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Black Magic Cake

This Black Magic Cake is a cake like no other! It's got an incredible flavor, the perfect amount of sweetness, and a moist texture that will have you coming back for seconds.

It's the type of cake that you can bake up to impress your friends and family, or just to spoil yourself with something special. Trust us, once you take a bite of this magical treat - you'll be very happy you did. So scroll down to get the recipe so you can whip up this amazing dessert in no time!

Dark chocolate cake with chocolate frosting.

This rich, moist, and fudgy black magic cake is super dark and rich thanks to black cocoa powder. A light and fluffy whipped chocolate ganache frosting tops it perfectly.

This cake is so dark and chocolatey, it has to be called black magic cake.

This makes it perfect for baking in layers, as opposed to a simple chocolate sheet cake.

The whipped chocolate ganache frosting is the easiest type of frosting you could make, and compliments the moist cake perfectly.

Why Make This Homemade Cake

  • From start to finish, this made from scratch cake and the homemade frosting is ready in 2 hours and that's including chill time
  • This cake is beautiful to look at and tastes incredible
  • It's elegant enough for special occasions yet simple enough for a regular cake
  • ​You can customize it if needed

Cake Ingredients

Get more info on all the ingredients in the recipe card at the bottom

Flour, sugar, cocoa powder, oil, eggs, vanilla, buttermilk, baking powder, baking soda and salt.

Flour- all purpose or cake flour.

Oil- vegetable or canola oil.

Eggs- large.

Buttermilk- can substitute whole or 2% milk.

Cocoa- dark cocoa powder, unsweetened plus half black cocoa powder (for coloring and richness).

Sugar- granulated white sugar.

Frosting Ingredients

Heavy cream, chocolate chips and salt.

Heavy cream- full fat heavy whipping cream.

Chocolate chips- semi sweet.

How to Make a Black Magic Cake

Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 8 inch round cake pans, or one 13x9 inch cake pan.

Two round, greased and floured cake pans.

In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda and salt together.

Flour, sugar, baking powder, soda, salt and cocoa mixed together.

Then, add the wet ingredients- eggs, buttermilk, vegetable oil and vanilla extract to the bowl that has the dry ingredients and mix until just combined.

A bowl of chocolate cake batter

Pour the mixed chocolate cake batter evenly into the cake pans so that it's level.

Chocolate cake batter poured into two round cake pans.

Bake the cakes for 24-28 minutes or until done.

The cake is done when the top springs back when gently poked, or when a toothpick inserted into the center comes back with moist crumbs.

Cool the cakes at room temperature. Once cooled down, they can be removed from the round pans and covered with plastic wrap and set on wire racks until you're ready to frost them. 

Cover with plastic wrap once they are completely cooled until you are ready to frost them.

To make the whipped chocolate ganache frosting, heat the heavy cream until almost simmering, either in the microwave or on the stovetop.

Pour the hot cream over a small bowl containing the chocolate chips and black cocoa.

Allow the cream and chocolate chips to sit for 5 minutes to melt the chocolate chips.

Sprinkle in the salt and stir until smooth.

Melted chocolate chips mixed with heavy cream and salt.

Cover the melted chocolate ganache mixture with plastic wrap, and refrigerate for at least one hour until it becomes firm, like the consistency of a thick pudding.

A bowl of chilled chocolate ganache.

Use an electric mixer to beat the chilled ganache until light and fluffy. Don't over mix or it can separate.

Whipped chocolate ganache frosting on a whisk.

Frost the cakes as desired. For two round cakes, frost the first layer before topping with the second layer so that there is a layer of frosting in between. Then you can frost the top of the cake.


Store cake at room temperature for up to twelve hours, or in the refrigerator for up to 3 days.

Can you freeze black magic cake? 

Yes, you can freeze a cake with ganache frosting. Before freezing, make sure to wrap the cake tightly in plastic wrap and place it in an airtight container. This will protect your cake from freezer burn and will help keep it moist.

When you are ready to eat the cake, allow it to thaw in the refrigerator for several hours before serving.

Tips and Variations

  • If you aren't able to obtain black cocoa powder, you can use all regular dark chocolate, unsweetened cocoa powder. You'll still end up with a delicious black magic chocolate cake! 
  • If you don't have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar, stir and let sit for 5 minutes until thickened.
  • For a more spreadable, light whipped ganache frosting increase the heavy cream to 4 cups.
  • If you don't want to use this frosting for the black magic cake recipe, you can use a different frosting recipe. This will change the look and overall flavor of the cake. A fun option would be a cream cheese frosting and could be colored or a chocolate buttercream if needed.
  • Serve this divine black magic cake with a large scoop of vanilla ice cream for a decadent treat. 
  • I suggest using an offset spatula to help spread the ganache in between the cake layers. 
  • Adding some cherries to the top of this moist chocolate cake makes it the best chocolate cake recipe out there. Cherries go soooo well with the flavor of the chocolate cake and the deep chocolate taste you get with from the combo of the cake and frosting.

What type of pans are best for baking cakes in? 

The best pans to use for baking cakes are usually made of aluminum or metal because they conduct heat better and ensure an even bake. Non-stick pans are also great as they help with ease of removal.

For a round cake, a bundt pan may be another fun option that will create beautiful ridges when the finished cake is removed.

Keep in mind that dark pans may cause your edges to brown up before the center of the cake is actually finished baking. Your baking time may vary depending on your pan of choice.

If you tried this recipe, leave a comment below or a recipe rating using the stars in the recipe card!

📖 Recipe

Dark chocolate cake with chocolate frosting.

Black Magic Cake

The darkest black chocolate cake with a whipped chocolate ganache icing.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Blackout cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling and Chilling: 1 hour
Total Time: 2 hours
Servings: 24 pieces
Calories: 271kcal
Author: Erin
Cost: $1.90


  • electric mixer


  • 2 cups all purpose flour or cake flour
  • 2 cups granulated sugar
  • ½ cup unsweetened dark chocolate cocoa powder
  • ½ cup black Dutch processed cocoa powder can substitute ½ cup unsweetened dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk can substitute 1 ½ cups milk plus 2 tablespoons lemon juice or vinegar (stir and let sit 3-5 minutes)
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract

Whipped Ganache Frosting

  • 1 ½ cups semi sweet chocolate chips
  • 2 cups heavy whipping cream
  • 1 teaspoon salt



  • Preheat oven to 350 degrees.
  • Grease two 8 inch round cake pans or a 13x9 inch baking pan with shortening, butter or cooking spray and dust lightly with flour. Tap off excess.
  • In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt.
  • Add to that the eggs, buttermilk, oil and vanilla, and stir gently until combined.
  • Scrape batter into prepared pans and bake 26-34 minutes, until top is springs back when lightly poked with finger, or toothpick inserted in center comes out clean.
  • Allow cake to cool completely.

Whipped Ganache Frosting

  • Heat heavy cream until almost simmering, either in the microwave or stove top.
  • Pour hot cream over the chocolate chips and allow to sit for 5 minutes to melt the chocolate.
  • Sprinkle in the salt and stir until smooth.
  • Cover, and chill chocolate for one hour.
  • Once chilled, whip the chocolate ganache with an electric mixer until fluffy.
  • Frost the cooled cakes and store at room temperature for up to one hour, or in the fridge for up to three days.


Recipe Notes:
  1. If you don't have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar, stir and let sit for 5 minutes until thickened.
  2. Sift the cocoa powder first to remove any bitter lumps.
  3. Sift the flour to remove lumps.


Serving: 1g | Calories: 271kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 32mg | Sodium: 199mg | Potassium: 167mg | Fiber: 2g | Sugar: 22g | Vitamin A: 137IU | Calcium: 49mg | Iron: 2mg
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