Sunday, April 11, 2010

Hershey's Black Magic Cake

I have to leave tomorrow for another business trip.  Luckily, it's just a week.  I'm glad that Beijing is getting warmer now, I don't need to bring so many thick clothing. 
This cake enticed me because the recipe is simple.  I didn't expect it to be a big hit since the ingredients are so basic but it was. Everyone who tried it liked it.  The ganche work didn't turn out well as I was rushing,  after the first coating of chocolate frosting, I supposed to spread another layer but omitted.  Nevertheless, this cake is only for consumption, not for occassion.  If I will to bake for occassion, I will take care the details and definitely will put in extra effort to make this cake looks presentable and appetizing. 
If you are the chocolate fan, I believe you will love it.  It's not so rich, it's just nice as after meal dessert.  If you could top with a vanilla ice-cream, I believe it'll be perfect!
Since this recipe is so easy to make, why wait? Once you start eating, I believe you can't stop ..Here you go the original recipe from Hershey - Black Magic Cake recipe

If you don't have a measuring cup, I have converted the measurement into grams for easy reference.  Below is the method I used to bake this cake.  Cheer!!

Ingredients:
  • 2 large eggs                   }beat fill fluffy
  •  270g caster sugar       }
  • 2tsp powdered instant coffee mixed in 1 cup boiling water, cooled
  • 1 tsp vanilla extract
  •  1/4 tsp salt
  • 1 cup (200 ml) buttermilk (prefer) or sour milk*
  • 210g all-purpose flour (or cake flour) } sift together
  • 65g HERSHEY'S cocoa powder       }
  • 1 1/4 tsp baking soda                         }
  • 1 tsp baking powder                           }
  • 1/2 cup vegetable oil (or use melted butter, or half butter half oil)
To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Preparation:
- Grease and line Two 9” round cake tins for making a layered cake or 12” x12” low tins for sheet cake with baking paper.
- Preheat oven at 175-180*C

Method:
1. Sift the flour, baking powder, baking soda and cocoa powder together. Put aside.
2. In a mixing bowl, beat eggs and sugar till fluffy (abt 3 mins at medium speed), add in premix coffee, vanilla essence and salt. Mix well.
3. Alternate flour mixture (flour, cocoa powder, baking soda and baking powder) and sour cream with spatula.
4. Fold in oil and mix well (don’t overmix).
5. Pour into the prepared tray/tins and bake 30-35 minutes for the round tins and 40-45 minutes for the tray.
6. Cool and top/ ice with choc ganache.

Choc Ganache
- Bring 200g of whipping cream to boil, remove from stove, stir in 250g chocolate till smooth and let it cool. Freeze for 5-8 mins till thicken and spread over the cake.
** if you just want to spread a layer of ganache on top, you can reduce amount by half.

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