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Showing posts with label Cake Recipes. Show all posts

Friday, November 10, 2023

Black Magic Chocolate Cake Made with Coffee Recipe Review

This black magic chocolate cake is made with black coffee and buttermilk (the magic part) which makes it a rich, delicious cake. It is my son's favorite cake, therefore I make it for his birthday every year.

If you love chocolate, this is definitely the cake for you! The combination of real cocoa, buttermilk and coffee make it a chocolate lovers dream cake.

For the last few years, I have frosted it with Barbara's chocolate icing recipe which is better than the icing recipe I previously used. Serve it with chocolate ice cream, if you dare, and you have a triple chocolate masterpiece.

My Mixing Note

I set my mixing bowl in my sink to keep ingredients from blowing or splattering when mixing. It is so much easier to simply rinse the sink when I am finished mixing batter than it is to clean the counters, walls and floor.

I also pre-measure ingredients before I start. That way, I know I haven't forgotten any of the ingredients should I get interrupted.

Black Magic Chocolate Cake Recipe by Sylvestermouse
ReviewThisReviews.com

Prep Time	Cook Time	Cool Time	Ready In	Yields
20 min.	30-35 min.	60 min.	2 hrs.	12 - 16 servings

Ingredients

2 cups Swans Down Cake Flour (or 1¾ cups all-purpose flour)
2 cups sugar
¾ cup unsweetened cocoa powder (100% cacao)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract

Directions

Preheat oven to 350°
Grease & flour two 9" round cake pans or one 9"x13" pan
In large bowl, combine/whisk flour, sugar, cocoa, baking soda, baking powder and salt. (Set mixing bowl in the sink to keep the flour/cocoa from blowing everywhere)
Make a well in the center of the dry ingredients and add eggs, coffee, buttermilk, oil & vanilla
Beat for 2 minutes on medium speed. Batter will be very thin
Pour into prepared pans
Bake at for 30 to 35 minutes, or until toothpick inserted into center of cake comes out clean
Cool for 10 minutes, then remove from pans and completely cool
Frost as desired

See the Items I Use For Pre-measuring in the Following Reviews:

Cooking & Baking Prep Tools: Shot Glasses Used As Pinch Bowls Set of Stainless Steel Stackable Magnetic Measuring Spoons Reviewed Mini Increment Measuring Spoons for Tad, Dash, Pinch, Smidgen & Drop

Check Out More Recipe Reviews at
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Friday, October 27, 2023

Homemade Pineapple Upside Down Cake Recipe - Dessert Review

We recently celebrated my father's birthday. When I was going through my recipes, trying to select a cake to bake for him, I remembered his love of pineapple. I decided to return to an old favorite and made a homemade pineapple upside down cake.

For this birthday celebration cake, I made a vanilla cake batter from scratch with pineapple juice instead of milk/buttermilk.

I used a 10" Cast Iron Skillet, which I cleaned before I started. I didn't want the taste of bacon grease or other residue transferring to my cake.

As always, I also pre-measured each ingredient before I started. It is amazing how much salt and sugar look alike when sitting on top of flour. Or how much baking soda can look like baking powder once you start mixing ingredients together.

Here is my recipe and the directions to make my pineapple upside down cake exactly as you see it in the photo.

By the way, the cake was such a hit with the entire family, I will be making it again very soon.

Pineapple Upside Down Cake Recipe by Sylvestermouse
ReviewThisReviews.com

Prep Time	Cook Time	Cool Time	Ready In	Yields
20 min.	40-50 min.	60 min.	2 hrs.	8 - 10 servings

Before You Start - set out butter, eggs, sour cream, & milk to warm to room temperature (approx. 30 minutes)

Ingredients - Cake Batter

• 1½ cups Cake Flour (I use Swans Down Cake Flour)

• ¼ teaspoon Baking Soda

• 1 teaspoon Baking Powder

• ½ teaspoon Salt

• 6 Tablespoons unsalted butter, soften to room temperature

• ¾ Cup of Sugar

• 2 Egg Whites (large eggs)

• ⅓ Cup of Sour Cream

• 1 teaspoon Vanilla Extract

• 2 Tablespoons Milk (room temperature)

• ¼ - ½ cup Pineapple Juice (juice the pineapple slices were canned in - save any remaining pineapple juice)

Instructions

1. In a bowl, combine dry ingredients: cake flour, baking soda, baking powder and salt. Set aside

2. In a separate bowl, beat the butter with a mixer on high until creamy. Slowly add the sugar, beating on high until creamy again. Beat in egg whites. Then, beat in sour cream and vanilla extract.

3. Pour the dry ingredients (bowl 1) into the wet ingredients (bowl 2) and blend together on low speed. Continue using the mixer on low and slowly add the pineapple juice and milk. Mix on low until well blended.

Ingredients - Top of Cake

• Canned Pineapple Slices - 7 slices (2 - 8oz cans) for 10" cast iron skillet

• Maraschino Cherries - I use 19 cherries

• 1½ Sticks (12 Tablespoons) of Butter

• Brown Sugar

Instructions

1. Preheat oven to 350°F. (Convection Oven 325°F)

2. Mix the Cake Batter (recipe above)

3. Melt 1½ Sticks (12 Tablespoons) Butter in the Skillet in the Oven

4. Generously Sprinkle Melted Butter with Brown Sugar

5. Place Drained Pineapple Slices on the Top of Brown Sugar

6. Add Maraschino Cherries in the center of each Pineapple Slice and between the slices (if desired)