Black Magic Voodoo Cake Recipes

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BLACK MAGIC CAKE



Black Magic Cake image

Super spooky dark chocolate cake. Suitable for all your black magic get-togethers.

Provided by Marsha

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 ¾ cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  • In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  • Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Nutrition Facts : Calories 155.1 calories, Carbohydrate 25.7 g, Cholesterol 15.9 mg, Fat 5.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 239.6 mg, Sugar 17.3 g

BLACK MAGIC CAKE



Black Magic Cake image

This deep, dark chocolate cake is the perfect canvas for a spooky holiday dessert. Top it with a spider web or a mummy made from melted and stretched marshmallows.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 8 to 10 servings

Number Of Ingredients 21

2/3 cup vegetable oil, plus more for greasing the baking pans
1 cup Dutch-process cocoa powder
1 cup boiling water
2 cups granulated sugar
1 3/4 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
1 teaspoon fine salt
1 cup whole milk
2 large eggs
1 tablespoon pure vanilla extract
1 1/2 cups heavy cream
3/4 cup Dutch-process cocoa powder, sifted
8 ounces semisweet chocolate, chopped
1 teaspoon espresso powder
1 teaspoon pure vanilla extract
Pinch fine salt
2 tablespoons unsalted butter
1/3 cup confectioners' sugar, sifted
2 cups mini marshmallows (about 4 ounces)
Cooking spray
1 or more candy spiders or 2 candy eyes, for decorating

Steps:

  • For the cake: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line the bottom of two 9-inch round cake pans with parchment and grease the parchment and the sides of the pans with oil.
  • Stir together the cocoa powder and boiling water in a small bowl and let sit to bloom for 5 minutes (this step intensifies the chocolate flavor in the cake).
  • Whisk together the granulated sugar, flour, baking powder and salt in a large bowl. Whisk together the bloomed cocoa, oil, milk, eggs and vanilla in a medium bowl. Pour the cocoa mixture into the sugar mixture and stir until smooth (the batter will be thin). Divide the batter evenly between the prepared cake pans. Bake until the cakes bounce back when pressed in the middle and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pans on a rack.
  • For the filling and frosting: Heat the cream in a double boiler over low heat, whisking occasionally, until it begins to steam. Whisk in the cocoa powder, chocolate, espresso powder, vanilla and salt until the mixture is smooth, about 2 minutes. Whisk in the butter until melted. Whisk in the confectioners' sugar until incorporated. Let the frosting cool completely.
  • To assemble: Put 1 cake, bottom-side up, on a serving plate or cake stand. Spread about 1 cup of the frosting over the top but not all the way down the side. Top with the other cake, bottom-side up, and frost the top and sides with the remaining frosting.
  • For the spider web or mummy decoration: Microwave the marshmallows in a microwave-safe medium bowl until they swell and are soft enough to stir, about 1 minute. Let sit a few minutes until cool enough to touch. Spray your hands with cooking spray. For a spider web, pick up a tablespoon-sized blob of the melted marshmallow and stretch it over and around the cake; repeat so that the strings of marshmallow crisscross one another in many directions, and continue until you have what looks like a spider web. For a mummy, stretch the marshmallow so that all the strings on the top of the cake run in the same direction, leaving a small gap between strings for the mummy's eyes to peek out. Garnish with a candy spider or several candy spiders for the web cake or candy eyes for the mummy cake.

SO EASY BLACK MAGIC CAKE



So Easy Black Magic Cake image

My family loves this recipe, it's the best chocolate cake ever!

Provided by Janet Terra-Smith

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 11

2 cups white sugar
1 ¾ cups all-purpose flour, unsifted
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
½ cup vegetable oil
½ cup strong black coffee
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
  • Mix buttermilk, oil, coffee, eggs, and vanilla extract together in a bowl. Pour over sugar mixture in the large bowl; beat with an electric mixer on medium speed until batter is smooth and thin, about 2 minutes. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 309.4 calories, Carbohydrate 51.3 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 479 mg, Sugar 34.5 g

BLACK MAGIC CAKE WITH VOODOO FROSTING



Black Magic Cake With Voodoo Frosting image

This is a super moist chocolate with a delicious decadent frosting. My husband does the "chocolate dance" whenever I bake this cake! It is truly a delicious cake or "darn good cake" as quoted from my best friend.

Provided by peg_lyn

Categories     Dessert

Time 2h

Yield 8-12 serving(s)

Number Of Ingredients 14

1 3/4 cups flour
2 cups sugar
3/4 cup hershey cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee (or 2 teaspoons instant coffee mixed with 1 cup boiling water)
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup buttermilk (1 CUP regular milk with 1 tbsp. vinegar added) or 1 cup sour milk (1 CUP regular milk with 1 tbsp. vinegar added)
1 cup chocolate fudge topping
1 tablespoon instant coffee
4 cups frozen non-dairy topping, thawed and divided (like cool-whip)

Steps:

  • CAKE:.
  • Combine dry ingredients in a bowl.
  • Add all the rest of the ingredients.
  • Beat at medium speed for 2 minutes.
  • Batter will be thin.
  • Pour into 2 greased and floured 9-inch cake pans.
  • Bake at 350° for 30-35 minutes until toothpick inserted in center comes out clean.
  • Cool on rack until ready to frost.
  • FROSTING:.
  • Prepare, bake and cool 2 9-inch round cake layers.
  • For layer filling, combine hot fudge and instant coffee granules in a medium sauce pan; heat until coffee crystals are dissolved.
  • Cool for 15 minutes and then fold into fudge mixture 2 cups of the whipped topping.
  • Refrigerate 30 minutes.
  • Place first cake layer on a serving plate and spread with 1 cup filling.
  • Top with second layer.
  • Add remaining 2 cups whipped topping to the remaining fudge mixture and mix well.
  • Frost top and sides of the cake with topping mixture.
  • Keep cake refrigerated.
  • TIP: Garnish with chocolate curls, chocolate coated coffee beans or grated chocolate.

Nutrition Facts : Calories 718.5, Fat 29.4, SaturatedFat 12.7, Cholesterol 54.9, Sodium 844.4, Carbohydrate 109.8, Fiber 4.5, Sugar 73.1, Protein 9.3

BLACK MAGIC CAKE



Black Magic Cake image

Make and share this Black Magic Cake recipe from Food.com.

Provided by ellie_

Categories     Dessert

Time 1h10m

Yield 1 10 x 13 inch cake

Number Of Ingredients 17

1 3/4 cups flour
2 cups sugar
3/4 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
4 ounces unsweetened chocolate
9 tablespoons butter, softened
3 1/2 cups powdered sugar, sifted
8 tablespoons milk, warmed
1 dash salt
1 tablespoon vanilla

Steps:

  • Preheat oven to 350-degrees F.
  • Grease and flour a 10 x 13 inch cake pan.
  • In a large bowl combine the first 6 ingredients (flour - salt).
  • In a small bowl beat eggs and add the next 4 ingredients (coffee - vanilla).
  • Stir wet ingredients into dry ingredients.
  • Pour batter into a prepared pan.
  • Bake in preheated oven for 40-50 minutes or until toothpick inserted in center comes out clean.
  • Let cake cool while preparing frosting.
  • To make frosting: melt the chocolate and butter in a doube boiler over simmering water or melt chocolate in microwave.
  • Pour melted chocolate into a mixing bowl and beat in sugar alternately with the milk, beating until fluffy and then add the salt and vanilla, beating until desired consistency is reached (you may need to add more sugar).
  • Spread frosting on cooled cake.

Nutrition Facts : Calories 6946.5, Fat 299.1, SaturatedFat 129.2, Cholesterol 673.6, Sodium 5633.3, Carbohydrate 1078.6, Fiber 46.1, Sugar 827.1, Protein 75.9

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