Black Magic Cake

Table of Contents

1. Black Magic Cake Ingredients
2. Substitutions and Additions
3. How to Make Black Magic Cake
4. How to Serve Black Magic Cake
5. Storage
6. FREQUENTLY ASKED QUESTIONS
7. MORE RECIPES YOU’LL LOVE
8. JUMP TO RECIPE

Black magic cake is a decadent, two-layer cake covered in a luscious ganache frosting. The rich chocolate flavor is further enhanced with coffee, creating a deeper chocolate taste for a magical dessert that you will want to make over and over again.  

Chocolate cake is such a delightful treat that you can never have too many chocolate cake recipes! Try making Red Wine Chocolate Cake, Chocolate Dump Cake, or Better Than Anything Chocolate Cake. 

Black Magic Cake Ingredients

You will need:

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

Substitutions and Additions

BUTTERMILK: You can 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.

CAKE FROSTING: 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. Add a few drops of food coloring to a white frosting for a fun color if this cake is for a child’s birthday.

DRIED CHERRIES: 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.

How to Make Black Magic Cake

STEP ONE: 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.

STEP TWO: Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of a standing mixer.

STEP THREE: Add the milk, eggs, coffee, vanilla, and oil into the bowl with the dry ingredients.

STEP FOUR: Turn the mixer on to medium speed and beat for 2 minutes, scraping down the sides and bottom of the bowl halfway through mixing.

PRO TIP: Ideally, you should use shiny pans rather than dark pans for this recipe, as the dark pans can cause your chocolate cake to brown too early around the edges.

STEP FIVE: Divide the batter between the two prepared cake pans.

PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches. You can buy pre-cut parchment paper rounds to make lining the round pans easier.

STEP SIX: Bake for 35 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.

STEP SEVEN: 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.

STEP EIGHT: When the cake is cooled, prepare the ganache.

STEP NINE: 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.

STEP TEN: Whisk until the mixture forms a smooth, glossy ganache.

STEP ELEVEN: Level the tops of the cakes with a serrated knife.

PRO TIP: 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.

STEP TWELVE: 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.

STEP THIRTEEN: 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 out with the offset spatula.

How to Serve Black Magic Cake

Chocolate cake is a favorite for serving at a birthday or special occasion, but this heavenly black magic cake is also perfect for making for no reason at all! Serve each slice with a dollop of whipped cream on the top or a scoop of vanilla ice cream on the side. Enjoy it with a cup of coffee, a vanilla latte, or a glass of milk.

Storage

IN THE FRIDGE: Cover this black magic cake with chocolate ganache using plastic wrap and store it 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.

Black magic cake is a chocolate lover’s dream. Incredibly moist, this cake recipe, originally a Hershey’s cake recipe, is the best chocolate cake recipe ever. The coffee undertones enhance the already rich chocolate flavor for a dessert that is absolutely heavenly. Friends and family will adore this rich chocolate cake from the very first bite. 

FREQUENTLY ASKED QUESTIONS

What makes this dense chocolate cake so moist? 

The buttermilk and oil make this black magic chocolate cake extra moist.

Can this chocolate cake be frozen? 

You can freeze this moist chocolate cake for up to 3 months.

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.

MORE RECIPES YOU’LL LOVE

• Hot Chocolate Roll Cake
• Marble Cake
• Hershey’s Chocolate Cake
• No Bake Oreo Cheesecake