My very first blog post that includes a recipe y’all! EXCITING! And what better way recipe to start our with than a chocolate cake that has been labeled by many as “The Best Chocolate Cake”?!? The. Best. Chocolate. Cake. How could I resist? Let me tell you, this cake definitely deserves it’s name. It was perfectly rich and moist, and oh so delicious! I have seen the recipe for this cake in several places as well as Hershey’s website, which I am assuming is where it originated. My favorite thing about this fabulous cake besides the fact that it is chocolate-cake-perfection, is that it is SO EASY!
What you’ll need for the cake: All-Purpose Flour, Sugar, Unsweetened Cocoa, Vegetable Oil, Strong Brewed Coffee, Buttermilk, Baking Powder, Baking, Soda, Vanilla, Salt, and Eggs
Black Magic Cake
Recipe from Hershey’s Kitchen
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY’S Cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
- 2 Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
- 3 Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick
inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely. Frost as desired. Yields 10 to 12 servings.
Searching for The Perfect Frosting
I love the classic American Buttercream. It’s teeth-hurting sweet and the perfect compliment the any cake or cupcake, OR if you’re anything like me, eating it by the spoonful is perfectly acceptable. My husband, however, can’t stand it. So, I am trying to find the perfect frosting. I just want a stable frosting that can be decorated with but is also not as sweet as traditional buttercream. Who knew that was so hard to find. I like whipped cream frosting (heavy whipping cream, sugar, and vanilla), and cream cheese frosting but neither of them are stable enough to decorate with and hold up nicely for more than a day.
I read reviews about Swiss Meringue Buttercream and they were really mixed reviews. Some people like it and some people don’t. Since I’m on a mission to find the perfect frosting, I had to give it a shot. It’s definitely not our perfect frosting. That is just MY opinion, I’m sure others enjoy it, I just don’t. I read a review that said it tasted like a stick of butter… Hit the nail on the head. I flavored my SMBC strawberry, so it tasted like a stick of strawberry-flavored unsalted butter when I bit into it. After I took the first bite and it melted in my mouth, it tasted kind of like strawberry milk but I couldn’t get over the strong butter-like texture as soon as I bit into it. The SMBC holds flavor really well, so it can be flavored really easily, which is a great thing. It also pipes onto the cake nicely. It has several good things going for it, I’m just not a fan of the texture. For those of you with curious taste buds, it’s worth a shot!
For the Strawberry Swiss Meringue Buttercream: Sugar, Salt, Egg Whites, Unsalted Butter, Strawberry Extract (Vanilla Extract is shown)
Sweetapolita’s Swiss Meringue Buttercream (I halved this recipe)
- 10 large, fresh egg whites (300 g)
- 2-1/2 cups (500 g) sugar
- 3 cups (680 g) unsalted butter, cut into cubes and cool, but not cold
- 1 tablespoon + 1 teaspoon (20 ml) pure vanilla extract
- pinch of salt
- Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
- With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
- Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
- Add additional flavours, purees, as desired.
For those of you who KNOW you won’t like the SMBC, HERSHEY’S has several frosting recipes the would go well with this cake or you could use one of your own tried and true frostings! Happy Chocolate Cake Eating!
Let your conversation be without covetousness; and be content with such things as ye have: for he hath said, I will never leave thee, nor forsake thee. Hebrews 13:5