Black Magic Chocolate Cake
This Black Magic Chocolate Cake is three layers of moist chocolate cake wrapped in The Best Chocolate Buttercream makes this one decadent dessert!
Servings: 12 servings
Calories: 315kcal
Ingredients
Cake:
- 2 cups granulated sugar
- 1 3/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup brewed black coffee hot
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Frosting:
Instructions
- Preheat oven to 350 F.
- Grease 3 6 x 2 inch round or 2 8 x 2 inch round cake pans with butter and flour or cooking spray and line the bottoms with parchment paper.
- Combine sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl or stand mixer fitted with a whisk attachment.
- Beat in eggs, buttermilk, coffee, oil, and vanilla and beat on medium speed for 2 minutes, the batter is going to be very thin.
- Pour 2 cups of batter into each 6-inch pan or divide evenly between the two - inch pans.
- Bake 6 inch cakes for 30-35 minutes and 8-inch cakes for 40-45 minutes until toothpick comes clean from center.
- Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely.
- Frost with The Best Chocolate Buttercream, starting with a crumb coat and chilling for 30 minutes before adding the final coating.
- Add chocolate sprinkles for the final touch.
Notes
- Hot water and instant coffee can be used in place of coffee. Hot water can also be used by itself but the cake will not be as rich in flavor.
- Adapted from Hershey's.
Nutrition
Calories: 315kcal | Carbohydrates: 51g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 416mg | Potassium: 195mg | Fiber: 2g | Sugar: 34g | Vitamin A: 90IU | Calcium: 57mg | Iron: 1.8mg