Ingredients
For the Black Magic Cake:
- – 2 2/3 cups of flour (about 320 grams)
- – 3 cups of sugar (about 600 grams)
- – 1 1/8 cups of cocoa powder (about 135 grams)
- – 1 tablespoon of baking soda (about 17 grams)
- – 1.5 teaspoons of baking powder (about 6 grams)
- – 1.5 teaspoons of salt (about 5 grams)
- – 3 eggs
- – 1 tablespoon of vanilla extract (about 15 ml)
- – 1.5 cups of buttermilk (about 350 ml)
- – 3/4 cup of canola or vegetable oil (about 175 ml)
- – 1.5 cups of hot coffee (about 350 ml)
For the Ganache:
- – 8 ounces of dark chocolate (70%)
- – 6 tablespoons of butter (about 85 grams)
- – 1 1/4 cups of sugar (about 250 grams)
- – 1 1/4 cups of heavy cream (about 300 ml)
- – 2 teaspoons of vanilla extract (about 10 ml)
- – A pinch of salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Grease and flour three 9″ round cake pans.
- In a bowl, mix together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Add eggs, vanilla, buttermilk, and oil to the dry ingredients and mix until combined.
- Pour in the hot coffee and stir until smooth.
- Divide the batter evenly among the prepared pans and bake for 30-40 minutes.
- Let the cakes cool before removing them from the pans.
For the Ganache:
- Combine chocolate, butter, salt, and vanilla in a bowl.
- In a saucepan over medium heat, heat cream and sugar until hot but not boiling.
- Pour the hot cream over the chocolate mixture and let it sit for a minute before stirring until smooth.
- Let the ganache cool until it thickens but is still spreadable.
- Ice the cooled cakes with the ganache.