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Black Magic Cake
This black magic cake is a chocolate lover’s dream! Rich and decadent, the deep chocolate flavor in this moist chocolate cake is enhanced with coffee.
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Rich and decadent, this black magic cake is a chocolate lover’s dream. This chocolate cake recipe is a luscious, two-layer cake, and is covered in a smooth ganache frosting. The inclusion of coffee in this cake recipe enhances the flavor of the chocolate for a treat that you will want to make again and again.
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Chocolate cake is such an indulgent treat, and this black magic cake is big on chocolate flavor, thanks to the inclusion of coffee which enhances the deep chocolate taste. Originally a Hershey’s cake recipe, this is the best chocolate cake recipe ever.
This heavenly chocolate cake is the perfect dessert to serve for a special occasion, or for no reason at all! Top your slice of cake with a dollop of whipped cream or serve it with a scoop of vanilla ice cream on the side.
The buttermilk gives the cake a moist texture every time, and the luscious chocolate flavor in this black magic cake is absolutely decadent. Whip up this black magic cake the next time you are looking for a delicious chocolate cake recipe.
Black Magic Cake Ingredients
- Flour - all-purpose flour
- Cocoa powder - unsweetened cocoa powder
- Sugar - granulated sugar
- Baking soda
- Baking powder
- Salt
- Milk - or buttermilk
- Eggs - large eggs
- Black coffee - or 2 shots of espresso with water added
- Vanilla - vanilla extract
- Oil - vegetable oil
- Chocolate chips - dark chocolate chips
- Whipping cream - heavy whipping cream
You can use store-bought buttermilk, or you can easily make your own buttermilk using whole or 2% milk and lemon juice or distilled white vinegar. For every 1 cup of regular milk, stir in 1 tablespoon of lemon juice or vinegar.
Ideally, you should use shiny pans rather than dark pans for this recipe, as dark pans can cause your chocolate cake to brown too early around the edges. You can buy pre-cut parchment paper rounds to make lining the round pans easier.
Place the cake on a cooling rack over a baking sheet when pouring the ganache so that the drips are caught on the cookie sheet for easy cleanup. While this cake is traditionally iced with chocolate ganache frosting, you could choose your favorite frosting flavor to frost the cake. Vanilla frosting or even a cream cheese frosting would work well.
How to Make Black Magic Cake
FIRST STEP: Preheat the oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper and spray the bottom and sides with non-stick cooking spray.
SECOND STEP: Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of a standing mixer.
THIRD STEP: Add the milk, eggs, coffee, vanilla, and oil into the bowl with the dry ingredients.
FOURTH STEP: Turn the mixer on to medium speed and beat for 2 minutes, scraping down the sides and bottom of the bowl halfway through mixing.
FIFTH STEP: Divide the batter between the two prepared cake pans.
SIXTH STEP: Bake for 35 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
SEVENTH STEP: Cool the cakes for 10 to 15 minutes and then remove them from the pans to cool the rest of the way on a cooling rack.
EIGHTH STEP: When the cake is cooled, prepare the ganache.
NINTH STEP: Heat the heavy cream in a small saucepan or a microwave-safe container until steaming. Pour the cream over the chocolate chips in a small bowl. Cover with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.
TENTH STEP: Whisk until the mixture forms a smooth, glossy ganache.
ELEVENTH STEP: Level the tops of the cakes with a serrated knife.
TWELFTH STEP: Pour about ½ cup of the ganache over the top of one cake layer and spread just to the edges to form the filling. Stack the second cake layer, top-down, onto the ganache layer.
THIRTEENTH STEP: Pour the extra ganache over the top of the cake. Use an offset spatula to smooth the ganache down and around the sides. For the extra smooth ganache, allow the ganache to cool for about 15 minutes and then smooth it out with the offset spatula.
What makes this dense chocolate cake so moist?
The buttermilk and oil make this black magic chocolate cake extra moist.
Can I use a bundt pan for this recipe?
You can use a bundt pan for this recipe; just increase the baking time to 50 to 55 minutes and make sure a toothpick inserted in the center of the cake comes out clean.
Can I add anything else to this cake recipe?
Cherry is such a fantastic combination with chocolate. Add 1 cup of dried cherries to the cake batter for a hint of cherry in every bite.
Can this chocolate cake be frozen?
You can freeze this moist chocolate cake for up to 3 months.
How to Store Black Magic Cake
IN THE FRIDGE: Store leftover black magic cake with chocolate ganache covered with plastic wrap in the refrigerator for up to 7 days.
IN THE FREEZER: This rich cake freezes well for up to 3 months. Seal in an airtight container or wrap with plastic wrap before freezing. Defrost in the refrigerator before serving.
Black Magic Cake
This black magic cake is a chocolate lover’s dream! Rich and decadent, the deep chocolate flavor in this moist chocolate cake is enhanced with coffee.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk or buttermilk
- 2 large eggs (room temperature)
- 1 cup black coffee or 2 shots of espresso with water added to make 1 cup
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
Ganache
- 12 ounces dark chocolate chips
- 1½ cups heavy whipping cream
DIRECTIONS
- Preheat the oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper and spray the bottom and sides with non-stick cooking spray.
- Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of a standing mixer.
- Add the milk, eggs, coffee, vanilla, and oil into the bowl with the dry ingredients.
- Turn the mixer on to medium speed and beat for 2 minutes, scraping down the sides and bottom of the bowl halfway through mixing.
- Divide the batter between the two prepared cake pans.
- Bake for 35 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
- Cool the cakes for 10 to 15 minutes and then remove them from the pans to cool the rest of the way on a cooling rack.
- When the cake is cooled, prepare the ganache.
- Heat the heavy cream in a small saucepan or a microwave-safe container until steaming. Pour the cream over the chocolate chips in a small bowl. Cover with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.
- Whisk until the mixture forms a smooth, glossy ganache.
- Level the tops of the cakes with a serrated knife.
- Pour about ½ cup of the ganache over the top of one cake layer and spread just to the edges to form the filling. Stack the second cake layer, top-down, onto the ganache layer.
- Pour the extra ganache over the top of the cake. Use an offset spatula to smooth the ganache down and around the sides. For the extra smooth ganache, allow the ganache to cool for about 15 minutes and then smooth it out with the offset spatula.
Nutrition
Calories: 487kcal | Carbohydrates: 69g | Protein: 8g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 438mg | Potassium: 407mg | Fiber: 4g | Sugar: 45g | Vitamin A: 513IU | Vitamin C: 0.4mg | Calcium: 160mg | Iron: 2mg
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