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–+ servings
Whole Black Magic Cake on a platter with one piece missing to show the inside layers and frosting
5 from 34 votes
Created by: Stefanie

Black Magic Cake


Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
12
This Black Magic Cake is so moist, rich and decadent and is covered in the most delightful frosting/ganache!
12

Ingredients

Cake Ingredients:

  • 1 ¾ 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 2 shots of espresso with water added to make 1 cup
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil

Ganache Ingredients:

  • 12 oz. dark chocolate chips
  • 1 ½ cups heavy whipping cream

Instructions

  • Preheat oven to 350°F. Line the bottom of two 8” round cake pans with parchment paper and spray the bottom and sides with non-stick cooking spray.
  • Whisk together all of the dry ingredients in the bowl of a standing mixer: flour, cocoa powder, sugar, baking soda, baking powder, and salt.
  • Add the wet ingredients into the bowl with the dry ingredients: milk, eggs, coffee, vanilla, and oil.
  • Turn the mixer onto medium speed and beat for 2 minutes, scraping down the sides and bottom of the bowl halfway through mixing.
  • Divide the batter between the two prepared pans.
  • Bake for 35 minutes or until a toothpick inserted into the cakes comes out with just a few crumbs.
  • Cool cakes for 10-15 minutes; remove from pans to cool the rest of the way on a cooling rack.
  • When cake is cooled, prepare ganache.
  • Heat heavy cream in a small saucepan or in a microwave safe container until steaming. Pour cream over chocolate chips in a small bowl. Cover with a plate for 2-3 minutes to contain the heat and allow the chocolate chips to soften.
  • Whisk until the mixture forms a smooth, glossy ganache.
  • Level the tops of the cakes with a serrated knife.
  • Pour about ½ cup of the ganache over the top of one cake layer and spread just to the edges to form the filling. Stack the second cake layer, top down, onto the ganache layer.
  • Pour additional ganache over the top of the cake. Use an offset spatula to smooth the ganache down and around the sides. For extra smooth ganache, allow the ganache to cool for about 15 minutes and then smooth out with the offset spatula.
  • Storage:
  • Cover with plastic wrap and store in the refrigerator for up to 7 days. Freeze for up to 3 months.

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Notes

  • Place cake on a cooling rack over a baking sheet when pouring the ganache over so that the drips are caught on the cookie sheet for easy clean-up.
  • This cake is SO moist and rich and decadent.
  • This is an original Hershey’s cake recipe. It is traditionally made with buttermilk, which adds moisture.
  • The cake doesn’t taste like coffee; rather, the coffee undertones enhances the rich chocolate flavor.
  • The recipe is so easy because there is no butter to cream with the sugar and it is super fast to dump all the wet ingredients at once into the dry ingredients.

Nutrition

Calories: 565kcal | Carbohydrates: 68g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 470mg | Potassium: 360mg | Fiber: 4g | Sugar: 45g | Vitamin A: 513IU | Vitamin C: 0.3mg | Calcium: 165mg | Iron: 2mg

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