Black Magic Cake

A moist and magical buttermilk chocolate cake recipe that will have your friends demanding seconds. Customize this black magic cake by using different cake and bundt pans or by adding a quick buttercream icing.

2 cups sugar
1¾ cups all-purpose flour, unbleached
¾ cup Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. sea salt
2 eggs
1 cup buttermilk or sour milk
1 cup coffee, strong black or 2 tsp. powdered instant coffee + 1 cup boiling water
½ cup vegetable oil
1 tsp. pure vanilla extract

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour 12 cup fluted tube pan, two 9" round baking pans or one 13x9x2" baking pan.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.

Bake 50-55 minutes for fluted tube pan, 30-35 minutes for round pans, 35-40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.

Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost as desired.