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Black Magic Cake

Black Magic Cake

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    1 h
Marsha

Marsha

Super spooky dark chocolate cake. Suitable for all your black magic get-togethers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
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Reviews

naples34102
1539

naples34102

10/26/2007

I've done quite a lot of baking in my life, which has included more cakes than I could count. This chocolate cake is one of the best I've ever made. Moist, fragrant,dark and with a rich chocolate flavor. It will become a classic go-to recipe for me. No reason to search for a better chocolate cake.

GOVEGGIE
628

GOVEGGIE

8/2/2005

This is truly a black magic cake. The batter was so thin that i wasn't sure how the cake would turn out. I had used two 9inch round pans. The cakes were perfectly done in 30 mins. I made a delicious frosting with whipping cream, cherry liquer, vanilla essence and powdered sugar. I also filled in lots of canned pitted cherries. I've never decorated a cake before so i think i didnt do justice to how it tasted. Absolutely delicious....tasted like a very authentic German Black Forest cake. i'm just posting a photo since there is none after so many reviews.

Kathy
583

Kathy

8/18/2005

I have had this recipe since 1979 where I got it off the back of a Hershey cocoa can. It has been a family favorite ever since! I was glad to see it on all recipes with all the different frosting ideas. I use a 7 minute frosting and fold in about 1/2 cup of semi-sweet chocolate chips and let sit just until they barely start to melt. Spread onto cake carefully as to not completely blend in the chocolate chips, then chill. You have crunchy ribbons of chocolate mixed into the frosting. It is wonderful!

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