Chocolate and raspberry are probably my two favorite flavors, and when put together they spell D.I.V.I.N.E.
Last month was Bob’s birthday, and I spur of the moment decided to bake a cake with the boys for him. So I went to my favorite recipe box, google and came across this “Black Magic Cake” recipe on Allrecipes.com. It has 845 reviews and a full 5 star rating! Lucky for me, I had all the needed ingredients.
O.M.G. This is THE best chocolate cake recipe. Ever. I’ve gone about looking for valid excuses to make the cake just so I can eat it. I invited guests over and while I had no idea what to make for dinner, I knew I was making this cake. Any excuse to make it is a good one. When it came time to start planning my mom’s birthday party, I knew without a doubt I would make this cake…only in cupcake form. Because let’s face it…everything is better in a cupcake!
Because I love you all, here is my favorite chocolate cake recipe:
Moist Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups white sugar
- 3/4 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*
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
*I never have real buttermilk on hand. But making your own is super easy. Just fill a 1 cup measuring cup with regular milk (I happen to use 2%). Take out one 1 TBS of the milk and replace it with 1 TBS white vinegar. Let set for a few and viola! Buttermilk.
- Preheat oven to 350 degrees F (175 degrees C). Spray two 9 inch round cake pans or one 9×13 inch pan with non stick spray, OR prepare 24 cupcakes with paper liners.
- In mixing bowl combine flour, sugar, cocoa, baking soda, baking powder and salt and combine on low speed.
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans (fill cupcakes with 1/4 cup batter).
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes for 9×13 or 15 to 20 minutes for cupcakes, 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.
I found THE cutest cupcake papers at Michaels craft store. I had a hard time deciding which papers to buy because they were all so cute!
The first time I made this cake, I frosted it with a white cream cheese frosting. The next time, I tried this frosting from Pioneer Woman which was really tasty, but I messed up the cooking part and it ended up lumpy. So for my mom’s birthday, I decided to pair it with a raspberry buttercream, and ooh la la! It’s so good! Definitely my new very favorite frosting, and so easy.
- 1 cup unsalted butter at room temperature
- 1/2 cup seedless raspberry jam
- 16 oz powdered sugar
Beat butter and raspberry jam together till creamy. Gradually add in powdered sugar until combined. I ended up needing to add 1 TBS milk because it was a tad bit too thick to go through my decorating bag and I needed to thin it out. You may or may not have to do this. I also added some burgundy gel food color to make it really really raspberry colored (originally it seemed a little pale).
I piped the frosting onto my cupcakes with a big Wilton tip and a Ziplock bag. Easiest clean up EVER.
This weekend I’ll be trying my hand at these champagne cupcakes. I’ll let you know how they turn out! I love cupcakes! LOL