This recipe for Black Magic Chocolate Cake has apparently been around the traps since the 1970’s, which must mean it’s good. And it is! It’s not a mud cake, and it’s not ridiculously sweet, but it is incredibly moist with a delicate crumb, great for freezing for later too.
It’s a bit of an unusual recipe, it uses olive oil instead of butter which is not strange in itself, but the thing is that the batter is so runny you’d be forgiven for thinking you’ve stuffed it up, but, persist, somehow the oven turns this runny batter into the most moist chocolate cake you’ve ever had. And it is just so easy!
There’s a whole cup of espresso (or instant coffee) in this cake- coffee is well known for enhancing the taste of chocolate, but you would be very hard pressed to pick that it has any coffee in it at all. I used proper espresso and i couldn’t taste it.
You might wonder why I specify unalkalinised Cocoa, this is because Dutch Cocoa that has gone through a special chemical process will not have the same chemical reaction with the other ingredients as unalkalinised, or natural, cocoa. For best results, stick to unalkalinised, it will be on the label.
You can bake in two tins and put together as a layer cake, or do as i did and bake in one tin and either serve as a whole cake, or cut it in half and fill it with frosting, or get creative and fill with a cherry and cream filling.
If you’re looking for a straight forward, tried and true chocolate cake recipe which is moist without being a mud cake, try this one! It’s straight from the Hersheys website. I actually got this recipe from Hot Chocolate hits website but on delving further i found it on Hersheys under the name black magic, so to give it’s origin full credit- Black magic!
- 2 Cups Brown Sugar
- 1 3/4 Cups Plain Flour
- 3/4 Cups Dark Unalkalinised Cocoa (Hersheys or Ghirardelli)
- 2 teaspoons Baking Powder
- 1 teaspoon Bicarbonate of Soda
- 1 teaspoon Salt
- 2 Eggs
- 1 Cup Buttermilk (or 1 cup milk with 1 tsp white vinegar)
- 1 Cup strong black Coffee (instant is fine)
- 1/2 Cup Olive Oil
- 1 teaspoon Vanilla Extract
- 115 grams Unsalted Butter, melted
- 2/3 Cup Cocoa
- 1/3 Cup Milk
- 3 Cups Pure Icing Sugar
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- Preheat the oven to 160 degrees Celsius, Fan Forced.
- Grease and line the base and sides of a 22-23 cm cake tin with baking paper. Or if you have two tins the same size, use both for a layer cake.
- In a large bowl place all the dry ingredients; Sugar, Flour, Cocoa, Baking Powder, Bi-carb, Salt and stir gently until combined.
- With a fork, gently whisk the eggs and then add them and the buttermilk to the dry ingredients and stir until well combined.
- Add the warm (but not hot) Coffee, Olive Oil and Vanilla and stir until thoroughly combined.
- Pour the very runny batter into the lined cake tin(s) and place in the preheated oven.
- Bake for 55-65 mins for one cake, or 30-40 minutes for two cakes, cake is cooked when an inserted skewer comes out clean.
- Whisk the Cocoa into the melted butter until smooth and well combined.
- Gently stir in the Pure Icing Sugar and the Milk in three stages, alternating between the two.
- Stir in the Vanilla and Salt.
- You can use this frosting to fill the cake if you baked two halves, or cut it in half once baked, as well and the top and sides. Refrigerate it to firm up.