Black Magic Chocolate Cake

I'm not a big fan of chocolate but John sure is. We both love coffee so when I came across this recipe 20 years ago from Epicure™, a Canadian company from Victoria, British Columbia, I decided to give it a try. It bakes up perfect and moist everytime. It's my go-to recipe whenever we want a slice of heaven.
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Course: Dessert
Cuisine: American
Keyword: chocolate, creamy, moist cake
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 12 depending on how big the slice is...
Calories: 350kcal


  • 1 3/4 cups all-purpose flour 430 ml
  • 2 cups sugar 500 ml - I use panela
  • 1 cup cocoa powder 250 ml
  • 2 tsp baking soda 10 ml
  • 1 tsp baking powder 5 ml
  • 1 tsp salt 5 ml
  • 2 eggs
  • 1/2 cup vegetable oil 125 ml - I use olive oil.
  • 1 cup cold, strong coffee 250 ml
  • 1 cup buttermilk 250 ml
  • 1 tsp vanilla extract 5 ml


  • Preheat oven to 350° F (175° C). Lightly spray a 9" x 13" (23 cm x 33 cm) pan with vegetable oil.
  • Whisk together flour, sugar, cocoa, baking soda, Baking Powder and salt into mixing bowl.
  • Add eggs, oil, coffee, buttermilk and vanilla extract. Beat with an electric mixer at medium speed for 2 minutes. Pour batter into prepared pan.
  • Bake for 40 minutes or until toothpick inserted in centre of cake comes out clean.
  • Dust with icing sugar, cocoa.


Divide batter between three 6-inch round cake pans. Bake until a cake tester inserted in centre comes out clean, 18 to 25 minutes. Cool, then spread each round with chocolate icing and stack.


Calories: 350kcal

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