Description

This Black Magic Cake is a deeply rich, moist, and intensely chocolatey cake that uses strong coffee to amplify the cocoa flavor. Perfect for chocolate lovers, this cake combines a tender crumb with a bittersweet finish and is topped with your favorite white icing to balance the deep chocolate notes. It’s an impressive yet easy-to-make dessert ideal for gatherings and celebrations.

Ingredients

Scale

Cake Ingredients

1¾ cups all-purpose flour (210 grams)
2 cups granulated sugar (400 grams)
¾ cup unsweetened cocoa powder (63 grams)
2 teaspoons baking soda (12 grams)
1 teaspoon baking powder (4 grams)
1 teaspoon kosher salt (3 grams)
1 cup buttermilk (227 grams, room temperature)
½ cup vegetable oil (100 grams)
2 large eggs (100 grams, room temperature)
1 egg white (35 grams, room temperature)
1 teaspoon pure vanilla extract (4 grams)
1 cup freshly brewed strong hot coffee (227 grams or 2 teaspoons powdered espresso mixed with 1 cup boiling water)

Optional Topping

White icing of your choice (recommended for topping)

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Instructions

Preheat Oven and Prepare Pan: Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Spray your chosen baking pan(s) with nonstick baking spray to prevent sticking.
Mix Dry Ingredients: Sift together the all-purpose flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt into the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed just until combined, being careful not to overmix to avoid a tough cake texture.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, egg white, and pure vanilla extract until fully combined.
Incorporate Wet Ingredients into Dry: Return to the mixer on low speed and slowly add the wet ingredient mixture to the dry ingredients. Mix for about 15 to 20 seconds just until incorporated without overmixing.
Add Coffee: Pour in the strong hot coffee and stir gently on low speed just until the batter is combined and smooth.
Bake the Cake: Pour the very thin batter into your prepared pan(s). Bake the cake until a toothpick inserted in the center comes out clean. Bake times vary by pan: 35-40 minutes for 8-inch cake pans, 50-55 minutes for a Bundt pan, and 35-45 minutes for a 13×9 inch pan.
Cool and Ice: Allow the cake to cool in the pan before topping it with your favorite white icing to complement the rich, chocolatey flavors.

Notes

Be careful not to overmix the batter to keep the cake tender and moist.
If you don’t have fresh brewed coffee, you can substitute with 2 teaspoons of instant espresso powder mixed with 1 cup boiling water.
Room temperature eggs and buttermilk help the batter mix more evenly.
Use a toothpick to check for doneness; it should come out clean or with just a few moist crumbs.
This cake pairs beautifully with cream cheese frosting or traditional white buttercream icing.