Your friends and family will love this gorgeous and simple moist chocolate cake. Black Magic Cake is a Hershey’s recipe that is big on chocolate flavour, perfectly moist and incredibly simple to make.
What’s better than a chocolate cake? A chocolate cake that takes only mere minutes to throw together and have I got the recipe for you?!
I’m not sure when it came about but this Black Magic Cake is actually a Hershey’s recipe that’s been floating around for a good few years.
When I first came across it while scouring the internet for the best chocolate cake one day, this one came up. I was at first drawn in by the dark colour and what looked like a really light crumb but reading further into the recipe I was intrigued to give it a go.
What is Black Magic Cake?
Black Magic Cake is a simple moist chocolate cake, made totally from scratch. Originally a Hershey’s recipe, it’s moist, has a soft and fluffy texture and is big on chocolate flavour. It also has a secret ingredient.
Please don’t let the secret ingredient stop you. The coffee added to the batter is purely there to bring out the chocolate flavour and is not noticeable in the finished cake. My hubby detests coffee but he loves this chocolate cake so I promise it’s worth a try even if you aren’t a coffee fan.
What makes this chocolate cake moist?
You’ll notice when you make it, this is quite a runny batter. Not only is there a whole cup of water that goes into this but also 1 cup of buttermilk and ½ a cup of oil. While all of these contribute to making this a moist chocolate cake, it’s the latter two that do most of the work. They also help to keep the texture tender.
How to bake chocolate cake
What I love most about Black Magic Cake, aside from its amazing flavour and texture, of course, is how easy this is to make! This cake is literally a dump, mix, bake and done style cake.
The dry ingredients are mixed together in one bowl, then the wet ingredients in another (photo 1). As there is no butter in this cake, there is no creaming of butter and sugar, saving time.
Mix together the wet and dry ingredients with a handheld beater for about 90 seconds (photo 2) and the batter is done.
Now pour this evenly between 2 greased and lined 8-inch round baking tins (photo 3). You can use kitchen scales like I do if you want to get perfect layers otherwise just eyeball it.
The cakes bake for around 35 minutes. When you take them out of the oven and after they’ve cooled for just a couple of minutes, very gently, press down on the top of the cakes just to flatten them out a little. Don’t press down too hard or they may collapse.
How to make the Chocolate Ganache Buttercream
I fill and top my cake with a Chocolate Ganache Buttercream, followed by a little more ganache. To make this, I use my Double Chocolate Cupcakes with Dark Chocolate Ganache Buttercream recipe. The only difference is that I reserve some of the ganache to pour over the top of the cake.
This stuff should be illegal, it’s so good. An already chocolate buttercream (given flavour using cocoa) is intensified by adding a dark chocolate ganache. This is rich, indulgent, smooth and creamy and your friends will be begging you for this recipe.
After making a simple ganache (which takes around 5 minutes of very little effort), beat together some butter with a little cocoa and icing sugar until it’s lightened and whipped up (photo 4). Now, add the cooled ganache and beat it all together (photo 5). You’ll be rewarded with this glorious fluffy but thick and intensely chocolate flavoured ganache frosting (photo 6).
How to frost the chocolate cake
This couldn’t be simpler. No fussing with coating the entire sides of the cake and trying to get it perfectly smooth.
Just spread half the buttercream on top of the first layer and sit the second layer on top. Now spread the remaining buttercream over that (photo 7).
The last step is to spread the remaining ganache over the top letting some drip down the sides. I like to use a squeeze bottle to add drips the whole way around the cake first (photo 8), then pour the rest of the ganache into the middle and spread it out.
Can chocolate cake be frozen
Absolutely. This chocolate cake freezes well. I find it best to freeze it in pre-cut slices. The best way to freeze this cake – and any baked goods – is to first cut the cake into slices and place it in the freezer on the cake plate until firm. Now, individually wrap the slices and place them into an airtight container.
What are you waiting for? If you like a moist chocolate cake, a simple chocolate cake and a chocolate cake thats overflowing with flavour, you will love this. Get baking 🙂
MORE CHOCOLATE CAKES YOU’LL LOVE
- Flourless Chocolate Hazelnut Cake
- Chocolate Mud Cake
- Flourless Chocolate Pear Upside Down Cake
- Chocolate Meringue Brownie Cake
- Chocolate Mousse Mud Cake
- One Bowl Chocolate Freckle Cake
- Quick Chocolate Bread (Chocolate Loaf Cake)
- Blackberry Chocolate Cake
- Chocolate Chip Bundt Cake with Cheesecake Filling
- Double Chocolate Cupcakes with Dark Chocolate Ganache Frosting
Black Magic Cake
Ingredients
FOR THE BLACK MAGIC CAKE
- 230 g plain (all-purp) flour (1 3/4 cups / 8oz)
- 70 g unsweetened cocoa powder (2.5oz / 3/4 cup)
- 2 cups caster (superfine) sugar (400g / 14oz)
- 2 teaspoon baking (bicarb) soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs, room temp
- 1 cup buttermilk
- 1 tablespoon instant coffee dissolved in 1 cup hot water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
FOR THE CHOCOLATE BUTTERCREAM AND GANACHE
- 200 g dark (70%) chocolate, finely chopped (7oz)
- 2/3 cup cream
- 226 g unsalted butter (8oz / 2 sticks / 1 cup)
- 1/2 cup cocoa (45g / 1.6oz)
- 2 cups icing (powdered) sugar
- 1 teaspoon vanilla
- Pinch salt
Instructions
FOR THE BLACK MAGIC CAKE
- Preheat the oven to 180C / 350F / 160C fan forced. Grease then line two 8 inch cake tins with baking paper.
- In a large bowl, sift the flour and cocoa together, then add the sugar, baking powder, baking powder and salt and whisk to combine well.
- Make a well in the centre and add all of the wet ingredients - eggs, buttermilk, oil, vanilla, coffee.
- Use a handheld beater and mix on low for 90 seconds.
- Pour evenly into the 2 prepared baking pans. Place in the oven and cook for around 35-38 minutes or until a toothpick inserted in the centre, comes out with just a crumb or two.
- Use a small dish with a flat base to very gently press down on the top on top of each cake just to level them out a little. Don't press down too hard. Cool the cakes in the tins for 10 minutes, then turn out onto wire racks to cool. Cool completely before frosting.
FOR THE CHOCOLATE BUTTERCREAM AND GANACHE
- Start by making the chocolate ganache. Place the finely chopped chocolate in a small heatproof dish. Heat the cream in a small saucepan over low heat until its bubbling, then pour it over the chocolate. Give the dish a gentle shake so all the chocolate is submerged. Leave for a few minutes, then stir to a smooth glossy ganache. Make sure the ganache is about room temperature before proceeding.
- Beat the butter, cocoa and half the sugar on medium for about 5 minutes or until very light and creamy - scrape down the sides of the bowl every so often.
- Add the remaining sugar, salt, vanilla and beat until well combined.
- Set aside half of the ganache for the top of the cake. Add the other half to the buttercream mixture and beat until combined and smooth (only about 1 minute).
- Spread half the buttercream over the bottom layer of the cake. Place the second layer on top (flattest side up), press down gently to stick them together well. Spread the remaining buttercream over the top.
- Transfer the reserved ganache to a squeezee bottle or piping bag and pipe around the edge forcing some of the ganache to drip down. Fill in the centre with the remaining ganache and spread out into an even layer.
- Place in the fridge to set a little (it will only need 15 minutes or so) before serving.
Notes
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
- 2 x 8 inch round cake tins
- A handheld beater or stand mixer
- A silicone spatula so nothing gets left behind
- A squeezee bottle or piping bag for adding the ganache drips
WANT MORE CHOCOLATE CAKES? CLICK HERE
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36 Comments on “Black Magic Cake”
Hello! This looks delicious! I feel a little confused when I get to the buttercream icing and ganache. Do I need to refer to the other recipe you cited earlier on or just start with step 1? If you just start with step 1, where it says to pour over finely chopped chocolate, do I need to first finely chop all 200g of the 70% chocolate? Thank you!!!
Yes, all the 200g should be finely chopped. I’ll amend the recipe card to be more clear. Thanks for letting me know
My grandmother made this cake my family back in the early 70’s. The cake tastes like a dream and a walk down memory lane.
It really is a wonderful recipe. So glad it brings you fond memories
Heyy! So I’d like to make these for a birthday but make them into cupcakes instead would it work ? I’ve seen your caramel chocolate cupcakes but it yeilds 12 only and I’d like for it to be abit more than that so will this cake for cupcakes too?
I haven’t tested this cake as cupcakes. You’d be better off just increasing the cupcake recipe by however much you need. Double the ingredients to get 24 cupcakes. It’s a great cupcake recipe and you won’t regret it 🙂
I have made this twice, it turns out wonderfully. It fills your house with the best smell too! Absolutely delightful.
So happy you love it Annie
Hi Marie, just to clarify the unsweetened cocoa refers to cocoa powder instead of the chocolate baking bar, right? Also, if I would like to add some Baileys to the cake for an extra kick, how would you advise to go about it? And one more thing, would it be possible to reduce the amount of icing sugar to make the ganache?
Really looking forward to baking this cake! 🙂
Hello Jia, Yes it’s cocoa powder. To add Baileys, I would remove the equivalent amount of water from the recipe up to 1/3 a cup, however, I haven’t tested this so I’m not exactly sure of the amount that would work. The icing sugar helps with stability in the frosting but add it until you get the consistency you like.
Hi Marie, thanks for your prompt reply! I was wondering whether it I can bake in batches? I only have one 8-inch springform pan, so I don’t have any alternative way but to bake one at a time. However, was concerned about whether it would be discouraged to let the batter sit too long outside while waiting for the first layer to bake (some cake batters have to be in the oven immediately right after mixing, not sure if this batter is “sensitive” as well?).
Hello Jia, I haven’t tried this but I think it would work fine.
Hello Marie, the cakes turned out perfect! Thank you for sharing such a lovely recipe!
Is it possible to bake them in cupcake pans too? How would the baking time differ from the original?
So happy you liked it Jia. I haven’t tried this as cupcakes but I do have a wonderful chocolate cupcake recipe that works perfectly every time too.
Hello! Can I use powder sugar instead of caster sugar?
No. Caster sugar is like superfine sugar. The best substitute is granulated white sugar
So moist and easy to make, recommend!
Thanks Marie 🤙🏼
Thanks so much Dave, so happy you loved it
hello! this came out superb. do you think I can use black cocoa powder (super dutch) for the cake batter? many thanks
Yes, I think that would be perfect. So happy you enjoyed it 🙂
Hi, Marie …I made this cake and you have to believe me that the cake was awesome …everyone freaked out on the cake ..including me as I could believe that I can bake such a cake at home . It was delicious , tasty , decadent …just a little observation..after baking the cake I had put the cake inside the fridge to make it little firm before spreading out the buttercream.it helped me in arranging the layers ..my picture weren’t clear otherwise I would have sent those too. Iam. Baking the same cake for my daughters birthday next week ….now you can imagine how GOOOD it was 😀
Thanks so much, Neha. Great tip too 🙂
Hello Marie,
This looks wonderful. However, I don’t do a lot of baking, so I was just wondering if a 9″ round baking tray would work (that’s what I have).
Thank you!
Hello Natasha. It will work but the layers will be thinner and you may not need to cook it for the full time so make sure to test the cake 5 minutes before the time suggests in the recipe. You could also use 8 inch square tins and make it a square cake. Happy baking 🙂
Greetings from Pakistan! This cake came out superb! I made two changes. I reduced sugar by 20% and substituted half of the white sugar with coconut sugar.
Great, so happy you enjoyed it 🙂
It say in the recipe to disolve 1 tablespoon of coffee into 1 cup of water is that correct ? If so do you add all of that to the dry ingredients
Yes that’s correct. A full cup of water and add it with all the wet ingredients int9 the dry ingredients ?
I made it! it was so easy and glorious. I lower the heat of my oven because usually is very potent oven so it took more time to bake but it worked perfectly and every went very well and delicious smooth :D.
Excellent, I’m so happy you loved it 🙂
I’ve been dreaming about this cake ever since you posted it on IG. Chocolate cake is one of my favorite treats ever so I HAVE to try this one!
You definitely need to try it. It’s moist, fluffy and absolutely perfect 🙂 Happy Baking Kelsie
This is a cake to swoon over! The Hershey’s cake recipe is amazing and always a winner. I love the ganache poured over, so decadent and absolutely divine! Pinned! Take care. 🙂
It sure is. Definitely one of my favourites. Thanks Stacey 🙂
Marie, this cake looks absolutely heavenly! So moist and so tender! Can’t believe how easy it is. Love your tip about using a squeeze bottle for getting the perfect drips on the sides. Brilliant!
Thanks so much Kelly 🙂