I am sharing with you my favorite black cake recipe today.
First we’ll start on the Black Magic Cake. Prepare the cake pans before you start on the cake. Spray two 8 inch round cake pans with non stick spray and line the bottoms with parchment paper. Spray the top of the parchment paper too. Set aside.
Sift 2 cups sugar, 1 3/4 cups flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder and 3/4 teaspoon kosher salt over a bowl of a stand mixer. Mix it up with the paddle attachment.
Now prepare the coffee maker. A cute barista didn’t come in the box with my coffee so I had to make it myself. I recommend using Starbucks’ French Roast for the cake. You want to make enough for 1 cup of coffee. Make it strong!
In a separate bowl, whisk together 1 cup buttermilk, 1/2 cup canola oil, 2 teaspoons vanilla extract and 2 large eggs.
Turn the mixer on low speed and slowly add the wet ingredients into the dry ingredients. Mix until just combined.
On low speed, slowly add in 1 cup of very hot strong coffee. Mmmmm coffee. You want to mix it until just combined again. Don’t go crazy mixing it up!
The batter will basically be liquid. Don’t worry! I promise you that it’ll work out. That’s why it’s a magic cake..get it? :)
Divide the batter between the two cake pans and bake at 350 degrees F for 30 minutes.
You need to put the cake pans in the oven right away and do not open the oven while they’re baking. This is very important because if you don’t listen, the cakes will sink in the middle and you’ll probably cry. Well maybe not but you’ll be sad and there’s no cute barista to comfort you.
Once the cakes are done baking, cool them in the pans for about 10 minutes on a cooling rack. Invert the cakes and remove the cakes from the pans. Then flip them back over. Let the cakes cool completely before frosting them.
While the cakes are cooling, make the Mocha Buttercream. Warm up 1/3 plus 1 Tablespoon of whole milk. You better use whole milk or I’m coming after you. Add in 1 packet of Starbucks VIA Ready Brew Coffee in House Blend. Yes we want this coffee to be strong! Set it aside and let it cool.
Sift 3 cups of powdered sugar and set it aside. You know what sifted powdered sugar looks like right? :)
Sift 2/3 cup unsweetened cocoa powder over a bowl of a stand mixer. Pour in 1/2 cup melted unsalted butter. Mix it up on medium speed until it’s completely combined. Ooohh butter how I love you.
Add in 1 teaspoon vanilla extract and mix.
Alternate between adding the coffee and the powdered sugar on low speed. Once it’s combined, increase the speed to medium high and mix for about 3 minutes.
Now it’s time to assemble the cakes. If domes formed on the tops of your cakes, you’ll want to cut them off with a serrated knife. (I have a fancy cake decorating tool but a serrated knife works great) Place one cake down.
Fit a piping bag with a round decorating tip and fill it with some of the mocha buttercream.
Pipe the buttercream around the edge. This will help the filling stay in the middle of the cake.
Plop (yes that’s my choice of words today) a pile of buttercream in the center.
Spread it out over the entire surface of the cake with a small spatula. Make sure you don’t go higher than the outside circle of buttercream.
Place the other cake on top.
Use the rest of the buttercream to frost the sides and then the top. Enjoy!
Black Magic Cake Recipe
2 eggs, at room temperature
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 cup buttermilk, at room temperature
1 tsp baking powder
2 tsp baking soda
1/2 cup canola oil
3/4 tsp kosher salt
2 tsp vanilla extract
1 cup freshly brewed strong coffee, it should be very hot. (I used Starbucks French Roast)
1/3 cup + 1 tbsp whole milk
3 cups powdered sugar
1/2 cup melted unsalted butter
1 packet Starbucks VIA Ready Brew Coffee (House Blend)
2/3 cup unsweetened cocoa powder
1 tsp vanilla extract
Preheat the oven to 350 F. Prepare your cake pans. Take 2 cake pan and spray them with non-stick spray. Line the bottoms of each pan with parchment. Then spray the top of the parchment paper with non-stick spray. Set aside.
Sift together the flour, sugar, baking soda, cocoa powder, kosher salt and baking powder over a bowl of a stand mixer. Mix the mixture up with the paddle attachment. Whisk together the buttermilk, vanilla extract, eggs and canola oil in a separate bowl. Set aside.
Start brewing the coffee in a coffee maker. Make sure it’s hot and strong! If the coffee isn’t hot, your batter will have a lot of lumps and the cake will sink in the middle.
Gently add the dry ingredients to the wet. Mix on low speed until just combined. Stir in the coffee and mix. Be careful not to over mix.
Divide the batter between the 2 cake pans. Put the cakes in the oven right away. Bake for 30 minutes at 350 degrees. Do not open the oven until the cakes are done.
Remove the cakes and let cool on a cooling rack for 10 minutes. Then invert them onto the cooling rack and take the cakes out of the pans. Flip the cakes back over. Before frosting let them cool completely.
Start making the Mocha Buttercream while the cakes are cooling:
Sift the powdered sugar, set aside.
Warm up the milk to prepare the coffee. (it should be hot enough to dissolve the coffee) Pour the warm milk to the entire packet of brew coffee and whisk to completely combine. Before adding the coffee to the buttercreamaAllow it to cool down.
Mix the cocoa powder and melted butter together until completely combined, for a couple of minutes. Add in the vanilla extract then mix again. Alternate between adding the coffee and powdered sugar on low speed. Increase the speed to medium high once all of the ingredients are added, and mix for 3 minutes. Set aside.
With a serrated knife remove any domes that have formed on the cakes after the cakes are done cooling. You need to have a flat surface on the cakes.
To assemble the cake:
Fill the piping bag up with the buttercream. Place a cake down, pipe the frosting around the edge of the cake. Then put some of the buttercream in the center of the cake. Spread the mocha buttercream out evenly using a small spatula.
Place the second cake on top. Frost the sides and then the top of the cake. Enjoy!