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Black Magic Chocolate Cake


Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 servings

This Black Magic Chocolate Cake is three layers of moist chocolate cake wrapped in The Best Chocolate Buttercream makes this one decadent dessert!

Ingredients  

Cake:

  • 1 cup brewed black coffee hot
  • ¾ cup cocoa powder 75g
  • 2 tablespoons malted milk powder 21g, or powdered milk
  • 2 cups granulated sugar 400g
  • cup cake flour 228g
  • tablespoons King Arthur Cake Enhancer optional
  • teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs room temperature
  • 1 cup buttermilk 245ml, room temperature
  • ½ cup canola oil 105ml, or vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F.
  • Grease three 6x2-inch round or two 9x2-inch round cake pans with cake goop or cooking spray and line the bottoms with parchment paper.
  • Whisk together 1 cup brewed black coffee, ¾ cup cocoa powder, and 2 tablespoons malted milk powder until smooth. Set aside.
  • Combine 2 cups granulated sugar, 1¾ cup cake flour, 1½ tablespoons King Arthur Cake Enhancer, 1¾ teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt in a large bowl or stand mixer fitted with a whisk attachment.
  • Beat in 3 large eggs, 1 cup buttermilk, ½ cup canola oil, and 1 teaspoon vanilla extract until fully incorporated, then beat at medium speed for 2 minutes, the batter is going to be very thin.
  • Pour 2 cups of batter into each 6-inch pan (480g of batter per pan) or divide evenly between the two 9-inch pans (about 720g of batter per pan).
  • Bake 6-inch cakes for 30 to 35 minutes and 9-inch cakes for 40 to 45 minutes until a toothpick or cake tester comes clean from the center.
  • Cool in pans for at least 10 minutes and loosen from sides of pan before transferring to a cooling rack to cool completely.
  • Prepare the frosting according to the recipe directions. Frost the cooled cake, 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: 323kcal | Carbohydrates: 51g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 44mg | Sodium: 396mg | Potassium: 194mg | Fiber: 2g | Sugar: 35g | Vitamin A: 101IU | Vitamin C: 0.03mg | Calcium: 57mg | Iron: 1mg

Find it online: www.sugarandsoul.co/black-magic-chocolate-cake-recipe/