Say ‘I love you’ with the best Chocolate Cake
Valentine’s Day is this Sunday and you’re not sure what to get that special someone. (Or maybe you just want to treat yourself?)
Don’t go out and spend a gazillion dollars on some overpriced roses or flights of fancy. Make this chocolate cake. It’s super moist and screams, “Eat me with a glass of milk!”
This is the chocolate cake you can slather with ganache, or chocolate buttercream frosting, or white frosting, or nothing at all. You can make it as 2 layers, a 13 x 9 x 2 big cake, or as cupcakes.
This is the chocolate cake every baker needs in her or his repertoire. This is Hershey’s Black Magic Cake.
It’s so popular that other chefs, notably Ina Garten, have published this recipe under other names without crediting it to Hershey’s. Nonetheless, it came from The Hershey Company, so let’s give credit where credit is due. It’s a great classic chocolate cake!
Make this cake for Valentine’s Day and you will be St. Valentine.
Don’t be put off by the inclusion of coffee in this cake. I do not like the taste of coffee/mocha and this cake does NOT have that flavor. The coffee enhances the rich chocolate flavor, nothing more.
I like frosting this cake with Chocolate Ganache (heavy cream and chocolate). My daughter’s favorite icing is Buttermilk Ganache, which has a slight tang to it. Because there is leftover buttermilk from the cake recipe, it’s perfect for the ganache, so no need to buy heavy cream.
Hershey’s Black Magic Cake
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder ( I use half Hershey’s regular and half Hershey’s Special Dark)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil (I use grapeseed because it lacks taste)
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup freshly brewed strong hot coffee
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan, or two 9-inch round baking pans, or one 13x9x2-inch baking pan. Line with parchment for easy removal.
2. Stir together flour, sugar, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan(s).
3. Bake 50 to 55 minutes for fluted tube pan, 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost as desired. Makes 12 servings.
Chocolate Ganache (pourable glaze)
Equal parts heavy cream and chocolate (I use Ghirardelli semisweet bar, not chips)
Chop the chocolate: You want fine pieces. I put the chocolate in a food processor and pulse.
Heat the cream: Pour the cream into a small saucepan and place it over medium-low heat until it is near boiling. Remove from heat.
Add the chocolate: Add chocolate to the cream, and stir gently until it all melts, not grainy. If you want extra shiny ganache add a little butter after the chocolate has melted.
Buttermilk Chocolate Ganache (from King Arthur Flour)
1/2 cup low fat buttermilk
7 ounces semisweet or bittersweet chocolate, chopped
1/2 tablespoon butter, cut into 1/8″ pieces and chilled
In a small saucepan, heat the buttermilk until it just starts to boil, stirring occasionally, then add the chocolate and stir until fully melted.
Add the butter pieces and stir slowly.
Strain through a fine sieve and allow to cool.
NOTE: The buttermilk will curdle a bit, DON’T WORRY. Strain the ganache through a fine strainer.
OTHER PHOTOS OF BLACK MAGIC CAKE FROM THE WEB: