Helen’s black magic cake

When to my friend’s house for her birthday. She bakes a black magic cake which she found on google, and she said she change the ingredients to suit her. I enjoyed the cake so much I asks for the recipe.

I too change the recipe ingredients to suit my taste, and make a different decoration that is not with any frosting. I love to explore my baking skill with my own ingredients. I am glad she gave me the recipe to try and I have brought it to the next lever with thickened cream, using the coffee powder, browning essence.

This trial and error cake that is simple and great idea to bake when you run outs of butter you can use oil. You can create your own flavour and decorate with any fruits, cream or design your cake make it adventurous fun loving moist and delicious cake for your children or your family or even take it to friend for dessert to share. Let’s bake and charm your family and friends.


2 c sugar
1 3/4 cups all-purpose flour
3/4 c cocoa powder
2 Tsp baking soda
1 Tsp baking powder
1 Tsp salt
2 eggs
300 g sour cream
200 ml thickened cream
2 Tsp strong coffee powder
1/2 c vegetable oil
1 Tsp Parisan browning essence
2-5 Tbs water if batter is too thick
tube decoration cream (optional)
some berries for decoration (optional)


Preheat oven to 180°C. Grease 9-inch round baking pans. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
Add eggs, sour cream, coffee, oil and Parisan; beat on medium speed of mixer 2 minutes. Add some water if batter is too thick; batter should be consistency.

Spoon batter evenly into prepared pans. Bake 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Then squeeze the tube decoration cream and decorate with some berries.

Note: You can make the Mocha Frosting. I didn’t want frosting. I use tube cream and berries. 3 Tbs butter, 3 Tbs cocoa powder, 1 Tbs water, 1 Tbs coffee flavour liqueur 1 1/2 c powdered sugar (icing sugar).

Melt butter on low heat. Stir cocoa, water and liqueur. Remove from heat. gradually add powdered sugar beating well until its of spreading consistency. Add additional water if needed.