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Black Magic Cake Recipe | Hersheyland Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 145 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 35 to 55 minutes depending on the pan
  • Total Time: 3 hours (includes cooling time)
  • Yield: 1 cake (12-cup fluted tube pan or equivalent volume 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 with brewed coffee to deepen the chocolate flavor. The cake is made from scratch using simple ingredients like buttermilk and vegetable oil, resulting in a tender crumb and perfect for any occasion. It can be baked in various pans and frosted with your choice of icing for a truly customizable and decadent dessert.

Ingredients

Scale

Cake 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
  • 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 oven to 350°F. Grease and flour a 12-cup fluted tube pan, two 9-inch round baking pans, or one 13x9x2-inch rectangular baking pan, depending on your preference.
  2. Mix Dry Ingredients: In a large bowl, stir together the sugar, flour, cocoa, baking soda, baking powder, and salt until evenly combined.
  3. Add Wet Ingredients: Add eggs, buttermilk, coffee, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed using a mixer for 2 minutes until the batter is smooth and thin.
  4. Pour Batter into Pan: Evenly pour the batter into the prepared baking pan(s), smoothing out the top if needed.
  5. Bake the Cake: Bake according to pan type: 50-55 minutes for a fluted tube pan, 30-35 minutes for 9-inch round pans, or 35-40 minutes for a rectangular pan. The cake is done when a wooden pick inserted in the center comes out clean.
  6. Cool and Remove from Pan: Let the cake cool for 10 minutes in the pan. Loosen the edges with a knife and remove the cake to wire racks. Cool completely before frosting.
  7. Frost and Serve: Once cooled, frost with your favorite icing such as buttercream or vanilla bean frosting. Slice and enjoy your decadent Black Magic Cake.

Notes

  • This cake is a beginner-friendly scratch alternative to boxed chocolate cake mixes, producing rich and moist results.
  • The secret ingredient, coffee, enhances the chocolate flavor without tasting like coffee.
  • You can use either freshly brewed strong black coffee or instant coffee dissolved in boiling water.
  • Feel free to customize the cake by using different pan shapes or icings.
  • For a coffee lover, try pairing with Espresso-Filled Mini Cakes for another delicious chocolate treat.

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/