This is the Black Magic Cake recipe Paxye shared with me last year when I made it for Lily’s 6th birthday. This time I made it for Leif’s 3rd birthday. It’s damn good. You should try it the next time you’re in the mood for some ridiculously yummy chocolate goodness. I made only slight changes. Here’s what I did:
Chocolate Birfday Cake
- 2 cups Sugar
- 1-3/4 cups All Purpose Flour
- 3/4 cup Cocoa
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 eggs
- 1 cup Buttermilk (I used almond with 2 tbsp of vinegar added)
- 1 cup Americano (2 espresso shots with hot water to fill the cup) or strong coffee or cocoa
- 1/2 cup Vegetable Oil
- 1 1/2 tsp Vanilla Extract
- Preheat oven to 350°F. Grease and line with parchment paper two 9 inch round baking pans or two 8-inch square pans or one 13 × 9 baking pan.
- Whisk together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
- In a separate bowl, whisk together eggs, buttermilk, cooled coffee, oil and vanilla.
- Add wet to dry and combine. The batter will be thin.
- Pour batter evenly into prepared pans.
- Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.
eta. I have since made this cake substituting the 1 cup of each buttermilk and americano/cocoa with 2 cups chocolate soy milk (natur-a brand) which had the most wonderful flavour.
Cocoa Butter Cream Frosting
- 1/2 cup Butter
- 2 2/3 cups Icing Sugar
- 3/4 cup Cocoa Powder
- 1/3 – 1/2 cup Cream
- 1 1/2 tsp Vanilla
- In a medium bowl or food processor, whisk or mix together all.
eta. I didn’t have cream on hand the last time I made this frosting so substituted with chocolate soy milk (natur-a brand) and sour cream. I guesstimated the amount (which was not much of either) to get the right frosting consistency and it was absolutely delicious! I will do this again.