Tag Archives: Cooking

Black Magic

“Dang, I think I love you.”

Hey there!  I have been craving chocolate.  Not just any chocolate, but the kind of chocolate that makes your toes curl.  Although delicious, I didn’t want to indulge on Hersheys, Reese’s, or the ever fabulous Whatchamacallit bars.  I wanted something that wrapped it’s gooey dark arms around my belly.

So, I did what anyone with a severe choco craving would do, I Googled.

I Googled far and wide for “best chocolate cake recipe”, “chocolate cake recipe”, “moist chocolate cake” and found something beyond delicious called “Black Magic”.  The original recipe is here:


I will repost ingredients and directions below with some variations of my own in ( )’s.

What you need:

  • 1 & 3/4 cup all purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tbs baking soda
  • 1 tbs baking powder
  • 1 tsp salt (used Kosher)
  • 2 eggs
  • 1 cup cooled coffee
  • 1 cup buttermilk
  • 1/2 cup veggie oil (used canola)
  • 1 tsp real vanilla extract (used 1 tbs)

Preheat oven to 350 degrees.  Get a large mixing bowl and combine all dry ingredients.  You can use a whisk and just whisk everything around.  In a separate bowl, combine eggs with coffee and vanilla.  Stir together with a fork as if you were making scrambled eggs.  Pour in bowl with dry ingredients and add buttermilk and oil.  Whisk everything together until there are no lumps and everything is smooth.  Batter will be loose.  Pour in a buttered glass baking pan.  Think mine was 9×13.  Put in oven for about 35 min or so.  Remove and cool to room temp.


I went rogue and followed directions loosely cause I don’t like things too sweet.  Here’s my take:

  • 1 cup semi-sweet choc chips, melted (used Nestle brand)
  • 1/2 stick butter
  • 3 tbs milk (used 2% or whatever you have on hand)
  • 1 tsp real vanilla extract

Melt chocolate chips in teflon pot on low to medium heat. (too lazy to do the double broiler thing).  Be sure to constantly stir and just melt chips, not burn.  Toss in butter and keep stirring until fully melted.  Add milk and vanilla to thin.  Keep stirring until chocolate gets smooth and shiny.  Pour over room temp cake.

Enjoy, I know I did!

Feed this to an online date, a mate, presidential candidates, yourself, and everyone in the neighborhood cause it makes about 20 pieces.

Anyone ever get insatiable food cravings?  What are they?  What do you do?

Would love to hear from you!

*help me rule the world and follow me on twitter: @angiegomez1010 *


Whole wheat chocolate blueberry muffin cake

Whole wheat chocolate blueberry muffin cake montage (whew…that’s a mouthful):

As easy as 3… After the sheet pan of deliciousness and so very close to my tastebuds

Numbers are a countdown.  The closer this beauty is to my mouth, the more appealing the picture… hence why I start with the finished product and work my way back (yum yum yum… can you understand my train of thought)?

2… Before the spoon of goodness and after the sheet pan of deliciousness

1… Before the plate of holy scrumptious and after the oven of yumz

And now:

Hello!  I made this hodgepodge of deliciousness before.  Now that I can say for certain how a-m-a-z-i-n-g it really is, I’ll share it with you.  Below is the ever so wonderful: Whole wheat chocolate blueberry muffin cake:

What you need:

1 carton of blueberries (approx 1 1/2 cup of bb) (fresh or defrosted, your pick)

1 1/2 cup semi sweet chocolate chips (cc)

2 cups whole wheat flour

1/4 cup all purpose flour

1 1/2 cups brown sugar + a, extra handful reserved to sprinkle on top of cake

1 1/2 sticks unsalted butter (room temp)

1 tablespoon pure vanilla extract

1/2 rounded teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup heavy cream

3 eggs

What to do:

Preheat your oven to 350degrees.

Mix butter with brown sugar until incorporated throughout.  I used a fork (cause I’m too lazy to set up my food processor and quite honestly can’t remember what cabinet it’s in.  I also figure the exercise burns some calories that I’m about to inhale pretty shortly).

Then add flour, salt, baking soda, and baking powder.  Mix (again, still used a fork), until fully incorporated.  The end result should look like little grains of peas.  Form a well in the center.

In a separate bowl, mix eggs with vanilla (I used another fork).  Pour in center of well.  Next add heavy cream.  Mix all together.  (I only had a splash of heavy cream left and made up the rest with 2% milk…still came out scrumptious.. although my brain tells me it would have probably come out a bit richer with the cream.

Once batter is smooth looking, add in cc’s and bb’s.  This I folded in the batter with a wooden spoon so I wouldn’t damage the berries too much.

Grease a *pan (think mine was around 12″ x 8″), or so with butter (you can use the wrapper from the used butter sticks).  Pour in batter.  Use a wooden spoon to spread out batter evenly in pan.  Grab the handful of brown sugar you reserved and sprinkle on top.  Put in 350 degree oven for approx 1/2 hour (should be done between 25-35 min pending on strentgh of your oven).  You know it’s done when the top is a nice brown and middle is not wobbly.  Enjoy!

*Note: I used a sheet pan because I never have muffin papers handy, but by all means, feel free to use them if you have

Make this for your family, online date, non-online date, friends, enemies, frenemies, school board, classmates, political candidates (that you love of course), and especially yourself…yum yum yum!

Tell me what you think…would love to hear from you!

*help me rule the world and follow me on twitter: @angiegomez1010 *