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4.67
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30
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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
mins
Cook Time
35
minutes
mins
Refrigeration Time
2
hours
hrs
Total Time
3
hours
hrs
Course:
Dessert
Cuisine:
American
Keyword:
dark chocolate cake, homemade chocolate cake, moist chocolate cake
Servings:
16
servings
Author:
Katerina | Diethood
Equipment
9-inch cake pans
Mixing Bowls
Electric Mixer
Icing Spatula
Ingredients
For The Cake
butter for pans
2
cups
white 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
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:
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