Black Magic Cake
Indulge in the ultimate chocolate experience with Black Magic Cake. This rich, moist cake is layered with a luscious ganache that will leave everyone craving more. Perfect for any occasion, it’s easy to make and even easier to love. Treat yourself and your guests with this decadent delight tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk or buttermilk
- 2 large eggs (room temperature)
- 1 cup black coffee or espresso with water added to make 1 cup
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 12 ounces dark chocolate chips
- 1½ cups heavy whipping cream
Instructions
- Preheat your oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper and spray the bottoms and sides with non-stick cooking spray.
- In the bowl of a standing mixer, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt.
- Add the milk, eggs, coffee, vanilla, and vegetable oil to the bowl with the dry ingredients.
- Turn the mixer on to medium speed and beat for 2 minutes, scraping down the sides and bottom of the bowl halfway through mixing.
- Carefully divide the batter between the two prepared cake pans.
- Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center comes out with just a few crumbs.
- Once baked, cool the cakes in the pans for 10 to 15 minutes. Then, remove them from the pans and allow them to cool completely on a cooling rack.
- While the cakes are cooling, prepare the ganache by heating the heavy cream until steaming.
- Pour the hot cream over the dark chocolate chips in a bowl. Cover with a plate for 2 to 3 minutes to allow the chocolate to soften.
- Whisk the mixture until it forms a smooth and glossy ganache.
- Once the cakes are completely cooled, level the tops with a serrated knife if necessary.
- Pour about ½ cup of the ganache over the top of one cake layer and spread just to the edges to form a filling.
- Stack the second cake layer on top of the first layer, top-down.
- Pour the remaining ganache over the top of the cake and use an offset spatula to smooth it down and around the sides.
Notes
- Storage: Store leftover cake in an airtight container at room temperature for up to three days.
- Freezing: You can freeze slices of the cake wrapped tightly in plastic wrap for up to three months.
- Variations: Add a splash of almond extract to the batter for a hint of nutty flavor.
- Whipped Cream: A dollop of homemade whipped cream adds lightness and complements the chocolate.
- Ice Cream: A scoop of vanilla or coffee ice cream is perfect for cutting through the richness of the cake.