Description

Black Magic Cake is a rich, moist, and deeply chocolatey layer cake featuring a luscious cocoa-infused batter and a smooth, creamy chocolate frosting. This classic recipe uses buttermilk and sour cream to yield a tender crumb, while instant coffee enhances the chocolate flavor. Perfect for celebrations or any chocolate lover’s craving, it is baked to perfection and frosted with a decadent cocoa buttercream.

Ingredients

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For the Cake

2 ¼ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon instant coffee (optional)
2 large eggs
1 cup buttermilk, room temperature
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
½ cup sour cream, room temperature

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
1-2 tablespoons milk (for desired consistency)

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
Combine Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, salt, and instant coffee (if using). Mixing these thoroughly ensures even distribution of leavening and flavor.
Mix Wet Ingredients: In another bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well combined.
Combine Wet and Dry: Gradually add the wet ingredients into the dry mix, stirring well until the batter is smooth and free of lumps.
Add Sour Cream: Stir in the sour cream completely; the batter will become thin, which is expected for this recipe.
Add Boiling Water: Carefully pour in the boiling water, mixing gently until fully incorporated, maintaining the batter’s thin consistency.
Divide Batter: Evenly pour the batter into the prepared cake pans, ensuring balanced layers for baking.
Bake: Place in the oven and bake for 30-35 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool Cakes: Let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
Prepare Frosting: In a large bowl, beat the softened butter until creamy and smooth, creating a perfect base for the frosting.
Add Dry Ingredients to Frosting: Gradually add powdered sugar and cocoa powder to the butter while continuing to beat until fully incorporated and smooth.
Add Vanilla and Adjust Consistency: Mix in the vanilla extract. Add the milk one tablespoon at a time until the frosting reaches desired spreadability.
Frost Cake: Spread the chocolate frosting evenly over the cooled cakes, assembling layers if needed, and finish by smoothing the frosting on top and around the sides.

Notes

Using instant coffee is optional but highly recommended to intensify the chocolate flavor.
Ensure buttermilk and sour cream are at room temperature for better batter consistency.
Boiling water thins the batter and helps bring out the cocoa flavor, do not skip this step.
Let the cakes cool completely before frosting to prevent the frosting from melting.
You can substitute sour cream with Greek yogurt for a slight tang.
Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.