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Black Magic Chocolate Cake
Black Magic Chocolate Cake
Cakes

Black Magic Chocolate Cake

4.8
15 mins
45 mins
Easy
12

As the title suggests, this cake really is magic! It’s super moist with a rich chocolate flavour, incredibly easy to prerepare, and keeps well for several days. Make one large cake or bake in two tins for an impressive layered cake.

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  • Ingredients
  • Method

Ingredients

Cake

  • 1 cup buttermilk (250ml)
  • 1 cup strong coffee, cooled to room temperature (250ml)
  • 1/2 cup neutral oil, i.e. canola, sunflower (125ml
  • 2 eggs
  • 1 tsp vanilla essence
  • 2 cups Chelsea White Sugar (450g)
  • 1 3/4 cups plain flour (263g)
  • 3/4 cup cocoa powder (60g)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Icing* (optional)

  • 3 cups Chelsea Icing Sugar (450g)
  • 1/4 cup cocoa powder (20g)
  • 100g butter, very soft
  • 4-5 Tbsp hot water
  • 100g dark chocolate
  • sprinkles (optional)

*Halve icing quantity if only making a single layer cake.

Additional tips

This cake can be made dairy-free - simply swap the buttermilk for a plant-based milk, and
use dairy-free spread in the icing.

Chelsea Products in Recipe

White Sugar

White Sugar

The uniform size of the...
approved=true&orderBy=-hs_createdate&limit=10&offset=0


{has_more=true, offset=10, total=35, results=[{comment_text=Really easy to make. Everyone loved it. Will definetaly be making it again, approved=true, user_name=Heather, hs_createdate=1732833639614, rating_new__1_5_=5, id=20307045448}, {comment_text=So easy to make and SO delicious! :) Rich, moist and chocolatey with beautiful, rich, smooth icing - so yummy!!! :), approved=true, user_name=Shannon, hs_createdate=1731834023112, rating_new__1_5_=5, id=19802506316}, {comment_text=I read through the comments and reading about people saying how light it was, well buttermilk is a wonderful product to bake with and that will be the reason , I always have it on hand, approved=true, user_name=Carolyn, hs_createdate=1731018540234, rating_new__1_5_=5, id=19461128963}, {comment_text=Sorry just got recipe so can’t comment. But definitely going to give it a go. Thanks for recipe., approved=true, user_name=Josy, hs_createdate=1731007865550, rating_new__1_5_=5, id=19462428934}, {comment_text=WOW,what an easy recipe to make and moist.I gave it 50 mins at 170c on bake mode.Used a ganache icing to finish, approved=true, user_name=Donna, hs_createdate=1723600776209, rating_new__1_5_=5, id=14522862859}, {comment_text=This cake is amazing! I've made this a couple of times now and everyone wants the recipe... super rich but not overpowering. I do have to cook it a wee bit longer than 45mins., approved=true, user_name=Megan, hs_createdate=1702249882268, rating_new__1_5_=5, id=11175716447}, {comment_text=Super easy, super yum - the best recipe I've come across., approved=true, user_name=Jessica, hs_createdate=1702249879274, rating_new__1_5_=5, id=11175374987}, {comment_text=My family loved this recipie, it is very rich but nice. I took it to the next leavel and put 3TBL of golden syrup into it and instead of two cups of white sugar I put one cup white and one cup brown.When the cake was backed and had cold I cut it in half and put rasberry jam and fresh rasberries the place the lid on again. I had 3topping in the fridge so just left it to the family to serve with what they liked. That good will repeat it next week for my sons Bday. try it out, approved=true, user_name=Wendy Allen, hs_createdate=1702249878941, rating_new__1_5_=5, id=11175607594}, {comment_text=Best chocolate cake ever! Thought this cake came out beautiful. It wasn't too dry or too moist. Just perfect :-), approved=true, user_name=Rochelle, hs_createdate=1702249878865, rating_new__1_5_=5, id=11175479726}, {comment_text=So easy if you want a basic but moist choc cake. Swapped almond milk for milk. Worked a treat., approved=true, user_name=Jz, hs_createdate=1702249878680, rating_new__1_5_=5, id=11175519288}]}
Reviews
35

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Method

Preheat oven to 170ºC bake. Grease 2 x 20cm round cake tins or 1 x 23-25cm round cake
tin and line with baking paper.

Cake
Place the buttermilk, coffee, oil, eggs and vanilla essence in a large jug. Whisk to combine.

Place sugar in a large bowl. Sift in flour, cocoa powder, baking soda, baking powder and
salt. Stir to combine.

Add wet ingredients to dry mixture and beat with an electric mixer or wooden spoon for 2
minutes, or until well combined.

Transfer to prepared tin/s, making sure they’re only filled to about half way. Bake for 40-45
minutes (for two layers) or up to 60-75 minutes for one layer, depending on size of tin
used.

Cool in tin/s for 15 minutes before turning out onto a wire rack to cool completely.

Icing (optional)
Sift icing sugar and cocoa powder into a large bowl and stir to combine. Add softened
butter and pour some of the hot water over the top. Mix together with a spatula or electric
beater, adding more water as required to achieve a smooth, spreadable consistency.

Place chocolate in a small heatproof bowl and microwave in 30 second bursts, stirring in
between, until melted and smooth. Stir into icing.

Spread onto cooled cake/s. Sandwich the layers together if making a double layered cake.
Top with sprinkles if desired.

Additional tips

This cake can be made dairy-free - simply swap the buttermilk for a plant-based milk, and
use dairy-free spread in the icing.

Reviews
35

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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