I kind of modified the ingredients from the original recipe. But know what, the magic wasn't happening.
I replaced all purpose flour + Baking powder with self-raising flour. I also do without baking soda because I am using a dutch processed chocolate which has been alkalized. The original recipe uses Hershey chocolate which is acidic and needs baking soda to alkalized it.
My cake turned out to be rather 'short" (flat) and very compact. Worst, once it cuts (got to cut and try anywhere), two separate layers are clearly visible which indicates that the inner part was not well baked as the outer part.
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| Over and under baked cake |
What did I learnt? Honestly, It is difficult for me to reproduce the final cake the way it should by following the recipe as diligently as I could, let alone to modified the original recipe! Lesson well learn.
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| Magic lost in the translation |
The Hershey's Black Magic Cake is here, reproduce below:
Ingredients
* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 2 eggs
* 1 cup buttermilk or sour milk*
* 1 cup strong black coffee OR
2 teaspoons powdered instant coffee plus 1 cup boiling water
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract
Directions
1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2 Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.
3 Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
© copyright fiddling with recipe 2011
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