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Black Magic Cake Recipe | Hersheyland Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 78 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 65 minutes
  • Yield: 1 cake (12-cup fluted tube pan or equivalent in other pans)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Black Magic Cake recipe is a rich, moist chocolate cake made with HERSHEY’S Cocoa and enhanced by the unique addition of strong black coffee, which intensifies the chocolate flavor. Perfect for beginners, it yields a tender, flavorful cake that pairs beautifully with a variety of frostings like buttercream or vanilla bean icing. The recipe allows versatility in pan choice and is ideal for anyone looking to impress with a classic, homemade chocolate dessert.

Ingredients

Scale

Dry Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 2 eggs
  • 1 cup buttermilk or sour milk
  • 1 cup strong black coffee or 2 teaspoons powdered instant coffee plus 1 cup boiling water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pans: Heat your oven to 350°F. Grease and flour your choice of baking pan: a 12-cup fluted tube pan, two 9-inch round baking pans, or one 13x9x2-inch rectangular baking pan.
  2. Mix Dry Ingredients: In a large bowl, combine 2 cups sugar, 1-3/4 cups all-purpose flour, 3/4 cup HERSHEY’S Cocoa, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Stir until well incorporated.
  3. Add Wet Ingredients and Beat: Add 2 eggs, 1 cup buttermilk, 1 cup strong coffee, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients. Beat on medium speed using a mixer for 2 minutes. The batter will be thin, which is normal for this recipe.
  4. Pour and Bake: Evenly pour the batter into your prepared pan(s). Bake depending on the pan used: 50 to 55 minutes for fluted tube pan, 30 to 35 minutes for round pans, or 35 to 40 minutes for the rectangular pan. Bake until a wooden pick inserted in the center comes out clean.
  5. Cool the Cake: Let the cake cool in the pan for 10 minutes. Then, loosen the edges and remove the cake from the pan onto wire racks. Allow the cake to cool completely before frosting.
  6. Frost and Serve: Once cooled, frost the cake with your favorite icing such as buttercream or vanilla bean. Slice and enjoy your rich, homemade chocolate cake.

Notes

  • Skip the boxed cake mix and make this beginner-friendly chocolate cake from scratch.
  • The addition of coffee enhances the chocolate flavor, making it deeper and more pronounced. Use freshly brewed or instant coffee as per your convenience.
  • You can bake this cake in different types of pans: fluted tube, round, or rectangular, adjusting the baking time accordingly.
  • Customize the cake with various frostings like buttercream or vanilla bean icing for a personalized touch.
  • If you enjoy coffee-flavored treats, try pairing this with the Espresso-Filled Mini Cakes for an extra special indulgence.

Nutrition

  • Serving Size: 1 slice (87g)
  • Calories: 260
  • Sugar: 26g
  • Sodium: 500mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 9.5g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 35mg

Find it online: https://tastyrates.com/black-magic-cake-recipe-hersheyland-recipe-2/