Description
Black Magic Cake is a rich, ultra-moist chocolate cake made with dark cocoa and brewed coffee for deep flavor and a tender crumb. Easy to make and always impressive, it’s perfect for birthdays, holidays, or any time you crave bakery-style chocolate cake at home.
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened dark cocoa powder
- 2 cups granulated sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot brewed coffee (strong)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add eggs, buttermilk, vegetable oil, and vanilla. Mix until smooth and combined.
- Gradually stir in hot coffee until batter is well-blended and thin.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with your favorite chocolate or cream cheese frosting once cooled.
Notes
- Add 1 tsp espresso powder for extra chocolate intensity.
- Use coffee buttercream for a mocha twist.
- Slice each layer in half horizontally to create a four-layer cake.
- Store frosted cake at room temperature (up to 3 days) or refrigerate (up to 5 days).
- Freeze unfrosted layers for up to 2 months—wrap tightly before freezing.
Nutrition
- Serving Size: 1 slice (unfrosted)
- Calories: 310
- Sugar: 27g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
