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Black Magic Chocolate Cake
Black Magic Chocolate Cake
Cakes

Black Magic Chocolate Cake

4.8
15 mins
45 mins
Easy
12

As the title suggests, this cake really is magic! It’s super moist with a rich chocolate flavour, incredibly easy to prerepare, and keeps well for several days. Make one large cake or bake in two tins for an impressive layered cake.

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  • Ingredients
  • Method

Ingredients

Cake

  • 1 cup buttermilk (250ml)
  • 1 cup strong coffee, cooled to room temperature (250ml)
  • 1/2 cup neutral oil, i.e. canola, sunflower (125ml
  • 2 eggs
  • 1 tsp vanilla essence
  • 2 cups Chelsea White Sugar (450g)
  • 1 3/4 cups plain flour (263g)
  • 3/4 cup cocoa powder (60g)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Icing* (optional)

  • 3 cups Chelsea Icing Sugar (450g)
  • 1/4 cup cocoa powder (20g)
  • 100g butter, very soft
  • 4-5 Tbsp hot water
  • 100g dark chocolate
  • sprinkles (optional)

*Halve icing quantity if only making a single layer cake.

Additional tips

This cake can be made dairy-free - simply swap the buttermilk for a plant-based milk, and
use dairy-free spread in the icing.

Chelsea Products in Recipe

White Sugar

White Sugar

The uniform size of the...
approved=true&orderBy=-hs_createdate&limit=10&offset=20


{has_more=true, offset=30, total=34, results=[{comment_text=This is hands down the best chocolate cake recipe I've used so far. Never lasts long in our house.With the cocoa I also chuck in a bit of hot chocolate powder, gives it that chocolate/salty taste. Chocolate buttercream on top... omg., approved=true, user_name=Lee, hs_createdate=1702249866341, rating_new__1_5_=5, id=11175396882}, {comment_text=Made this substituting 3 tablespoons of bottled applesauce instead of the eggs and 1 cup of Nakula coconut sour cream instead of buttermilk to make it vegan. No-one guessed it was vegan and everyone loved it. Thank you., approved=true, user_name=Janelle, hs_createdate=1702249862015, rating_new__1_5_=5, id=11175555987}, {comment_text=Easy, delicious chocolate cake. Will definitely make it again., approved=true, user_name=Suz, hs_createdate=1702249861172, rating_new__1_5_=5, id=11175489863}, {comment_text=I made this cake yesterday, made it exactly according to the instructions, texture is good but it was bitter. I am going to try it again soon with maybe not so strong coffee., approved=true, user_name=Esther, hs_createdate=1702249860472, rating_new__1_5_=3, id=11175361172}, {comment_text=So good l love it, approved=true, user_name=Lucy Fowler, hs_createdate=1702249858877, rating_new__1_5_=5, id=11175550584}, {comment_text=So nice and moist this is my new go to choc cake, approved=true, user_name=Yummm, hs_createdate=1702249858690, rating_new__1_5_=4, id=11175555940}, {comment_text=I have made this a few times and it is now my go to choc cake. Get so many comments and people asking for the recipe, never failed yet., approved=true, user_name=1530333451, hs_createdate=1702249857997, rating_new__1_5_=5, id=11174113341}, {comment_text=Super easy and great tasting and texture. I baked in sandwich tins for 30 min and this eliminated messy slicing which I'm hopeless atFilled with whipped mascapone/fresh cream and berries, topped with chocolate ganache this was fantastic and admired by all and inhaled!, approved=true, user_name=1499140341, hs_createdate=1702249857437, rating_new__1_5_=5, id=11175627326}, {comment_text=Best chocolate cake i have ever made, and so easy, approved=true, user_name=Pat, hs_createdate=1702249855455, rating_new__1_5_=5, id=11175650944}, {comment_text=Good n keeps well, approved=true, hs_createdate=1702249854042, rating_new__1_5_=5, id=11175505806}]}
Reviews
34

What did you think of this recipe?

Method

Preheat oven to 170ºC bake. Grease 2 x 20cm round cake tins or 1 x 23-25cm round cake
tin and line with baking paper.

Cake
Place the buttermilk, coffee, oil, eggs and vanilla essence in a large jug. Whisk to combine.

Place sugar in a large bowl. Sift in flour, cocoa powder, baking soda, baking powder and
salt. Stir to combine.

Add wet ingredients to dry mixture and beat with an electric mixer or wooden spoon for 2
minutes, or until well combined.

Transfer to prepared tin/s, making sure they’re only filled to about half way. Bake for 40-45
minutes (for two layers) or up to 60-75 minutes for one layer, depending on size of tin
used.

Cool in tin/s for 15 minutes before turning out onto a wire rack to cool completely.

Icing (optional)
Sift icing sugar and cocoa powder into a large bowl and stir to combine. Add softened
butter and pour some of the hot water over the top. Mix together with a spatula or electric
beater, adding more water as required to achieve a smooth, spreadable consistency.

Place chocolate in a small heatproof bowl and microwave in 30 second bursts, stirring in
between, until melted and smooth. Stir into icing.

Spread onto cooled cake/s. Sandwich the layers together if making a double layered cake.
Top with sprinkles if desired.

Additional tips

This cake can be made dairy-free - simply swap the buttermilk for a plant-based milk, and
use dairy-free spread in the icing.

Reviews
34

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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