Black Magic Cake (Best Chocolate Cake Ever!) and Beef Stroganoff Recipe

Black Magic Cake (Best Chocolate Cake Ever!)

Ingredients 

• 2 eggs
• 2 c sugar
• 1 tsp salt
• 1 c buttermilk
• 2 tsp baking soda
• 1/2 c vegetable oil
• 3/4 c cocoa powder
• 1 tsp baking powder
• 1 3/4 c all purpose flour
• 1 tsp real vanilla extract
• 1 c strong black coffee, cooled

Chocolate Frosting

• 3 Tbsp milk
• 3 c powdered sugar
• 2 tsp  real vanilla extract
• 1/2 c margarine, softened
• 2 oz melted unsweetened chocolate, cooled

INSTRUCTIONS

1. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2. Add eggs, coffee, buttermilk, oil, and vanilla. 
3. Beat at medium speed for two minutes. 
4. Batter will be thin.
5. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
6. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
7. Combine frosting ingredients and mix with a hand or stand mixer. 
8. Spread frosting on cooled cakes.
9. Enjoy!

===============================

Beef Stroganoff

Ingredients

• 600 g / 1.2 lb scotch fillet steak (boneless ribeye) (Note 1)
• 2 tbsp vegetable oil , divided
• 1 large onion (or 2 small onions), sliced
• 300 g / 10 oz mushrooms , sliced (not too thin)
• 40 g / 3 tbsp butter
• 2 tbsp flour (Note 2)
• 2 cups / 500 ml beef broth , preferably salt reduced
• 1 tbsp Dijon mustard
• 150 ml / 2/3 cup sour cream
• Salt and pepper

SERVING:

• 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice (Note 3)
• Chopped chives , for garnish (optional)

Instructions

1. Use your fist (or rolling pin or mallet) to flatten the steaks to about 3/4cm / 1/3" thick. Slice into 5mm / 1/5" strips (cut long ones in half), discarding excess fat.
2. Sprinkle with a pinch of salt and pepper.
3. Heat 1 tbsp oil in a large skillet over high heat. 
4. Scatter half the beef in the skillet, QUICKLY spread it with tongs. 
5. Leave untouched for 30 seconds until browned. 
6. Turn beef quickly (as best you can!). 
7. Leave untouched for 30 seconds to brown. 
8. Immediately remove onto a plate. 
9. Don't worry about pink bits and that it will be raw inside.
10. Add remaining 1 tbsp oil and repeat with remaining beef.
11. Turn heat down to medium high. 
12. Add butter, melt. 
13. Then add onions, cook for 1 minute, then add mushrooms.
14. Cook mushrooms until golden. 
15. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
16. Add flour, cook, stirring, for 1 minute.
17. Add half the broth while stirring. 
18. Once incorporated, add remaining broth.
19. Stir, then add sour cream and mustard.
20. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
21. Bring to simmer ,then reduce heat to medium low. 
22. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
23. Add beef back in (including plate juices).
24. Simmer for 1 minute, then remove from stove immediately. (Note 4)
25. Serve over pasta or egg noodles, sprinkled with chives if desired.
26. Enjoy!