The Down Range Forum
Member Section => Cooking & Recipes => Topic started by: Big Frank on December 03, 2023, 08:52:47 PM
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I finally found the recipe for the cake I made many, many years ago with HHERSHEY'S cocoa and coffee, before my ex stole my HERSHEY'S recipe book. It's called HERSHEY’S Black Magic Cake. The black magic is the rich dark color and enchanting flavor. It put a spell on me. It's a beginner skill level recipe, so anyone can give it a try. When asked why it has coffee in it different sites say things like, "Why Are we Using Coffee? Apart from the fact that coffee is the elixir of the gods, it's because it makes the chocolate flavour so much more intense and delicious. This cake does not taste like coffee, I promise you. It tastes like the most decadent, rich and complex chocolate cake you've ever had. So even if you're tempted to skip it, don't.", "The coffee added to the batter is purely there to bring out the chocolate flavour and is not noticeable in the finished cake.", "I know I sound like a broken record, but I really can’t emphasize enough: This cake doesn’t taste like coffee.", and so on. One lady said her husband DETESTS coffee but LOVES HERSHEY’S Black Magic Cake. That's testimony enough for some, but the proof is in the batter.
If you have a coffee allergy, don't fret, there's still HERSHEY’S “Perfectly Chocolate” Chocolate Cake. I haven't made this one, but it's also a rookie level of difficulty. They each have 1/2 cup of vegetable oil to make them moist. Using oil instead of butter cuts down on the amount of water in the batter. Water + flour = gluten. More gluten makes for a tougher cake, but more fat makes a more tender cake. It's a win-win situation making it with oil. Here are the links for Quick Cocoa Glaze and "Perfectly Chocolate" Chocolate Frosting, too. I expect to see a bunch of people telling me I was right about how great chocolate cake with coffee in it is, or else I was wrong. Either way, I'll be happy that you tried it.
https://www.hersheyland.com/recipes/black-magic-cake.html
https://www.hersheyland.com/recipes/hersheys-perfectly-chocolate-chocolate-cake.html
https://www.hersheyland.com/recipes/quick-cocoa-glaze.html
https://www.hersheyland.com/recipes/perfectly-chocolate-chocolate-frosting.html
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Here's what a slice of that old black magic looks like. Give in to the dark side.
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BCM. BLACK CAKE MATTERS!!!
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Uh,
The Bourbon is missing.
Just FYI, my teetotalling grandmother's rule of thumb was 1 GENEROUS Tablespoon of Bourbon per egg. This originally applied to egg nog but I learned later that she applied it to a lot of her baking as well. As she got older the "generous" got bigger. Of course she'd go to Sunday school and truthfully proclaim she'd never set foot in a liquor store in her life. My dad did all her "shopping" for her.
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BCM. BLACK CAKE MATTERS!!!
George Bush Doesn't Care About Black Cakes!
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;D
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Bourbon Infused Cakes Matter More
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George Bush Doesn't Care About Black Cakes!
So, he can be an idiot from time to time! (IMHO)
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The Bourbon is missing.
For my birthday a few years ago, my dear wife made me a chocolate bourbon Bundt cake with Ghirardelli milk and dark chocolate. Bourbon was mixed into the dough to have the alcohol cooked off. THEN, she iced it with bourbon icing that was NOT cooked, so between the sugar and bourbon, it's fine! So fine we can freeze half of it in Saran Wrap and 6 months later it is still potent!
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You bourbon folk ain't had nothin' 'til you jump on a slice a bourbon pecan pie.
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I don't think I ever had a bourbon cake, but I had all 4 kinds of rum cake from Honey Baked Ham Co. They're all good. The chocolate cake has chocolate chips in it too, and it's really good. It's a lot better than the rum filled coconut chocolates called Rum-Kokos that I first bought in Austria. I like rum, but I like Asbach Uralt brandy filled chocolates from Germany WAY more than Rum-Kokos. Mostly Chocolate and European Deli were owned by a brother and sister who merged their companies if I recall correctly. They're a good source for Asbach chocolates.
https://www.casali.world/en/rum-kokos
https://europeandeli.com/collections/asbach
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I had a boneless pork chop with red cabbage. Then, sticking with the color red, I had 2 frosted strawberry Pop-Tarts, with rhubarb jam spread on the back of them. I never would have imagined that Pop-Tarts could taste so good. Unfrosted strawberry Pop-Tarts might be even better with rhubarb jam. This is a combination I can whole-heatedly recommend to anyone who doesn't hate strawberries or rhubarb. It's kind of weird that we eat rhubarb like a fruit, when it's clearly a vegetable. Also, the leaves are toxic, so don't eat them.