Black Magic Cake with Chocolate Ganache Icing

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I found this recipe back in college and have used it ever since as my go-to chocolate cake.  It’s simple to make and very reliable.  The chocolate ganache icing adds a nice touch but is not necessary.

Original recipe for cake

Original recipe for chocolate ganache icing

 

Black Magic Cake with Chocolate Ganache Icing
Adapted from AllRecipes

Yield: One 2-layer 9″ round cake, one 9″ x 13″ cake, one bundt cake, or 12 cupcakes

Cake:

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee OR milk (or even water if you’re out of milk)
  • 1 cup buttermilk OR milk (or even water if you’re out of milk)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Chocolate Ganache Icing

  • 7 oz bittersweet chocolate
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 3 tablespoons brandy or liqueur of your choice (optional)

 

  1. Preheat oven to 350ºF.
  2. Grease and flour two 9″ round cake pans, one 9″ x 13″ pan, or a bundt pan, or line a muffin tin with paper cups.
  3. In large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  4. Add eggs, coffee (or milk), buttermilk (or milk), oil, and vanilla extract.
  5. Beat for 2 minutes on medium speed. Batter will be very thin.
  6. Pour into prepared pan(s).
  7. Bake for specified times, or until toothpick inserted into center of cake comes out clean:
    1. 9″ round pans: 30-40 minutes
    2. 9″ x 13″ pan: 30-40 minutes
    3. Bundt pan: 45 minutes
    4. Cupcakes: 15 minutes
  8. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
  9. While cake(s) are cooling, combine chocolate, heavy cream, butter, and brandy or liqueur (if using) in a small saucepan.
  10. On the stove, melt icing ingredients together, stirring frequently, until smooth.
  11. Cool a little before spreading on cake.
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