Chocolate Cake with BEST White Icing (Black Magic Cake)

A piece of chocolate cake on a plate, with Icing and Cookie

Chocolate Cake with BEST White Icing (Black Magic Cake)

Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: people

Calories: 314kcal

Author: Becky Hardin - The Cookie Rookie

A twist on the classic Hershey's cake, moist, fluffy and delicious!

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Ingredients

For the Cake:
1¾ cups all-purpose flour
2 cups granulated sugar
¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk room temperature
½ cup vegetable or canola oil
2 large eggs & 1 large egg white room temperature
1 teaspoon vanilla extract
1 cup freshly brewed strong hot coffee or 2 teaspoons powdered espresso powder mixed with 1 cup boiling water
White Icing Click for our favorite recipe

Instructions

For the Cake:
Adjust oven rack to middle position and heat oven to 350°F. Spray your chosen baking pan(s) with nonstick baking spray.
Sift together flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer. Beat with paddle attachment, on low speed, just until combined.
In a different bowl, combine buttermilk, oil, eggs and vanilla.
Return the mixer to low speed and slowly add the wet ingredients to the dry ingredients. Mix about 15-20 seconds just until ingredients are incorporated.
Add the coffee and stir, on low speed, just until combined.
Pour the cake batter (it will very thin) into the cake pan(s) and bake until a toothpick inserted in the center comes out clean.
Baking times for the 8-inch cake pans is 35-40 minutes, for the Bundt pan 50-55 minutes and for the 13x9 pan about 35-45 minutes.
Top with your favorite icing. (Find our favorite HERE)
Enjoy!

Video

Notes

Ideally use high quality cocoa powder. The darker the hue of the cocoa, the more satisfying the chocolate flavor will be.

Ideally use shiny pans instead of dark pans. Dark can cause your chocolate cake to brown too early around the edges and create a hard crust on the surface and general dryness.

When baking cake, you want your eggs and dairy ingredients to be at room temp so they can create an emulsion that traps air that eventually expands with the oven's heat, for a lighter texture.

Don't over mix. Heavy mixing hand leads to tough cake textures. Instead, mix only until dry ingredients are 99.8 percent incorporated.

Original cake recipe: Hershey Black Magic Cake

Yield: Two (8-inch) round cake pans or one 13x9x2 or one 12-cup Bundt pan

Want Chocolate Icing instead? Check out our recipe for Chocolate Buttercream Frosting.

Nutrition