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Black Magic Chocolate Cake

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!

More Chocolate Cake Recipes

    Slice of chocolate cake on a serving plate.

    Black Magic Chocolate Cake

    Katerina | Diethood
    With its rich, moist crumb, and intensely chocolatey flavor, this Black Magic Chocolate Cake strikes a perfect balance of sweetness and indulgence.
    4.67 from 30 votes
    Servings : 16 servings
    Prep Time 15 minutes
    Cook Time 35 minutes
    Refrigeration Time 2 hours
    Total Time 3 hours

    Ingredients
      

    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

    Instructions
     

    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.

    Video

    Notes

    • 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.
    Recipe Adapted from Allrecipes

    Nutrition

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

    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.

    Course: Dessert
    Cuisine: American
    Keyword: dark chocolate cake, homemade chocolate cake, moist chocolate cake
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    202 comments on “Black Magic Chocolate Cake”

    1. 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 - Diethood
        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. 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!! 🙂

    3. Avatar photo
      Amit@Levanilla.in

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

    4. This cake is fabulous and very easy to make.. Will surely try this recipe on coming occasion raksha bandhan..

    5. 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.

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

      Thanks 🙂

        1. 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 :))

    7. 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!

    8. 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. 🙂

    9. 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 - Diethood
        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.

    10. 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.

    11. 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 - Diethood
        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.

    12. 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 - Diethood
        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 - Diethood
        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!

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

    14. 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!

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

          1. 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.

    16. 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 - Diethood
        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 - Diethood
            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. 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!

    17. Avatar photo
      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! 😉

    18. 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 - Diethood
        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!

    19. 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.

      Thanks,

      Kelley

      1. Katerina - Diethood
        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!

    20. 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!

    21. 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. 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 - Diethood
          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. 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!

    22. this sounds like Hershey’s Black Magic cake which I’ve been making for years. It’s always a hit

      1. Katerina - Diethood
        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. 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!

    23. 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!

    24. 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?

    25. Avatar photo
      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. 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.

    26. 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 - Diethood
        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 - Diethood
        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.

    27. Hi, May I know what type of sugar to be used in this? Can I use caster sugar or golden granulated sugar?

      1. Katerina - Diethood
        Katerina Petrovska

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

        1. 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 - Diethood
            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!!

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

    29. 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!

    30. Avatar photo
      Sam @ Baking Made Easy

      can I use Milk instead of buttermilk? will the results be the same? I love dark Chocolates!

      1. Katerina - Diethood
        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!

    31. Avatar photo
      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 - Diethood
        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.

    32. 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 - Diethood
        Katerina Petrovska

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

      1. Katerina - Diethood
        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!

    33. 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.

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

    35. 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!!!

    36. 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. 😉

    37. 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.

    38. Avatar photo
      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.

    39. 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!

    40. Avatar photo
      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!

    41. Avatar photo
      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!

    42. I would spend the entire amount in the baking/cookware aisles. And by the way, the cake looks amazing!

    43. 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!)

    44. 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!!

    45. Avatar photo
      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

    46. 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!

    47. 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.

    48. Avatar photo
      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 =)

    49. Avatar photo
      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!

    50. Avatar photo
      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!!

    51. Avatar photo
      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

      1. Katerina - Diethood
        Katerina Petrovska

        Hi Stacy!! It is a great cake, isn’t it! Now I want more… 😀 Happy New Year to you, too!! XO

    52. Avatar photo
      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 - Diethood
        Katerina Petrovska

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

    53. Avatar photo
      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.

    54. Avatar photo
      Anna @ Crunchy Creamy Sweet

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

    55. Avatar photo
      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!

    56. 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. 🙂

    57. Avatar photo
      Laura (Tutti Dolci)

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

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