Description
This Black Magic Cake is a rich and moist chocolate cake made with a blend of cocoa powder and coffee to enhance the deep chocolate flavor. It’s layered with a luscious dark chocolate ganache made from heavy cream and dark chocolate chips, making it an indulgent dessert perfect for special occasions or any time you crave a decadent chocolate treat.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1 cup milk or buttermilk
- 2 large eggs (room temperature)
- 1 cup black coffee or 2 shots of espresso diluted with water to make 1 cup
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
Ganache
- 12 ounces dark chocolate chips
- 1½ cups heavy whipping cream
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper and spray the sides with non-stick cooking spray to prevent sticking.
- Mix the Dry Ingredients: In the bowl of a stand mixer, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined and aerated.
- Add Wet Ingredients: Add the milk or buttermilk, room temperature eggs, black coffee or espresso mixture, vanilla extract, and vegetable oil to the dry ingredients. Beat on medium speed for 2 minutes, scraping down the sides halfway through to ensure a smooth and homogenous batter.
- Bake the Cakes: Divide the batter evenly between the two prepared 8-inch pans. Bake them in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
- Prepare the Ganache: Heat the heavy whipping cream until it is steaming but not boiling. Pour the hot cream over the dark chocolate chips in a small bowl, cover, and let it sit for 2-3 minutes to melt the chocolate. Whisk gently until the ganache is smooth, glossy, and fully combined.
- Assemble the Cake: Once the cake layers are completely cool, level the tops with a serrated knife if needed. Place one cake layer on a serving plate and spread ½ cup of ganache evenly over the top. Stack the second cake layer on top, then pour the remaining ganache over the entire cake, letting it drip down the sides. Use a spatula to smooth the ganache as desired for a polished finish.
Notes
- Using black coffee or espresso enhances the chocolate flavor without adding any coffee taste.
- Make sure eggs are at room temperature to help the batter mix evenly.
- Allow the cake layers to cool completely before assembling to prevent ganache from melting.
- Ganache can be chilled slightly if too thin for spreading.
- Store leftovers covered in the refrigerator and bring to room temperature before serving for best texture.
