Black Miracle Cake

My sister in law’s baby shower was great, had a ton of fun and she got a lot of nice gifts for the little boy. I only wished that I had of been able to get him that stroller. Oh well, in time inshallah.

Anyway I’ve been on a baking rampage. In just three days I made sweet potato pies for Sheikh Abdul Qadir Jilani day, vanilla cupcakes with coconut buttercream frosting for the Milad-un-Nabi (peace be upon him) and Black Magic cake for the baby shower. Whew!
The cake was by far the best, so moist and rich. Only I don’t like the name, I shy away from magic in all its forms, so I’m thinking of calling it Black Miracle. As in its a mircle I didn’t eat not one slice at the party, I’m trying to be good.

Here is the recipe. It has been adapted from here

Black Miracle Cake


1 cup half and half
1 tablespoon white vinegar
1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract


Preheat oven to 300 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9×13 inch pan.
Mix the vinegar and half and half together and let it rest for five minutes.
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, half and half, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Bake at 300 degrees F (175 degrees C) for 35 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.

Note I bake my layer cakes at 300 so as to reduce doming, but with this cake the temperture reduction works double duty. It reduces the doming, which is great no wasted cake, and it makes the cake super moist. You’ll almost think its not done when you take it out of the oven

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