By Amy Hatch
I am an avowed lover of cake, and it’s the snack/treat/vice I turn to most often when I’m really jonesing for a chocolate fix.
But making cake from scratch is hard, yo. It’s too moist, it’s too dry, it tastes like cardboard … and I really prefer to make baked goods myself whenever I can, because then I know and can control what ingredients go into them.
I long struggled with cake, but I finally found a recipe that is absolutely fool-proof. And, absolutely delicious. I make this both for special occasions and when I just feel like having some cake, which is probably a wee bit too often.
My family loves it, and it always gets raves when I serve it at parties or bring it with me to an event. It’s yummy plain, frosted and as a cupcake.
Have I convinced you yet?
Most of these ingredients for this recipe can be found in your kitchen right now, with the exception of buttermilk. I’m an avid baker and even I don’t keep buttermilk in the fridge. If you don’t have any, there are a number of ways you can substitute for it, so don’t feel like you have to run to the store to get some.
One word of warning: This cake does include a strong cup of coffee, which I remembered when I came home at 8 p.m. from an evening out to find my 7-year-old running in loops around my sofa, flapping her arms like a bird.
“We had a piece of cake,” my babysitter said.
|Easy Weekday Baking: Black Magic Cake||
- 1 3/4 cup flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup strong black coffee, cooled
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1/2 cup of margarine, softened*
- 2 oz melted unsweetened chocolate, cooled
- 3 cups confectioner’s sugar
- 3 tbs milk
- 2 tsp vanilla
- For the cake:
- Combine the dry ingredients in a bowl or mixer, whisk together.
- Add eggs, coffee, buttermilk, oil and vanilla.
- Beat at medium speed for two minutes. Your batter will be relatively thin.
- Pour into two, greased and floured 9-inch cake pans or one 9×13 pan.
- Bake at 350-degrees for 35-40 minutes for 9×13 pan**, or 30-35 minutes for round pans.
- For the frosting:
- Combine all your ingredients and mix, adding milk and sugar until you get the consistency you want. Frost cooled cakes and enjoy!
* Yes, use margarine. You want that salty taste. If you do use butter, add a pinch of salt or used salted butter.
** My oven is unpredictable, so I start at 35 minutes and then test as I go along, using a toothpick in the middle of the cake. When it comes out clean, you’re done!