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!
Servings: 16 servings
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
