Description
Black Magic Chocolate Cake is a deeply rich, moist chocolate cake enhanced with roasted dandelion root coffee for an earthy, herbal twist. Perfect for birthdays or cosy gatherings, this herbal dessert blends bold cocoa flavour with a unique, nutty depth from nature’s “coffee weed.”
Ingredients
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2 cups organic unbleached flour (240 g)
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1 1/2 cups organic sugar (300 g)
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1 cup organic cocoa powder (85 g)
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2 teaspoons baking soda (10 g)
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1 teaspoon baking powder (5 g)
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1 teaspoon sea salt (5 g)
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2 eggs
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1 cup brewed and cooled roasted dandelion root coffee (240 ml)
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1 cup sour milk (240 ml)
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1/2 cup melted butter (120 ml)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13″ pan.
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In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
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Add eggs, dandelion root coffee, sour milk, and melted butter.
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Mix until smooth and fully combined.
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Pour into prepared pan and smooth the top.
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Bake for 40–45 minutes or until a toothpick comes out clean.
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Cool completely before slicing or frosting.
Notes
Use roasted dandelion root tea or brew your own for the coffee substitute.
Sour milk can be made by adding 1 tsp vinegar to plant or dairy milk.
Dairy-free version: use vegan butter and plant-based sour milk.
Great with ganache or whipped coconut frosting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American