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Halloween Charcuterie Board Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 665 reviews
  • Author: Wesley
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 180 minutes
  • Yield: 1 cake (12-cup fluted tube or equivalent in round/rectangular pans)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Black Magic Cake recipe is a rich, moist chocolate cake made with HERSHEY’S Cocoa and enhanced with the bold flavor of coffee. Perfect for beginners, the cake combines simple ingredients like buttermilk and vegetable oil to create a tender crumb and deep chocolate taste. Ideal for any occasion, this cake is customizable with various icings and pans, promising a decadent treat that will have everyone asking for seconds.

Ingredients

Scale

Dry Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 2 eggs
  • 1 cup buttermilk or sour milk
  • 1 cup strong black coffee (or 2 teaspoons powdered instant coffee plus 1 cup boiling water)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour your choice of cake pan—either a 12-cup fluted tube pan, two 9-inch round baking pans, or one 13x9x2-inch rectangular baking pan—to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the sugar, all-purpose flour, HERSHEY’S Cocoa, baking soda, baking powder, and salt. Stir thoroughly so that all ingredients are evenly distributed.
  3. Add Wet Ingredients and Beat: To the dry mixture, add the eggs, buttermilk, coffee, vegetable oil, and vanilla extract. Using a mixer on medium speed, beat the ingredients for about 2 minutes until the batter is smooth and slightly thin in consistency.
  4. Pour Batter and Bake: Pour the batter evenly into your prepared pan(s). Bake according to your pan choice: 50 to 55 minutes for a fluted tube pan, 30 to 35 minutes for 9-inch round pans, or 35 to 40 minutes for a rectangular pan. The cake is done when a wooden pick inserted in the center comes out clean.
  5. Cool and Frost: Allow the cake to cool for 10 minutes after baking, then gently loosen it from the sides of the pan and transfer it onto wire racks to cool completely. Once cooled, frost as desired with your favorite icing such as buttercream or vanilla bean.

Notes

  • This Black Magic Cake is a great alternative to boxed cake mixes, offering a rich homemade flavor with simple ingredients.
  • The addition of coffee enhances the chocolate flavor, making it more intense and complex.
  • You can use freshly brewed black coffee or instant coffee powder to suit your convenience.
  • Experiment with different pan shapes to change the cake’s look and baking times accordingly.
  • Try different icings like buttercream, vanilla bean, or espresso-flavored frostings for variety.
  • For another coffee-chocolate treat, you might enjoy the Espresso-Filled Mini Cakes recipe.

Nutrition

  • Serving Size: 1 slice (87g)
  • Calories: 260
  • Sugar: 26 g
  • Sodium: 500 mg
  • Fat: 11 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 9.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 41 g
  • Fiber: 0 g
  • Protein: 4 g
  • Cholesterol: 35 mg

Find it online: https://lickplates.com/halloween-charcuterie-board-recipe/