Here There and Everywhere

Expat wanderer

Black Magic Chocolate Cake

No, no, no sorcery involved in making this chocolate cake, althought you might think so when you taste it – it’s so good! The magic in this cake is using a lot of cocoa powder (not cocoa mix, which has milk and sugar added – cocoa powder, which is all chocolate) and some very strong coffee to boost the intensity of the flavor. Everything you need is available here in Kuwait.

This is the very best chocolate cake I have ever tasted. The batter seems thin when you make it up but it cooks to a very moist chocolate cake with a fine crumb. And best of all – it’s EASY!

1 3/4 cup all purpose flour
2 cups sugar
3/4 cup Hershey’s cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (secret ingredient!)
2 cups buttermilk or sour milk (In a pinch, 1 Tablespoon lemon juice plus milk to equal 1 cup, let stand 10 minutes)
1/2 cup vegetable oil
1 teaspoon vanilla extract

Combine dry ingredients in large mixer bowl. Add remaining ingredients – beat at medium speed 2 minutes. Batter will be thin. Pour into greased 9 x 13 pan and bake at 350 degrees (180 degrees Celcius) for 35 – 40 minutes. Cool completely and frost.

Black Magic Chocolate Icing
(makes about two cups)

1 stick butter, softened
2 2/3 cups powdered sugar
3/4 cup Hershey’s cocoa
1 teaspoon vanilla
1/4 t. salt
milk

Cream all together until smooth.To thin, use just a little milk at a time until you have the right consistency.

HINT: After you grease the baking pan, use cocoa instead of flour to sprinkle in pan, and shake really good until it adheres to the butter or Crisco you greased the pan with. This helps the whole cake release without those pesky stuck spots.

May 29, 2007 - Posted by | Cooking, ExPat Life, Kuwait, Recipes, Shopping

16 Comments »

  1. no pic? 😦

    Comment by EniGma | May 29, 2007 | Reply

  2. omg!! Just the ingredients had me salivating!! I know, I know its just and coco and coffee… but these are my favourite favourite three things ever!!

    I’m so baking this cake! 😀 (when I get back home lol)

    Comment by cixousianpanic | May 29, 2007 | Reply

  3. Oooh, I have to try this! I will try it with Baking Splenda for My Knight and let you know how it turns out. Vielen dank!

    Comment by Kitkat | May 30, 2007 | Reply

  4. Enigma – Sweetie, this cake doesn’t last long enough for a photo! And now, I usually use two round cake pans and one small bread loaf pans – If you make one big 9×13 cake, some usually gets wasted, but when you take the smaller cakes, it all goes FAST! The good thing about this cake is that it really meets that NEED for chocolate. It is strong!

    Comment by intlxpatr | May 30, 2007 | Reply

  5. Cixousian – You’re a chocolate sister, too? Wooo Hooooooo! Be sure to put the chocolate frosting on, too, the two need each other to be really really chocolat-y.

    Good Morning, KitKat! I hope you and your Knight thoroughly enjoy this! I remember his P#rk Tenderloins! Ohhhhh, yummy!

    Comment by intlxpatr | May 30, 2007 | Reply

  6. […] I discovered this site had linked to my Black Magic Chocolate Cake recipe. When I went there, they have published my recipe, but didn’t credit me, my blog, […]

    Pingback by No Credit « Here There and Everywhere | June 3, 2007 | Reply

  7. I HAVE MADE THIS CAKE A FEW TIMES. I LIVE IN DENVER AND EVERY TIME I MAKE THIS CAKE IT FALL IN THE MIDDLE. WHAT CAN I DO TO STOP THIS FROM HAPPENING? THE TASTE IS WONDERFUL I BAKED THIS IN A 9X13 PAN. ANY HELP WOULD BE WONDERFUL.
    THANK YOU

    Comment by JANELLE | September 22, 2007 | Reply

  8. Hmmmmm. . . Janelle, my heart is with you. In Doha, I had this huge modern oven, but it wasn’t well sealed and parts of the oven were hot and parts cold.

    I can think of two possibilities – first, make two smaller cakes – 8 x 8 or 9 x 9 or two circular ones. Less volume = more thorough cooking.

    Second, lower the temperature of the oven by 25 degrees and cook a little longer – like 15 minutes. And use the old toothpick trick – stick it in the middle, and don’t stop cooking until the toothpick comes out clean.

    Good luck and let me know what works, OK? 🙂

    Comment by intlxpatr | September 23, 2007 | Reply

  9. Hi there, I just moved to kuwait from Indonesia. I love cooking and baking, unfortunately I haven’t found the baking shop yet. Is there any baking shop here, the complete one of course :). I’ve been googling around and end up here, in your blog :).
    I have foodblog too, if you don’t mind please take a sneak preview (but sorry the language is in bahasa) >> http://last-bite.blogspot.com.

    Comment by dita | December 16, 2007 | Reply

  10. Welcome, Dita! The Sultan Center has a good selection of baking items and cooking items, and also the City Center, which is off fifth ring, which has all kinds of things. The souks sometimes can surprise you with unexpected treasures – the souk Mubarakiyya has many unexpected and surprising food items, and you will find that there are some really delicious, tasty vegetables. Oh! And believe it or not, Ace Hardware often has things, and sometimes The One. You just have to keep your eyes open; it’s part of the great adventure of living in Kuwait.

    I was laughing today, thinking of the kinds of things on my list when I leave Kuwait – little silver balls for decorating cookies, silpat sheets for baking, specialized cookie cutters, vanilla, peppermint flavoring, blue jello (4th of July, don’t ask) dried cranberries . . . you will probably end up doing the same, allocating space in your return suitcase for your baking needs!

    I tried to visit your blog but it says there is an error – maybe something got left off?

    Comment by intlxpatr | December 16, 2007 | Reply

  11. Thanks for sharing and thanks for visiting my blog. I’ve published your comment. Actually I tried to tell that I’m surprised by Kuwait Spinach Herbs. In Indonesia, the leaves of the Spinach isn’t that big. So when I bought it, I doubt it that it was spinach :). Can I have your e-mail address if you don’t mind. Want to hear more cooking and baking adventure from you.

    Comment by dita | December 16, 2007 | Reply

  12. If you go to the About page, you will find my address. 🙂 I will be travelling over the holidays, and won’t be a very good correspondent! Better if you try me in January!

    Comment by intlxpatr | December 17, 2007 | Reply

  13. Great cake recipe. However giving credit where it is due, this is a Hershey’s recipe; also posted (originally) at All Recipes.

    http://allrecipes.com/Recipe/Black-Magic-Cake/Detail.aspx

    Comment by Eljay | February 10, 2009 | Reply

  14. Eljay, I’ve been making this cake for 30 years, and the website you gave is all-recipes, not Hershey’s. I believe it is a Hershey’s recipe – the one on allrecipes doesn’t even call for Hershey’s chocolate, where mine does. It’s one of those that a good friend passed along to me, and probably got off the back of the Hershey’s can. Mine is not from allrecipes.

    Here is the Hershey’s site for the recipe:

    http://www.hersheys.com/recipes/recipes/detail.asp?id=4754&page=1&per=1&keyword=Black%20Magic%20Cake

    Comment by intlxpatr | February 11, 2009 | Reply

  15. […] Black Magic Chocolate Cake Here There and Everywhere adheres to the butter or Crisco you greased the pan with. This helps the whole cake release without those pesky stuck spots. May 29 2007 Posted by… […]

    Pingback by Introduction to Chocolate Magic | Chocolate Magic Guidelines & Toolbox | July 14, 2010 | Reply


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