I have made this Black Magic Cake three times, and each time it has been delicious! All three times the cake was consumed within minutes of being presented.
The base recipe is perfect the way it is but it’s also very versatile.
It’s my go-to chocolate cake recipe now! Everyone loves it, it is so moist and so easy to make!
It’s the coffee and buttermilk that makes it so special!
One suggestion to anyone living in a warmer environment is to chill the frosting before and after you ice the cake.
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Each time I've made this Black Magic Cake it has disappeared almost instantly!
- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 4 ounces unsweetened chocolate
- 9 tablespoons butter softened
- 3 1/2 cups powdered sugar sifted
- 8 tablespoons milk warmed
- 1 dash salt
- 1 tablespoon vanilla
Preheat oven to 350-degrees Grease and flour a 10 x 13 inch cake pan.
In a large bowl combine the first 6 ingredients (flour - salt).
In a small bowl beat eggs and add the next 4 ingredients (coffee - vanilla).
Stir wet ingredients into dry ingredients.
Pour batter into a prepared pan.
Bake in preheated oven for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool while preparing the frosting.
To make the frosting: melt the chocolate and butter in a double boiler over simmering water or melt chocolate in the microwave.
Pour melted chocolate into a mixing bowl and beat in sugar alternately with the milk, beating until fluffy and then add the salt and vanilla, beating until desired consistency is reached (you may need to add more sugar).
Spread frosting on cooled cake.
Enjoy!
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Recipe based on one by ellie_
Photo by Baby Kato
