Hello my long-lost friends! I have been a busy bee and haven’t had time to post. I stowed away on a little business trip with my husband to New York City and was much too busy having fun and sightseeing to blog! 😉 But, I am definitely making up for it now with this recipe. You are going to love it! After all, this is a lifelong handed down well-kept secret recipe…shhhh…I won’t tell if you don’t!!! My Mother in-law has been making this Black Magic Cake for my husbands birthday his entire life. When we first were married and I would make chocolate cakes for him, none would do, he is a certified Chocoholic and this cake is dark chocolate heaven. Many years ago I finally asked my Mother in-law for the recipe and now I make it every year for my husbands birthday and usually for my daughter, Bella’s as well. She takes after her Dad with her love of chocolate for sure. Yes, these doggie picks were for her birthday and not his! Ha! I use the same recipe to make the cake and cupcakes and sometimes frost with chocolate frosting and sometimes vanilla, so it depends which you like better. I am including both frosting recipes below. I almost always serve this cake with some creamy vanilla bean ice cream also. Totally divine!
If I were you, I would run, not walk to the grocery store and get the ingredients to make this cake soon!!!
As always…Just Keep Cooking…
xo, Jacque
Foodie shenanigans in New York City…told you the hubby loves chocolate! 😉
Okay…lets get started…
Ingredients gathered…
Batter is mixed up and poured in cupcake liners…I made 12 jumbo cupcakes!
Out of the oven and cooling…
I think this one has my name on it…
Iced with white buttercream frosting and sprinkled with some crushed oreo crumbs, mini oreo, and cute doggie picks…ready for the Birthday girl…
And she loved them!!! 🙂
Here is the cake version I make for my hubby’s birthday…every year!
Here is a picture of the cupcakes iced with the yummy chocolate fudge frosting…and a kiss! Muah! Enjoy!
Black Magic cupcakes from Easter! 🙂
- 1-3/4 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp baking soda
- 3/4 cup cocoa powder
- 2 cups sugar
- 2 large eggs
- 1 cup brewed, dark coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp pure vanilla extract
- 1/2 cup butter *1 stick
- 1 box powdered sugar *about 4 cups
- 1-1/2 tsp pure vanilla extract
- 3-4 Tbls heavy cream or milk
- 1/2 cup butter *1 stick
- 1/3 cup milk
- 1/3 cup cocoa powder
- 1 box powdered sugar *about 4 cups
- 1 tsp pure vanilla extract
- Preheat oven to 350 F. Place 12 jumbo paper cupcake liners in cupcake pans. (if using regular size cupcake pan, about 20) Combine flour,sugar, cocoa, baking powder, soda, and salt in large mixing bowl. Add eggs, coffee, buttermilk, oil and vanilla and mix for 1 minute. Batter will be thin. Pour or scoop batter into cupcake liners. Bake at 350 for about 18-22 minutes. *For Sheet Cake: Pour batter into greased 9X13 pan and bake 35-40 minutes. *For Layer Cake: Pour batter into two greased 9 inch round cake pans and bake for 30-35 minutes. Cool cupcakes or cakes before frosting.
- Beat softened butter and powdered sugar together in mixing bowl with paddle attachment or electric mixer. Add vanilla and heavy cream or milk until fluffy and good spreading consistency. Spread or pipe on cupcakes or cake, as desired.
- Melt butter in saucepan. Add cocoa and milk and bring to a boil for 1 minute. Remove and cool slightly, add powdered sugar and vanilla and mix until smooth. Spread or pipe on cupcakes or cake, as desired.
HiJacque, did you go to Serpendipity in NYC? I loveeeeee that place. Cheryl
Hi Cheryl! Yes, this pic was at Serendipity! We loved it! We can’t wait to go back to NYC and visit again! So.Much.Fun!!! 🙂