If it’s your first time hearing about this dessert, then you’ll thank us for it. This black magic cake is moist and fluffy, has rich flavors, and a deep dark chocolate color. Its secret ingredient? Coffee. You’ll be surprised by how brewed coffee can bring out the best in a chocolate cake. So go ahead and try it for yourself.
Meanwhile, another dessert you can try making with your kids are these dark chocolate cupcakes. They’re just as rich and delectable, but with a creamy peanut butter frosting.
Tips for Making Black Magic Cake
Our black magic cake is inspired by Hershey’s original recipe. The mix of cocoa and coffee gives it a bold and creamy chocolate flavor, while the addition of buttermilk makes it extremely moist and soft. Altogether, this version just ticks all the boxes of what we want in a moist chocolate cake. And what we love even more about it is that it only takes an hour to make!
For tips on how to best make your black magic cake at home, take note of the following:
- Use black coffee. The strong bitter taste of the black coffee will complement the sweet and rich flavor of the chocolate.
- Don’t overmix the batter. Mix the batter and stop when everything’s just about incorporated. Mixing past this stage will give you a tough cake.
- Don’t over bake or you’ll end up with a dry cake texture. Make sure to check the cake minutes before the allotted cooking time. But don’t go checking your cake every few minutes or so as the oven temperature will fluctuate, causing uneven baking.
- What you’ll need for a black magic cake frosting are the usual ingredients for buttercream frosting. Mix either cocoa powder, melted chocolate, or chocolate ganache into your frosting for a thick, fluffy and sublime brown buttercream base. Lastly, add black food coloring to achieve that pure black color.
How To Make Black Magic Cake
Our black magic cake will surely cast a spell on you and your guests with its perfect balance of sweet and bitter mix of cocoa and coffee. It’ll be a breeze to make because the procedure is basically just dumping everything in a bowl, mixing, and baking!
Preheat oven to 350 degrees F.
Grease and flour one 12-cup bundt pan.
In a large bowl combine flour, sugar, cocoa, baking soda, baking powder, and salt.
In a separate bowl, mix the eggs, coffee, buttermilk, oil, and vanilla.
Make a well in the center of the mixed dry ingredients, and pour in the mixture of wet ingredients. Beat for 2 minutes at medium speed.
Pour the batter into the pan. For round cake pans, bake it for 30 to 35 minutes, 35 to 40 minutes for rectangular pans, and 50 to 55 minutes for bundt pans. You’ll also know when it’s done when you insert a toothpick into the center and it comes out clean.
Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
Frost as desired, then serve.
Commonly Asked Questions
Why is my black magic cake dry and crumbly?
The primary culprits of a dry and crumbly cake is overbaking and a high oven temperature. If you bake the cake for too long, the moisture will evaporate, leaving the cake dry and sometimes even flaky. And if the oven is set too hot, your cake will dry up. All is not lost, however, as you can easily fix a dry cake. A quick and convenient way to add moisture back to your cake is brushing some syrup or milk over it.
What type of frosting goes well with chocolate cake?
Other than our chocolate cake frosting suggestion, vanilla buttermilk frosting will work just as great. The stark contrast of the dark brown cake and white frosting will give out a classic and rustic vibe, which is great if that’s what you’re going for. If the coffee flavor of the cake is still not strong enough for you, you can go all out and do a coffee frosting.
This black magic cake recipe will surely win (and spook) the hearts of your friends and family with its delicious taste and fascinating look. Serve this ambrosial black Halloween cake with a cup of warm tea, coffee, or milk and enjoy the long night!
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