Black Magic Cake is an indulgent triple-layer cake recipe filled with rich deep flavor and is sure to be a hit with chocolate lovers.
There are few things that compare to a delicious and satisfying bite of Chocolate Cake. If you’re looking to switch up a classic, give this amazing Cake a try.
Why You’ll Love This Black Magic Cake?
- Rich, moist, and intensely chocolatey, with black cocoa powder and hot brewed coffee bringing out a deep, decadent chocolate flavor.
- Three layers of goodness, with tender chocolate cake and a thick, creamy chocolate frosting in every bite.
Sabrina’s Black Magic Cake Recipe
Black Magic Cake is a chocolate lover’s dream come true. Although it looks super fancy, it is similar to a classic cake recipe and is relatively easy to make. The fudgy texture makes this a perfect choice for those who prefer a denser dessert with a light and airy frosting. Serve up some complimentary treats alongside like Berries and Cream, Vanilla Ice Cream, and Cold Brew Coffee for a complete dessert spread. Don’t let this indulgent dessert intimidate you, follow my tips below for the most beautiful results.
Recipe Card
Ingredients
Black Magic Chocolate Cake:
- 2 cups sugar
- 2 cups flour
- 1 cup unsweetened black cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup hot brewed coffee
Black Magic Chocolate Frosting:
- 1 1/2 cups unsalted butter
- 1 cup unsweetened black cocoa powder
- 6 cups powdered sugar
- 2/3 cups whole milk
- 1 tablespoon vanilla extract
To Finish
- 1/2 cup black candy sprinkles
Instructions
Black Magic Chocolate Cake:
- Preheat the oven to 350 degrees and butter three 9" cake pans, then dust with cocoa powder.
- In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- In a small bowl whisk together the eggs, milk, oil, and vanilla then add it to the stand mixer on low then medium speed until just combined. Finally, add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, as it may splash on you).
- Pour one-third of the batter into each of the pans and bake for 25-30 minutes then remove and let cool completely.
Black Magic Chocolate Frosting:
- Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
- Add the cooled chocolate mix to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them ⅓ at a time. Finally, add the vanilla in last.
- If the frosting is too thick, add a bit more milk.
To Finish:
- To your cake stand add a spoonful of frosting.
- Level the cakes with a large serrated knife and discard the cake pieces.
- Brush off excess crumbs.
- Add the first layer of the cake to the cake stand. Top with 1 cup of frosting, and spread evenly. Then top with the second layer of cake.
- Top the second layer with 1 cup of frosting, and spread evenly. Top with the third layer of cake. Add 1 cup of frosting to the top of the cake and spread evenly.
- Add 1 cup of frosting, coating the outside of the cake.
- Refrigerate for 30 minutes to allow to harden.
- Frost the cake with half the remaining frosting.
- Pipe swirly mounds onto the top of the cake.
- Press the black sprinkles up against the side of the cake coming up halfway on the sides of the cake.
- Sprinkle a few more sprinkles over the top of the piped swirly mounds.
Notes
Nutrition
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Chef’s Note
Make sure your layers have cooled completely before adding the frosting. Even a little leftover warmth can cause the frosting to soften or melt, making it difficult to spread evenly, causing the layers to slide. Taking the time to let the cakes cool will make assembling much easier.
Table of contents
Can this be made ahead of time?
Yes, prepare the layers in advance and store them in the fridge or freezer until you are ready to assemble. Make the frosting and store it in the fridge for up to 3 days if needed. When you are ready to use, bring the frosting to room temperature and whip it with an electric mixer until it is smooth and spreadable.
How to Store
- Serve: If you plan to serve within a few days, store it at room temperature. Place the cake on a cake stand or cake plate, cover it with a cake dome or plastic wrap, and store it in a cool, dry place.
- Store: If you want to store leftovers longer, keep in the fridge either on a plate covered in plastic wrap, or an airtight container. Remove from the fridge about an hour before serving to allow it to come to room temperature.
- Freeze: Place the cake, either frosted or unfrosted, on a plate or cake board and wrap it tightly in plastic wrap. Then wrap the cake in aluminum foil or store it in a freezer-safe bag or airtight container in the freezer for up to 3 months. When you are ready to serve, thaw it in the fridge or at room temperature.
Tips and Tricks
For the best Black Magic Cake, follow these deliciously easy tips.
- Use black cocoa powder: Regular unsweetened powder won’t produce the same dramatic appearance or flavor. Click the link in the Recipe Card, or find a specialty baking shop in your area for the correct ingredient.
- Prepare your cake pans thoroughly: Grease all three cake pans and dust with cocoa powder instead of flour. This will prevent the cake from sticking without leaving white patches on the layers. You can also add parchment rounds to the bottom to make the removing easier.
- Level the cake layers: Trim any round tops so the layers stack evenly.
- Use a warm knife for clean slices: For neat and defined layers, dip a sharp knife into hot water, wipe it dry, and slice the cake. Clean the blade between cuts to prevent the frosting from smearing down the layers.
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