Black Magic Cake
October 31, 2015
Black Magic Cake is so deliciously rich and moist. If you are a chocolate lover, this is your cake! My daughter Grace, made this for her friend's birthday. She is a very talented baker!
- Prep: 30 mins
- Cook: 35 mins
- Yields: 1 Cake
Directions
1Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
2In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
3Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
4Bake at 350° F for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Chocolate Buttercream Frosting
1Place butter in a bowl and beat until creamy.
2Add sugar and cocoa, mixing well.
3Stir in milk in portions, stirring each time. Add vanilla.
4Spread on cooled cake or other items needing frosting.
4 Reviews
Cook.bot
November 4, 2020
If I’m not mistaken, that’s the recipe that used to be on the back of the box of Hershey’s cocoa — or still could be, for all I know. It’s a great cake: as moist as cake can be, with a soft, rich crumb.
One tip: it’s actually better after it ages a day or two. I make the layers, let them cool in the pans, cover with foil and let them sit on the counter two days before I frost them. Even moister and richer!
chris hurn
November 4, 2020
Grace is sooo talented, just like all the Millers. That cake looks devine; it’s on my list!
Jeanne
November 4, 2020
Just from reading the ingredients, it should taste fabulous. I can attest to the fact that Grace is a talented baker!
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Leslie Blythe
November 4, 2020
As long as it lasts for 2 days!