Black Magic Cake(Crs)

There’s a reason this cake has been passed around church potlucks and family reunions for decades. Strong black coffee deepens the chocolate flavor without making it taste like a latte, while buttermilk keeps the crumb impossibly moist and tender.

The real star is the Hundred Dollar Frosting. Melted semi-sweet chocolate and butter form the base, then a raw egg, confectioners’ sugar, vanilla, and a splash of lemon juice get beaten in until silky smooth. Chopped walnuts folded through give it crunch.

It’s a one-pan, square-cutting kind of cake. No layers, no fuss, just deep, dark, addictive chocolate.

Kitchen Tips

• Use freshly brewed strong coffee, not instant. The depth of flavor from real brewed coffee is noticeably better in the finished cake.
• Beat the batter for a full 3 minutes at medium speed. This builds structure and gives the cake its even, tender crumb.
• Cool the chocolate-butter mixture completely before adding the egg for the frosting. Warm chocolate will cook the egg instead of blending with it.
• The lemon juice in the frosting sounds strange but trust it. That tiny bit of acid brightens the sweetness and keeps the frosting from tasting flat.