Black Magic Chocolate Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
• Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
• In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
• Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Steps:

• Mix the dry ingredients together. Add to the dry mix the eggs, tomato soup, buttermilk, oil and vanilla. Beat till all is moist and well blended. About 5 minutes total.
• Pour into a greased 9x13 pan and bake 350 degrees for 35 to 40 minutes or till toothpick comes out clean.
• Frost with your favorite frosting.

Steps:

• Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
• Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.
• Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
• Bake at 350*F. for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
• Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Steps:

• Preheat oven to 350°F (175°C).
• Grease and flour two 9 inch rounds or one 9x13 inch pan.
• In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt.
• Make a well in the center.
• Add eggs, coffee, buttermilk, oil and vanilla.
• Beat for 2 minutes on medium speed.
• Batter will be thin.
• Pour into prepared pans.
• Bake at 350°F (175°C) for 30-40 minutes , or until toothpick inserted into center of cake comes out clean.
• Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.

Steps:

• Preheat oven to 325 degrees.
• Grease a 12 cup Bundt Pan.
• In 4qt.
• microwave safe bowl, combine butter, syrup and candy bars, heat 5 1/2 minutes on medium (50% power) whisking once.
• Whisk until smooth.
• Whisk in sugar, then buttermilk, vanilla and eggs.
• Stir in flour, cocoa, salt and soda.
• Pour batter into pan.
• Bake 1 1/2 hours or until wooden pick inserted in center comes out almost clean.
• Cool in pan on wire rack for 10 minutes.
• Loosen cake from pan, invert onto rack to cool.
• After cake has completely cooled sprinkle with powdered sugar.
• (The cake is so rich it needs no icing).

Steps:

• Sift dry ingredients then add oil and eggs.
• Alternate milk with chocolate (cocoa and coffee).
• Mix thoroughly.
• Batter will be very thin.
• Bake in a greased tube pan-one that doesn't come apart because thin batter will leak.
• Bake at 375 degrees for 45 minutes or until knife inserted comes out clean.

Steps:

• Preheat oven to 350-degrees F.
• Grease and flour a 10 x 13 inch cake pan.
• In a large bowl combine the first 6 ingredients (flour - salt).
• In a small bowl beat eggs and add the next 4 ingredients (coffee - vanilla).
• Stir wet ingredients into dry ingredients.
• Pour batter into a prepared pan.
• Bake in preheated oven for 40-50 minutes or until toothpick inserted in center comes out clean.
• Let cake cool while preparing frosting.
• To make frosting: melt the chocolate and butter in a doube boiler over simmering water or melt chocolate in microwave.
• Pour melted chocolate into a mixing bowl and beat in sugar alternately with the milk, beating until fluffy and then add the salt and vanilla, beating until desired consistency is reached (you may need to add more sugar).
• Spread frosting on cooled cake.

Steps:

• Heat oven to 350°F.
• Cover bottoms of 2 (9-inch) round pans with parchment; spray with cooking spray.
• Melt 4 oz. chocolate as directed on package. Combine flour, baking soda and baking powder. Beat granulated sugar and 1/2 cup butter in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Blend in melted chocolate. Add flour mixture alternately with buttermilk, mixing well after each addition. Blend in 1/2 cup coffee concentrate. Pour into prepared pans.
• Bake 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife. Invert onto wire racks; gently remove pans and parchment. Cool cakes completely.
• Melt remaining chocolate. Beat cream cheese and remaining butter in large bowl with mixer until blended. Add melted chocolate and remaining coffee concentrate; mix well. Gradually add powdered sugar, mixing well after each addition.
• Stack cake layers on plate, filling and frosting layers with cream cheese frosting.

Steps:

• Mix together dry ingredients.
• Add coffee, buttermilk, oil, vanilla and eggs.
• Beat 2 minute.
• Batter will be thin.
• Pour into 9x13" greased pan or 2 9" round pans.
• Bake at 350 for 35-40 minutes.
• For Frosting:.
• Combine sugar, cornstarch and salt in a medium size saucepan.
• Stir in boiling water til well blended.
• Cook, stirring constantly until mixture thickens.
• Add chocolate squares and butter.
• Continue cooking and stirring til melted.
• Remove from heat, stir in vanilla.
• Pour into bowl and chill, stirring several times until thick enough to spread.