Black Magic Cake(From An Old Hershey Recipe)
A rich, moist chocolate cake with deep cocoa flavor, enhanced by coffee notes, perfect for celebrations or indulgent desserts, appealing to chocolate lovers of all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-inch layer pan or a 13 x 9 x 2-inch pan.
- Sift together all the dry ingredients into a large bowl.
- Add the wet ingredients to the dry ingredients.
- Stir to blend, then mix at medium speed for 2 minutes.
- Note: The batter will be thin.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder and freshly brewed black coffee. If you don't have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. Ensure your ingredients are at room temperature for better mixing. A pinch of espresso powder can enhance the chocolate flavor even further.
Serving Suggestions
Serve the Black Magic Cake with a dusting of powdered sugar or a dollop of whipped cream for added decadence. It pairs beautifully with a scoop of vanilla ice cream or a side of fresh berries for a delightful contrast. This cake also makes a wonderful base for layered desserts or can be enjoyed with coffee, making it a perfect treat for gatherings.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. For best results when reheating, microwave individual slices for about 10-15 seconds or warm them in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Black Magic Cake(From An Old Hershey Recipe) contains roughly 28 calories, with 0g protein, 3g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 972mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this cake?
Yes, you can substitute all-purpose flour with a gluten-free blend or whole wheat flour, though the texture may vary slightly. If using whole wheat flour, consider adding a bit more liquid to the batter to maintain moisture.
What can I add to the cake for extra flavor?
You can incorporate chocolate chips or nuts into the batter for added texture. A splash of orange or almond extract can also elevate the flavor profile. For a fun twist, consider adding a layer of cherry filling between the cake layers.
How can I prevent the cake from sticking to the pan?
Greasing and flouring the pan thoroughly is essential. Alternatively, you can line the bottom of the pan with parchment paper for easier removal. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).