Reviews for Black Magic Cake
Easy to prepare. Extremely chocolaty and strong. Very filling and energizing - good for kick-starting the day in the morning. My new favourite "go-to" cake recipe. It's magical indeed!
This cake tasted excellent and was very moist for days, but it fell apart very easily. Even though I followed the directions to a tee, i had to let it cool for an extra half an hour before the cakes would even come out of the pans. When they did come out they cracked, crumbled, and fell apart. So, make it when you want a yummy treat... not when you're trying to impress anyone. For an icing i used Bakery Shop Icing which tasted very good, but of course didn't look the greatest with all the crumbled bits in it. Overall a very tastey dessert.
Yum, yum, yum is all I can say! So many compliments on this cake, soooo good! I made a peanut butter icing on the 3 layer cake, then crumbled peanut butter cups on top. People drooled over the cake! lol
moist, dark, and delicious! I absolutely LOVE this cake!! It's a great way to use the leftover coffee from the morning of. You HAVE to try it!
I have been searching for a recipe making a chocolate cake with coffee froever. My mother used to make this cake when I was little and it always was my favorite. I have substituted the coffee with espresso!!! It's so great. Thank goodness I finally found this recipe!
I made this cake for an office party. Oh My God everyone loved it, everyone also wanted me to bake one for them. It's moist and delicious.
Although the first time I made this cake one of the layer just collapsed (you have to bake it longer than suggested), it was a HUGE hit at a dinner party. I served it with a raspberry filling, and cream cheese icing. It is by far the best, most moist chocolate cake recipe I have ever used.
Really 4.5 stars. Very good recipe. Cake has a great texture and is very moist. My only comment is that is wasn't quite chocolately enough, even though it seemed like there was plenty of cocoa powder. I think I might try decreasing the coffee next time (to 3/4 or 1/2 cup), in hope of making the cake a bit sweeter and letting the chocolate shine through a bit more. But still, this is the best chocolate cake I've ever made from scratch, and it's as good in texture and moisture as any boxed cake mix. Thanks!
Slightly dense, great crumb, very moist and delicious! Will make again and again. Very simple too :) Thanks Marsha!
I didn't have buttermilk so I used 1 cup of 1% yogurt instead. It worked well and the cake was moist. I baked into cupcakes and they were ready in 20 minutes. UPDATE Aug 2011: I remade this cake (again with yogurt instead of buttercream) with a filling of pastry cream and glazed with chocolate ganache (both from this website). It was a hit at my dinner party and upgraded my rating to 5 stars!
Okay this is my very 1st review on this site...and it's because this cake is AMAZING. Don't let the negative comments scare you. I am an average cook and if I can do this~ Anyone can. It made 26 cupcakes. Delicious, everyone in my family LOVED them. Super moist and a texture I just can't explain. Cannot wait to make them to take to a party. Just as others said great with no icing at all, but also fine with it. In my opinion you can't taste the coffee at all. Even my picky 13 year old son couldn't taste it. AWESOME RECIPE..KEEPER..baked them at 350 for 17 min and perfection.
Wonderful recipe ! easy, moist. This cake is so good ! thank you very very much !
So two of my friends despise coffee. Instead of the cup of brewed coffee, I boiled water, placed 3 oz. unsweetened chocolate in a measuring cup, and poured enough water to equal 1 cup and stirred. The result was magnificent--I don't know how the coffee version tastes, but my version may very well be the best basic chocolate cake I've ever made!
If you need a chocolate fix, this is the recipe to try. I made mine in a bundt pan and topped with mocha ganache. Maybe next time I will also add chocolate chips to the batter! Very moist and delicious!
Wow!!! I was a little afraid to make this cake because quite a few reviewers talked about how soft and difficult to work with it is. But it turned out PERFECT for me - first try! It is VERY moist, so my husband loved it, and so did everyone else! I didn't think there was a lot of flavor, but it was super easy to make, super moist, and it baked up beautifully. I will make this again and again. I made it in a bundt pan and baked for exactly 45 minutes. Used the Satiny Chocolate Glaze for the top which was perfect. The cake lasted about a day and a half, and as soon as it was gone, my family started requesting I make it again. Thank you for such a wonderful submission!!
This cake has been sitting on my counter, slowly disappearing for FOUR days now and I swear it gets better each day. It's a fast, easy make, moist with a beautiful open texture with some heft to each slice. The flavors get more intense with time and I make this again will let it sit after putting on the Chocolate glaze for at least 24 hours. Truly a chocolate and coffee lovers delight!
I read the many reviews on this recipe, and decided to try it. It was delicious! I was at first concerned about how liquidy it was, but my concerns were completely unfounded, as it came out perfectly in just under the suggested baking time. I did have to tweak it a little, as I don't keep buttermilk on hand (Betty Crocker cookbook says emergency sub 1 c. milk + 1 Tbsp. lemon juice or vinegar and let sit per 1 c. buttermilk needed). I also used vanilla hazelnut flavored coffee--delicious! I topped it with the cinnamon coffee frosting as suggested by so many other reviewers, and even my anti-coffee husband was hooked. Tastes even better the 2nd day too. I made it again awhile later, and since my hubby was dieting it stuck around my kitchen for a WEEK until my parents came in town at which point it was as moist as the day I made it AND gone by the next morning!
I've never rated a recipe before but my GOODNESS, this is some good freakin' cake. I baked as cupcakes and they only took about 16 minutes to be baked through. I frosted some with vanilla frosting and the other with chocolate. TO DIE FOR! I brought to work and every single person that had one came up to me and said, "Oh, my god." Make this cake, you'll be happy you did!!
Absolutely wonderful! A must try!
A wonderful chocolate cake! I had some buttermilk in the frig that needed to be used and this fit the bill perfect. Easy to make, moist, keeps for days, what more could we want?? It makes me sad..I had to give half of it away to some friends, we just can't eat desserts like we used to..I guess thats a good thing!! lol Seriously, if you want a really good chocolate cake this is your recipe.
Delicious! I used an icing recipe from another All Recipes cake titled, "Chocolate Marvel Cake".
Delicious & easy, this is about the best chocolate cake/cupcake recipe you'll find. I usually need to extend the baking time a bit. If you open the oven or take out the cake too early, it will sink & not regain it's fluffiness. This doesn't affect the flavor but ruins the appearance a bit. Don't open the oven door before the surface of the cake is completely still (no tiny bubbles). Mini-cupcakes take ca 15 min. Bake the night before if you want to split & frost it.
I scaled the recipe to 36 servings, it made 34 cupcakes with a 1/4 cup scoop. I used Dutch processed cocoa so I had to omit the baking soda and use baking powder for both amounts, this is very important, know what type of cocoa you are using. The cupcakes baked up beautifully with nice domed tops, 18 minutes was perfect in my oven. Frosted with Sweettreats Buttercream frosting.
The cake has a rich dark chocolatey flavour, accentuated by the flavour of the strong brewed coffee. I baked two of these cakes for a charity sale and decorated them with the Creamy Chocolate Frosting from the website. I had customers coming back for seconds, and bringing their friends to buy it too :). Great recipe and not hard to make, thanks!
This cake was so simple to make and very delicious! I used Tim Hortons for the coffee and it came out just fantastic. I made this cake for my mom's birthday and filled it with homemade raspberry buttercream frosting and frosted it with Chocolate Butter-Creme Frosting from this site. Garnished it with whole raspberries and I'm happy to say it was the best tasting cake I ever made. Very rich, but hey a birthday is only once a year and you deserve the indulgance. Will make this cake again with different frostings etc.
Followed the recipe exactly, twice. Both times the cakes stuck to the pans. Very disappointing when you're making this for someone else. Being a culinary professional, I know how to "grease and flour" a pan so that wasn't the reason for it. Overall, the cake was good, though in several pieces and unable to frost and fill.
I have made this cake more times than I can count, so I thought I would finally review it. It is just amazing. I love the super dark chocolate look and taste this cake has, and how moist it comes out EVERY TIME! I never have buttermilk so I use 1 C 1% milk mixed with 1 TB white vinegar (let sit 5 min). I always use freshly brewed coffee from my mini espresso maker, which makes some strong coffee. I have baked this in both 9" and 8" round pans, and both are fine. Cooking time is longer for the 8" pans, about 40 minutes, while for me the 9" pans are done in 32 - 35 minutes. I have always frosted with a chocolate ganache ... so much delicious chocolate! Highly recommend.
This recipe was AWESOME-AWESOME-AWESOME. It reminded me of the old fashioned Devil's Food Cake back in the day. I followed the recipe exactly the way it was written. You will not be sorry if you try this.... Thanks for sharing the recipe Marsha :))
Once I tasted the batter I knew this cake was going to be great! Very moist, and the coffee flavor wasn't overpowering. Delish!!
Oh my was this GOOD!!!!! This was so easy to make without any adjustments!!!! It was moist, super yummy, and my husband LOVED it!! I baked it as a sheet cake for about 34 minutes and topped it with Creamy Chocolate Frosting on this site. My husband could not stop raving about it! Since this is very rich I decided to eat a slice with vanilla bean ice cream and I had to tell my husband to put the cake up because I could not stop eating it!!! Thank you for sharing!!
my mom used to make this cake for me alot, always delish, the thin batter fools you, but it is a wonderful cake. Homemade buttercream frosting works well. it's my fave cake
I've made this recipe more than a few times now, because it's excellent! The first few times I made it into layers, and frosted it. Everything about this cake is really nice, from the rich flavor to the moist crumb. The only potential issue is that it sometimes comes out too dense (probably something to do with the kind of flour I use). My reaction to this is to use just a smidge less flour. I have an oven thermometer, but it still takes longer to bake than 40 minutes. I just check on it with a toothpick, and it turns out awesome. I just finished making another batch of this into cupcakes. Two things: 1) The batter is so good, it is disappearing before I even bake it. 2) I just plopped frozen cherries into the cupcakes before making them, and it turned out great! Didn't even have to prep them in flour or sugar. Try it! Cupcakes from this don't even need frosting (although you can indulge in it of course =]). Also, if you're shy about buttermilk, I always sub regular milk with a tbsp of vinegar for it. Thanks to the creator of this recipe! It's perfect!
This cake was delicious and moist. I'll be making this again!
If you are looking for a good, moist, fudgy cake look no further. This was excellent. I made it for and early Valentine's Day for my husband and the first thing he said was "This is how I like my cake". I followed the recipe to a T. I made my own buttermilk using lemon juice/milk substitute and I frosted it with Rich Chocolate Frosting. Thanks so much for a very enjoyable cake!
extremly moist and very yummy was a big hit for everyone
This is a really good, moist cake. The only downfall I have found is it is a little tender for cupcakes. Still works and tastes great as a cupcake, just doesn't hold together quite as well as some.
This cake is surprisingly moist and flavorful for a cocoa powder cake. It is very easy to make and work with, and especially magical when filled with chocolate custard and frosted with a rich orange-scented ganache. Thanks!
I've made a lot of cakes in my 40 years on this earth. More importantly, I've eaten a lot of cake in the past 40 years and I can say without hesitation that this is the best chocolate cake I have ever had. I used black 9" pans and it only had to cook for 30 mins. AWESOME recipe!
We love this cake! Follow the recipe and get great results everytime. We are dark chocolate fanatics and use Hershey's Special Dark Chocolate cocoa.
Fantastic and Easy! This cake is moist and chocolately. For those who don't like coffee you can't taste it! I made cupcakes using this recipe and a chocolate icing from this site as well. Turned out great! I will definitely be making this recipe again! Thanks!!!!
Wonderful super MOIST cake! Gave it 5stars despite the fact that both me and DH found it slight bitter for our taste...next time will reduce coffee strength.
It was a large suprise to me when I saw that there was more sugar than flour. I halved down the sugar and added a tad bit more flour. I also added less butter. For the coffee I addded one and a half teaspoons and mixed them with hot water and milk. Instead of buttermilk I simply mixed some melted butter with a tad of milk. The cake mixture was thin but the cake itself turned out deliciously, everyone loved it.
This cake had too much of a coffee flavor for me, however the rest of the bunch thought it was great. I made cupcakes and all my cupcakes had a sunken middle, even though they were fully cooked in the centers and were pulling away from the sides of the pan. I had to pipe extra frosting in the middle to cover where they had sunken in. (not a bad problem to have, right?) :) Thank you for sharing your recipe!
Cake was very moist... to moist almost. It fell apart easily, did not hold its shape and the chocolate flavor was not as strong as I hoped.
Best chocolate cake, it was moist and lovely. Used all ingredients as indicated except reduced sugar to 1.5cups. Everyone raved about the cake. Trying it again and again.
This is the hershey's recipe.
I made this cake today. I wish the batter was thicker. I made cupcakes from it. I used Kahlua flavored K-cups. Usually, I can't taste coffee in chocolate recipes, but I could in this one. Not sure if I will make it again. This is attempt #2. Recipe has no issues, so I am giving 4 stars.
It's a good cake recipe, but nothing that knocks your socks off. The type of coffee you use makes a huge difference. If you use cheep nasty coffee, that will be your cake.
I used this recipe for my husband's 50th birthday cake and it was delicious. As full as we all were from dinner, no one left a crumb of cake on their plates. I'm glad it was noted that the batter would be thin or I would have been worried. I was unable to find buttermilk in any stores so I used the old vinegar in milk trick to make some.
Delicious cake that is so easy to make. Make sure to mix the batter with the time specified...not doing so causes the middle to sink
This was the 2nd time I made this cake, It was to die for!!!!! Do not change a thing, everyone devoured it, the cake was gone in 20 minutes! we had enough batter for 3 8" rounds. This is probably the moisest chocolate cake I've ever had! Iced with homemade dark chocolate frosting :) this ones a keeper foreveR!!!
I made this for a friend's birthday along with the "Heavenly Chocolate Mousse" also on this site as a filling. Everyone LOVED it. Turned out perfectly. I didn't have any buttermilk on hand so I made my own with milk and lemon juice. I also made an additional 1/2 recipe and made it into a 3 layer cake. NOTE: The batter was VERY thin, I did not think that it would bake right, but it turned out perfect.
I've made this cake twice and it is now a family favorite. The first time I made it for Halloween and decorated it with KitKats as another fellow cook did. Thanks for the idea! It was a hit. The second time that I made it was for my son-in-law's birthday and I split the layers and filled them with peanut butter cream, then topped it with chocolate frosting. He loved it. This is a very moist cake, couldn't be easier to make. It's a keeper!
Unbelievable!! This recipe is almost identical to a recipe I got from a cooking school, except for a difference in the coffee. Their recipe calls for *hot* coffee, and they don't add the coffee to the batter until the end. They pour the prepared batter over the hot coffee, stir it together, then pour into the pan and bake. I topped it with "Cinnamon Coffee Frosting" found on this site. Big hit!! Thanks so much for the recipe!
Moist, dark, rich chocolate cake! One of our favourites!
didn't turn out as expected, won't be making again
Awesome recipe. It was the first time I made a cake from scratch and it couldn't have come out better. Super moist!
This cake sure is magic. It's really moist and tastes yummy. I didn't have buttermilk so I used 1 tbsp vinegar + enough milk to make 1 cup and the result is fantastic. My family loves this recipe.
I made this decadent and super moist cake for a potluck at work... It was gobbled up by my co-workers and my husband who doesn't like coffee anything... even thought that this cake was good. Thank you for this great and super easy recipe!
By far the yummiest thing I've ever made! I have tried a few chocolate cake recipes but this my fav. Baked cupcakes for 17 minutes and topped with Butter cream frosting II. FABULOUS
This cake turned out VERY moist! I am glad the notes indicated that the batter would be thin or I would have been a little concerned. The taste was very rich but not so rich that you couldn't finish a good sized piece! I made some chocolate fudge frosting to top it with. I will absolutely make again.
First of all- this is IDENTICLE to a recipe from the Barefoot Contessa (Beatty's Chocolate Cake)... having said that, this is a very good cake. Nice and moist without tons of fat, due to the coffee and buttermilk. My boyfriend loved it- said it wasn't too sweet- unlike a lot of cakes. It's a great base for a delicious creamy chocolate frosting.
I think this cake is simply unbelievable for those of you that get those absolutely wicked desires for a piece of chocolate! It's very moist and goes down great with a tall ice-cold glass of milk! MMmmmmMMmmm
So excellent! I made a few adjustments; substituted 3/4 cups of whole wheat flour for the white; cut the sugar by a half cup (could have gone even more, but I wasn't feeling that daring!) and cut the oil in half. This was a crowd pleasing, yummy and easy to boot cake! I will definitely make again. Oh, I frosted it with cream cheese frosting :)
So easy to make and delicious. Made for a dinner party and guests kept saying "just like grandma used to make" "i ONLY make boxed cake but I NEED this recipe" I will be making this again!
This cake is so easy and delicious!! I made this for family birthdays. I iced it with a chocolate cream cheese icing and topped with chocolate covered strawberries. It was very moist and not too rich.
Delicious and so chocolatey! Used canola oil instead of veg oil...that was my only mini change. Made into cupcakes and topped with Cinnamon Coffee Frosting from this site. Thanks!
I thought this was delicious, very moist. I made mine into cupcakes and they did sink in the middle, but that always happens to me. Just made sure I filled the well with frosting. I topped this with Cinnamon Coffee Icing/frosting from this site. They were well received.
I found the cake to be a little bitter. Perhaps my coffee was too strong. Also, 40 minutes wasn't long enough, so my cake sunk in the middle. I made this again but I forgot the bake time wasn't long enough and the darn thing sank again!! Grrrr
This is the best chocolate cake I've ever had. I had to make it twice because we started eating one of the layers as it was cooling. It worked out well because I ended up with a super tall (and fancy looking) 3 layer cake. I frosted it with a chocolate ganache from this website and it was amazing! Thanks for sharing.
A huge hit amongst my very picky family. I made this cake with Rick's Special Butter cream frosting and a chocolate ganache with fresh raspberry filling. All 12 family members agreed this was one of the best chocolate cakes they've ever tasted. We are all "foodies" often dining at 5 star restaurants, so that says a lot. This is a keeper recipe!
Great cake and that was with my forgetting to add the oil until the cakes had been in the oven 2 mins. so I pulled them out, adde 1/4 oil to each whisked it right in the pan, then put back in to bake and also eating the cake at room temp. I like to refrigerate my cakes and eat them cold.
This was AMAZING! I followed the recipe exactly as written, and the results were delicious! Just a note- I put wax paper on the bottom of the two 9 in. pans, but I didn't spray under the wax paper. This made part of the cake rip off. So if you use wax paper, make sure to spray underneath! I used this with Rich Chocolate Frosting (1/2 of that recipe). Amazing!
Super moist, super rich and super easy!!
what is best cocoa for this recipe have yet to try
This cake is fantastic! So moist and chocolaty. I made this in a bunt pan and it turned out perfect. Doesn't need frosting ether! I'm a lifetime member of Weight Watchers and this cake has few points. I will be making this over and over again to satisfy my chocolate cravings. Thanks so much!
This was soooooooooooo good. It is the most moist cake I have ever made. I used special dark cocoa instead of regular. WOW! I frosted it with chocolate ganche on the top and sides and in the middle I added some cream cheese to the ganche and whipped it. Super chocolatey. Super wonderful! I will use this recipe for all of my chocolate cakes!
Was crumbly and did not stay together at all - nothing special, just a disappointment.
I made cupcakes with this recipe and they were heavenly. Don't second guess the recipe as the batter is extremely liquidy. Thanks for a wonderful recipe!!
Awesome cake. My guests kept saying, 'ohhhh, this is soooo good!' I used a cream cheese icing from this site. Great dessert!!
I can't believe my eyes!
Yummy! Very chocolatey and moist. I frosted this with a mocha icing to compliment the coffee that is in the cake. Served this after a huge assortment of finger foods on Christmas Eve, so don't think that anyone had any real room left for dessert. I do have leftovers though so I will pull it out again and ask the experts what they think of the recipe! Thanks Marsha!
This is the best recipe - however it is the Hershey's recipe exactly. Not even renamed.
Not good. Crumbled all over the place when I tried to get it out of the pans. Didn't taste good, either.
Great cake - I got my recipe from Food Network- Ina Garten's "Beatty's Chocolate Cake" which is the same recipe - probably the best chocolate cake you'll ever have. I like Ina's frosting with it too!
Didn't have buttermilk (I live in Italy where buttermilk is not available) so I added 1 teaspoon of vinegar and this cake was FANTASTIC. Moist, rich and no icing required... Definitely 5 stars.
I have had this recipe for YEARS, and cannot find any other that comes close to the fabulous, moist and rich dark chocolate flavor! Have shared this recipe with MANY~~ and they all LOVE IT.
I really enjoyed this cake. I did, however, make a few modifications (half recipe): 1/2 cup water instead of coffee and 1/2 cup milk with 1/2 tbs of vinegar instead of buttermilk. I baked this in regular-sized muffin tins for exactly 20 minutes. I would probably start checking around 17 minutes though. Update: I made the cake with buttermilk and I think it was even more moist than the first time I made it. When I halved the recipe it made six jumbo muffin size cupcakes. They cooked in approximately 21 minutes. Update 2: If making regular size cupcakes, bake for 15-18 minutes.
YUMMO! This is a wonderful rich and dense chocolate cake. I baked this cake in a bundt pan and covered with Satiny Chocolate Glaze found on this website.
This is a great 'go to' recipe. It's so easy to make! I didn't change a thing and it turned out great. Everyone loved it. I baked mine in a tube pan for 40 minutes, turned the oven off and left in for another 5 minutes. It was perfect. Thanks Marsha for a great recipe.
My husband decided he wanted a chocolate cake this year for his birthday instead of his usual (boring) white cake with white frosting, so I set out to find a recipe for the moistest, densest chocolate cake. This one did not disappoint! It was the vegetable oil and buttermilk in the ingredient list that sold me initially, then I was intrigued with the addition of the coffee. (I used decaf...was afraid too much chocolate plus the coffee caffeine would keep me up all night!) I brought all of the cold ingredients to room temperature prior to getting started, as I do with all cake recipes. As others have stated, the batter is very thin - but it bakes beautifully. Needed about 37 minutes in my oven, then I let the cakes cool in the pans for about 30 minutes before inverting them. Since I could tell they were super moist cakes, I first placed several paper towels on the racks and then covered them with a piece of wax paper - just to be sure that the moist cake wouldn't fall through the grates on the racks. I let them cool for about two hours prior to frosting. Delicious, moist, cake with a deep chocolate flavor - definitely my new go-to chocolate cake recipe!
i have made this cake a number of times...i have not seen any other chocolate cake that is so dark and moist...This is the best chocolate cake recipe i have ever made..i have made layered cake and cupcakes with this..and once the cake is baked please dont touch the top part..The cake is so moist that the top layer will stick to your hand..Handle this cake with good care..Since this is the best chocolate cake in my recipe book, i have added a detailed way of how to make this cake in my blog -
i was a bit worried about this recipe bec some of the reviews scared me but it turned out beautifully! i followed it to a tee and it was super easy. it was moist without being too spongy or too dense and it was super tasty, not too sweet or chocolaty but just right. some tips for those who thought it was spongy- do not over beat. just beat enough to mix all the ingredients properly. also, many ppl mentioned it was hard to work with but if you use one well greased 9x13 it is just fine (i'd steer clear of cupcakes or layered cakes). i frosted it with the Coffee Butter Frosting and it was perfect. thanks!
This was REALLY good. It will definitely be my go to chocolate cake from now on. It was very moist, the texture was great, and so chocolatey!! Mine did not sink in the middle. I used regular instant coffee and let it cool a bit before adding and my own made buttermilk (1 cup milk, 1 TBSP white vinegar). I used a 13 x 9 glass pan and baked it for just over 40 minutes. I used a cream cheese frosting - although whipped cream with cherries would be delicious. This is perfection!!
Very soft and moist, but not gagging sweet like some cakes. We substituted one cup of dark hot cocoa for the coffee to give the bitterness, absolutely delicious!
Very good cake! Super moist (even after a few days) and just chocolatey enough!