Introduction
Indulge in the heavenly delight of Black Magic Chocolate Cake, a rich and moist chocolate cake infused with a deep cocoa flavor that will satisfy any chocolate lover’s cravings. This cake is not just a treat; it's an experience, especially when paired with the best white icing, creating a luscious combination that’s perfect for any occasion.
Detailed Ingredients with measures
- 250g granulated sugar
- 125g all-purpose flour
- 50g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 120ml buttermilk
- 120ml brewed coffee (cooled)
- 60ml vegetable oil
- 1 teaspoon vanilla extract
For the White Icing:
- 200g unsalted butter (softened)
- 400g powdered sugar
- 2 tablespoon heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings
Enjoy this decadent Black Magic Chocolate Cake with its creamy white icing—perfect for celebrations or a simple indulgence!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). Grease and flour a 20cm round cake pan to prevent the cake from sticking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together 250g granulated sugar, 125g all-purpose flour, 50g unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Ensure everything is well mixed.
Step 3: Mix Wet Ingredients
Add 1 large egg, 120ml buttermilk, 120ml cooled brewed coffee, 60ml vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients. Mix the batter until it is smooth and free of lumps.
Step 4: Bake the Cake
Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 5: Cool the Cake
Once done, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 6: Prepare the White Icing
In a separate bowl, beat 200g softened unsalted butter until creamy. Gradually add 400g powdered sugar, 2 tablespoon heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Beat until the mixture is smooth and fluffy.
Step 7: Ice the Cake
Once the cake has completely cooled, spread the white icing evenly over the top and sides of the cake.
Step 8: Serve
Slice the cake and enjoy your delicious Black Magic Chocolate Cake with the best white icing!
Notes
Note 1: Ingredient Substitutions
If you don't have buttermilk, you can substitute it with milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Note 2: Enhance Flavor
For an added depth of flavor, consider using dark cocoa powder instead of regular cocoa powder in the cake.
Note 3: Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator.
Note 4: Decorate as Desired
Feel free to decorate the iced cake with chocolate shavings, sprinkles, or fresh berries for a beautiful presentation.
Storage Instructions
Room Temperature Storage
The Black Magic Chocolate Cake can be stored at room temperature in an airtight container for up to 3 days. This will help maintain its moisture and flavor.
Refrigeration
If you want to extend the shelf life, you can refrigerate the cake. Wrap it tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to a week.
Freezing
For longer storage, the cake can be frozen. Wrap the entire cake or individual slices in plastic wrap, followed by aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
Serving Suggestions
Classic Presentation
Serve the cake slices plain or with a dollop of whipped cream on the side for a classic dessert experience.
Fruit Garnish
Add fresh berries such as strawberries, raspberries, or blueberries on top of the icing for a colorful, fruity touch.
Ice Cream Pairing
Pair the cake with a scoop of vanilla or coffee ice cream to enhance the chocolate flavor and add creaminess.
Layered Dessert
Consider creating a layered dessert by alternating layers of chocolate cake and white icing, served in a glass.
Nutritional Information
Per Serving (1 Slice, ⅛ of Cake)
- Calories: 350
- Total Fat: 16g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 250mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 3g
Ingredient Substitutions
Granulated Sugar
You can use coconut sugar or brown sugar as a alternative for granulated sugar for a different flavor profile.
All-Purpose Flour
For a gluten-free option, almond flour or a gluten-free all-purpose flour blend can be substituted.
Buttermilk
If you don’t have buttermilk, you can create a substitute by mixing 120ml of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Vegetable Oil
Canola oil or melted coconut oil can serve as a suitable substitute for vegetable oil.
Unsweetened Cocoa Powder
Dutch-processed cocoa powder can replace unsweetened cocoa powder for a milder cocoa flavor.
Heavy Cream
If heavy cream is not available, you can use whole milk or a non-dairy milk alternative with a thickener like cornstarch.
Cook techniques
Sifting Dry Ingredients
Sifting together the flour, cocoa powder, baking powder, baking soda, and salt ensures that there are no lumps and that the ingredients are well combined. This step also helps incorporate air, making the cake lighter.
Mixing Wet and Dry Ingredients
When mixing the wet ingredients into the dry, do so until just combined to avoid overmixing. Overmixing can lead to a tougher cake texture.
Baking the Cake
Bake the cake at 175°C for 30-35 minutes. Keep an eye on the cake and check for doneness with a toothpick; it should come out clean when the cake is ready.
Cooling the Cake
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. This allows it to firm up slightly, making it easier to remove from the pan without breaking.
Preparing the Icing
Beat the softened butter until creamy before adding the powdered sugar. Gradually mixing in the sugar will help create a smooth and fluffy icing without lumps.
FAQ
Can I use a different pan size?
Yes, you can adjust the baking time if using a different sized pan. Keep an eye on the cake and check for doneness with a toothpick.
What can I substitute for buttermilk?
You can make a buttermilk substitute by mixing 120ml of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
Can I freeze the cake?
Yes, this cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil to keep it fresh. Thaw it in the refrigerator before icing.
How do I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I add flavors to the icing?
Absolutely! You can add different extracts such as almond or mint, or even cocoa powder for a chocolate buttercream variation.
Conclusion
This Black Magic Chocolate Cake paired with the best white icing is the ultimate indulgence for chocolate lovers. Its rich and moist texture combined with the creamy icing creates a heavenly dessert that will impress anyone. Whether for a special occasion or just a treat for yourself, this cake is sure to be a favorite!
More recipes suggestions and combination
Chocolate and Raspberry Layer Cake
Elevate your chocolate cake with layers of fresh raspberries and chocolate ganache for a fruity twist.
Chocolate Mint Cake
Add a splash of peppermint extract to the batter and top with a mint-flavored icing for a refreshing variation.
Mocha Chocolate Cake
Enhance the brewed coffee in the recipe with an espresso shot and add chocolate-covered coffee beans as a topping.
Caramel Drizzle Cake
Top the chocolate cake with a rich caramel sauce and sprinkle with sea salt for a salted caramel effect.
Nutty Chocolate Cake
Incorporate chopped walnuts or pecans into the batter and top with a nut-based icing for added crunch.
Chocolate Citrus Cake
Add orange or lemon zest to the batter, and pair it with a citrus-flavored icing for a zesty contrast.
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