Black Magic Chocolate Cake

4.67 from 30 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

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

    Pin this now to find it later

    Pin It
    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

    Want to save this recipe?
    Enter your email below and we’ll send the recipe straight to your inbox!
    Please enable JavaScript in your browser to complete this form.

    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.

    Did you make a recipe? Leave a rating
     
    4.67 from 30 votes (10 ratings without comment)

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating:




    206 Comments

    1. Caroline says:

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

    2. Caroline says:

      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 says:

        Wooot! I’m so happy to hear that! THANK YOU!!! ๐Ÿ˜€ xoxo

    3. Sam @ Baking Made Easy says:

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

      1. Katerina Petrovska says:

        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!

    4. Allison Mortimer says:

      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 says:

        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.

    5. Shelli says:

      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 says:

        Hi Shelli! You don’t like coffee?!? hehe ๐Ÿ˜‰ Do you like hot chocolate? I’d use cocoa instead of coffee.

    6. Daniรจle says:

      est-il possible de remplacer le babeurre (difficile ร  trouver )par autre chose?

      1. Katerina Petrovska says:

        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! ๐Ÿ™‚ Hope this helps!

    7. Sahil says:

      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.

    8. Jessie says:

      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 says:

        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 says:

          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. Katerina Petrovska says:

            YES, CAKE!! I’m right there with you, gurrrrl! ๐Ÿ˜‰

            1. Becky Schram says:

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

    9. Ericka G. says:

      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 ๐Ÿ˜‰ Thanks for the giveaway & Happy New Year!!!

    10. Jane G says:

      This cake sounds wonderful. Thanks!