Black Magic Cake


Sorry guys... funny how busy Rima can get when hb is not in town! lots and lots of outside activities... no wonder hb didnt get me a car hehehe

So ok yesterday there wasnt any entry cos i went out with my girlfriends... been 3 months since we last get to sit down and hv coffee together... had fun of cos!


Today i didnt plan to bake anything since i hv to go to the airport to fetch mom and dad but for some reason i ended up baking this chocolate cake... welp... whos bday is it today Rima?? hehehe... its in the fridge right now and will only taste it when i'm back later in the evening... will definitely let u guys know how it taste like!.so ok ok i cant stay long... heres the recipe... its fm Hershey's

The verdict...
It is incredibly moist… incredibly rich… incredibly flavorful… and incredibly delicious. Yeah, this cake is black magic alright because it would pretty much take some black magic to make me love a chocolate cake this much! Suffice it to say that if there were two of us at the table… and only one slice of Black Magic cake left… oh yes indeed I would push up my sleeves, slip off my earrings, kick off my shoes and wrastle you right there in public. And rest assured I would emerge victorious. This chocolate cake is that just.that.good!

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

Method:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13×9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. 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. Yields 10 to 12 servings.

Once again, I won’t bore you with an excess of words because I think the pictures speak for themselves.


* Buttermilk: I use 1 tablespoon of lemon juice plus milk to equal 1 cup.
* For icing: heat 6oz of cream to just abt boiling and pour it over 9oz of semi sweet chocolate.. letting it sit for abt 5mins and then stirring gently until combined. It thickens as it cools and i waited until it was pourable... but still thick enough so that it spread nicely with an offset spatula.
* Between the layers I spread apricot preserves thinned with a bit of hot water.

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