Black Magic Cake…

Originally I had not planned on blogging this cake, but after the rave reviews from co-workers, I figured it was a must! I made this late Sunday evening and could not get around to photographing it because the ganache had not thoroughly set up before I went to bed. The next morning, it was boxed up and taken to feed the co-workers. I managed to cut one reserve piece before I dashed out of house, just in case it needed to be photographed.

Typically when I make cakes, I like to post a photo of the whole cake and then a piece of the sliced cake; however, my snooze hitting ways did not allow me to do this today. However, this cake was so good I had to post it despite the absent photographs. Apparently this is a very old cake recipe and from what I have read online, it seems to have originated from Hershey’s.

I was introduced to this cake via a cooking/baking forum; it was receiving rave reviews, so of course I had to hop on the bandwagon and give it a try. I was a little concerned about the cup of coffee in the ingredient list, but my anxiety was relieved once I read the finished cake has very little coffee flavor.

Apparently the coffee is used to bring out the flavor of the chocolate – making it more prominent as opposed to flat and one dimensional. This cake is super easy, essentially you dump it all into the mixer and plop it into your pan(s) of choice.

The result is the most decadent, moist, delicious cake that will ever cross your lips! It is full of luscious, rich chocolate flavor that blends harmoniously with a smooth semi-sweet chocolate ganache.

The next time you are looking to impress a crowd or just your significant other, whip up this amazing cake… and be prepared to bask in all the compliments you will receiving.

Black Magic Cake

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk or sour milk*
  • 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
  2. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).Pour batter evenly into prepared pans.
  3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
  4. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  5. Frost as desired.


  • To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

179 Responses to “Black Magic Cake…”

  1. Tara — July 24, 2015 at 8:49 am


    This cake is also a favourite in my circle! I stumbled upon the recipe in an old recipe book of my grandmother’s-you know the church group compilations of simple but delcious favourites among congregationalists. There was a gold foil star beside the recipe-my grandmother’s way of indicating that the recipe was a great success and must be remembered for future use. This was all the encouragement I needed! I made the cake to complement the dessert menu of a boutique restaurant, and guests just raved about it. There is something to be said for simplicity and the wisdom of our elders (were my grandmother here today I would suggest she add another gold star to this jewel of a recipe). Thereafter I received several requests to make the cake to order! As the recipe was not my own I was happy to share it with any who requested more information. Since then, my family and friends have come to prefer this cake for birthdays and Sunday dinner events. I’m happy to see that others have enjoyed it as much as we have!

  2. Courtney — July 25, 2015 at 9:54 pm

    replace the buttermilk with coconut milk. you will never use buttermilk again!

  3. Christine — August 21, 2015 at 7:49 pm

    what recipe did you use foe the frosting

  4. Lyndsi — October 3, 2015 at 9:32 pm

    Sounds wonderful. I will be making it tonight!

  5. Susan — November 24, 2015 at 11:46 am

    This recipe is amazing!! It is my go to chocolate cake recipe. I’ve made it as cupcakes too and it turns out awesome. I like to put just a simple homemade whipped cream frosting on top and it is to die for. 

    • Jamie — January 12th, 2016 at 8:17 pm

      I’m so glad you enjoyed it, Susan!

  6. Jack W — December 21, 2015 at 2:01 pm

    I have made this delicious beautiful cake a couple of times for friends and it’s just perfect.

    And don’t you dare skimp on that ganache. That’s the part that separates the men from the boys.

    If you want to get big hugs, this is how you get big hugs.

  7. lynn — December 26, 2015 at 5:20 pm

    :(  I don’t get it. I made this, baked it for the minimum time suggested and it was the most mediocre chocolate cake I’ve ever eaten. Very dry, not at all moist. I made it with Alton Brown’s chocolate ganache, which is delicious and that was the only good thing about it. I may try it again and turn down the baking time, but it wasn’t burnt so I have no idea what everyone is raving about. Oh well….on to the next…

    • Jamie — January 13th, 2016 at 11:23 am

      Hi, Lynn! I’m so sorry you didn’t enjoy the cake. I hope I might have another recipe that works out better for you. All the best to you.

  8. Kimber french titter — January 2, 2016 at 11:10 am

    My mom made that cake 4 years she was born in 1921 the icing she used was homade cream cheese icing it’s my favorite cake

    • Jamie — January 5th, 2016 at 7:01 am

      Kimber: I love that! Mom’s cakes are always the best.

  9. Kimber french titter — January 2, 2016 at 11:14 am

    Also a trick to sour the milk is a half teaspoon of vinager in the milk a so sifting the flour makes a big difference in the quality of the cake

    • Jamie — January 5th, 2016 at 9:35 am

      Kimber: great idea!

  10. Chloe7 — January 6, 2016 at 5:57 am

    WOW! is all I can say – I will smother this bad boy in a butter based dark ganache. I’m a little confused pardon me, but thank you for this! 
    I saw this cake exactly – don’t know where – and the recipe is exactly the same – I think it’s yours both times??? BUT the other recipe asks for 2 tablespoons of Black Cocoa? Isn’t that what makes this cake the thing that it is? Cheers and all the best.

    • Jamie — January 8th, 2016 at 2:41 pm

      Hi, Chloe! I’m not sure about the other recipe, but 3/4 cup of black cocoa gives this cake a gorgeous dark chocolate flavor. Two tablespoons might not be enough in this regard. I hope you enjoy it!

  11. Chloe7 — January 12, 2016 at 12:18 pm

    So sorry, my mistake – I meant to say the 3/4 cup dark cocoa PLUS the 2 tablespoons of BLack Cocoa. Apologies

    • Jamie — January 12th, 2016 at 6:41 pm

      No worries, Chloe! The extra 2 tablespoons is optional, but you can definitely add it for a richer taste. Let me know if you have any more questions.

  12. Salma — January 24, 2016 at 6:10 am

    This is literally the best chocolate cake i have ever made!! Thank you so much 

    • Jamie — January 24th, 2016 at 9:54 am

      Yay! So glad you enjoyed it!

  13. Blen — February 19, 2016 at 11:38 pm

    I was so excited to try this recipe for myself as a friend of mine has been making it for me for years. The excitement didn’t last long, though. I followed the recipe exactly and made cupcakes. First, the batter was not thin and runny; rather it was kind of goopy. (Doesn’t adding the coffee hot temper the eggs a little bit?!) Second, every single cupcake (2 1/2 dozen!) sunk in the middle. The flavor was okay, but it was just okay. So disappointing. I’ll give it one more shot to see if turns out any better.

    • Jamie — February 21st, 2016 at 8:55 am

      I’m so sorry the recipe didn’t turn out for you, Blen. The coffee should definitely not be added hot, just room temperature to cool. I hope you try it again. Let me know how it goes!

  14. mini — March 1, 2016 at 6:42 am

    Hey there!
    What could I replace for eggs?
    Please let me know if you have recipe without eggs. I do not take eggs.
    Thanks mini 

    • Jamie — March 1st, 2016 at 12:47 pm

      Hello, Mini! You can replace 1/4 cup unsweetened applesauce for every egg. I hope you enjoy the cake!

  15. Jeff @ Make It Like a Man! — March 21, 2016 at 4:34 pm

    This cake looks like it was made with Dutch-process cocoa, and the recipe calls for baking powder (instead of baking soda, or a mixture of the two), which makes me think even more that it calls for Dutch-process cocoa, but the way the ingredient list is worded, it makes it sounds like you’re asking for natural, unsweetened cocoa. Which is it?

    • Jamie — March 22nd, 2016 at 10:41 am

      Hi, Jeff! I used Hershey’s natural unsweetened cocoa powder for this recipe. Let me know if I can do anything else for you!

  16. Brianna — March 25, 2016 at 2:45 pm

    Hi! I adore this cake and have made it many times, always receiving so many compliments for it! But now I’m hoping to make it in 9″x13″ form and I am wondering how to go about it without drying it out or having an unbaked center. Help? :) 

    • Jamie — March 26th, 2016 at 10:58 am

      Hi, Brianna! I think the cake with work just fine in a 9×13 pan. Bake for about 35 to 40 minutes, but keep an eye on it. Let me know how it goes!

  17. Angir — April 2, 2016 at 11:27 pm

    Is the coffee part absolutely necessary?

    • Jamie — April 4th, 2016 at 11:04 am

      Hi, Angir! The coffee is not absolutely necessary, but it really brings out the chocolate flavor in a beautiful way, and you won’t even taste the coffee. If you really don’t want to use it, you could use just water. Let me know how you like it!

  18. Chris chivers — April 5, 2016 at 6:12 am


    Made this fab cake severel times alwats goes down well, can it be cooked in one tin and sliced in two if so how long should I cook it.
    Thanks for recipe happy baking

    • Jamie — April 7th, 2016 at 10:06 am

      Hi, Chris! I think you can probably bake it in one pan. Just be sure to adjust the cooking times so it’s properly done. I hope you enjoy it!

  19. Frenny — April 29, 2016 at 12:13 am

    No even joking, I have made this cake 10 times in the last 4 months. So easy and great results. I switched to a bundt pan and it takes 38 min. I also reduced the sugar to about 1.5 cups. Such an awesome post, thanks for posting!! 

    • Jamie — April 29th, 2016 at 5:31 am

      You’re welcome, Frenny! I’m so glad you enjoy the cake!

  20. Elaine — May 3, 2016 at 5:02 am

    Hi thanks for sharing this recipe. I am actually looking for a good chocolate cake recipe for my son’s  birthday cake. My family doesn’t like cakes that are too sweet. Normally I will half the sugar but am wondering by doing so…will it effect the texture of the cake?

    • Jamie — May 3rd, 2016 at 11:58 am

      Hi, Elaine! Reducing the sugar could make the cake a little drier. I would suggest adding an extra egg yolk. I hope this helps. Let me know how it turns out!

  21. Helen — May 5, 2016 at 2:19 am

    Can I swap the oil for melted butter ?

    • Jamie — May 5th, 2016 at 8:47 am

      I haven’t tried this, Helen, so I can’t tell you what the result will be. Thanks for stopping by.

  22. Ifee from Nigeria — May 10, 2016 at 4:35 am

    This is the best chocolate cake ever! Will give 5 stars! Each time i make i get compliments from people! Must recommend

    • Jamie — May 10th, 2016 at 11:15 am

      I’m so glad you enjoyed it!

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