Black Magic Cake
This chocolate cake is dark, super moist and very delicious! There’s no butter or actual chocolate required, and the special ingredient is coffee! Don’t worry if you’re not a coffee lover, you really can’t taste it as such. It does however help the chocolate flavour develop and adds to the cake’s moist consistency. I don’t know about you but I never have buttermilk in the fridge – I always just make my own. 1 cup of milk + 1 tbsp white vinegar = easy!
* Don’t have buttermilk? It’s easy to make your own – just stir 1 tbsp white vinegar into 1 cup milk. That’s it!
* Always use eggs and milk at room temperature when baking. I keep most of my eggs in the fridge, except for 4-6 in an egg holder on the bench top. That way I always have some ready when I want them 🙂
- 150g butter, softened (not melted)
- 2 cups of icing sugar
- 2-3 tbsp milk
- (If adding, 1/2-1 tsp vanilla essence)
- Obviously butter is yellow by nature, so obtaining a picture-perfect crisp white buttercream isn’t that easy. The BEST quick tip to whiter buttercream is to beat your butter a LOT!! The longer the butter is mixed for – the paler it goes! This isn’t something you’ll want to tackle by hand – so either use an electric hand mixer or a stand mixer. The added bonus is, the longer you whip for, the lighter and fluffier your buttercream will be too.
- If you want to add vanilla essence, you can apparently buy a clear vanilla essence instead of the dark. It’s not something I’ve used though. If I want my buttercream to be as pale as possible, I just skip the vanilla altogether. You can add a couple of drops of lemon juice for flavour if you like.
- Specialist stores do also sell white food colouring, but again it’s not something I’ve tried.
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