Black Magic Chocolate Cake
I have been reading a lot about this cake on social media and it got so much praise that I simply had to give it a try. And I have to say that the rumors about this cake is true. This is an outrageously super duper delicious chocolate cake, and what’s more, it is pretty easy to make, and what’s even more, you can easily make and assemble this cake the day before you intend to serve it.
Just a note about springform pans. If the batter is thin, like the one in this recipe, the springform pan can leak a little. To prevent a mess you can a wrap a little foil around the outside of the pan, or you can simply just lay foil on the baking rack below the pan.
Black Magic Cake (serves 8-10)
Ingredients:
For the cake:
275 g all-purpose flour (9.7 oz or 4.5 dl)
425 g sugar (15 oz or 5 dl)
90 g unsweetened cocoa (3.2 oz or 2 dl)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla sugar
2 eggs, at room temperature
8.5 fl oz fresh brewed cooled coffee (2.5 dl)
8.5 fl oz milk (2.5 dl)
4.2 fl oz vegetable oil (1.25 dl)
For the frosting:
17 fl oz heavy whipping cream (5 dl)
185 g sugar (6.5 oz or 2 dl)
52 g unsweetened cocoa (1.8 oz or 1 dl)
1 tsp vanilla sugar
Directions:
To make cake: Preheat oven to 350 degrees F (175 degrees C). Spray two 9 inch round spring-form pans with baking spray and line bottom of pans with parchment paper, set aside.
Sift together all dry ingredients and set aside. Combine eggs, cooled coffee, milk and vegetable oil in a bowl and beat to combine. Add dry ingredients to wet ingredients, start mixer on slow to combine and then increase speed to medium and beat for 2 minutes, dough will be very thin.
Divide dough into two equal portions and pour dough into prepared pans. Bake pans one at the time, or if baking both at the same time, rotate pans halfway through baking. Bake on middle rack for 30-35 minutes or until a toothpick inserted into middle of cake comes out clean. Allow cakes to cool completely in pans.
To make frosting: combine cream, sugar, cocoa and vanilla sugar in a bowl and beat until you have a thick mousse consistency.
Assembly: remove cooled cakes from pans. If cakes have a slightly curved top, you can level cakes by cutting tops off using a serrated knife. Place one cake onto serving dish and spread half of the frosting out over the cake. Place second cake on top and spread out the remaining frosting. Place cake in refrigerator until ready to serve. Cake can easily be baked and assembled 1 day ahead of time. Enjoy!
Source: frydlearning.dk
My Danish Kitchen 