This cake uses my all time favorite chocolate cake recipe. It’s Hershey’s Black Magic Cake, which is kinda fitting. I’ve seen it on the internet a million times, but I first saw it in my grandmother’s recipe collection. It’s just the softest, chocolatiest cake I’ve ever had.
Originally I bought some Oreos just to crush them up and use them as the dirt on top of the cake, but I made more than I was going to need. So I threw the extra 1/2 cup of Oreo crumbs into the cake batter. Will definitely be doing that again!
When I went to the cookie aisle in the grocery store to buy the Milanos, I just stood there for a minute trying to decide which flavors to get. My eyes came across the Dulce de Leche Milanos, and oh my gosh you have got to try them. Just do it.
As you can see this cake is also decorated with some candy corn pumpkins, which leaves you with a looottt of candy corn leftover to snack on.
For the chocolate trees, I put some melted chocolate in a squeeze bottle and just free-handed the tree design. I will say that the trees do better the thicker you make them. After the first layer of chocolate set, I went over it with another layer. It could have used a third layer actually because one tree eventually just bent halfway up and the top fell off.
Also, you should know that black food coloring–even just the smallest amount–turns your mouth black. Could be a nice touch with your Halloween costume, but I just wanted to mention it! I really wish I could get into Halloween this year, but for some reason I just really haven’t been feeling it. This cake is about as festive as I’m probably going to get, haha.
- 1¾ cups all purpose flour
- ¾ Hershey's dark cocoa powder
- 1¼ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 eggs
- 1½ cups sugar
- ½ cup oil
- 1 tsp vanilla
- 1 cup strongly brewed coffee
- 1 cup buttermilk
- 1 cup butter, softened
- 1-2 tbsp milk
- 1 tsp vanilla extract
- ½ cup Hershey's dark cocoa powder
- 1¾ cup powdered sugar
- First, make a pot of strong coffee, then spray or line three 8" cake pans and preheat oven to 350.
- In a medium bowl, combine the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Carefully whisk together.
- In another medium bowl, combine sugar, eggs, buttermilk, oil, and vanilla. Mix on medium speed until incorporated and smooth.
- Measure out 1 cup of coffee. Add half of the coffee and half of the dry ingredients to the sugar mixture. Mix until combined. Add remainder of coffee and dry ingredients and mix until combined. Pour the batter into the can pans and bake for 25 minutes, or until you can insert a toothpick and it comes out clean.
- In the bowl of a stand mixer, or a large bowl with a hand-held electric mixer, cream butter on medium speed until smooth and creamy. Add vanilla, milk, cocoa powder and mix well. Add half of the powdered sugar and mix on low speed until combined. Add the second half of the powdered sugar and mix for an additional minute. Spring frosting on cooled cake layers. (You can a little bit of black food coloring if you like.)