Black Magic Chocolate Cake

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Black Magic Chocolate Cake – This is my go-to chocolate cake recipe. Moist, rich, and delicious dark chocolate cake that’s perfect for the Holidays, or any other occasion!

Black Magic Chocolate Cake | | Moist, rich, and delicious dark chocolate cake perfect for any occasion! | #recipe #chocolatecake #cakerecipe


Deliciously frosted chocolate cake with a touch of coffee to intensify the chocolate flavor.


AND what a way to start it – with free money and a CHOCOLATE cake!!! Is there any better way to enjoy the beginning of the New Year?! NOPE!

To make this celebratory message more complete, imagine that there’s a really cool gif right above this sentence with sparklers and stars and noisemakers! (I wish I was a graphic designer…)

On this night, given the choice between staying at home and going out, I always, always choose OUT! At this moment, I am partying it up with my husband and friends, sending off 2013, and ringing in 2014 with a bang! I may also have my fingers stuck to a Dom Perignon bottle…

Black Magic Chocolate Cake |


What’s better is that I even have 2 slices of this Black Magic Chocolate Cake waiting for us when we get back home!! Diets do not start on the 1st of January – leave that for the 2nd.


  1. We are going to gather standard chocolate cake ingredients like; sugar, flour, baking soda and powder, cocoa, eggs, buttermilk, coffee, oil and vanilla.
  2. Using an electric mixer, we’re going to mix it all up together and pour batter evenly into two prepared pans and bake.
  3. In the meantime, we’ll prepare the frosting by combining butter and whipping cream in a saucepan to bring to a boil.
  4. This mixture will be poured over chopped chocolate and mixed until all is melted and incorporated, then chilled.
  5. Once the cakes have cooled off and the frosting is ready, spread the frosting over the chocolate cakes, assemble, and serve.

Black Magic Chocolate Cake |


On the 1st of January you have to eat “good luck” foods – round foods, like, cakes, cookies, and doughnuts! These treats are often enjoyed on New Year’s Day as their shape signifies that the old year has come to an end and the New Year brings a fresh start.

With that said, this cake is the best chocolate cake I have ever tasted. A moist, rich, and delicious dark chocolate cake perfect for any occasion. It’s SO!GOOD! There’s coffee in it, too!! No joke, I was ready to toss out the fork and just bury my head in it. This Black Magic Chocolate Cake is such a lovely New Year treat.  It’s effortless and it reminds me of why, come tomorrow, I need to get on that dang treadmill that’s staring right at me…

Anywho. About that giveaway! $100 Target Gift Card! Scroll down and enter!! GOOD LUCK! And again, HAPPY NEW YEAR!!! I can’t wait to spend another 365 days with you!! XO


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4.91 from 22 votes
Black Magic Chocolate Cake | | Moist, rich, and delicious dark chocolate cake perfect for any occasion! | #recipe #chocolatecake #cakerecipe

Black Magic Chocolate Cake

20 20 20
WW Freestyle: 28
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Moist, rich, and delicious dark chocolate cake perfect for any occasion!
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 403


  • butter for pans
  • 2 cups white sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 whole eggs
  • 1 cup buttermilk
  • 1 cup strong brewed black coffee
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 bag (12 ounces) semi sweet chocolate chips finely chopped
  • 1 1/2 cups heavy whipping cream
  • 1 stick (8 tablespoons) butter


  • Preheat oven to 350F
  • Butter and flour two 9-inch round baking pans.
  • In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt.
  • Add 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 batter evenly into prepared pans.
  • Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove cakes from pans to wire racks.
  • Cool completely before frosting.
  • Place chopped chocolate in a medium mixing bowl; set aside.
  • Place whipping cream and butter in saucepan and cook over medium heat to just a boil.
  • Pour cream mixture over chocolate; whisk vigorously until chocolate is melted and smooth.
  • Cover and refrigerate for an hour.
  • Remove from fridge and stir; refrigerate about 1 more hour or until spreading consistency.
  • Spread about 1/4 to 1/3 of frosting on one cake layer; top with the other cake layer and spread frosting on top and sides of cake.
  • Cut and Serve.


Adapted from Allrecipes
Nutrition Facts
Black Magic Chocolate Cake
Amount Per Serving
Calories 403 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 15g75%
Cholesterol 43mg14%
Sodium 411mg17%
Potassium 194mg6%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 34g38%
Protein 4g8%
Vitamin A 470IU9%
Vitamin C 0.2mg0%
Calcium 66mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: dark chocolate cake, homemade chocolate cake, moist chocolate cake

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201 Responses
  1. Rajeshree

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

    1. Katerina Petrovska

      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. Reena

    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!! 🙂


    Thanks for sharing this delicious chocolate cake recipe, I love chocolate cakes. Very Yummy and Tasty!

  4. Taylor K

    I have made this cake so many times, and it comes out perfect each time for me. It is my go to when I want to bake chocolate cake for an event. I was wondering how many cupcakes it would make. I was thinking about 24 if it makes 2 9 inch rounds.

  5. Jennifer

    Can I use chocolate bars instead of chocolate chips for the ganache? Is there a difference?

    Thanks 🙂

      1. Jennifer

        Thank you so much! Hands down best cake ever, made it for a birthday and everyone went crazy for it. Keeping this recipe for life :))

  6. Dianne

    I have made this recipe soooooooo many times! It is a firm favourite in our household and just so easy to make.. Thanks for such a great recipe!

  7. Jewel

    The cake sunk pretty good in the middle, both of them. And the frosting came out very salty although we added no salt. I used Ghiradelli 60% cocao chips, heavy cream, but the butter was not the unsalted kind. That may be the issue. Not sure the frosting is turning out, as after two hours in the fridge, it is still too loose. : / I may add some powdered sugar to thicken it, and some coffee granules to take some of the salty flavour away. Loved making it with my daughter. Baking is always a wonderful adventure… Makes great memories with the kids. 🙂

  8. Pamela

    O M Gosh this Black Magic Chocolate cake came out perfectly yummy . Excellent recipe . I put homemade chocolate buttercream frosting on it . I will definitely make this again. Thank you.

    1. Katerina Petrovska

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

  9. Sandy

    Can the coffee be omitted and still be a good cake? I do not drink coffee or like coffee, and I do not want to buy coffee Just to make a cake.

  10. ??

    I made this cake and the cake came out perfectly however the frosting is liquid and doesnt seem to be firming up in the fridge. Any suggestions?

    1. Katerina Petrovska

      Hi! So, after two hours, it still didn’t thicken? You’re looking for a spreadable consistency, not something that will firm up completely.

  11. Mike

    Hi! Your recipe (and the images of the cake) looks amazing. Could you substitute the strong brewed coffee with instant espresso instead? If so, would I need to reduce the amount of espresso vice the coffee used in your recipe?

    1. Katerina Petrovska

      Hi! You don’t have to reduce the amount – it will just enhance the chocolate taste that much more with the espresso. I love that idea, by the way! 🙂

    1. Katerina Petrovska

      Hi!! Thanks so much for letting me know! It was there, just hidden behind a code. :-/ It is visible now. 🙂 Again, thank you!

  12. Susanna

    I was wondering if this cake needs to be refrigerated or left at room temperature once finished? Just to be sure. Thank you.

  13. Eve

    I’ve made this cake twice now and it has been a hit on both occasions! It’s a truly delicious chocolate cake! Thank you for the recipe!

  14. Karen

    Hi Katerina,
    This is a great recipe. I like chocolate cake so much. I will try this recipe soon. Thank for share !

        1. Angie

          I just did this and it calendar out really good! I had to Cooke it for an extra 15-20 minutes in order to get the center baked well.

  15. Stephanie S

    OH MY GOSH!! I just made this cake tonight and I honestly haven’t had a better chocolate cake EVER!! It is such an amazing recipe! I followed it exactly and it came out perfectly!! Thank you so much!!! This is going to be my go to from now on!! Can’t go wrong!

    1. Katerina Petrovska

      Hi Jennifer! Yes, as long as it’s still in liquid form and not just coffee granules. Is that what you mean?

        1. Katerina Petrovska

          Hi Lilly! Yes, that’s right, the liquid stuff. The heavy whipping cream that is in those milk cartons, and not cool whip! 😀

    1. Megan

      I made cupcakes! I filled the cups with 1/4c. batter.
      One batch was in a dark pan and baked for 16 minutes, the second was in a light colored pan and baked for 20 minutes.

      They came out perfect. Good luck!

  16. Shammita Shenbagavel

    Truly the most soft and chocolaty cake! Love it! Made it for my hubby’s birthday and everyone loved the cake especially my eight months old baby! 😉

  17. Joy

    My cake didn’t rise well. Still tasted great though.i’m thinking it might be the eggs. What’s the size of the egg you used? Eggs in the Philippines are a bit smaller than in other countries.

    1. Katerina Petrovska

      Hi Joy! Very happy to know that you enjoyed the cake! Too bad it didn’t rise much, though. :-/
      The cake is with large eggs, which weigh around 60 to 63 grams each. I hope that helps. Have a great week ahead!

  18. Kelley

    Hi! I’m new to your site and am slowly getting acquainted with many of your recipes :). I ran across your Black Magic Cake and would love to make it for this year’s Christmas gatherings. Do you have any tips on how I would adapt this to a 9×13 sheet cake, especially cooking time? I’m a little intimidated by layer cakes! Plus I will be transporting it to someone else’s home.



    1. Katerina Petrovska

      Hi Kelley! I haven’t made this cake in a sheet pan, so I’m not 100% sure… buuuut, according to my experience, since the original cakes are baked in two separate round pans, but you want to make both in one 9×13 pan, you shouldn’t have to change a thing in as far as cooking time and temp is involved. Also, most sheet cakes are baked for 35 minutes at 350, so it should definitely work. Let me know how it goes!! Have a very Merry Christmas!

  19. Addie

    I made this with special dark cocoa and split it into 3 8inch pans reduced cooking time to 26 min. I also added 1/4 c cocoa and some powdered sugar to thicken frosting because I didn’t have time for the chilling process, turned out amazing!

  20. Mary Emme

    No one mentioned that this cake rises like crazy. I put mine into two pans and both spilt over and so much got wasted. And so much clean up too! Whatever was left of the cake tasted good though. Beware, this is a super soft cake and may be a headache to unmould. Unfortunately, mine got stuck to the pans despite the buttering and flouring. Maybe better luck next time.

    1. Jennifer

      I attempted this for my son’s birthday and the same.thing.happened. Cake ALL over my oven, the pans, everything smelled terribly burned. The cake (I cleaned up as best I could) tasted really good (in the chunks I got out of the pan) but the end result was a disaster. A huge mess and a house that smelled like *it* caught fire. I don’t know how to resolve the issue for next time.

      1. Katerina Petrovska

        Hi Jennifer! I’m so sorry you had difficulties with this recipe. 🙁 Did you use 9 inch cake pans? Or were they smaller? Anything smaller than 9 inches should be split between at least 3 pans. Nevertheless, I really am so, so sorry that it didn’t turn out for you.

      2. Karin Straus

        Was it due to high altitude? You have to make a few adjustments in baked goods when water boils at a lower temperature. When I lived in NM, we ruined many family recipes before we got the adjustments figured out. Baking really is a science!

    1. Katerina Petrovska

      Hi Nancy! So this is Hershey’s recipe? I had no idea! I found it on All Recipes years ago and have been making it ever since. The best chocolate cake of EVER! 😀

      1. Nancy Barr

        I have made this cake for over 45 years- loved to bake started in my teens- and yes it is Hershey’s recipe. It is a super easy cake and good with any type of frosting. The good thing is that it’s super moist and almost gets more moist as it ages- but it never lasts more than a day or two!
        I have friends request this for every occasion!

  21. Jennifer

    First, I always follow the recipe before I make any kind of adjustments. With that being said, I really loved the cake. However, I did try get a deeper, darker chocolate out of the cake. I made only a few adjustments:

    2 teaspoons of vanilla instead of 1
    Special dark cocoa instead of regular cocoa
    I made the coffee a little stronger by adding more dark roast
    I used sea salt instead of regular salt

    This recipe was definitely a keeper! Thank you!

  22. Belinda

    Hi ! Thank you so much for this recipe. It was such a hit with my husband and my folks.
    I have just two things I need to know. Can I use this recipe to bake cupcakes and also if I could use the same recipe for vanilla cupcakes?

  23. Cakes by Kayleigh

    I have to comment, because I make A LOT of cakes and this is by far the best have have ever tasted! I was a little worried when I saw how runny the batter was, but it turned out beautiful! Thank you so much for sharing this recipe!

      1. Cloud

        Almost exactly the same cake as my Grandmothers only her recipe makes 3 x 9 inch round pans. Also the “Original” 1920’s recipe has Coffee or Espresso in it. I have a copy of the add in her write in cookbook it came out from. The stronger the Espresso or Coffee the more flavor the cake has, just don’t get it too bitter compensate with sugar. Also remember to always shake the Buttermilk before using it so that its not settled in the container. Never ever add hot anything Water, Coffee, Espresso, unless the recipe calls for them.

        I make this every-time there is an event at the American Legion, things like Funeral dinners, Retirement parties, any time we need to caterer to the public. I have adapted it into large sheet cakes. They can stacked like yours or served as iced singles.

        Cupcakes topped with Hersey min Dark Chocolate bars also are popular for an extra Chocolate Treat for kids during the Fall Fest. Vanilla Buttercream is also a good contrast to the or with the Chocolate if you want to add something or double up the frosting.

        My person favorite Chocolate cakes are 3 X9 round one made with Ice-water and between the frosting and the Cake has over 23/4 Cups of “Reg or Dark” Coco powder in it, Swimming in thick Chocolate Cream-cheese frosting. Or simple “Depression” Cake made with Vinegar, Soda, Salad Oil, at least for a fast sheet cake for company with simply vanilla frosting. Both stay moist for weeks not that they last that long and are easy to make. Growing up both were always around for an after school treat, along with a host of other things depending on the time of year.

  24. PeggyRose

    This cake was delicious! I chambers the buttermilk for almond milk and the dark roast for a medium and it is perfect! Thanks for the recipe.

    1. Katerina Petrovska

      Hi Ana! Butter and oil do not have the same properties, but having said that, you can use the butter. Just know that the texture of the cake will be slightly different. Also, make sure that the butter is melted and completely cooled before you add it to the cake. Let me know how it goes! Thank you!

    1. Katerina Petrovska

      Hi Rebecca! How about chocolate milk? Or coconut milk, if you like. You can also use beer… or even fruit juice. I hope this helps! Let me know!
      Also, I should note that you really can’t taste the coffee in this cake – it just enhances the flavor of the chocolate.

    1. Katerina Petrovska

      Hi! Yes, that would be granulated sugar. I hope you have a chance to try it – the cake is amazing! 🙂

      1. Maisarah

        Thank you so much for your quick reply Kate. I am trying this for a potluck with a group of mates and we ‘re all choc fiends and looking at this, it would fit perfectly. I just hope I am able to execute it and make you proud… Thanks again for sharing..

        1. Katerina Petrovska

          Don’t know if there’s a popularity contest at the pot luck, but if there is? You’ll WIN! 😀 Have a great time!!

  25. Caroline

    This looks so amazing, cant wait to try it! I’m just wondering how high the edges of the baking pans have to be?

  26. Caroline

    Kate! I JUST made this cake today to take to my in-laws for a Sunday dinner! It was DELICIOUS! Seriously…you made me look like a chocolate-cake-baking-rockstar! Everyone loved it! It’s so chocolatey and moist and the frosting is perfection! I followed your directions exactly…didn’t change a thing…this is my new favorite!

    1. Katerina Petrovska

      Hi Sam! No, you want to use buttermilk and you can make your own buttermilk just by pouring 1 tablespoon of white vinegar in a liquid measuring cup. Then you will need to add milk to the vinegar and bring the liquid up to the one-cup line. Let stand 5 minutes and use as much as the recipe calls for. Hope this helps!

  27. Allison Mortimer

    I’m in the UK so how much cream in fluid ounces and how many ounces in a stick of butter as ours comes in 250gram blocks many thanks

    1. Katerina Petrovska

      HI! I’m happy to help! 1 cup is 8 fluid ounces, so you will need 12 fl.oz. of cream. A stick of butter is 113 grams. A stick of butter is also 8 tablespoons. Let me know if you need anything else.

  28. Shelli

    I don’t drink coffee and can’t stand the flavor or smell. Is there a substitute for the coffee in this recipe?

    1. Katerina Petrovska

      Hi Shelli! You don’t like coffee?!? hehe 😉 Do you like hot chocolate? I’d use cocoa instead of coffee.

    1. Katerina Petrovska

      Hi! Yes – in a bowl or glass, pour 1 cup milk and stir in 1 tablespoon white vinegar. Let the mixture stand about 5 minutes; now you have buttermilk! 🙂 Hope this helps!

  29. Sahil

    These look delicious! I do not like store-bought Cakes, but I LOVE homemade stuff, so I will definitely be trying this over the weekend.

  30. Jessie

    Hello! Quick question. For the brewed coffee, does it have to be at room temperature or is it ok to add it hot? Thanks! I cannot wait to try this recipe.

    1. Katerina Petrovska

      Hi Jessie! It shouldn’t be hot, so warm or room temp will work best. Let me know if you need anything else. Have a great day!!

      1. Jessie

        Thanks Katerina for your fast reply! I will let you know if I have anymore questions. You have a Great Day also! (: Thanks again for this fab recipe. Love Chocolate Cake.Cake.Cake! lol

          1. Becky Schram

            Does this cake have to be stored in the refrigerator after it is done or can it be covered and stored on the counter.

  31. Ericka G.

    I shop at Target all. the. time. I would probably spend the gift card on my usual groceries and maybe some clothes…but I’d definitely have to treat myself to some Essie nail polish 😉 Thanks for the giveaway & Happy New Year!!!

  32. halucy

    As unexciting as it is, I need a new hair dryer. After that, I’ll be needing new clothes after that diet I started January 2nd. 😉

  33. Ilsa

    if I won I would spend it on home decor, I’m trying really hard this year to be happy with the home I have and not wish for a larger and fancier home if I had some spare money I would be able to but some items that would help my home be more functional.

  34. Melissa Vincent

    One year ago at the age of 47, I decided to return to school to become a nurse. I left a full time job & a part time job to work just part time. My family of 3 has made many sacrifices to make this possible. I can imagine spending this card on school supplies and a little something for my husband and my son since they are my biggest supporters.

  35. Becca

    We’re in a new (to us) house, so I’d probably spend a gift card on home decor, mostly stuff to hang on the walls!

  36. Nami | Just One Cookbook

    I saw this on your IG (I think) and it took me a while to actually visit your post to take a closer look. Amazing! You know how to make great food and know how to take beautiful pictures. Can’t help but staring at this cake… I want a slice so badly right now. Happy New Year to you and your family! Really looking forward to your new dishes this year!

  37. Sue/the view from great island

    Yikes, that’s what I call a cake! I have a similar cake coming up on my blog… I can’t think of a better way to ring in the New Year!

  38. Margot C

    I think I would buy one of those Mowhawk mats that you put right in front of your sink to stand on (I spend half of my life there doing dishes!)

  39. Rebecca

    I was just at Target…my favorite store! Go in with a list but come out with double [or more] of what I “needed”! Love it! 🙂 If I won the gift card, I think I’d buy some chocolate and a new hand mixer-mine died on NYE!! As for that AHH-MAZ-ING chocolate cake…looks simply DEE-LISH!! Can’t wait to make it! We’re some chocolate FREAKS here!! This is perfect!! Thanks for posting and here’s to the Happiest of New Year’s!! Cheers!!

  40. Danielle Christine

    I would use it to buy more fun baking goodies and some stuff to organize the kitchen for all of my baking goodies lol

  41. Jess

    This looks so good. My grandma makes a chocolate cake with coffee and it is amazing. She made it with me once but that was like 10 years ago and I forgot the recipe. I will definitely have to try this out!

  42. Caroline

    If I won, I’d probably spend it the way I always spend money at Target…I’d go in for a few things…then walk out a few hundred dollars later. Always.

  43. The Ninja Baker

    If I won the 100 dollars, I’d stock up on chocolate chips and whipped cream for that luscious frosting and cake! Love the idea of eating round sweet things on January 1.
    Happy New Year =)

  44. Jodee Weiland

    Great recipe! I would use the gift card to buy some extras for my new camera I ordered or even a photography class!

  45. Angi Ignarski

    If I won the target gift card, I would head over to the kitchen section & let my instincts take over! There are some basic gadgets I need to replace but there is also some bakeware I need & I’m sure I could find something I want!!

  46. Stacy | Wicked Good Kitchen

    Your cake is just lovely, Kate! Dark, chocolatey and gorgeous. But…LOL! Guess what I baked the other night? Your cake! Yep. But, it is a special cake and I used the Hershey’s Perfectly Chocolate Cake recipe as well as the Allrecipes cake recipe…both recipes that I have been making for many years to develop my recipe. Everyone loves this cake! And, for good reason. 🙂 I hope to get the post done for Friday, my dear. Happy New Year to you and your family! xo

  47. Becca from It's Yummi!

    What a great indulgent recipe and giveaway!

    I’d use the gift card to buy some MUCH needed food props 🙂

    1. Katerina Petrovska

      Ah yes! Food props – us food bloggers will never have enough of those! 🙂 Thanks, Becca!! Happy New Year! XO

  48. Christiane ~ Taking On Magazines

    You know me and chocolate. 🙂 I’d definitely love the gift card though. I’d use the money for an iPad tripod mount.

  49. Anna @ Crunchy Creamy Sweet

    Starting the New Year with a stunning chocolate cake!! I love it!!
    I would buy more dishes. 🙂

  50. Laura Dembowski

    This cake looks wonderful! I’m more of a stay at home gal on NYE, but I’ll take the bottle of Dom 🙂 Here’s to a great 2014!

  51. Ramona

    Happy New Year!! Hope you had a glorious night saying good bye to 2013 and saying hello to 2014! I would love a big slice of this cake for my breakfast. 🙂

  52. Laura (Tutti Dolci)

    This cake is just stunning. Obviously any diet must wait an extra day ;). Happy New Year, Kate!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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