare, bake and cool 2 9-inch round cake layers.
• For layer filling, combine hot fudge and instant coffee granules in a medium sauce pan; heat until coffee crystals are dissolved.
• Cool for 15 minutes and then fold into fudge mixture 2 cups of the whipped topping.
• Refrigerate 30 minutes.
• Place first cake layer on a serving plate and spread with 1 cup filling.
• Top with second layer.
• Add remaining 2 cups whipped topping to the remaining fudge mixture and mix well.
• Frost top and sides of the cake with topping mixture.
• Keep cake refrigerated.
• TIP: Garnish with chocolate curls, chocolate coated coffee beans or grated chocolate.