Black Magic Cake - Eggless

Black Magic Cake - Eggless

Black Magic Cake is a fairly old recipe...several versions, this is an eggless one! It dates back to the 1960s when it came printed at the back of  Hersheys Cocoa Powder tins ......

Its still popular because its amazing! I baked this cake for a friends birthday and it was over before I could even blink.

Rich , dark,moist and with an intense chocolate flavour....its everything a chocolate cake should be.

My go to chocolate recipe for the future....

The frosting is so quick and so good....no fuss comes together so easily all using ingredients that are right at home!

This recipe results in a small 6 inch cake, doubling recipe is highly recommended :D :))

Ingredients

• Plain Flour – 1 cup
• Baking Powder – ½ tsp
• Baking Soda – 1 tsp
• Cocoa Powder – 6 tbsp
• Granulated Sugar – ¾ cup
• Vegetable oil – ½ cup ( I used sunflower oil)
• Hot Coffee – ¼ cup (1 tsp of coffee in ¼cup hot water)
• Milk – ¼ cup, room temp
• Yogurt – ¼ cup, room temp
• Vanilla essence – 1 tsp

Chocolate Frosting

• Unsalted Butter – 100 gms, room temp
• Cocoa powder – ⅓ cup
• Sugar – 3/4th cup ( Gring regular sugar to a powder and then measure 3/4th cup)
• Vanilla essence – 1 tsp
• Hot water - if required
• Walnuts crushed to decorate 

Instructions

1. Preheat the oven to 180 C, 10 mins before baking. Lightly grease the cake tin and line with parchment paper.
2. In a large bowl sift together  all the dry ingredients . Make a well.
3. Add all the wet ingredients one by one.
4. With an electric mixer, beat the mixture on low speed for 2-3 minutes until the dry and wet ingredients are well combined. 
5. Pour the batter in the prepared pan. 
6. Bake for about 30 min. Check the cake with tooth pick. 
7. Once out of the oven,  cool. After about an hour remove the cake from the pan and let the cake cool completely before icing.
8. For icing – combine the softened butter and cocoa powder with a hand whisk or a wooden spoon. Add icing sugar and vanilla essence. Mix well.  Do a taste test and add more sugar if required. If you need to thin it down to bring to the right consistency you may add a little hot water. I dint need to add any water at all ! :))

This cake keeps well at room temperature for a couple of hours. If you do need to refrigerate make sure you keep it outside , to bring it to room temperature for around 20-30 minutes before serving!