Why You’ll Love This Recipe

Black Magic Chocolate Cake with Dandelion Root Coffee is a rich, ultra-moist cake infused with deep chocolate flavor and a subtle bitterness from brewed dandelion root coffee. This dark and decadent dessert is perfect for chocolate lovers looking for a twist, especially those seeking a coffee alternative. The result is a velvety, intense cake with an earthy undertone that’s both comforting and sophisticated.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose flourgranulated sugarsaltbaking sodabaking powderunsweetened cocoa powdereggsbuttermilkvegetable oilvanilla extractbrewed dandelion root coffeeboiling water

directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.

Add the eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until well combined.

Stir in the brewed dandelion root coffee and boiling water (batter will be thin).

Pour the batter evenly into the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Frost with your favorite chocolate buttercream or ganache once cooled.

Servings and timing

This recipe yields one 2-layer 9-inch cake.Servings: 12-16 slicesPreparation time: 20 minutesBaking time: 30-35 minutesCooling and frosting time: 45 minutesTotal time: 1 hour 35 minutes

Variations

Use brewed espresso for a classic Black Magic version instead of dandelion root coffee.

Add a teaspoon of cinnamon or chili powder to the batter for a warm, spicy twist.

Swap the frosting for whipped cream and berries for a lighter touch.

Incorporate chopped dark chocolate or chocolate chips into the batter for extra richness.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.Wrap individual slices and freeze for up to 2 months.To enjoy warm, microwave individual slices for 15–20 seconds.

FAQs

What does dandelion root coffee taste like?

It has a roasted, slightly bitter flavor similar to coffee but caffeine-free and earthy.

Can I use regular coffee?

Yes, regular brewed coffee or espresso can be used as a substitute.

Is this cake very sweet?

It’s moderately sweet with a rich chocolate taste and balance from the coffee.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.

What frosting pairs best with this cake?

Chocolate buttercream, mocha frosting, or even a simple dusting of powdered sugar work well.

Can I make cupcakes with this batter?

Yes, fill cupcake liners 2/3 full and bake for 18–22 minutes.

Can I make this cake dairy-free?

Yes, use plant-based buttermilk (nondairy milk + vinegar) and oil-based frosting.

Is dandelion root coffee healthy?

It’s known for digestive benefits and is naturally caffeine-free, making it a good coffee alternative.

Why is the batter so thin?

That’s normal for this recipe—it results in an incredibly moist and tender crumb.

Can I add nuts or fruit?

Absolutely, chopped walnuts or dried cherries make great additions.

Conclusion

Black Magic Chocolate Cake with Dandelion Root Coffee is a luxurious dessert that’s as intriguing as its name. With its deep cocoa flavor and unique coffee substitute, it brings a bold yet balanced flavor profile to your table. Whether you’re looking for a special occasion centerpiece or a way to elevate your everyday chocolate cake, this recipe delivers a memorable and magical bite.