Black Magic Cake – a.k.a the BEST ever Chocolate Cake!! This is my go-to chocolate cake recipe, rich, moist, delicious and perfect for birthdays and celebrations. Add my intensely chocolatey mascarpone frosting to make this the BEST chocolate cake ever!
You will also love my Molten Chocolate Lava Cakes
Post may contain affiliate links. For more information, check my disclosure
This one-bowl chocolate cake is always requested for birthday celebrations as it tastes and looks so spectacular. You can bet there’s never a single crumb left once the candles have been blown out 😉
The recipe comes from an 80s cookbook I bought in a charity shop and has an exciting name: ‘Black Magic Cake’ or ‘Hershey’s Black Magic Cake‘. It was originally created as a way to use Hershey’s Cocoa Powder and it truly lives up to its name!
The only magic here is how incredibly easy it is to bake, easy enough for kids and novice bakers. It requires no mixer and only one bowl – but more on that later.
BLACK MAGIC CAKE INGREDIENTS
This simple chocolate cake uses flour, sugar, eggs and cocoa powder. It relies on vegetable oil instead of butter, buttermilk and strong coffee.
Not everyone is a fan of coffee, but I guarantee that you can’t actually taste the coffee in the cake, it simply enhances the chocolate flavour.
Buttermilk is really easy to find these days. But if you don’t have any you can still make this cake – simply add 1 tsp of lemon juice to milk, mix and let it stand for a few minutes. The milk will sour and look a bit curdled but don’t be put off – it works a treat.
Best chocolate frosting
Black Magic Cake is so rich and moist it could be eaten as is. But it pairs incredibly well with most frostings including
- American buttercream: made with butter and icing sugar, plus any flavourings you want to add. I find it a bit too sweet for this cake, but perfect if you are making cupcakes.
- Italian or Swiss buttercream: made with egg whites, sugar and butter and a bit more tricky to make. Delicious, silky and perfect for piping. Not my first choice for this simple cake, especially if you are new to baking.
- Chocolate ganache: made with chocolate and cream. Relatively simple to make but incredibly rich. As the cake is also quite rich I find it a bit OTT.
- Nutella frosting: easy and delicious and a great choice here.
- Chocolate mascarpone frosting: BINGO! We have found a winner. This frosting is so easy, tastes sensational and pipes beautifully. Plus it only needs one bowl and a stand or hand mixer. See below for the recipe!
How to make Black Magic Cake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
As you will see I lost my head and used one bowl and a measuring jug when I made this recipe video. You don’t need to do that, just read on!
Step 1. Mix the eggs, coffee, buttermilk, oil and vanilla together in a large bowl or a measuring jug.
Step 2. Sift all the dry ingredients (flour, sugar, cocoa powder, raising agents and salt) over the wet ingredients in the bowl or pour the wet ingredients over the dry if you have used a measuring jug.
Step 3. Mix well, scraping over the bottom and sides of the bowl and making sure no dry pockets of flour remain. The batter will be quite runny – this is normal.
Step 4. Divide the batter between greased and lined tins. I used three 15cm (6in) tins to create a taller cake, but you could also use two 20cm (8in) tins if you prefer. Bake for 35 minutes and cool completely before frosting. You might need to use a leveler to level the tops before assembling the layer cake.
Chocolate mascarpone frosting
Step 1. Whisk icing sugar, mascarpone, ground cinnamon and instant espresso powder together in a large bowl using a hand mixer (or in your stand mixer) on low speed to combine. Increase the speed so that the frosting is well mixed.
Step 2. Add the melted chocolate and whisk together until the frosting is glossy, smooth and holds peaks. Make sure to lick the whisk;)
How to assemble this chocolate cake
Step 1. Transfer the frosting into a piping bag. Pipe a generous amount of frosting over the bottom cake layer and top with the second. Repeat and top with the final layer, smooth side up.
Step 2. Pipe more frosting over the top of the cake and drizzle with chocolate sauce. Add sprinkles or chocolate shavings to decorate and serve immediately.
How long will this chocolate cake keep?
- The unfrosted layers can be baked up to three days in advance and kept wrapped at room temperature. The cake will feel rather damp and sticky – this is as it should be – so keep the layers separated by greaseproof paper if you are stacking together.
- The frosted cake will last for 2-3 days in the fridge without any ill effects, not that I have ever had any leftovers! Bring back to room temperature before serving.
- I haven’t tried freezing this cake but I have a feeling it would do fine in the freezer. Let me know if you do!
More recipes for chocolate lovers
- Chocolate School Cake
- No-bake salted caramel chocolate tart
- Baileys chocolate ice cream
- Vegan chocolate gingerbread layer cake
- Ultimate Chocolate and Nutella Cake
Made one of my recipes? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Black Magic Cake
Ingredients
For the cake
- 200 g | 7oz plain flour
- 340 g | 12oz sugar
- 75 g | 3oz cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 225 ml | 8 fl oz strong black coffee
- 225 ml | 8 fl oz buttermilk or milk soured with 1 tsp lemon juice
- 100 ml | 4 fl oz vegetable oil or coconut oil
- 1 tsp vanilla extract or paste
For the frosting
- 450 g | 1lb mascarpone cheese full fat
- 100 g | 3 1/2 oz icing sugar
- 1 tsp ground cinnamon
- 1 tsp instant espresso coffee powder
- 200 g | 7oz dark chocolate melted
For the chocolate sauce
- 60 g | 2oz dark chocolate chopped
- 80 ml | ⅓ cup cream double / heavy cream
- 1 tbsp unsalted butter
- 1 tbsp runny honey
To decorate
- sprinkles chocolate shavings (optional)
Instructions
Make the cake
- Preheat the oven to 180°C (350°F). Spray 3x15cm (6in) tins with cake release and line the bottoms with baking paper. Alternatively use 2x20cm (8in) tins.
- Mix the eggs, coffee, buttermilk, oil and vanilla together in a large bowl or a measuring jug.
- Sift all the dry ingredients (flour, sugar, cocoa powder, raising agents and salt) over the wet ingredients in the bowl or pour the wet ingredients over the dry if you have used a measuring jug.
- Mix well, scraping over the bottom and sides of the bowl and making sure no dry pockets of flour remain. The batter will be quite runny – this is normal.
- Divide the batter between greased and lined tins and bake for 35 minutes
- Cool in the tins for 10 minutes then carefully turn out onto a wire rack. Cool completely before frosting. You might need to level the tops slightly before assembling the layer cake.
Chocolate mascarpone frosting
- Place the chopped chocolate in a bowl and microwave for 30 second bursts, stirring, until melted and smooth. Set aside.
- Whisk icing sugar, mascarpone, ground cinnamon and instant espresso powder together in a large bowl using a hand mixer (or in your stand mixer) on low speed to combine. Increase the speed so that the frosting is well mixed.
- Add the melted chocolate and whisk together until the frosting is glossy, smooth and holds peaks.
Chocolate sauce
- Make this just before you assemble the cake. Put all the ingredients in a bowl and set it over a bowl of barely simmering water (double boiler method). Stir until completely melted and smooth.
Assemble the cake
- Transfer the frosting into a piping bag. Pipe a generous amount of frosting over the bottom cake layer and top with the second. Repeat and top with the final layer, smooth side up.
- Pipe more frosting over the top of the cake and drizzle with chocolate sauce.
- Add sprinkles or chocolate shavings to decorate and serve immediately.
Video
Notes
- If you don’t have any buttermilk, add 1 tsp of lemon juice to whole milk, mix and let it stand for a few minutes.
- If you don’t like coffee you can use coffee essence or hot water instead and leave it out of the frosting.
- The unfrosted layers can be baked up to three days in advance and kept wrapped at room temperature. The cake will feel rather damp and sticky – this is as it should be – so keep the layers separated by greaseproof paper if you are stacking together.
- The frosted cake will last for 2-3 days in the fridge without any ill effects, not that I have ever had any leftovers! Bring back to room temperature before serving.
Dimi says
Lucy, would it be possible to replace the vegetable oil with something else instead? Not a huge fan of veg oil I am afraid. The cake looks stunning and I would love to use the recipe for my wife’s birthday.
Lucy Parissi says
You can use coconut oil (melted). Or any type of oil that has a mild taste – almond oil etc. I do have other chocolate cake recipes that use butter if you prefer.
Evaline Barson says
Cake turned out to be so amazing! I put just a little bit less sugar but the taste is divine! I love making frosting with mascarpone so this is ideal and it kinda taste better without added chocolate. Anyways, this recipe is now definitely one of my favorites
Amanda Smith says
This looks divine! My only question is: does it matter what kind of cocoa you use?
Lucy Parissi says
You want natural cocoa powder (unsweetened) NOT Dutch process
Elizabeth says
This was so easy to make and tasted just mazing!
Lindy says
Hello,
This sounds like a great recipe. I have one question. The recipe reads 3 0z. of cocoa powder which would be almost 1/2 cup. When I weigh 75 grams on my scale, this is way over 1/2 cup. Which measurement should I go by.
Thank you so much. I have started on the recipe already, so if possible could you give me the correct amount ASAP.
Thank you so much!
Lindy
Lucy Parissi says
Hi Lindy – yes use 75g or 3/4 cup. The conversions with cup measurements are always a bit hit and miss
Zara Van-Der-Zyden says
This looks divine! I am hoping to use this recipe tonight to make my son an 8th birthday cake, in the shape of an 8. I will need to make two circular cakes to join together. My question is, would I need to increase this recipe if I intend to use 2 x 8′ cake tins? As your layers are shallower, although you got 3 layers from the mix?
Thank you!
Lucy Parissi says
I think you would get two 8” layers, possibly a bit shallow. Just to be on the safe side you might want to double the recipe and if you have extra batter make some cupcakes? Alternatively you can use this recipe for the cake it makes enough batter for four 6inch layers https://www.supergoldenbakes.com/chocolate-layer-cake-blackberry-italian-buttercream/ Best of luck with the cake and birthday wishes to your son!
Zara Van-Der-Zyden says
Thank you so much for your detailed response! Unfortunately I left it too late to buy ingredients and everywhere was out of mascarpone. However I will certainly try this once I can get what is needed. Thank you!
Anne says
Everything Lucy has said. Delicious
Siga says
I didn’t have the piping bag nor any sprinkles so yes, mine didn’t look anything like the one in your photos, but, god, it was D E L I C I O U S. I was slightly worried it will end up being too sweet, but to my surprise it wasn’t. The actual cake layers were moist (I made 2 x 23cm tins) and the frosting divine. Sprinkled some chopped walnuts and couldn’t believe my luck with how well it turned out. This one is definitely going to my recipe book!
Lucy Parissi says
I am so so glad to hear this! Thanks so much for stopping by to comment xxx
Kamela Hakes says
Truely decadent,easy,and my family Loved it!
Emma says
That frosting looks divine!!! I’ve never made using with marscapone before but will definitely give this a go. I agree that coffee makes chocolate sponge taste better too!
Lucy Parissi says
You must try it Emma it is SO GOOD
2pots2cook says
Oh dear ! Exactly my cup of tea ! Thank you 🙂
Anna says
I love everything about this cake! how you made it, all the chocolate… and it looks stunning!
kellie@foodtoglow says
This cake looks absolutely dreamy! I’m sure that when I make it it would qualify for a #PinterestFail, but I’m sure it will taste great! I love the tenderness that buttermilk gives cakes. I use buttermilk a lot in baking if it’s not vegan
Ruby says
This cake looks absolutely amazing! I love a good dark chocolate cake and the way you styled it is just perfect. Wishing I had some birthdays coming up as an excuse to make this- but who needs an excuse, really? 🙂
Lucy Parissi says
Trust me its so easy that no excuses are required!
Julia Frey says
This looks unbelievably delicious, Lucy! I am going to get my kids on it this weekend! Will keep them occupied and rewarded. 😉
Lauren Vavala @ DeliciousLittleBites says
This cake looks so rich and delicious! A chocolate lovers dream come true!
Traci says
I’m head over heels in love with the way you decorated this cake! I also love it that you used coffee, and buttermilk, and mascarpone…omggggg! I seriously want this cake…Just pinned and adding to my cake collection 🙂
Amy | The Cook Report says
This looks incredible! And I love love love the sound of that frosting!
Lisa | Garlic & Zest says
This is the most OUTRAGEOUS chocolate cake I’ve ever seen! Truly drool-worthy. You can make my birthday cake anytime!
Cat | Curly's Cooking says
This looks absolutely amazing. My mouth is watering! Chocolate cake is my favourite and this looks so simple.
Lucy Parissi says
It really is! My 12 year old has made it