introduction
This cake makes a rich, dark chocolate treat. It looks fancy but feels easy to bake. If you like sweet, deep chocolate, you will love this cake. You can also try a simple blackberry cheesecake recipe for a different dessert.
why make this recipe
Make this cake when you want a showy dessert that tastes strong and smooth. The cake stays soft and you can make it for a party or for a quiet night at home. It also pairs well with light fruit or cream, like in the blackberry cheesecake idea.
how to make Black Magic Cake
This cake uses simple steps. You mix the dry parts, then add the wet parts, and bake. Use a hand mixer on low to keep the batter smooth. You can follow small cake tips from a similar bake like blackberry lime cheesecake cupcakes if you want small cakes.
Ingredients :
- 230 g plain flour (all-purpose) (1 ¾ cups / 8oz)
- 70 g unsweetened cocoa powder (2.5oz / ¾ cup)
- 2 cups caster sugar (400g / 14oz)
- 2 tsp baking soda (bicarbonate of soda)
- 1 tsp baking powder
- ¾ tsp salt
- 2 large eggs, room temp
- 1 cup buttermilk (250ml)
- 1 tbsp instant coffee dissolved in 1 cup hot water (250ml water)
- ½ cup vegetable oil (125ml)
- 1 tsp vanilla extract
- 140 g dark chocolate (70% cocoa solids), finely chopped (5oz)
- ½ cup thickened cream (heavy cream) (125ml)
- 170 g unsalted butter (6oz / 1 ½ sticks / ¾ cup)
- ⅓ cup unsweetened cocoa powder (30g / 1oz)
- 1 ½ cups icing sugar (powdered sugar) (195g)
- 1 tsp vanilla
- Pinch salt
Directions :
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.
- Boil the kettle and mix 1 cup of boiling water with the coffee. Set aside.
- In a large bowl, sift the flour and cocoa together, then add the sugar, baking powder, baking soda 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 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 it is steaming, then pour it over the chocolate. Give the dish a gentle shake so all the chocolate is submerged. Leave for 30 seconds to soften, 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 roughly 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 squeeze 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.
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how to serve Black Magic Cake
Slice the cake and serve it on a small plate. Add a spoon of cream or a few fresh berries if you like. For a bright fruit side, try a plate that uses ideas from blackberry lime cheesecake cupcakes for a fresh note.
how to store Black Magic Cake
Store the cake in the fridge in a cake box or covered dish. The cake will keep for 3 to 4 days. You can also freeze slices in a sealed bag for up to 2 months. Thaw in the fridge before you eat.
tips to make Black Magic Cake
- Use room temperature eggs and buttermilk for a smooth batter.
- Do not over mix after you add the wet parts. Mix just until they come together.
- Let the ganache cool to room temp before you add it to the buttercream.
- For neat drips warm the ganache a little and use a small tip or bottle to control the flow, as in some blackberry lime cheesecake cupcakes tips.
variation (if any)
- Add a pinch of cinnamon to the batter for warmth.
- Swap dark chocolate for milk chocolate in the ganache for a sweeter top.
- Turn the cake into cupcakes and bake for 18-22 minutes.
FAQs
Q: Can I make this cake in one pan?
A: Yes. Use a large pan and add a few more minutes to the bake time. Check with a toothpick.
Q: Can I use regular milk instead of buttermilk?
A: Yes. Add 1 tbsp lemon juice or vinegar to 1 cup milk and let it sit for 5 minutes.
Q: How do I fix a runny buttercream?
A: Chill the bowl for 10 minutes and beat again. Add a little more icing sugar if you need it.
Q: Can I make the ganache ahead?
A: Yes. Make the ganache a day before and keep it in the fridge. Warm it slightly before use.
Q: Is this cake good for a crowd?
A: Yes. Double the recipe for more people or make small cupcakes to feed many.
Black Magic Cake
- Total Time: 53 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich and easy-to-bake dark chocolate cake that looks impressive and tastes divine. Perfect for parties or a cozy night at home.
Ingredients
- 230 g plain flour (all-purpose) (1 ¾ cups / 8oz)
- 70 g unsweetened cocoa powder (2.5oz / ¾ cup)
- 2 cups caster sugar (400g / 14oz)
- 2 tsp baking soda (bicarbonate of soda)
- 1 tsp baking powder
- ¾ tsp salt
- 2 large eggs, room temp
- 1 cup buttermilk (250ml)
- 1 tbsp instant coffee dissolved in 1 cup hot water (250ml water)
- ½ cup vegetable oil (125ml)
- 1 tsp vanilla extract
- 140 g dark chocolate (70% cocoa solids), finely chopped (5oz)
- ½ cup thickened cream (heavy cream) (125ml)
- 170 g unsalted butter (6oz / 1 ½ sticks / ¾ cup)
- ⅓ cup unsweetened cocoa powder (30g / 1oz)
- 1 ½ cups icing sugar (powdered sugar) (195g)
- 1 tsp vanilla
- Pinch salt
Instructions
- Preheat the oven to 180C / 350F / 160C fan forced. Grease and line two 8 inch cake tins with baking paper.
- Mix 1 cup of boiling water with the coffee and set aside.
- In a large bowl, sift flour and cocoa together, then add sugar, baking powder, baking soda and salt; whisk to combine.
- Make a well in the center and add wet ingredients: eggs, buttermilk, oil, vanilla, and coffee.
- Using a handheld beater, mix on low for 90 seconds.
- Pour the batter evenly into the prepared pans and bake for 35-38 minutes, or until a toothpick comes out clean.
- Cool the cakes in the tins for 10 minutes, then transfer to wire racks to cool completely.
- For the ganache, heat cream until steaming, then pour over chopped chocolate and let sit. Stir until smooth.
- Beat butter, cocoa, and half the sugar for 5 minutes until light and creamy; add remaining sugar, salt, and vanilla, and beat to combine.
- Combine half the ganache with the buttercream, spread half on the bottom layer of the cake, then place the top layer and frost with remaining buttercream.
- Use reserved ganache to pipe around the edge and fill the center. Chill for 15 minutes before serving.
Notes
For best results, use room temperature ingredients and do not overmix the batter. Store in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
