Black Magic Cake Recipe -
Black Magic Cake Recipe
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Black Magic Cake
See how to make one of moistest chocolate cakes in existence. See more
  • READY IN 1 hr

Black Magic Cake

Recipe by  

"Super spooky dark chocolate cake. Suitable for all your black magic get-togethers."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch or 2 - 9 inch round pans Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2007

I've done quite a lot of baking in my life, which has included more cakes than I could count. This chocolate cake is one of the best I've ever made. Moist, fragrant,dark and with a rich chocolate flavor. It will become a classic go-to recipe for me. No reason to search for a better chocolate cake.

Most Helpful Critical Review
Dec 14, 2010

Meh, I was a little disappointed because this was rated so highly. Moist, but not chocolatey... Good basic recipe, but I wasn't blown away.

Aug 02, 2005

This is truly a black magic cake. The batter was so thin that i wasn't sure how the cake would turn out. I had used two 9inch round pans. The cakes were perfectly done in 30 mins. I made a delicious frosting with whipping cream, cherry liquer, vanilla essence and powdered sugar. I also filled in lots of canned pitted cherries. I've never decorated a cake before so i think i didnt do justice to how it tasted. Absolutely delicious....tasted like a very authentic German Black Forest cake. i'm just posting a photo since there is none after so many reviews.

Aug 18, 2005

I have had this recipe since 1979 where I got it off the back of a Hershey cocoa can. It has been a family favorite ever since! I was glad to see it on all recipes with all the different frosting ideas. I use a 7 minute frosting and fold in about 1/2 cup of semi-sweet chocolate chips and let sit just until they barely start to melt. Spread onto cake carefully as to not completely blend in the chocolate chips, then chill. You have crunchy ribbons of chocolate mixed into the frosting. It is wonderful!

Feb 23, 2005

For those who had problems with the cake rising, I found this explanation of Dutch process cocoa which can make difference in the results: When it comes to baking, be sure to use the type of cocoa specified in the recipe. Those that are leavened with baking soda require natural (non-Dutch processed) cocoa so that the alkalinity of the baking soda can neutralize the acidic cocoa. Recipes leavened with baking powder require Dutch-process cocoa to maintain the neutral pH of both. I used parchment paper in the bottom of the cake pan and up the sides to lift out the cake (8x8pan). The rest I made as cupcakes. The cupcakes cooked more evenly in less time.

May 15, 2006

Ok, I have made this a few times and it is truly one of the best chocolate cakes ever. It is so moist. So moist in fact, you may have a bit of a hard time "working" with it, so I do recommend placing the cooled layers in the freezer for a bit (20 min. or so) before frosting and filling. This will make it much easier!

Feb 13, 2012

I decided to make this into a bundt. I used a silicone bundt pan & baked the cake for 45 min. I also added a 1/4 cup of Kirsch (cherry liqueur) to the batter instead of the vanilla extract. My husband (who is rather picky about cakes) loved this. I'll be making this one again! UPDATE: I have made this one dozens of times since & I've added pretty much every liqueur to it. I've also made this into a two layer w/ seedless raspberry jam in the middle and a buttercream frosting. Heaven!

Oct 26, 2003

This cake is so, so moist and tasty. I frosted the cake with yellow frosting (I used food coloring) and then made black sugar bats all over the cake. I have a bat cookie cutter, so I placed it on the cake in several postions, and sprinkled black sugar within the cutter. I used little, round, red candies for the eyes. It looks like black bats flying in front of a full moon!


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  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 25.7 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 240 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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