Black Magic Cake

I think I’ve found a new favorite cake.

When I saw this recipe over at My Baking Addiction, I knew that I had to try it.  You can’t go wrong with Hershey’s!

Moist and chocolate-y, decadent and rich, this is not your average chocolate cake.  Made in several layers, it looks fancy enough for a party, yet it’s actually quite simple to make.  My Big Helper actually played a big part in the creation of our version!

To make this yummy confection, you’ll need these ingredients:

Hershey’s Black Magic Cake Ingredients:

• 2 c. sugar
• 1 3/4 c. white-wheat flour               
• 3/4 c. Hershey’s cocoa 
• 2 t. baking soda
• 1 t. baking powder
• 1 t. salt
• 2 eggs
• 1 c. buttermilk or sour milk
• 1 cup hot chocolate                                       
• 1/2 c. vegetable oil
• 1 t. vanilla

• 1/2 c. heavy cream
• 1/2 c. semi-sweet chocolate chips

1. Preheat your oven to 350 and line two round cake pans with waxed paper.
2. Mix the flour, sugar, cocoa, baking soda, baking powder, and salt together.
3. Add the eggs, milk, coffee or hot chocolate, oil, and vanilla to the dry ingredients and mix well.
4. Pour evenly into the prepared pans and bake for 30-35 minutes.
5. Cool cakes completely.
6. While cakes are cooling, mix the softened cream cheese with the powdered sugar.
7. When cakes are cool, remove from pans.  Spread cream cheese mixture on the bottom of one cake layer.
8. Top with the second cake layer, right side up.
9. Put the chocolate chips into a heat-safe bowl (I like to use a good batter bowl) and pour the cream into a small saucepan.  Heat the cream over medium heat until bubbles just begin to form – do not let it boil!  Pour hot cream immediately over chocolate chips and whisk until smooth.
10. Let ganache cool for 10 minutes and then pour over the assembled cake.
11. Store any leftover cake in the refrigerator.

Linked up at Grammy’s Grid.