Black Magic Cake
- Yield: 12 servings
"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.
- 1 3/4cups all-purpose flour
- 2cups sugar
- 3/4cup cocoa powder
- 2teaspoons baking soda
- 1teaspoon baking powder
- 1teaspoon salt
- 1cup buttermilk
- 2 eggs, slightly beaten
- 1cup strong black (brewed) coffee
- 1/2cup vegetable oil
- 1teaspoon vanilla extract1
- Preheat oven to 350F. Grease a 13 x 9-inch baking pan.
- 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.
- 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.