I Tried Hershey’s Black Magic Cake Recipe

There’s a recipe on Hershey’s web site for Black Magic Cake, and I’ve lengthy been intrigued by it. It has a full five-star score and a seemingly infinite variety of riffs — meals bloggers love Black Magic Cake! Many even suspect it’s the inspiration for Ina Garten’s Beatty’s Chocolate Cake recipe, which has primarily the identical ingredient record however a barely completely different technique. In the spirit of Chocolate Week on Kitchn, I knew it was lastly time to strive it.

Hershey’s photograph reveals a darkish chocolate Bundt cake with a shiny chocolate glaze on prime that seemed wonderful, so I used my stepladder to seize my Bundt cake pan from the highest shelf and set to work to see if this cake would stay as much as its lofty title.

This is principally a one-bowl cake — it’s not too completely different from making a boxed cake. Stir collectively sugar, flour, cocoa powder, baking soda, baking powder, and eggs proper within the mixer bowl, then add eggs, buttermilk or soured milk, brewed espresso, vegetable oil, and vanilla extract. After two minutes of blending, pour the skinny batter into the pan(s) of alternative. I went with my trusty Bundt cake pan, however you’ve gotten choices to make use of two (9-inch) pans or one 9×13-inch pan as an alternative. The 50- to 55-minute bake time was spot-on.

Everything was going swimmingly till it got here time to flip the cake out. The instructions stated to let it cool 10 minutes earlier than turning it out, which honesty made me very nervous. I’ve discovered that flipping Bundt muffins out too early often leads to a caught cake that falls out in chunks. And guess what? I was proper! It was a tragic, unhappy, very un-magical second when my cooling rack was plagued by hunks of steaming chocolate cake (though I nonetheless discovered volunteers who gladly ate it).

My Honest Review of Hershey’s Black Magic Cake

Sticking points apart, the cake itself was scrumptious: moist, not too dense, with a deep chocolate taste that the espresso helped improve (I used decaf as a result of I knew my younger daughter could be consuming it and nobody wants a caffeinated 7-year-old round). It was tasty sufficient that I was decided to strive the cake once more, this time trusting my instincts and drawing on previous baking expertise to repair the sticking concern.

For greasing and flouring the pan, Cook’s Illustrated has an important tip for coating intricately designed Bundt cake pans in order that muffins slide out simply: brushing the inside with a paste fabricated from equal elements flour or cocoa and melted butter. This is an ingenious transfer: I’ve at all times discovered butter sticks to the nonstick floor of muffins pans higher than oil or cooking spray, and the graceful paste signifies that there aren’t any pockets of flour or cocoa. I selected cocoa for this cake since I needed the skin to remain good and darkish.

As for cooling, I let my second cake cool for a full 45 minutes earlier than flipping it out, one thing I do for my apple cider doughnut cake. It was nonetheless heat, however when I shook the pan, the cake moved from the edges simply. After saying a fast prayer, I flipped the pan over and hooray! The cake slid out like a dream. I let it totally cool, then poured on an easy chocolate glaze (simply water, sugar, and chocolate chips) that I additionally discovered on Hershey’s web site. After the glaze set, I boxed up a few of the slices and distributed them to grateful associates and households at my daughter’s college, and everybody raved. Bundt cake success.

If You’re Making Hershey’s Black Magic Cake, a Few Tips

1. Coat an enormous Bundt pan with a butter-cocoa paste: The recipe requires a 12-cup Bundt pan, which is the bigger dimension. If unsure, measure the quantity of water it takes to fill the pan. To coat the pan, brush it with a mix of 1 tablespoon melted butter and 1 tablespoon cocoa powder.

2. Use decaf espresso for youths: To make a kid-friendly (or caffeine-free) cake, use decaffeinated brewed espresso or 2 teaspoons on the spot decaf espresso blended with 1 cup boiling water.

3. Wait to flip it out: Let the cake cool till the pan is simply heat to the contact, about 45 minutes, earlier than making an attempt to flip it out. To take a look at, shake the pan a little bit; the cake ought to wobble and simply transfer away from the edges.

4. Don’t let the glaze cool: If you’re making the non-obligatory glaze, common chocolate chips work simply advantageous (no want for mini chips), however spoon it onto the cake instantly, because it units shortly and shall be more durable to drizzle on as soon as it begins cooling and thickening.

Since this cake doesn’t name for softening butter, it’s really fairly simple to throw collectively; not way more troublesome (however tastier!) than boxed cake. I saved the leftovers in an hermetic container, and amazingly, it nonetheless tastes contemporary even six days later. The Bundt model is visually fairly and goes nicely with the easy chocolate glaze, and I’d fortunately make this once more when the yearning for chocolate cake strikes.

Have you ever made Hershey’s black magic cake? Tell us what you thought!

Christine Gallary

Food Editor-at-Large

Christine graduated from Le Cordon Bleu in Paris, France, and she or he has labored at Cook’s Illustrated and She lives in San Francisco and loves educating cooking courses. Follow her newest culinary escapades on Instagram.

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