Description
A rich and ultra-moist black magic chocolate cake made with cocoa, coffee, and buttermilk, then finished with a smooth and tangy cream cheese frosting.
Ingredients
Units
Scale
- 1 3/4 cups all purpose flour
- 2 cups white 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
- 1 cup buttermilk
- A 1/2 cup of vegetable oil
- 1 teaspoon vanilla extract
- 2 8-oz packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Do the prep. Heat the oven to 350°F (175°C) and grease two 9-inch round cake pans or one 9×13-inch baking pan.
- Mix the dry ingredients. In a large bowl, combine the flour, cocoa, sugar, baking powder, baking soda, and salt.
- Make the batter. Create a well in the center of the dry ingredients and add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes until well combined.
- Pour and bake. Pour the batter into the prepared pans, dividing evenly if using two round pans. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes. Let the cakes cool in the pans for about 10 minutes, then remove and place on a wire rack to cool completely.
- Make the frosting. In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Mix in the vanilla, then gradually beat in the confectioners’ sugar until the frosting reaches a smooth, spreadable consistency.
Nutrition
- Serving Size:
- Calories: 591
- Sugar: 55.5 g
- Sodium: 559.9 mg
- Fat: 32.1 g
- Carbohydrates: 74 g
- Protein: 7 g
- Cholesterol: 91.8 mg