Black Magic Cake

5 from 1 vote

The darkest black chocolate cake with a whipped chocolate ganache icing.

Prep Time30

Cook Time30

Cooling and Chilling1

Total Time2

Course: Dessert

Cuisine: American

Keyword: Blackout cake

Servings: pieces

Calories: 271kcal

Author: Erin

Cost: $1.90

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

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.

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:

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.