Hershey’s Black Magic Cake

  • Serves: Makes two 9- x 2-inch layers or one 9 x 13 x 2-inch pan or about 24 to 26 cupcakes
  • Baking Temp (degrees F): 350
  • Views: 9996

Recipe by Sarah Phillips © 2007 Sarah Phillips CraftyBaking.com


Hershey's is known for its chocolate products, and they have developed a fabulous recipe for chocolate cake, which I have adapted. It's quite easy-to-make and is one of my family's favorites. Make sure you grease and flour the baking pans well or use greased parchment paper in the bottom of the greased pans because thin batters, which this recipe makes, tend to stick more. This recipe can be made into cupcakes, as well. Keep the baking temperature the same; the baking time will be about 20 to 25 minutes. I recommend pairing the cake with the White Chocolate Raspberry Ganache Frosting and Filling. We cut this recipe in half on another tutorial to make our Tie Dye High Hat Cupcakes with astonishing results.
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To sour milk: Place 1 tablespoon white vinegar in a measuring cup and add milk to equal 1 cup. Stir and let sit for about 5 minutes until it curdles slightly.

INGREDIENTS
2 cups sugar
1 3/4 cups all-purpose flour (spoon into measuring cup and level to top)
3/4 cup HERSHEY'S Cocoa or any NATURAL cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

2 large eggs
1 cup buttermilk or sour milk*
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

INSTRUCTIONS

1. Position the oven rack to the center of the oven and preheat it to 350 degrees F. Place cupcake liners in cupcake pan(s). Set aside.

2. In the mixing bowl of a stand mixer fitted with a paddle attachment, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until combined.






3. With the mixer turned off, add eggs, buttermilk, coffee, oil and vanilla to the dry ingredients.










4. Turn on the mixer to low and then right after to medium speed, and beat for 2 minutes. The batter will be thin.


5. Divide the batter evenly into the prepared pans.
NOTE: Because the batter is thin, we found it easier to transfer the batter to a large measuring cup to fill the cupcake liners.


6. Bake about 20 to 25 minutes or until wooden toothpick inserted in center comes out with a few moist crumbs but not batter attached. Cool cupcakes in their pans on a wire cake rack for 10 minutes before removing from their pans to wire racks to cool completely.
NOTE: As you can see, this recipe domes nicely.
Bake 30 to 35 minutes for round pans; 35 to 40 minutes for the 9 x 13 x 2-inch pan or until wooden toothpick inserted in center comes out with a few moist crumbs but not batter attached. Cool cakes in their pans on a wire cake rack for 10 minutes before removing from their pans to wire racks to cool completely.


 

7. Frost as directed. 

STORAGE
The filling and frosting determines the cake's storage.
The cupcakes and cakes store nicely. They can be stored at room temperature for about 3 or more days. The cupcakes and cakes freeze well for about a month or more. Keep well wrapped, and thaw in their wrappers at room temperature.