Description
Black Magic Cake is a rich, moist chocolate cake layered and enveloped in a silky dark chocolate ganache. Combining dark cocoa, coffee, and luscious chocolate ganache, this classic dessert has intense chocolate flavor and a beautifully smooth finish perfect for celebrations or an indulgent treat.
Ingredients
Cake
- 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
- 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
- 12 ounces dark chocolate chips
- 1½ cups heavy whipping cream
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper and spray the sides and bottoms with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In the bowl of a standing mixer, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Pour in the milk (or buttermilk), room temperature eggs, black coffee, vanilla extract, and vegetable oil into the dry ingredient bowl.
- Blend Batter: Mix on medium speed for 2 minutes, pausing halfway through to scrape down the sides and bottom of the bowl to ensure thorough incorporation and a smooth batter.
- Divide and Bake: Evenly pour the batter into the prepared cake pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Cakes: Let the cakes cool in their pans for 10 to 15 minutes before removing them to a cooling rack to cool completely.
- Prepare Ganache: Heat the heavy cream in a small saucepan or microwave-safe container until steaming but not boiling. Pour the hot cream over the dark chocolate chips in a heatproof bowl and cover with a plate to trap heat. Let stand for 2 to 3 minutes until the chocolate softens.
- Whisk Ganache: Stir the cream and chocolate mixture vigorously until the ganache becomes smooth, glossy, and well combined.
- Level Cakes: Use a serrated knife to level the tops of the cooled cakes for even stacking.
- Assemble Layers: Pour about ½ cup of ganache over one cake layer and spread it evenly to the edges to form a rich filling layer. Carefully place the second cake layer on top, inverted so the flat side is up.
- Finish with Ganache: Pour the remaining ganache over the top of the assembled cake. Using an offset spatula, smooth the ganache over the top and around the sides of the cake. For the smoothest finish, allow the ganache to cool for about 15 minutes, then smooth it again with the spatula.
Notes
- Use freshly brewed black coffee or espresso to enhance the chocolate flavor without adding bitterness.
- Room temperature eggs help the batter mix more evenly for a tender crumb.
- For a dairy-free ganache alternative, substitute heavy cream with coconut cream and use dairy-free dark chocolate chips.
- Allow ganache to set slightly before serving to achieve a firm but creamy texture.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated up to 5 days.
