The perfect backdrop for Black Magic Cake.
This product has unique color and flavor characteristics making it ideal for baked goods in which a dark color is desired. It's recommended to use in conjunction with recipes that call for Dutch Process Cocoa. After reading the reviews which suggested not using full strength I went for proportion half black cocoa powder and half Dutch process cocoa e,g, Droste. And a good selling point this makes the black cocoa powder last longer.
Generally speaking black cocoa powder is not sold in stores so need to order the product online. There are other black cocoa products to choose from besides one posted but this particular brand got the highest ratings. Trust me, well worth the purchase for the flavor it produces and color. The cake is very moist and OH so good!
The following recipe is pretty straightforward but with the addition of black cocoa powder your chocolate cake will be elevated to a whole new level.
I made my cake in a 13 x 9 pan or could make a 2 layer cake or cupcakes.
Recipe adapted from Food Network October 2019
Ingredients For the Cake:
- 1/2 cup vegetable oil, plus more for the pans
- 2 cups all-purpose flour, plus more for the pans
- 1/2 cup unsweetened black cocoa powder and 1/2 cup Dutch Process cocoa
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 ounces semisweet or bittersweet chocolate, chopped
- 1 tablespoon instant coffee granules
- 1 1/2 cups boiling water or coffee
- 3/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 2 cups sugar
- Make the cake: Preheat the oven to 350˚. Brush the bottoms and sides of two 9-inch round cake pans with vegetable oil and dust with flour, tapping out the excess or use a 13 x 9 pan following same steps. Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bowl.
- In a separate medium bowl, combine the chopped chocolate and instant coffee; pour in the boiling water and let stand 5 minutes, then whisk until smooth. Combine the sour cream, vegetable oil and vanilla in a liquid measuring cup (it will look curdled).
- Beat the eggs and sugar in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until light and fluffy, 4 to 5 minutes. Reduce the mixer speed to low and slowly add the coffee-chocolate mixture; beat until combined. Beat in the flour mixture in three batches, alternating with the sour cream mixture in two batches, until just incorporated. (Keep the mixer on low as you add the ingredients, then increase the speed to medium briefly between additions to beat out the lumps.) The batter should look like hot fudge.
- Divide the batter between the prepared pans. Bake until a toothpick inserted into the centers comes out clean, 28 minutes for 13 x 9 or 22 for round cake pans.
- 1/2 stick of butter, room temperature
- 2/3 cup cocoa (I used 1/3 cup Black Cocoa Powder and 1/3 cup Droste Chocolate)
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla
Beat until correct consistency for icing.