Low Sugar Hershey's Black Magic Chocolate Cake

Total time2 hr

Prep time25 min

Cook time35 min

Low Sugar Hershey's Black Magic Chocolate Cake

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup strong brewed coffee, cooled
½ cup vegetable oil
1 tsp vanilla extract

For the frosting

1 cup (2 sticks) unsalted butter, softened
¾ cup unsweetened cocoa powder
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
⅓ cup heavy cream, plus more as needed
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with cocoa powder.
2
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.

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