Black Magic Chocolate Cake

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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

    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

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    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.
    • Store at room temperature for 1 to 2 days, covered. Store in the refrigerator, covered, for 5 to 7 days.
    Recipe Adapted from Allrecipes

    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.

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    206 Comments

    1. Jennifer says:

      Can i use instant coffee instead of brewing it?

      1. Katerina Petrovska says:

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

        1. Lilly says:

          Do you mean the liquid whipping cream?

          1. Katerina Petrovska says:

            Hi Lilly! Yes, that’s right, the liquid stuff. The heavy whipping cream that is in those milk cartons, and not cool whip! ๐Ÿ˜€

    2. Anna says:

      Can this be made into cupcakes? And what differences in recipe or bake time would there be??

      1. Megan says:

        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!

    3. Shammita Shenbagavel says:

      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! ๐Ÿ˜‰

    4. Joy says:

      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 says:

        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!

    5. Kelley says:

      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 Petrovska says:

        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!

    6. Addie says:

      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!

    7. Mary Emme says:

      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 says:

        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 says:

          Hi Jennifer! I’m so sorry you had difficulties with this recipe. ๐Ÿ™ 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 says:

          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!

    8. Nancy Long says:

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

      1. Katerina Petrovska says:

        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! ๐Ÿ˜€

        1. Nancy Barr says:

          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!

    9. Kayla says:

      Can I make the frosting the night before, refrigerate it and use it the next day?

    10. Jennifer says:

      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!