Traditional Black Magic Cake is an amazingly moist and delicious chocolate cake made with dark roast coffee. This version uses roasted dandelion root coffee instead and is every bit as good with this beverage made from foraged dandelion roots.
It Wouldn’t Be a Birthday Without Black Magic Cake
My husband grew up with homemade Black Magic Cake to celebrate his birthday. Always. And consequently, so did our children. It’s a big hit in our family.
Really funny story. When my son was about 10, I taught him to make this cake so that when my birthday came around he could make it for me. We had guests for my birthday and when I cut the cake it seemed a bit dry, which was really unusual for this cake.
As we all bit into the cake, we realized that besides being dry, it was also crunchy. Instead of using a cup of brewed coffee, my son had used a cup of coffee grounds. Our sweet little niece insisted it was better this way, and we did all eat the cake!
Instead of Coffee, I Use Roasted Dandelion Root Coffee
I love incorporating even small amounts of foraged foods in my recipes. Using roasted dandelion root coffee is a super easy substitution. Your cake will have less caffeine and I promise that picky eaters will never notice the difference.
I harvest dandelion root, clean it, chop it and slow roast it in my oven until it is dark roasted. Full instructions are at my post Roasted Dandelion Root Coffee.
But, if you prefer not to bother foraging and roasting your own dandelion coffee, you can definitely purchase organic dandelion coffee which is actually a blend of dandelion and other herbs.
Black Magic Cake is Super Moist Chocolate Cake
Everyone always raves about this recipe and I think that its moistness is the reason.
We really love it with my Two Ingredient Real Food Frosting made with cream cheese and honey. But go ahead and frost it with your favorite frosting. Peanut butter frosting is also a hit.
And make sure you serve your cake with Dandelion Root Coffee Ice Cream. There’s nothing better!
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Black Magic Chocolate Cake with Roasted Dandelion Root Coffee
- Preheat oven to 350°F.
- Combine flour, sugar, cocoa powder, baking soda, baking powder and sea salt in a large mixing bowl or stand mixer.
- Add eggs, dandelion root coffee, sour milk, and melted butter. Mix thoroughly or beat for several minutes until all ingredients are thoroughly combined.
- Pour the batter into a greased and floured 9"x13" pan.
- Bake at 350°F for 40 – 45 minutes.
- Cool before icing with your favorite frosting. I highly recommend my Two Ingredient Real Food Frosting.
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