Chocolate Magic Cake Food

CHOCOLATE MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
• Whisk cocoa powder, flour, espresso powder, and salt together in a bowl.
• Combine egg yolks, white sugar, and water in the bowl of a stand mixer. Beat on high speed until eggs are light and creamy, about 2 minutes. Reduce speed to low and add butter and vanilla extract. Increase speed to medium; beat until light and fluffy, about 1 minute. Reduce speed to low and add the cocoa mixture in 3 batches, mixing thoroughly after each addition and scraping down the sides of the bowl. Stir milk slowly into the batter until well combined. Pour chocolate batter into a separate bowl.
• Clean and dry out bowl and beaters. Beat egg whites and cream of tartar together on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the chocolate batter using a spatula; pour back into the egg white bowl, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
• Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cake cool completely, at least 30 minutes.

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.

MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
• Beat egg whites in a large bowl with an electric mixer until stiff.
• Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

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.

CHOCOLATE MAGIC CUSTARD CAKE

Steps:

• Separate egg whites and yolks. Mix and combine flour and cocoa powder.
• Whisk egg yolks and sugar for 4 minutes until creamy and pale yellow.
• Add melted butter and vanilla extract and mix for half a minute.
• Add the flour and unsweetened cocoa powder. Mix with a spatula until incorporated well.
• Pour the milk gradually and continue beating.
• Beat egg whites in a bowl until stiff and add one third at a time to the cake batter, gently stir with a spatula after each addition. Don't overmix, just stir a few times.
• Pour the liquid batter into the 30x17cm baking pan lined with parchment paper and bake for 40-50 minutes.
• Let it cool and when it comes to room temperature chill in a refrigerator for an hour. Slice it in the size you like and dust with powdered sugar right before serving.

CAPPUCCINO MAGIC CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Line an 8-inch square metal baking pan with a 12-by-8-inch piece of parchment paper, leaving an overhang on 2 sides.
• Melt the butter in a small microwave-safe bowl in the microwave, about 1 minute. Brush the parchment paper with some of the melted butter, then flip it over and press it back in the pan. Brush the other side of the paper and the sides of the pan with butter.
• Whisk the egg yolks and sugar vigorously in a large bowl until pale, creamy and thick, 1 to 2 minutes. Pour in the remaining melted butter and whisk until incorporated. Add the flour, cinnamon and salt, mixing until completely combined.
• Heat the milk in a microwave-safe bowl or measuring cup in the microwave until warm, about 1 minute. Whisk the espresso powder and vanilla extract into the milk until completely dissolved. Slowly add the milk mixture to the egg yolk mixture, whisking constantly until well combined (the batter will be thin).
• Beat the egg whites and the cream of tartar in a clean bowl with an electric mixer on medium speed in until stiff peaks form, about 2 minutes. Scrape the whites into the yolk mixture, gently breaking them up a little with a whisk. Using a whisk, gently stir and fold the mixture a few times to coat the whites with liquid while keeping as much volume as possible (the batter will not be homogeneous). Pour the batter into the prepared and gently smooth the top with a rubber spatula.
• Bake until the top is browned and puffed and the cake is mostly set with a slight jiggle in the center, about 1 hour. Let the cake cool completely in the pan, about 2 hours.
• To serve, dust the cake with some confectioners' sugar and a little cinnamon. Run a small offset spatula or thin knife around the edges of the pan to loosen. Use the parchment paper overhang to lift the cake from the pan and place it on a cutting board. Cut the cake into 9 squares and serve topped with whipped cream.

MEGA MAGICAL 7 LAYER CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch-round cake pans with butter and line with parchment paper.
• Place the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until combined. Add the eggs, one by one, until completely incorporated. Add the vanilla extract and buttermilk and continue mixing until combined.
• Sift the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Mix together the coffee and warm water. Alternate adding the dry ingredients and the coffee mixture into the bowl of the stand mixer, beginning and ending with the dry ingredients. Mix until you don't see any lumps and a thin batter has formed.
• Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the middle of each cake comes out clean, 30 to 35 minutes. Transfer the pans to a wire rack and allow to cool for 10 minutes. Remove the cakes from the pans and set on the wire rack to cool completely, about 1 hour.
• For the dark chocolate mousse: Place the dark chocolate in a large bowl and set aside. Pour 1 cup of the heavy cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature.
• Meanwhile, whip the remaining cup of heavy cream to stiff peaks in the bowl of a stand mixer fitted with the whisk attachment, or by hand. Using a rubber spatula, fold one-fourth of the whipped cream into the cooled ganache to lighten the consistency, then fold that mixture into the remaining whipped cream until almost completely combined with just a few streaks. Add the vanilla and salt and gently fold until combined into a light, fluffy mousse.
• For the chocolate fudge buttercream frosting: Place the sugar, hot fudge, cocoa powder, butter, milk, vanilla extract and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed to combine. When the sugar is incorporated, increase the speed to medium and beat until the buttercream is smooth and satiny, 8 to 10 minutes.
• For the chocolate royal icing: Place the confectioners' sugar, cocoa powder, meringue powder and water in the bowl of a stand mixer fitted with the whisk attachment and whip on low speed to combine. Increase the speed to medium-high and whip until the icing holds stiff peaks, 5 to 8 minutes. If it seems too soft, add more confectioners' sugar in 1 tablespoon increments. If it is too stiff, add a bit more water, drop by drop. Transfer to a piping bag fitted with a medium star tip.
• For the white chocolate ganache: Place the white chocolate in a medium bowl and set aside. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Pour the cream over the chocolate, cover the bowl with a kitchen towel and let sit for 3 minutes.
• Remove the towel and slowly whisk the ganache until it's smooth and shiny. Set aside to cool to about room temperature, then transfer to a piping bag fitted with a medium star tip.
• To assemble, level the tops of the cakes with a serrated knife or cake leveler. Spread half of the mousse over the top of one cake layer. Stack the second layer and repeat. Add the third cake layer and frost the top and sides with a thin coat of the buttercream. Refrigerate until the frosting is firm, 20 to 30 minutes.
• When the cake is ready, frost the top and sides with a thicker layer of the buttercream and refrigerate again until very firm, about 1 hour.
• When the cake is almost ready, lightly dust your work area with cornstarch and roll the fondant into a circle about 20-inches wide and 1/8-inch thick. Drape the rolled fondant over the cake and, using a fondant smoother or your hands, lightly press and smooth it onto the cake, working your way from the top down the sides. Pop any air bubbles with a cake tester or toothpick and continue to smooth the surface.
• Trim any excess fondant from the base of the cake with a pizza cutter. Using a pastry brush, lightly brush the bottom half of the cake with the piping gel, then cover it with chocolate sprinkles.
• Pipe a scalloped border around the edge with the chocolate royal icing. Pipe little rosettes of the white chocolate ganache around the cake and press 1 hazelnut truffle onto each. Continue to pipe and decorate with the royal icing, white chocolate ganache and hazelnut truffles to your liking.

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 (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.

MAGIC CHOCOLATE CAKE

Steps:

• Place all dry ingredients into a square 20cm cake tin and stir
• Make 3 crators in the mix with a spoon.
• Place oil in one, vanilla in another and vinegar in the 3rd.
• Pour over the water and stir well until thoroughly combined.
• Bake at 180 for 35 minutes.
• When cool cover with topping of your choice, I usually use chocolate spread.