This cake looks dark and rich. It has soft layers and deep chocolate taste. You can make it for a special day or for a simple treat. If you like a very chocolate cake, try this best double chocolate cake for another idea.
why make this recipe
This cake gives a strong chocolate taste. It feels soft and very moist. You can make it for a party or for a quiet night at home. The cake looks nice with a glossy top and small chocolate drips. If you want a similar dark cake, see this black velvet cake for more ideas.
how to make Black Magic Cake
Make the cake in two pans. Mix dry things, add wet things, then bake. Cool the cakes and make the buttercream and the ganache. Add the ganache on top so it drips down the sides. For a change in flavor, you can also look at a fruit and cream idea like a blackberry cheesecake recipe.
Ingredients :
- 230 g plain flour (all-purpose flour) (1 ยพ cups / 8oz)
- 70 g unsweetened cocoa powder (2.5oz / ยพ cup)
- 2 cups caster sugar (superfine sugar) (400g / 14oz)
- 2 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon baking powder
- ยพ teaspoon salt
- 2 large eggs, room temp
- 1 cup buttermilk (250ml)
- 1 tablespoon instant coffee dissolved in 1 cup hot water (250ml water)
- ยฝ cup vegetable oil (125ml)
- 1 teaspoon vanilla extract
- 140 g dark chocolate (70% cocoa solids), finely chopped (5oz)
- ยฝ cup thickened cream (heavy cream) (125ml)
- 170 g unsalted butter (6oz / 1 ยฝ sticks / ยพ cup)
- โ cup unsweetened cocoa powder (30g / 1oz)
- 1 ยฝ cups icing sugar (powdered sugar) (195g)
- 1 teaspoon vanilla
- Pinch salt
Directions :
For the cake:
Preheat the oven to 180C / 350F / 160C fan forced. Grease then line two 8 inch cake tins with baking paper.
Boil the kettle and mix 1 cup of boiling water with the coffee. Set aside.
In a large bowl, sift the flour and cocoa together, then add the sugar, baking soda, baking powder and salt and whisk to combine well.
Make a well in the centre and add all of the wet ingredients – eggs, buttermilk, oil, vanilla, coffee.
Use a handheld beater and mix on low for 90 seconds.
Pour evenly into the 2 prepared baking pans. Place in the oven and cook for around 35-38 minutes or until a toothpick inserted in the centre comes out with just a crumb or two.
Use a small dish with a flat base to very gently press down on the top of each cake just to level them out a little. Do not press down too hard.
Cool the cakes in the tins for 10 minutes, then turn out onto wire racks to cool. Cool completely before frosting.
For the chocolate buttercream and ganache:
Start by making the chocolate ganache. Place the finely chopped chocolate in a small heatproof dish.
Heat the cream in a small saucepan over low heat until it is steaming, then pour it over the chocolate. Give the dish a gentle shake so all the chocolate is submerged. Leave for 30 seconds to soften, then stir to a smooth glossy ganache. Make sure the ganache is about room temperature before proceeding.
Beat the butter, cocoa and half the sugar on medium for about 5 minutes or until very light and creamy – scrape down the sides of the bowl every so often.
Add the remaining sugar, salt, vanilla and beat until well combined.
Set aside roughly half of the ganache for the top of the cake. Add the other half to the buttercream mixture and beat until combined and smooth (only about 1 minute).
Spread half the buttercream over the bottom layer of the cake. Place the second layer on top (flattest side up), press down gently to stick them together well. Spread the remaining buttercream over the top.
Transfer the reserved ganache to a squeeze bottle or piping bag and pipe around the edge forcing some of the ganache to drip down. Fill in the centre with the remaining ganache and spread out into an even layer.
Place in the fridge to set a little (it will only need 15 minutes or so) before serving.
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how to serve Black Magic Cake
Cut the cake in slices. Serve on a small plate. Add a spoon of cream or a few fresh berries if you like. You can also pair it with a light cheese dessert, see a simple blackberry cheesecake idea for a sweet match.
how to store Black Magic Cake
Keep the cake in the fridge in a box or wrapped in plastic. It will stay fresh for 3 to 4 days. You can also freeze slices in a sealed bag for up to 2 months. Thaw in the fridge before you eat.
tips to make Black Magic Cake
Use room temperature eggs and butter for a smooth mix. Do not overmix the batter. Let the cakes cool fully before you frost. Warm the ganache a little if it is too thick, but let it cool to room temp before you use it. For more small dessert ideas try blackberry lime cheesecake cupcakes.
variation (if any)
- Add a small shot of rum or liqueur to the coffee mix for a deeper taste.
- Add a handful of chopped nuts to the buttercream for a bit of crunch.
- Swap the dark chocolate for milk chocolate for a lighter taste.
FAQs
Q: Can I use regular milk instead of buttermilk?
A: Yes. Add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes. Then use it as buttermilk.
Q: Can I bake this cake in one pan?
A: Yes, but bake time will change. Check with a toothpick and add time as needed until it tests done.
Q: Can I make the cake a day ahead?
A: Yes. You can bake and cool the cakes a day before. Wrap them and keep in the fridge. Frost on the day you serve.
Q: How do I fix a runny ganache?
A: Let it cool at room temp. If it stays runny, chill it for a few minutes and stir until it firms up.
Q: Can I use a mixer or hand beat only?
A: You can use either. A stand mixer gives a smooth result, but a hand beater works well too.
Black Magic Cake
- Total Time: 63 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich, dark chocolate cake with soft layers and a glossy ganache finish, perfect for special occasions or a simple treat.
Ingredients
- 230 g plain flour (all-purpose flour) (1 ยพ cups / 8oz)
- 70 g unsweetened cocoa powder (2.5oz / ยพ cup)
- 2 cups caster sugar (superfine sugar) (400g / 14oz)
- 2 teaspoons baking soda (bicarbonate of soda)
- 1 teaspoon baking powder
- ยพ teaspoon salt
- 2 large eggs, room temperature
- 1 cup buttermilk (250ml)
- 1 tablespoon instant coffee dissolved in 1 cup hot water (250ml water)
- ยฝ cup vegetable oil (125ml)
- 1 teaspoon vanilla extract
- 140 g dark chocolate (70% cocoa solids), finely chopped (5oz)
- ยฝ cup thickened cream (heavy cream) (125ml)
- 170 g unsalted butter (6oz / 1 ยฝ sticks / ยพ cup)
- โ cup unsweetened cocoa powder (30g / 1oz)
- 1 ยฝ cups icing sugar (powdered sugar) (195g)
- 1 teaspoon vanilla
- Pinch salt
Instructions
- Preheat the oven to 180C / 350F / 160C fan forced. Grease then line two 8-inch cake tins with baking paper.
- Boil the kettle and mix 1 cup of boiling water with the coffee. Set aside.
- In a large bowl, sift the flour and cocoa together, then add the sugar, baking soda, baking powder, and salt and whisk to combine well.
- Make a well in the center and add all of the wet ingredients โ eggs, buttermilk, oil, vanilla, coffee.
- Use a handheld beater and mix on low for 90 seconds.
- Pour evenly into the 2 prepared baking pans. Place in the oven and cook for around 35-38 minutes or until a toothpick inserted in the center comes out with just a crumb or two.
- Use a small dish with a flat base to very gently press down on the top of each cake just to level them out a little. Do not press down too hard.
- Cool the cakes in the tins for 10 minutes, then turn out onto wire racks to cool completely before frosting.
- For the ganache, place the finely chopped chocolate in a small heatproof dish.
- Heat the cream in a small saucepan over low heat until it is steaming, then pour it over the chocolate. Leave for 30 seconds to soften, then stir to a smooth glossy ganache.
- Beat the butter, cocoa, and half the sugar on medium for about 5 minutes or until very light and creamy.
- Add the remaining sugar, salt, vanilla and beat until well combined.
- Add half of the ganache to the buttercream mixture and beat until combined and smooth.
- Spread half the buttercream over the bottom layer of the cake. Place the second layer on top and spread the remaining buttercream over the top.
- Transfer the reserved ganache to a squeeze bottle or piping bag and pipe around the edge so it drips down. Fill in the center with remaining ganache.
- Place in the fridge to set for about 15 minutes before serving.
Notes
Use room temperature eggs and butter for a smooth mix. Let the cakes cool completely before frosting.
- Prep Time: 25 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
