Black Magic Cake (For Food Processor)

Your food processor does all the mixing for this intensely dark chocolate cake. Dry ingredients pulse together in 5 seconds, the wet ingredients stream in through the feed tube, and a minute later you’re pouring batter into the pan. No stand mixer, no multiple bowls, no fuss.

Strong coffee and sour cream are the two ingredients that push this cake into “black magic” territory. The coffee deepens the chocolate flavor without tasting like coffee in the final cake. The sour cream adds moisture and a slight tang that keeps all that sweetness from becoming cloying.

Pour the liquid ingredients through the small feed tube in a slow, steady stream while the processor runs. Dumping them in all at once will splash and leave pockets of dry flour. Five seconds of blending after scraping down the bowl is enough. Overprocessing develops gluten and turns the cake tough.

The frosting uses the same food processor trick. Chop the unsweetened chocolate with the metal blade, pour hot butter-water over it through the feed tube, then blend in powdered sugar. Two minutes and you’ve got a glossy, spreadable dark chocolate frosting.

Chef Tips

• Use the strongest coffee you can brew. Weak coffee won’t cut through three-quarters cup of cocoa.
• Sour cream should be full-fat. Low-fat versions have more water and less richness, which changes the crumb texture.
• The batter will be thinner than traditional cake batter. That’s normal. It bakes up moist and dense.
• Let the cake cool completely before frosting. The frosting sets as it cools and won’t stick to a warm surface.

Variations

• Espresso boost: Replace the brewed coffee with a double shot of espresso mixed with hot water to fill one cup.
• Cream cheese frosting: Skip the chocolate frosting and pair with tangy cream cheese frosting for contrast.