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This black magic cake is a dark, fudgy chocolate cake recipe made with strong brewed coffee, cocoa, and buttermilk. It’s covered with fudgy chocolate ganache and the flavors are totally bewitching!
Get your chocolate fix with this rich chocolate olive oil cake, next! You might also like this chocolate cherry cake and my fudgy flourless chocolate cake.
I know there are plenty of contenders out there for the title of “Best Chocolate Cake”, but trust me when I say that this black magic cake is the most incredible chocolate cake EVER! It’s a rich and fudgy, super-moist chocolate cake made with black brewed coffee, cocoa, and buttermilk, frosted with creamy ganache frosting. But words don’t do this cake enough justice. You NEED to bake it for yourself.
Why I Love This Black Magic Cake
- Dark brewed coffee. Black coffee puts the “black” in this black magic cake! This type of cake is known for its amazingly rich, deep chocolate flavor enhanced by the coffee and buttermilk.
- Easy to make. You need one bowl and a baking pan! This cake isn’t just the best chocolate cake you’ll ever have, it’s the easiest to clean up after, too.
- Customizable. It’s easy to add crushed nuts or chocolate chips to the cake batter, or you can layer your cake with different fillings. The rich, dark chocolate layers are just the beginning!
Cake Ingredients
These are some notes on the ingredients that make the magic happen in this chocolate cake! For the full list and recipe details, make sure to scroll down to the printable recipe card after the post.
- Dry Ingredients – These are your usual baking suspects, including flour, sugar, baking soda, baking powder, and salt.
- Cocoa Powder – Make sure to use unsweetened, natural cocoa powder.
- Eggs – Bring these to room temperature.
- Buttermilk – If you don’t have any buttermilk in the fridge, it’s very easy to make a homemade buttermilk substitute from regular milk and lemon juice (or white vinegar).
- Brewed Black Coffee – This can be a strong batch of regular brewed coffee (use a dark roast if you can), or freshly brewed espresso. Feel free to use instant coffee.
- Oil – Instead of butter, I bake this black magic cake with vegetable oil and the results are ultra-moist and tender. Any neutral-flavored oil will work here.
- Vanilla – You’ll want to use real vanilla extract for the best flavor.
For the Frosting
- Chocolate Chips – I use semi-sweet chocolate chips and chop them into fine pieces. You could also do the same with a bar of baking chocolate.
- Heavy Whipping Cream – For the creamiest frosting, make sure it’s full-fat heavy whipping cream.
- Butter – Unsalted is best.
How To Make Black Magic Chocolate Cake
Who’s ready to bake the most decadent chocolate cake of their life? Good. Because we’re about to get started with the steps below:
- Mix the cake batter. First, take out a large bowl and whisk together the dry ingredients. Next, beat in the eggs, buttermilk, coffee, oil, and vanilla on medium speed for about 2 minutes to form a thin batter.
- Fill the pan. Now, pour the batter into two greased and floured 9-inch cake pans.
- Bake. Bake the cakes for 30-35 minutes until a toothpick comes out clean from the center. Afterward, let the cakes cool for 10 minutes before removing them from the pans.
- Make the frosting. While the cakes are cooling, bring the heavy cream and butter to a boil on the stovetop. Then, pour the hot cream mixture over a bowl of chopped chocolate and whisk until smooth. Chill the frosting for 2 hours, stirring after the first hour.
- Frost the cake. Once the cakes and frosting are cool, assemble the cakes, frost, and serve!
Tips and Variations
- Don’t skip the coffee! While it doesn’t make this black magic cake taste like coffee, it adds depth and richness to the chocolate flavor, making it taste even more decadent.
- Use room temperature ingredients. Take fridge-cold cake ingredients like buttermilk and eggs out of the fridge ahead of time, so they come to room temperature. This way, they’ll combine more easily with the other batter ingredients.
- Sift the cocoa powder. A quick sift of the dry ingredients never hurts, to prevent any clumps in the final cake batter.
- 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 chocolate cakes to cool completely to room temperature 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, like brandy, almond extract, or peppermint extract.
- Fruit fillings. Consider adding a layer of fruit preserves or compote between the cake layers for an extra pop of flavor. Raspberry preserves would taste great here, or you can try cherry preserves for some black forest cake vibes.
How to Store
- At room temperature. Store the frosted black magic cake airtight at room temperature for up to 4 days.
- Freeze. You can freeze the frosted cake or the unfrosted cake layers for up to 2 months. Wrap the cake in a double layer of plastic wrap to prevent freezer burn. Thaw the cake at room temperature and then frost and/or serve.
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Black Magic Chocolate Cake
This black magic cake is a decadent chocolate cake recipe with strong brewed coffee and buttermilk. It's dark, fudgy, and the flavors are totally bewitching!
Ingredients
For The Cake
- 2 cups granulated sugar
- 1¾ 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
- 12 ounces semi-sweet chocolate chips, finely chopped
- 1½ cups heavy whipping cream
- ½ cup unsalted butter
Instructions
For The Cake
- Prep. Preheat the oven to 350˚F. Butter and flour two 9-inch round baking pans. Set aside.
- Combine the dry ingredients. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Add the wet ingredients. 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.
- Fill the pans and bake. 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
- Prepare the chocolate. Place the chopped chocolate in a medium mixing bowl; set aside.
- Heat the heavy cream. Place whipping cream and butter in a saucepan and cook over medium heat to just a boil.
- Combine. Remove from the heat and pour the cream mixture over the chopped chocolate; whisk vigorously until the chocolate is melted and smooth.
- Chill. Cover and refrigerate for one hour. Remove the frosting from the fridge and stir. Refrigerate for 1 more hour or until spreading consistency.
- Frost the cake. 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 the 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.
Nutrition
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.
Did you make a recipe? Leave a rating
This was the best chocolate cake I’ve ever made!! thank you so much for this recipe ๐
YAY! This is my favorite, too. ๐ SO happy you liked it! Thank you!!
Your cake is very delicious. I like your cake. Thanks for sharing image of cake.
Hey there Katerina,
I saw your recipe, fell in love with it an just made it for my eldest Sons 14th Birthday.
Made a few slight changes and adapted it to German. Now there’s the german version of it floating on my blog http://www.sabotagebuch.de/nas/content/live/diethood44/2015/08/20/ganz-schokoladiger-schokokuchen/
Thx so much for sharing!
Sandra
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?
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!
That’s great! Thank you! SO happy you liked it!
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.
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.
*changed
Hi! Can i use 1/2 cup of melted butter instead of vegetable oil?
Thank you!
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!
Any subs for the coffee? I don’t drink / use it.
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.
Thank you, that really helped:)
Can you taste the coffee???
I made this cake for my husbands birthday and it was AMAZING!!!! Thanks for sharing!
Hi Anna! So glad to hear you enjoyed it! Thank you!
Happy Birthday to the hubs!!
Hi, May I know what type of sugar to be used in this? Can I use caster sugar or golden granulated sugar?
Hi! Yes, that would be granulated sugar. I hope you have a chance to try it – the cake is amazing! ๐
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..
Don’t know if there’s a popularity contest at the pot luck, but if there is? You’ll WIN! ๐ Have a great time!!