Description
This Black Magic Cake is a rich, moist, and intensely chocolate-flavored treat perfect for chocolate lovers. Made with cocoa powder, espresso-infused batter, and topped with a glossy dark chocolate ganache, this decadent cake offers multiple layers of chocolate bliss. Ideal for special occasions or any time you want a show-stopping dessert.
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 with water added to make 1 cup
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
Ganache Ingredients
- 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 thoroughly to ensure even distribution of leavening agents.
- Add Wet Ingredients: Add the milk (or buttermilk), room-temperature eggs, black coffee or espresso diluted with water, vanilla extract, and vegetable oil to the dry ingredients. Beat on medium speed for 2 minutes, scraping down the sides of the bowl halfway through to create a smooth, homogenous batter.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake 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, then transfer them to a wire rack to cool completely.
- Prepare the Ganache: Heat the heavy whipping cream until steaming but not boiling. Pour the hot cream over the dark chocolate chips in a small bowl, cover, and let sit for 2-3 minutes. Whisk gently until the ganache is smooth, glossy, and well combined.
- Assemble the Cake: Once the cake layers are cooled, level the tops by trimming if necessary. Place one cake layer on a serving plate and spread half of the ganache (about ½ cup) evenly on top. Stack the second layer on top, then pour the remaining ganache over the top, letting it drip down the sides. Smooth the ganache with a spatula to create an elegant finish.
Notes
- Using room temperature eggs helps to create a lighter, more evenly mixed batter.
- Espresso in the batter enhances the deep chocolate flavor without making the cake taste like coffee.
- Make sure the heavy cream is hot but not boiling before pouring over chocolate to ensure a smooth ganache.
- Allow the cake layers to cool completely before assembling to prevent the ganache from melting.
- For a more intense chocolate experience, use high-quality dark chocolate chips with at least 60% cocoa.
