Holiday Recipe #1- Black Magic Chocolate Cake

Growing up, I loved when my mother would bake this amazing chocolate cake.  She found the recipe on the back of the Hershey Cocoa box way back then.  I've added my own special touch in the frosting, and it's become a favorite at Misty Meadows gatherings.  I'm happy to share it with you.  It's easy and delicious -- enjoy!!

Black Magic Chocolate Cake

1 3/4 C. Flour                          1 tsp. Baking Powder
2 C.        Sugar                         1 tsp. Salt
3/4 C.    Cocoa                        2        Eggs
2 tsp.      Bkng. Soda              1 C.    Strong black coffee
1 C.          Sour Milk                            (3 tsp. instant coffee/8 oz. boiling water)
                (1 TBS. white vinegar to 1 C. whole milk)
1/2 C.      OIl (coconut, light olive, vegetable)
1 tsp.       Vanilla Extract

Grease/flour two 8-9: round baking pans"
Preheat oven to 350 degrees
Mix all ingredients together in a large bowl.  Beat on medium speed for TWO minutes, scraping sides as you mix.  Batter will be on the thin side.  Don't worry!
Pour equally into the two greased/floured cake pans.
Bake at 350 for 35 minutes. Don't open the oven door during baking!
Cake will rise in the middle and show some cracking.  Sides will begin to separate from the pan.  Test doneness by gently sliding a butter knife into the middle.  It should come out clean.
If not, bake another five minutes and test again.
Remove from oven and cool on racks for 15 minutes.
Using a table knife, gently go around the cake between it and the pan, loosening the sides.
Place cake racks over the cakes and gently flip.
Tap the cake pans with the knife several times, loosening the cakes from the pan bottoms.
You'll hear the sound become "hollow".  Gently try to remove the pan.  If it's still caught, keep tapping!  It will let go.
Cool cakes completely before frosting (recipe below)

IMPORTANT NOTE: This is a homemade from scratch cake.  Slamming doors, thuds and thumps in the kitchen can cause your cake to FALL. Remind your family that you're baking a cake!



2 lbs.     Powdered Sugar
1 Stick   Butter, softened
3/4 C.    Whole Milk (approx)
1 TBS.  . Vanilla Extract
4 drops Peppermint Essential Oil (food grade only!!)

(For chocolate frosting, decrease powedered sugar by 1/2 cup and replace with cocoa powder)

Add softened butter and vanilla to powdered sugar.  Mix gently on low setting.  It will look mealy.  Slowly add milk and beat on medium setting until frosting gets to a smooth,  creamy consistency - not too loose or it will drip off your cake!  Not too stiff or you won't be able to spread it!  Now add the peppermint essential and mix a bit more.

Frosting your cake:
(Some of you won't need these detailed instructions, but some will, so here they are!)

Be sure your cakes are completely cool before frosting.  Otherwise, the frosting will melt and your top cake will slide off!

 Use a rubber spatula and a table knife to frost your cake.  

Place the first layer of your cake upside down on a FLAT plate or cake plate.  Using your spatula, spread an even layer of frosting, not more than 1/4" thick over the top only.  Next, place the second layer on top of the first, top side up.  Now, using your spatula, frost the top of your cake.  Do the sides last.  Load your spatula with frosting and place in against the side of your cake with the handle pointing up.  Now, with one hand holding the plate and the other holding the spatula, turn the plate and apply the frosting to the side as you go.  Reload your spatula as needed.  Be sure to fill in the space between the layers.  Touch up around the bottom and top of the sides with your table knife.  Last, you can use your table knife to make pretty ribbon designs on the top, if you want.  You can also add more top frosting now, if you want.

Depending on the occasion, you might want to sprinkle your cake with various kinds of candy crumbles or sprinkles.

This is an all occasion cake - you can adapt it to fit any celebration!

Wendy Snow Fogg


Wendy FoggComment