A decadent Black Magic Cake on a rustic wooden table, featuring rich, dark chocolate layers coated in smooth, glossy chocolate ganache. A slice is cut to reveal the moist, dense interior. The top is decorated with chocolate curls and a dusting of cocoa powder, with scattered chocolate shavings and crumbs enhancing the indulgent presentation. Soft natural lighting highlights the deep, luxurious chocolate tones.

Black Magic Cake

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Equipment

Ingredients

  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • ¾ cup HERSHEY’S Cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk or sour milk*
  • 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  • Heat oven to 350°F.
  • Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
  • Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.
  • Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).
  • Pour batter evenly into prepared pans.
  • Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to wire racks.
  • Cool completely.
  • Frost as desired.

Notes / Tips / Wine Advice:

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
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Recipe Category Cake / Chocolate
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