With a heritage of growers, exporters, importers, and roasters, Orinoco Coffee & Tea has produced and sold the finest coffees and teas since 1909.

Roasted in MD, Delivered to the US

Free shipping for any order total over $25

Free shipping for any order total over $25


Cooking With Coffee | Black Magic Cake

This devilish cake might just be the perfect dessert for your next gathering.

What You Need



For the Cake

  1. butter for pans
  2. 2 cups white sugar
  3. 1 3/4 cups all purpose flour
  4. 3/4 cups unsweetened cocoa powder
  5. 2 teaspoons baking soda
  6. 1 teaspoon baking powder
  7. 1 teaspoon salt
  8. 2 whole eggs
  9. 1 cup buttermilk
  10. 1 cup strong brewed black coffee
  11. 1/2 cup vegetable oil
  12. 1 teaspoon pure vanilla extract


For the Frosting

  1. 1 bag (12 ounces) semi sweet chocolate chips finely chopped
  2. 1 1/2 cups heavy whipping cream

1 stick (8 tablespoons) butter




For the Cake

Preheat oven to 350F. Butter and flour two 9-inch round baking pans. In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt.Add eggs, buttermilk, coffee, oil and vanilla. Using an electric mixer, beat on medium speed for about 2 minutes. You should have a thin batter. Pour batter evenly into prepared pans.


Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to wire racks.

Cool completely before frosting.


Prepare the Frosting

Place chopped chocolate in a medium mixing bowl and set aside. Place whipping cream and butter in saucepan and cook over medium heat to just a boil. Pour cream mixture over chocolate; whisk vigorously until chocolate is melted and smooth.

Cover and refrigerate for an hour. Remove from fridge and stir; refrigerate about 1 more hour or until spreading consistency. Spread about 1/4 to 1/3 of frosting on one cake layer; top with the other cake layer and spread frosting on top and sides of cake. Cut and Serve.


Recipe and image By Diethood

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