If you’re looking for a rich, decadent chocolate cake, look no further than black magic cake! Buttermilk makes this classic chocolate cake moist and tender, while coffee brings out all of its chocolatey goodness.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Cool Time 1 hourhour
Total Time 1 hourhour50 minutesminutes
Servings 10
Ingredients
2cupsgranulated sugar
1 ¾cupsall-purpose flour
¾cupunsweetened cocoa powder
2teaspoonsbaking soda
1teaspoonbaking powder
1teaspoonsalt
2eggs
1cupbuttermilk
1cupstrong black coffee OR 2 teaspoons powdered instant coffee dissolved in 1 cup boiling watercooled
Heat oven to 350°F. Grease and flour two 9-inch round cake pans.
Stir together sugar, flour, cocoa, baking soda, baking powder and salt in a large bowl.
Whisk together eggs, buttermilk, coffee, oil, and vanilla. Add to the dry ingredients; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
Bake 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean.
Cool for 10 minutes; remove from pans to wire racks. Cool completely.
Frost as desired.
Notes
If baking in a 13x9-inch pan, bake for 35-40 minutes.
If baking in a 12-cup bundt pan, bake for 50-55 minutes.
This is a very moist cake, so consider using a crumb coat when frosting, and/or freezing the cake layers before frosting.
Store leftover cake covered at room temperature for up to 3 days.