I found this recipe back in college and have used it ever since as my go-to chocolate cake. It’s simple to make and very reliable. The chocolate ganache icing adds a nice touch but is not necessary.
Black Magic Cake with Chocolate Ganache Icing
Adapted from AllRecipes
Yield: One 2-layer 9″ round cake, one 9″ x 13″ cake, one bundt cake, or 12 cupcakes
- 1 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee OR milk (or even water if you’re out of milk)
- 1 cup buttermilk OR milk (or even water if you’re out of milk)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Chocolate Ganache Icing
- 7 oz bittersweet chocolate
- 1/2 cup heavy cream
- 3 tablespoons butter
- 3 tablespoons brandy or liqueur of your choice (optional)
- Preheat oven to 350ºF.
- Grease and flour two 9″ round cake pans, one 9″ x 13″ pan, or a bundt pan, or line a muffin tin with paper cups.
- In large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
- Add eggs, coffee (or milk), buttermilk (or milk), oil, and vanilla extract.
- Beat for 2 minutes on medium speed. Batter will be very thin.
- Pour into prepared pan(s).
- Bake for specified times, or until toothpick inserted into center of cake comes out clean:
- 9″ round pans: 30-40 minutes
- 9″ x 13″ pan: 30-40 minutes
- Bundt pan: 45 minutes
- Cupcakes: 15 minutes
- Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.
- While cake(s) are cooling, combine chocolate, heavy cream, butter, and brandy or liqueur (if using) in a small saucepan.
- On the stove, melt icing ingredients together, stirring frequently, until smooth.
- Cool a little before spreading on cake.