Black Magic Cake

Why You’ll Love This Recipe

• Intense chocolate flavor, yet easy to make

• No butter creaming required — just mix and pour

• Moist, rich texture that’s perfect for layering or frosting

• Coffee enhances the chocolate without tasting like coffee

• Great base for chocolate buttercream, ganache, or frosting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Baking soda

• Baking powder

• Salt

• Eggs

• Buttermilk (or sour milk)

• Vegetable oil

• Vanilla extract

• Hot strong coffee (or very hot water with dissolved instant coffee)

For the frosting / filling / finish (suggested)

• Butter

• Powdered (confectioners’) sugar

• Cocoa powder or melted chocolate

• Heavy cream (or milk)

• Vanilla extract

• Optional: a pinch of salt

Directions

1. Preheat oven to 350 °F (≈ 180 °C). Grease and flour two 9-inch (or equivalent) cake pans, and line bottoms with parchment if desired.

2. Mix dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Combine wet ingredients. In another bowl (or measuring cup), whisk together eggs, buttermilk, oil, and vanilla.

4. Combine wet and dry. Add the wet mixture into the dry ingredients and mix until just combined (the batter will be thin).

5. Add hot coffee. Stir in the hot coffee (or hot water + instant coffee) into the batter until smooth. This helps deepen the chocolate flavor.

6. Bake. Divide the batter evenly between the prepared pans. Bake for about 30–35 minutes (for layer pans) or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

7. Cool. Let cakes cool in the pans for about 10 minutes, then turn out onto wire racks to cool completely before frosting.

8. Frost / assemble. Once cooled, frost with chocolate buttercream, ganache, or your preferred chocolate frosting. You may also layer a filling in between.

Servings and timing

• Servings: ~12 slices (for two 9-inch layers)

• Prep time: ~15 minutes

• Cook time: ~30–35 minutes

• Total time: ~45–55 minutes

Variations

• One-pan / sheet cake version: Use a 9×13-inch pan and adjust bake time accordingly (increase by a few minutes).

• Extra egg: Some bakers add a third egg for extra richness and moistness.

• Gluten-free variant: Swap in a gluten-free all-purpose blend (ensure it includes xanthan or another binder).

• Dairy-free / vegan adaptation: Use plant-based milk (with a splash of vinegar) instead of buttermilk and vegan butter or margarine for frosting.

• Add-ins: Stir in chocolate chips or nuts for texture.

• Frosting options: Use chocolate ganache, whipped chocolate cream, or even a cream cheese–cocoa frosting.

Storage/Reheating

• Storage: Store the cake in an airtight container (or cover with plastic wrap) at room temperature for 2–3 days, or in the refrigerator up to 5 days (especially if frosting contains dairy).

• Freezing: You can freeze cake layers (wrapped well) for up to 2 months. Thaw in the fridge, then bring to room temperature before frosting.

• Reheating: If you slice a piece and want to warm it slightly, microwave briefly at low power (just a few seconds) or warm in an oven at low temperature (e.g. 300 °F / 150 °C) for a few minutes.

FAQs

What makes it “black magic”?

The name comes from the deep, intense chocolate color and flavor achieved by adding hot coffee to the batter, which intensifies the cocoa’s richness.

Does the cake taste like coffee?

No — the coffee’s flavor is subtle and works behind the scenes to enhance the chocolate. If you prefer not to use coffee, very hot water (with dissolved instant coffee or not) can be used as a fallback.

Can I skip the buttermilk?

You can substitute sour milk (milk + vinegar or lemon juice) or regular milk, though buttermilk gives a slightly tangy lift and moist texture.

Why is the batter so thin?

This cake’s batter is meant to be thin so it bakes into a moist, tender crumb. Don’t worry — it’s normal.

How do I know when it’s done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs (not wet batter). Edges will pull away slightly from the pan.

Can I make it as cupcakes?

Yes — divide batter among cupcake liners, and reduce bake time (check around 18–22 minutes, depending on size).

How do I prevent the cake from shedding crumbs when frosting?

Chill the layers for a short while before frosting, and trim the tops slightly if needed to get a stable, flat surface.

Can I double the recipe?

Yes — just double all ingredients and bake in appropriately sized pans or more pans concurrently, watching bake times.

Is it okay to use Dutch-process cocoa?

Yes, you can. It may slightly affect the texture and acidity, so keep an eye on the raising agents (baking soda / powder) and adjust if necessary.

What frosting works best?

Chocolate buttercream, ganache, or a rich chocolate frosting complement the cake well. The cake’s deep chocolate flavor pairs nicely with a not-too-sweet frosting.

Conclusion

Black Magic Cake is a wonderfully indulgent yet surprisingly simple chocolate cake recipe that delivers big flavor with minimal fuss. Its velvety texture and rich chocolate depth make it a crowd favorite, whether for birthdays, special occasions, or just chocolate cravings. If you like, I can give you a fully measured recipe (in metric or cups) and a printable version. Would you prefer that?

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