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, thanks to the addition of black cocoa powder.
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.
Cake Ingredients
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- full fat heavy whipping cream.
Chocolate chips- semi sweet.
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 8 inch round cake pans, or one 13x9 inch cake pan.
In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda and salt together.
Then, add the eggs, buttermilk, vegetable oil and vanilla extract to the bowl and mix until just combined.
Pour the mixed chocolate cake batter evenly into the cake pans so that it's level.
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.
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 stove top.
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.
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.
Use an electric mixer to beat the chilled ganache until light and fluffy. Don't over mix or it can separate.
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.
Store cake at room temperature for up to twelve hours, or in the refrigerator for up to 3 days.
Recipe Notes
- If you aren't able to obtain black cocoa powder, you can use all regular dark chocolate, unsweetened cocoa powder.
- 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.
Related Recipes
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Black Magic Cake
Equipment
- electric mixer
Ingredients
- 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
Instructions
Cake
- 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.
Notes
- 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.
- Sift the cocoa powder first to remove any bitter lumps.
- Sift the flour to remove lumps.
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