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.
OTHER RECIPES YOU MIGHT LIKE
– Double Chocolate Cupcakes with Dark Chocolate Ganache Buttercream
– Blackberry Chocolate Cake with Chocolate Ganache and Homemade Blackberry Curd
– Chocolate Chip Bundt Cake with Cheesecake Filling
– Flourless Chocolate Hazelnut Cake
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.
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
FOR THE BLACK MAGIC CAKE
- 230 g (1 3/4 cups) plain (all-purp) flour
- 70 g (3/4 cup) unsweetened cocoa
- 2 cups (400g / 14oz) caster sugar
- 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
- 2/3 cup cream
- 226 g unsalted butter
- 1/2 cup cocoa
- 2 cups icing sugar
- 1 teaspoon vanilla
- Pinch of salt
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.
- Place in the fridge to set a little (it will only need 15 minutes or so) before serving.
- 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
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