Mindo Chocolate Black Magic Cake

Original Recipe Yield 1 - 9x13 inch or 2 - 9 inch round pans

Ingredients

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup Mindo Chocolate unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup melted butter
1 teaspoon real Madagascar vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
In large bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
Make a well in the center.
Add eggs, coffee, buttermilk, butter and vanilla.
Beat for 2 minutes on medium speed. Batter will be thin.
Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 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. Frost.

"PERFECTLY MINDO" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup Mindo Chocolate Cocoa powder
3 cups powdered sugar
1/3 cup cream (plus additional, if needed)
1 teaspoon vanilla extract

Directions

Melt butter.
Stir in cocoa.
Alternately add powdered sugar and cream, beating to spreading consistency.
Add a very small amount additional cream, if needed.
Stir in vanilla.
Makes about 2 cups frosting.

Our cocoa powder is 100% natural flavor beans and is non-alkalized thus it is one of the best flavored cocoa powders found on the market.

Recipes adapted from Allrecipes.com and Hershey's

El Quetzal Brownies
Chocolate Truffle Brownies Recipe American Dessert

Original Recipe Yield 1 - 9x13 inch or 2 - 9 inch round pans

Ingredients

1 cup unsalted butter
6 ounces unsweetened chocolate, cut into small pieces
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon salt
Powdered sugar for dusting

Directions

Preheat the oven to 325°F.
Grease a 9-by-13-inch baking pan.
Combine the butter and chocolate in the top pan of a double boiler set over (but not touching) simmering water over medium-low heat and melt slowly, stirring occasionally.

(Alternatively, combine the chocolate and butter in a 6-cup microwave-safe glass measuring cup and heat on high power for 1 1/2 minutes, or until melted, stirring once.)

When the butter and chocolate are melted, remove from the heat, add the sugar, and whisk vigorously.

Add the eggs and vanilla and whisk until completely incorporated.
Add the flour and salt and blend in, making sure there are no lumps of flour.
The mixture should now be a shiny batter.
Pour the batter into the prepared pan and gently smooth the top.

Bake in the center of the oven for 40 minutes, or until the top is crisp and dry and a skewer inserted 1 inch from the center comes out barely moist.

Let cool to room temperature before cutting into squares or bars.
Sprinkle with powdered sugar.

The best part about preparing these brownies is that you mix everything right in the top pan of a double boiler.