Let’s Do a Little Magic – Chocolate Cake with Chocolate Buttercream

As Audrey Hepburn said: “Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”

This cake from the Hershey’s Kitchen is moist, chocolatey and the most important thing – quick and easy to make. Hershey’s call it their “Black Magic Cake” and yes it is truly magical. It goes so well with chocolate buttercream or chocolate ganache. I have made this one with chocolate buttercream. It goes well on its own too but you have to make sure that it has been refrigerated for a few hours as the chilled cake tastes so good with the chocolate flavour set in. For those of you who are not coffee lovers and disappointed to see coffee in the ingredients list, not to worry. The coffee actually kicks up the chocolate flavour and enhances it…you can’t taste coffee at all 🙂

Here’s an inside peek of the cake…not so neat and yes the lighting in our house is all yellow so clicks aren’t that clear :-<


2 cups sugar

3/4 cup cocoa powder (I used Hershey’s)

1 teaspoon baking powder

2 eggs

1 cup strong black coffee OR 2 teaspoons of powdered instant coffee dissolved in 1 cup of boiling water

1-3/4 cups all purpose flour

2 teaspoons baking soda

1 teaspoon vanilla extract

1 teaspoon salt

1 cup buttermilk OR sour milk (If you do not have buttermilk or sour milk no worries just add a tablespoon of white vinegar in a cup and fill the cup full with milk)

1/2 cup vegetable oil


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
  2. Stir together sugar, flour, cocoa (you should definitely sift this as there are always lumps), baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Don’t worry the batter will be thin). Pour batter evenly into prepared pans.
  3. 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. It’s better to check the cake if it’s done after 25 minutes as some ovens get heated real quick. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. You can enjoy the cooled cake with a cup of milk as well.

Servings: 10-12

Preparation Time: 1 hour


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