Get ready to be enchanted by this devilishly decadent black magic cake. It’s incredibly rich and moist and absolutely perfect for chocolate lovers.
Why exactly is it so bewitching? Because it contains a magical secret ingredient: a cup of freshly brewed strong black coffee.
It deeply enhances the chocolate flavor and works hand-in-hand with the buttermilk for an ultra-moist cake.
Whip it up for Halloween or any other time of year. It will NOT disappoint.
Why You’ll Love This Black Magic Cake
Decadent Indulgence: Black magic cake is irresistibly moist and rich. If you have a chocoholic in the family, they’ll go weak in the knees and won’t be able to stop at a single slice.
Versatile Presentation: You can adapt this recipe to make a round cake, a tiered cake, or a simple sheet cake. It suits various serving styles and multiple occasions.
Simple Preparation: Despite its sophisticated taste, this recipe is surprisingly easy to make. It requires only basic ingredients and utilizes straightforward mixing techniques.
Ingredients
- All-Purpose Flour: To provide structure and texture for your cake.
- Baking Soda & Baking Powder: Use both for double the rising power. They’ll give you an extra fluffy cake.
- Unsweetened Cocoa Powder: A must-have for the rich chocolatey flavor.
- Granulated Sugar: It provides sweetness but also helps tenderize the cake.
- Salt & Vanilla: To help balance the sweetness and enhance the overall flavor.
- Eggs: For moisture, a soft texture, and to hold everything together.
- Buttermilk: The secret ingredient for providing extra moisture and a soft, tender crumb.
- Hot Black Coffee: This is where the magic happens! It deeply intensifies the chocolate flavor without adding a bitter coffee taste.
- Vegetable Oil: To keep the crumb tender.
- Chocolate Buttercream: A simple blend of butter, cocoa powder, powdered sugar, cream, and vanilla.
How to Make Black Magic Cake
If you make this cake into a sheet cake, the instructions will be slightly different.
You’ll need a sheet pan, of course, and the baking time will be 5 to 10 minutes longer.
Here are instructions for making a tiered cake:
1. PREP: Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. MIX: Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Beat the eggs, buttermilk, oil, and vanilla.
3. COMBINE: Pour the wet ingredients into the dry and mix by hand until just combined. Add the hot coffee and mix until smooth.
4. BAKE: Divide the batter between the pans and bake for 30-35 minutes until a toothpick comes out clean. Cool for 10 minutes, then transfer to a wire rack.
5. CREAM: Beat the butter until creamy, then blend in the cocoa powder until smooth. Alternate adding the powdered sugar and cream until thick and smooth, then add the vanilla.
6. ASSEMBLE: Level the cakes, if needed. Frost one layer, place the second on top and frost the top and sides. If desired, add chocolate shavings, sprinkles, or berries.
7. SERVE: Chill for 15-30 minutes before slicing. Enjoy!
Tips for the Best Black Magic Cake
Want to ensure your cake turns out as perfect as possible? Remember these few tips:
- Dutch-processed cocoa is best. Though any unsweetened cocoa powder will suffice, Dutch-processed tastes better. Whatever you choose, be sure it’s high-quality and fresh.
- Espresso works well, too. You have a few options for coffee: freshly brewed, espresso, or even instant coffee in hot water. Decaf is fine, as well.
- Sift the dry ingredients. Don’t just scoop and dump. Measure them accurately, then sift them to prevent lumps in the batter.
- No buttermilk? No problem! Make your own homemade buttermilk instead.
- The batter will be thin! This isn’t so much a tip as a statement. But a lot of people get concerned when they see how thin the batter is, so I wanted to mention it. If your batter looks a little runny, that’s okay! The extra liquid from the coffee makes that happen.
- Tap the cake pans. After pouring the batter into the pans, tap them gently on the counter to remove any bubbles that may form.
- Adjust frosting consistency as needed. If it’s too thick, add more cream. If it’s too thin, add more powdered sugar.
How to Store
I prefer storing this cake at room temperature because it helps it stay moist.
However, popping it in the fridge will make it last a little longer. You decide which is best for you.
To Store: Store leftover black magic cake in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.
To Freeze: Wrap the cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months and thaw in the fridge overnight before serving.
More Decadent Chocolate Cakes You’ll Love
Mounds Candy Bar Cake
Hershey Bar Cake
Salted Caramel Sheet Cake
German Chocolate Poke Cake
Black Magic Cake
12
25
minutes35
minutes860
kcalRich, moist, and decadently chocolatey, this black magic cake is a coffee-infused treat with a velvety texture and plenty of creamy cocoa frosting.
Ingredients
- For the Cake
2 cups all-purpose flour
2 cups granulated sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup freshly brewed strong black coffee, hot
- For the Chocolate Frosting
2 cups unsalted butter, softened
1 cup unsweetened cocoa powder
6-7 cups powdered sugar
1/2 cup heavy cream, room temperature
2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans and line them with parchment paper.
- Make the cakes: In a large bowl, whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a separate bowl, beat the eggs until smooth. Then blend in the buttermilk, oil, and vanilla extract.
- Pour the wet ingredients into the dry and mix gently by hand until just combined. Add the hot coffee and mix until smooth. The batter will be thin.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the frosting: In a large bowl, beat the softened butter with an electric mixer on medium until creamy and smooth. Scrape the bottom and sides of the bowl, add the cocoa powder, and blend again on low speed until smooth.
- Alternate adding the powdered sugar and heavy cream with the mixer on low until it’s thick and smooth. Add the vanilla last.
- Assemble: If needed, level the tops of the cakes with a serrated knife to create flat layers. Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake.
- If desired, decorate with chocolate shavings, sprinkles, or fresh berries. Then, chill the cake for 15-30 minutes to help the frosting set a little before slicing. Enjoy!
Notes
- Use Dutch-processed cocoa powder for the best results.
- Use freshly brewed coffee, espresso, or instant coffee dissolved in hot water.
- Sift the dry ingredients.
