Black Magic Cake

Black Magic Cake
Teresa Blackburn
  • Yield: 12 servings

"This is my life-long birthday cake choice. Years ago, when we were on a commercial fishing boat on my birthday, my brother (who was about 10 at the time) undertook to make my favorite cake. While I was asleep in my bunk, he rattled around in the small galley and managed to bake a cake in the oil-fired stove. What an accomplishment. He proudly served it up, and upon taking a bite, we discovered that he used a cup of coffee grounds in place of a cup of strong (brewed) coffee! Needless to say, it was a memorable, eye-opening birthday cake! While not as moist as we were used to, one bite delivered quite a jolt of caffeine! Today, I like to add a couple teaspoons of cinnamon to the frosting, which complements the rich chocolatey taste of the cake. And we often serve it with raspberries on the side."—Chantel Gardner, Bellingham, Wash.


1 3/4cups all-purpose flour
2cups sugar
3/4cup cocoa powder
2teaspoons baking soda
1teaspoon baking powder
1teaspoon salt
1cup buttermilk
2 eggs, slightly beaten
1cup strong black (brewed) coffee
1/2cup vegetable oil
1teaspoon vanilla extract1


  1. Preheat oven to 350F. Grease a 13 x 9-inch baking pan.
  2. Combine first six ingredients (flour through salt) in large mixing bowl. Add buttermilk, eggs, coffee, oil and vanilla. Beat 2 minutes with a mixer at medium speed. Pour into prepared pan.
  3. Bake 35 to 40 minutes, until wooden pick inserted in the center comes out clean. Let cool in pan on wire rack. Frost with your favorite frosting.

Testers’ notes: This plain chocolate cake is very moist. Frost it with sweetened whipped cream and decorate with cake sprinkles if you like. It’s a very easy cake with overtones of coffee.

Nutritional Info *per serving

  • Calories 309
  • Fat 11g
  • Cholesterol 36mg
  • Sodium 459mg
  • Carbohydrate 51g
  • Fiber 2g
  • Protein 5g