Black Magic Chocolate Cake

4.67 from 30 votes
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Our Black Magic Chocolate Cake is a rich, moist, dark chocolate cake. Packed with a deep chocolate taste, a moist and delicate texture, and perfectly balanced in sweetness, this is the stuff of real chocolate fantasies!

Chocolate cake slices are served on dessert plates.


The Best Chocolate Cake Recipe

Are you ready to embark on a journey to create the most delectable chocolate cake you’ve ever tasted? I know there are countless contenders for the title of “best chocolate cake recipe,” and I understand the competition. However, one taste of this sumptuous, black magic chocolate cake topped with a creamy chocolate frosting will have everyone at the table agreeing that this IS the most incredible chocolate cake. Ever.

Now, please, feast your taste buds on our exquisite cake. Our recipe, rich with cocoa, is enhanced by the addition of freshly brewed coffee, and the texture is remarkably tender, ensuring the cake stays moist for days!

A slice of black magic chocolate cake served on a plate with a spoon set next to it.

How To Make Black Magic Chocolate Cake

  1. Ingredients. Gather standard cake ingredients like; sugar, flour, baking soda, baking powder, cocoa, eggs, buttermilk, coffee, oil, and vanilla.
  2. Mixing. Using an electric mixer, beat the eggs, buttermilk, coffee, oil, and vanilla mixture on medium speed for about 2 minutes until it forms a thin batter.
  3. Pour the batter into two greased 9-inch cake pans.
  4. Bake for 30-35 minutes until a toothpick comes out clean from the center. Let the cakes cool for 10 minutes before removing them from the pans.
  5. Frosting. While the cakes are cooling, bring the cream and butter to a boil. Pour it over chopped chocolate and whisk until smooth. Chill it for 2 hours, stirring after the first hour.
  6. Once the cakes and frosting are cool, frost the cakes, assemble the cakes and serve.
Overhead shot of three slices of chocolate cake served on dessert plates.

Tips & Variations

  • Don’t skip the coffee! Adding coffee to chocolate cake can help to deepen and enhance the flavor of the chocolate. While it doesn’t make the cake taste like coffee, it adds depth and richness to the chocolate flavor, making it taste even more decadent.
  • Have your ingredients at room temperature. This helps make a smooth cake mix.
  • Sift the cocoa powder. This stops lumps in your mix.
  • Don’t Overmix: Be careful not to overmix your batter, as this can make the cake tough. Mix just until the ingredients are combined.
  • Cool Completely: Allow your cake to cool completely before frosting. Frosting a warm cake will cause the frosting to melt and slide off.
  • Add Nuts: Add chopped walnuts or pecans to the batter for a crunchy texture.
  • Flavor Variations: Experiment with different flavors by adding liqueur or extracts such as almond or peppermint.
  • Fruit Fillings: Consider adding a layer of fruit preserves or compote between the cake layers for an added burst of flavor.
A slice of chocolate cake served on a plate with a spoon set next to it.

With its delicate crumb and luscious frosting, this chocolate cake will be a hit with your friends and family. They might even say it’s the best chocolate cake they’ve ever had. 😉 Happy baking!

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    4.67 from 30 votes

    Black Magic Chocolate Cake

    With its rich, moist crumb, and intensely chocolatey flavor, this Black Magic Chocolate Cake strikes a perfect balance of sweetness and indulgence.
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Refrigeration Time: 2 hours
    Total Time: 3 hours
    Servings: 16 servings


    For The Cake

    • butter for pans
    • 2 cups white sugar
    • cups all-purpose flour
    • ¾ cups unsweetened cocoa powder
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 2 whole eggs,, at room temperature
    • 1 cup buttermilk
    • 1 cup strong brewed black coffee
    • ½ cup vegetable oil
    • 1 teaspoon pure vanilla extract

    For The Frosting

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    For The Cake

    • Preheat the oven to 350˚F.
    • Butter and flour two 9-inch round baking pans. Set aside.
    • In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
    • To the mixing bowl, add the eggs, buttermilk, coffee, oil, and vanilla.
    • Using an electric mixer, beat on medium speed for about 2 minutes. You should have a thin batter.
    • Pour the batter evenly into the prepared cake pans.
    • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
    • Remove from the oven and cool in the pans for 10 minutes; remove cakes from pans to wire racks to cool completely.

    For The Frosting

    • Place the chopped chocolate in a medium mixing bowl; set aside.
    • Place whipping cream and butter in a saucepan and cook over medium heat to just a boil.
    • Remove from the heat and pour the cream mixture over the chopped chocolate; whisk vigorously until the chocolate is melted and smooth.
    • Cover and refrigerate for one hour.
    • Remove the frosting from the fridge and stir. Refrigerate for 1 more hour or until spreading consistency.
    • Spread about ¼ to ⅓ of the frosting on one cake layer; top with the other cake layer and spread the frosting on top and sides of the cake.
    • Cut and serve.



    • Measure the ingredients correctly for best results.
    • Have eggs, butter, and buttermilk at room temp for better mixing and baking.
    • Mix just until combined to avoid a dense cake.
    • Use a toothpick to check if the cake is done.
    • Let the cake cool thoroughly before frosting to avoid a messy, crumbly melt.
    • Mix in chopped nuts for some crunch.
    • Try new tastes with different flavored extracts or liqueurs.
    • Use coffee in the frosting for a mocha twist.
    • Store at room temperature for 1 to 2 days, covered. Store in the refrigerator, covered, for 5 to 7 days.
    Recipe Adapted from Allrecipes


    Calories: 476kcal | Carbohydrates: 50g | Protein: 5g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 309mg | Potassium: 273mg | Fiber: 4g | Sugar: 34g | Vitamin A: 541IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 3mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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    1. Jen says:

      Curious if we need to refrigerate the cake? Or can it be left on the counter in a covered dish?

      1. Katerina says:

        I keep it on the counter for 1 to 2 days, covered – most cakes can be stored at room temperature for about that long – and then refrigerate it.

    2. Debbie T says:

      I’m not a coffe drinker. Do you think a Teaspoon or a Tablespoon of expresso powder would work? I enjoy your recipes. Always creative and tasty!!

      1. Katerina says:

        Hi! Thanks so much for the kind words!! ❤️

        Yes, any amount of espresso powder will work. The coffee just enhances the flavor of the chocolate, and it’s not noticeable at all. But if it bothers you, it’s okay not to use it. You will still need 1 cup of liquid to replace it. You can use just water or milk, a dark stout beer, 1/2 cup liqueur with 1/2 cup water, or even fruit juice.

    3. Lisa says:

      It would be a nice recipe if it had metric weights and measurements!

    4. doris stuart says:

      was wondering if you can use hot cholate to place the coffee since i dont drink coffee

      1. Katerina Petrovska says:

        Yes, you can do that.

    5. Rajeshree says:

      Hi Recipe is just fantastic for me but some of my friends wants it more sweet so How can I make more sweeter?

    6. Rekha says:

      Hi, What can I use in place of buttermilk?

      1. Katerina Petrovska says:

        Hi! You can use milk, but it won’t be the same. If you can, get some buttermilk or you can even make it yourself. 1 cup milk + 1 1/2 tablespoons white vinegar; mix and let stand 15 minutes. That’s it. 🙂
        Buttermilk will make your cake light, fluffy and tender.

      2. Debora says:

        You can use milk. 1cup of milk and two table spoons of lemon juice yield 1cup of buttermilk.

    7. Reena says:

      Best Yummiest Cake ever!!
      Thanks for sharing this delicious chocolate cake recipe..Am not that great Baker, but this cake came out so good and yummy that it’s sooo loved by my daughter and on great demand among my friends. Thanks to you for sharing the joy of eating!! 🙂

      1. Katerina Petrovska says:

        Thank you so much, Reena! I am very glad you enjoyed it! 🙂