If you love chocolate, you will appreciate how making a moist, delicious chocolate cake from scratch feels like. The smell in your kitchen, how that first bite melts in your mouth, the smooth chocolatey creamy frosting flavor. This Black Magic Cake recipe for me, is the best of them all with a secret ingredient: coffee!
What Goes Into A Black Magic Chocolate Cake?
To make this chocolatey cake from scratch, you will need:
- Granulated sugar
- All-purpose flour
- Unsweetened baking cocoa
- Baking powder
- Baking soda
- Salt
- Eggs
- Buttermilk
- Strong coffee
- Vegetable oil
- Vanilla extract
- Cream cheese
- Unsalted Butter
- Powdered sugar
- Coffee flavored liqueur
How Do I Make A Black Magic Chocolate Cake?
- Grease 2- 9-inch round cake pans with butter-flavored cooking spray and line them with parchment paper. Preheat the oven to 350 F.
- Mix the dry ingredients (sugar, flour, baking powder, baking soda, cocoa, and salt) in a large bowl using a whisk. Make a well in the center.
- Whisk together the wet ingredients (eggs, buttermilk, coffee, vegetable oil, and vanilla extract) in a different bowl.
- Pour the wet ingredients into the well made in the dry ingredient bowl.
- Using a hand-held or stand mixer, beat until smooth and no lumps remain.
- Divide the batter between the two cake pans and bake them for 30-35 mins or until a toothpick inserted in the middle comes out clean.
- Remove from the oven, let them cool off for 15 minutes inside the pans, then remove them from the pans and let them cool completely on a cooling rack.
- Prepare the chocolate cream cheese frosting while the cakes cool down: in a medium-sized bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth. Add the cocoa, powdered sugar, and salt and continue beating until smooth.
- Spread the cream cheese frosting on top of one of the cakes and place the second cake on top.
- Make the chocolate frosting: melt the butter in a small saucepan. Stir in the cocoa, water, and chocolate liqueur. Remove from heat and using a hand-held mixer, beat in the powdered sugar. If you feel it is too thick, add a bit of water.
- Spread the top and sides of the cake with the chocolate frosting and enjoy!
Can I Freeze A Chocolate Cake?
Yes you can. Place the cake into the freezer until it hardens. Double wrap in in plastic wrap and once in aluminum foil, and freeze for up to 4 months.
Other Cake Recipes For You:
- Pineapple Upside Down Bundt Cake
- Easy Double Chocolate Coca Cola Cake
- Million Dollar Cake Recipe
- Pecan Upside Down Bundt Cake Recipe
- Incredibly Moist and Easy Carrot Cake
Black Magic Cake Recipe
This Black Magic Cake recipe, for me, is the best of them all with a secret ingredient: coffee!
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Servings: 12
Calories: 459kcal
Ingredients
For the cake:
- 2 cups granulated sugar
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened baking cocoa
- 1 ½ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1 cup strong coffee
- ½ cup vegetable oil
- 1 ½ tsp pure vanilla extract
For the chocolate cream cheese frosting:
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 tbsp vanilla extract
- 8 oz powdered sugar
- ¼ cup unsweetened baking cocoa
- Pinch of salt
For the chocolate frosting:
- 3 tbsp butter
- 3 tbsp unsweetened baking cocoa
- 1 tbsp warm water
- 1 tbsp coffee liqueur
- 1 cup powdered sugar
Instructions
- Grease 2- 9-inch round cake pans with butter-flavored cooking spray and line them with parchment paper. Preheat the oven to 350 F.
- Mix the dry ingredients (sugar, flour, baking powder, baking soda, cocoa, and salt) in a large bowl using a whisk. Make a well in the center.
- Whisk together the wet ingredients (eggs, buttermilk, coffee, vegetable oil, and vanilla extract) in a different bowl.
- Pour the wet ingredients into the well made in the dry ingredient bowl.
- Using a hand-held or stand mixer, beat until smooth and no lumps remain.
- Divide the batter between the two cake pans and bake them for 30-35 mins or until a toothpick inserted in the middle comes out clean.
- Remove from the oven, let them cool off for 15 minutes inside the pans, then remove them from the pans and let them cool completely on a cooling rack.
- Prepare the chocolate cream cheese frosting while the cakes cool down: in a medium-sized bowl, beat together the softened cream cheese, butter, and vanilla extract until smooth. Add the cocoa, powdered sugar, and salt and continue beating until smooth.
- Spread the cream cheese frosting on top of one of the cakes and place the second cake on top.
- Make the chocolate frosting: melt the butter in a small saucepan. Stir in the cocoa, water, and chocolate liqueur. Remove from heat and using a hand-held mixer, beat in the powdered sugar. If you feel it is too thick, add a bit of water.
- Spread the top and sides of the cake with the chocolate frosting and enjoy!
Notes
- Make sure all your ingredients are room temperature before you start making your cake.
- Using parchment paper to line the cake pans makes them easier to remove and prevents them from getting too dark in the bottom.
Nutrition
Calories: 459kcal | Carbohydrates: 90g | Protein: 6g | Fat: 21g
