Description
Indulge in the rich and decadent Black Magic Cake, a moist and intensely chocolatey dessert made with a blend of cocoa, coffee, and dark chocolate ganache. Perfect for special occasions or chocolate lovers, this cake features a smooth ganache filling and coating that enhances its deep chocolate flavor.
Ingredients
Cake Ingredients
- 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 Ingredients
- 12 ounces dark chocolate chips
- 1½ cups heavy whipping cream
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F. Line the bottom of two 8-inch round cake pans with parchment paper and spray the bottom and sides with non-stick cooking spray to prevent sticking.
- Combine Dry Ingredients: In the bowl of a standing mixer, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until evenly combined.
- Add Wet Ingredients: Add the milk, eggs, coffee, vanilla extract, and vegetable oil to the dry ingredients in the mixer bowl.
- Mix Batter: Turn the mixer on to medium speed and beat for 2 minutes, stopping once halfway through to scrape down the sides and bottom of the bowl to ensure all ingredients are well incorporated.
- Divide Batter: Evenly divide the cake batter between the two prepared pans, spreading to the edges to ensure an even bake.
- Bake the Cakes: Bake for 35 minutes or until a toothpick inserted into the center of the cakes comes out with a few moist crumbs, indicating they're fully baked but still moist.
- Cool Cakes: Allow the cakes to cool in the pans for 10 to 15 minutes, then remove them from the pans and transfer to a cooling rack to cool completely before frosting.
- Prepare Ganache: Heat the heavy cream in a small saucepan or microwave-safe container until it begins to steam but not boil. Pour the hot cream over the dark chocolate chips in a bowl. Cover the bowl with a plate to trap heat and let the chocolate soften for 2 to 3 minutes.
- Whisk Ganache: Whisk the cream and chocolate mixture until it forms a smooth, glossy ganache suitable for filling and coating the cake.
- Level Cakes: Use a serrated knife to level the tops of both cake layers, creating a flat surface for stacking and frosting.
- Assemble Cake: Pour about ½ cup of ganache over the top of one cake layer and spread it evenly to the edges, creating the filling layer.
- Stack Layers: Place the second cake layer on top of the ganache layer, positioning it top-side down for a smooth top.
- Frost Cake: Pour the remaining ganache over the top of the assembled cake. Using an offset spatula, spread the ganache evenly across the top and down the sides. For an extra smooth finish, allow the ganache to cool for about 15 minutes and then smooth again with the spatula.
Notes
- Using black coffee or espresso enhances the chocolate flavor without making the cake taste like coffee.
- Allow the cakes to cool completely before frosting to prevent the ganache from melting.
- For easier slicing, refrigerate the assembled cake for 30 minutes to set the ganache.
- You can substitute buttermilk for milk for a slightly tangier taste and additional moisture.
- Store leftover cake covered in the refrigerator for up to 3 days.
