Black Magic Cake

Kitchen Tested
  • Yield 12 servings

Very moist and delicious, this chocolate snacking cake has hints of coffee flavor.

Black Magic Cake
Teresa Blackburn

"This is my life-long birthday cake choice. Years ago, when we were on a commercial fishing boat on my birthday, my brother (who was about 10 at the time) undertook to make my favorite cake. While I was asleep in my bunk, he rattled around in the small galley and managed to bake a cake in the oil-fired stove. What an accomplishment. He proudly served it up, and upon taking a bite, we discovered that he used a cup of coffee grounds in place of a cup of strong (brewed) coffee! Needless to say, it was a memorable, eye-opening birthday cake! While not as moist as we were used to, one bite delivered quite a jolt of caffeine! Today, I like to add a couple teaspoons of cinnamon to the frosting, which complements the rich chocolatey taste of the cake. And we often serve it with raspberries on the side."—Chantel Gardner, Bellingham, Wash.

Ingredients

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
2 eggs, slightly beaten
1 cup strong black (brewed) coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract1

Instructions

  1. Preheat oven to 350F. Grease a 13 x 9-inch baking pan.
  2. Combine first six ingredients (flour through salt) in large mixing bowl. Add buttermilk, eggs, coffee, oil and vanilla. Beat 2 minutes with a mixer at medium speed. Pour into prepared pan.
  3. Bake 35 to 40 minutes, until wooden pick inserted in the center comes out clean. Let cool in pan on wire rack. Frost with your favorite frosting.

Testers’ notes: This plain chocolate cake is very moist. Frost it with sweetened whipped cream and decorate with cake sprinkles if you like. It’s a very easy cake with overtones of coffee.

Comments

Follow

Get every new post delivered to your Inbox.

Join 277 other followers