Black Magic Chocolate Cake
Ultra-dark, moist chocolate cake made with ebony cocoa. Easy 9x13 recipe, simple frosting, plus tips for swaps, storage and pan changes.
Ebony, or black, cocoa powder is a very dark colored Dutched cocoa powder. It is available online at baker's supply stores like King Arthur Flour. You can substitute regular Dutched cocoa for more flavor but a paler color.
Yield: 1 9x13 cake
- Use ebony or Dutched cocoa for the intense dark color; regular Dutched cocoa gives more flavor but a paler cake.
- Thin batter and brewed coffee plus buttermilk keep the cake moist and rich; bake 35-40 minutes in a 9x13 pan.
- Simple powdered sugar frosting is adjustable: thin with milk or thicken with more sugar; garnish with cacao nibs or shavings.
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Preparation Instructions:
Preheat oven to 350 degrees.
Grease and flour a 9x13 cake pan.
Combine dry ingredients and mix thoroughly. Combine wet ingredients in a separate bowl. Combine bowls, and blend until smooth. It will be a thin batter. Bake 35-40 minutes.
Mix the sugar and butter, stir in vanilla and milk. Beat until smooth. Spread frosting over a cooled cake and sprinkle with lightly crushed cacao nibs or shaved chocolate. Top the cake with cherries if you desire.
thespicehouse.com
More About This Recipe
If frosting is too thick, add a little extra milk. Photo by Laurianna Williams.
Frequently Asked Questions
What is ebony or black cocoa and where can I get it?
Ebony or black cocoa is a very dark Dutched cocoa powder made for deep color with a mellow flavor. You can buy it online at baker supply stores like King Arthur Flour or specialty baking shops.
Can I substitute regular cocoa if I do not have ebony cocoa?
Yes. Use regular Dutched cocoa for a similar taste but a lighter color. If you only have natural unsweetened cocoa, expect flavor and rise differences because of acidity. For best results stick with Dutched-style cocoa.
How do I substitute buttermilk?
Make a quick buttermilk by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk. Let it sit 5 minutes, then use. Plain yogurt thinned with a little milk also works.
Can I make this cake gluten-free or vegan?
For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum and watch baking time. For a vegan version swap eggs with a commercial egg replacer or flax eggs, use non-dairy milk plus vinegar for buttermilk, and use the same oil. Texture may change slightly.
Can I bake this in round layer pans instead of a 9x13 pan?
Yes. Pour the batter into two 9-inch round pans and bake about 25 to 30 minutes. Start checking at 22 minutes. Baking time will vary by pan size and oven.
How should I store the cake and how long will it keep?
Store frosted cake covered at room temperature for 2 to 3 days. Refrigerate in an airtight container for up to 5 to 7 days. To freeze, wrap slices well and freeze up to 2 to 3 months; thaw in the fridge or at room temperature.
My batter is very thin. Is that normal?
Yes. This recipe makes a thin batter because of the coffee and buttermilk. A thin batter yields a moist, tender crumb. Avoid overmixing and follow the bake time to prevent a dense cake.
My frosting is too thick or too thin. How do I fix it?
To thin frosting add milk a teaspoon at a time until you reach the desired spreadability. To thicken, add more sifted powdered sugar a tablespoon at a time or chill the frosting briefly to firm it up.
What is ebony or black cocoa and where can I get it?
Ebony or black cocoa is a very dark Dutched cocoa powder made for deep color with a mellow flavor. You can buy it online at baker supply stores like King Arthur Flour or specialty baking shops.
Can I substitute regular cocoa if I do not have ebony cocoa?
Yes. Use regular Dutched cocoa for a similar taste but a lighter color. If you only have natural unsweetened cocoa, expect flavor and rise differences because of acidity. For best results stick with Dutched-style cocoa.
How do I substitute buttermilk?
Make a quick buttermilk by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk. Let it sit 5 minutes, then use. Plain yogurt thinned with a little milk also works.
Can I make this cake gluten-free or vegan?
For gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum and watch baking time. For a vegan version swap eggs with a commercial egg replacer or flax eggs, use non-dairy milk plus vinegar for buttermilk, and use the same oil. Texture may change slightly.
Can I bake this in round layer pans instead of a 9x13 pan?
Yes. Pour the batter into two 9-inch round pans and bake about 25 to 30 minutes. Start checking at 22 minutes. Baking time will vary by pan size and oven.
How should I store the cake and how long will it keep?
Store frosted cake covered at room temperature for 2 to 3 days. Refrigerate in an airtight container for up to 5 to 7 days. To freeze, wrap slices well and freeze up to 2 to 3 months; thaw in the fridge or at room temperature.
My batter is very thin. Is that normal?
Yes. This recipe makes a thin batter because of the coffee and buttermilk. A thin batter yields a moist, tender crumb. Avoid overmixing and follow the bake time to prevent a dense cake.
My frosting is too thick or too thin. How do I fix it?
To thin frosting add milk a teaspoon at a time until you reach the desired spreadability. To thicken, add more sifted powdered sugar a tablespoon at a time or chill the frosting briefly to firm it up.
Ebony ( as I named it at The Chocolate Tree in Milwaukee)the BLACK COCOA Powder made by deZaan Cocoa , a part of ADM Cocoa.
It is available at chocolatetree.net .
Use a fine Vanilla from the Spice House in Milwaukee!
Use this rich Black powder…It will result in a true BLACK cake…DELICIOUS!!
This is an original Hershey’s recipe for an incredibly moist chocolate cake. I have been making this for decades – it is the only chocolate cake recipe I use. The batter is very thin, but it bakes into a very moist chocolaty cake. You can sour a cup of milk with 1 T. vinegar if you don’t have buttermilk and it will still be great. Enjoy!