A beautiful moist, tender Chocolate Cake with Salted Caramel Buttercream.
This is easily my favourite chocolate cake. I’m actually not that big on cake (says the cupcake addict, haha). If I do have cake, I like them to be light and fluffy. This cake is definitely that.
Sadly the photos here won’t do it justice. I just couldn’t get the setting right but I still really wanted to share this recipe with you because this is the yummiest, most tender and not too sweet chocolate cake. One day I’ll adorn this post with some nicer photos but for now you’ll have to trust me.
I went on a binge making this cake lately, because I was asked to make a cake for my cousins 30th birthday. I know she loves chocolate so it was a no-brainer …. Black Magic Cake. My favourite of all chocolate cakes.
Happy Birthday Laura 🙂
I really needed to make sure the cake was going to stand up to being covered in fondant. I mean a chocolate mud cake, no problem but this is more of a chocolate sponge cake so best to make it loads of times to make sure (or that’s my excuse and I’m sticking to it). So I made a tester cake, covered it in fondant and let it sit for 24 hours – Perfection 🙂 I re-covered that one with Chocolate Buttercream and sent it on to my fiances work with him and got rave reviews.
I then made it a second time, for Easter just to get some more practice in. And who doesn’t want a great chocolate cake for Easter :). The Chocolate Buttercream turned out a bit too rich but it was still yum.
Then the third time I made it was for the big day. I made a 3 tier, Carnivale themed cake and was pretty happy with the final outcome. Three big tiers of light and luxurious Black Magic Chocolate Cake. So many people mentioned how much they loved it. It’s sweet without being sickly and it has a delicate, moist crumb. I filled and frosted the Carnivale cake with Salted Caramel Buttercream and, oh my, what a combo!!! I used my homemade Salted Caramel Sauce that I also used for my Salted Caramel Cheesecake. Umm, yes. I’m addicted to Salted Caramel.
Make this one for a special occasion and dress it up or down as much as you like. It will always be a hit.
Now, go forth and bake 🙂
- 440 g caster sugar
- 230 g plain flour , sifted
- 60 g cocoa , sifted
- 2 teaspoon bicarb soda (baking soda)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs , room temp
- 1 cup buttermilk
- 2 teaspoon instant coffee dissolved in 1 cup hot water
- 1/2 cup Canola Oil
- 1 teaspoon vanilla extract
- 250 g butter , softened
- 400 g icing sugar , sifted
- 1/2 cup Salted Caramel Sauce
Preheat the oven to 175C half an hour before you start. Grease twor 22cm-25cm spring-form pans and line with baking paper.
In the bowl of a stand mixer, whisk together the sugar, flour, cocoa, bicarb, baking powder and salt.
Make a well in the centre and add all of the wet ingredients - eggs, buttermilk, oil, vanilla, coffee.
Mix on medium speed for 2 minutes.
Pour evenly into the 2 prepared baking pans. Place in the oven and cook for around 30 minutes or until a toothpick inserted in the centre, comes out clean. Cool in the tins for 10 minutes, then turn out onto wire racks to cool. Cool completely before frosting.
For the buttercream, whisk the butter until it is pale and creamy. Add the sugar a little at a time until it is fully incorporated and whisk for 3 minutes.
Add the Salted Caramel Sauce and whisk for a further 2 minutes.
Frost your cake and devour.