Black Magic Cake with White Chocolate Truffle Filling

Decadent dark chocolate cake is layered with oh-so-creamy white chocolate truffle filling and slathered with buttercream frosting.
Black Magic Cake with White Chocolate Truffle Filling | Decadent and elegant party cake via Club Narwhal
You guys, we had the best fall weekend! Warren’s entire family came into town for Felix’s baby blessing and we had a ball traipsing about, eating all the things (including Pumpkin Sheet Cake and my favorite Pulled Pork), and taking about forty billion photos (if you follow me on Instagram you saw a sneak peek of our tiny family’s portrait).

My dad, aunt, and uncle came down as well and we felt so loved by our fleet of people. Felix was so roundly adored that I don’t think he quite knew what to do with himself!

Black Magic Cake Batter | Club Narwhal
But let’s get down to the real reason you’re here: cake!

Friends, this beast is epic. Epic.

That gorgeous cauldron of dark chocolate batter gets layered with white chocolate truffle ganache and the result is nothing short of paradise. It also requires a small army to consume so be ready to invite your nearest and dearest to help you get the job done!

White Chocolate Truffle Cake Filling | Club Narwhal
I couldn’t resist my inner tween who told me loudly and firmly to glitterize everything. So I pulled out my Modge Podge and complied. Thus, this cake is crowned with its own golden disco ball letters, which only seems fitting.
Black Magic Cake | Decadent and elegant party cake via Club Narwhal
Side bar: when I was in grade school I had a Modge Podge Birthday party. We used leftover wallpaper and decoupaged ceramic animals. I clearly recall gluing strips of the family room’s paper to a jaunty little rabbit. I don’t think I’ve used Modge Podge since–but now I obviously have to glitterize all the letters in the alphabet for future cake topping situations! Black Magic Cake with Gold Glitter Cake Topper | Club Narwhal
I served this behemoth at a recent Articles Club gathering (have you heard of these? Instead of book clubs? Best idea ever, thanks to A Cup of Jo) and we did some damage to it, though I still had to send slices home.

(In case you’re curious, we read Mindy Kaling’s Guide to Killer Confidence and had the loveliest conversation about confidence, insecurities, and confident women we admire.)
Black Magic Cake with White Chocolate Truffle Filling | Club Narwhal
Speaking of confident women, I’m delighted to join forces with a wonderful bunch of blog buddies to bring you this glam Black and White Virtual Halloween Party! I wish we could all gather around the table in real life, but this little blog hop will have to suffice.
Glam Black and White Halloween Party Ideas
Be sure and hop over to all the creative blogs who are part of our Black + White Halloween Party Blog Hop; from invitations to party favors and everything in between, we have lots of inspiring Halloween party ideas to share!

Black Magic Cake with White Chocolate Truffle Filling | Club Narwhal

5.0 from 2 reviews
Black Magic Cake with White Chocolate Truffle Filling
Prep time
Cook time
Total time
Decadent dark chocolate cake is layered with oh-so-creamy white chocolate truffle filling and slathered with buttercream frosting.
Recipe type: Dessert
Serves: 15-20 servings
  • For the Black Magic Cake
  • 3 cups sugar
  • 1½ cups unsweetened dark cocoa powder (I used Hershey's)
  • 2½ cups flour
  • 2¼ teaspoons baking powder
  • 2¼ teaspoons baking soda
  • 1½ teaspoons salt
  • 1½ cups milk (I used whole)
  • 3 eggs
  • ¾ cup vegetable oil
  • 3 teaspoons pure vanilla extract
  • 1½ cups boiling hot coffee (or water)
  • For the White Truffle Layer
  • 1¾ cups + 2 tablespoons heavy cream
  • 21 ounces white chocolate chips (I used Ghirardelli)
  • 12 ounces cream cheese
  • For the Cream Cheese Frosting
  • 4 sticks butter, room temperature
  • 1 block cream cheese, room temperature
  • 7-8 cups powdered sugar
  • 5-6 tablespoons heavy cream (or milk)
  1. For the Black Magic Cake Layers
  2. Preheat oven to 350 degrees Fahrenheit and grease three 9-inch round cake pans. Line bottoms with parchment paper circles (trace bottom of cake pan on paper and cut).
  3. In a very large bowl stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla and beat with a hand mixer on medium speed for two minutes. Stir in boiling coffee (or water). Batter will be quite thin. Pour into 3 cake pans, filling ¾ way. You will have leftover batter--pour into muffin tins for a few extra cupcakes 😉
  4. Bake for 30-35 minutes, until center of toothpick comes out clean. When cake layers cool, turn out onto plastic wrap, wrap tightly, and freeze to make cake assembly easier.
  5. For the White Chocolate Truffle Layers
  6. Put white chocolate chips in a large glass bowl. Put cream in a glass measuring cup and heat until boiling. Pour over white chocolate chips and cover bowl with plastic wrap. Let it sit for 5-7 minutes and whisk mixture until smooth. Add cream cheese and whisk until smooth. Divide evenly into two 9-inch round cake pans lined with wax paper or plastic wrap. Cover each pan tightly with plastic wrap and freeze until assembly.
  7. For the Cream Cheese Frosting
  8. Beat butter and cream cheese together on high for 5-7 minutes, until very light and fluffy. Add in sifted powdered sugar a few cups at a time. Add vanilla and beat until incorporated. Add cream until you reach the consistency you want--this frosting was quite thick.
  9. To Assemble the Cake
  10. Put a dollop (3 tablespoons) of frosting on ]the center of a cake board or plate. Put wax paper around it and put the first black magic layer on top (the frosting glues the first layer of the cake to the plate; the wax paper will keep the serving plate clean when you frost the outside). Put another dollop of frosting on top of the first black magic layer. Carefully turn the white truffle layer on top and press down. Repeat layers ending on a black magic layer.
  11. Fill in any gaps between layers with a little more frosting. Put a cup of frosting on top of the cake and smooth over top and sides. This is a really thin layer that will keep the crumbs in. Refrigerate entire cake for at least 20 minutes to make frosting the rest of it easier.
  12. Remove cake for fridge and use the remaining frosting to decorate the cake. I went with a rustic feel since I can't frost a smooth cake to save my life! Serve in thin slices--this is a massive cake and oh, so decadent!
This is a MASSIVE cake and will serve an army. For a smaller party, try doing a three layer cake with two dark chocolate layers and one truffle layer. Scale the recipe back accordingly!
Black Magic Cake adapted from Hershey’s Kitchen
White Chocolate Truffle adapted from Life Love Sugar

Need even more black and white Halloween party ideas? Check out and follow our collaborative Black + White Halloween Party Pinterest board; so many great ideas are pinned there!

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  1. says

    This cake is totally speaking directly to my sweet tooth! It does sound pretty magical! And I LOVE the idea of an article club! Ain’t no one got time for a full book in this day and age! (or maybe just I don’t. 🙂

    • amyleescott says

      Sharon, I’m so glad we’re on the same page when it comes to sweets! The article club is the perfect answer to busy folks’ book club–it’s so much easier to commit to a shorter piece!

  2. says

    Holy moly, this cake. You’ve done it again, Amy: taken an overdone ho-hum dessert (there are so many blah chocolate cakes out there) and made it a total masterpiece. Can I come over for Halloween this year!?

    PS: your family portrait on Instagram was adorable!! I especially enjoyed the matching bow ties!

    • amyleescott says

      You are the best, Nora! Your kind words made my day 🙂 And yes, please come over! Warren wasn’t sure if he was a bow tie man but I think he can pull it off!

    • amyleescott says

      Thanks, lady! This cake made me so proud–it had been a long time since I made a layer cake. I forgot how fun they are!

    • amyleescott says

      Thanks, Linda! It really was a beast–I think it weighed close to 10 pounds! Felix is a little dreamboat and I’m glad he’s getting fatter and fatter–just preparing for our harsh Michigan winters 😉

  3. says

    Wow! Now there’s a cake! You had me a white chocolate truffle – done, sold, where do I get a slice? This is such a lovely treat for the season, Amy. And it sounds like you and your family had a fantastic weekend 🙂

    • amyleescott says

      Thanks, Kathleen–that truffle layer is no joke! I can’t wait to make another batch and roll them into actual truffles 😉

    • amyleescott says

      Oh my, national chocolate week! You lucky ducks–I really like the sound of that 😉 Thanks so much, Louise!

  4. says

    Oh my, this cake looks glorious! Love the entire concept, as well as your glittered letters on top – so darling. It’s decadent, but decorated with elegance and sophistication…just the kind of festive cake I’d want to make (and will be making!) for Halloween! 🙂 I love that gold fork too…where did you find that??

    • amyleescott says

      Thanks, Beeta! I have a soft spot in my heart for all things glittery and can’t believe I hadn’t thought to glitterize cake toppers 😉 I got the gold fork as part of a set on eBay–it is probably my best eBay purchase yet 😉

    • amyleescott says

      Thanks, Kelly! It was such a fun weekend 😉 Don’t you wish there was a way to send food through the internet!?

    • amyleescott says

      A good chocolate cake is a classic for a reason–my favorite is the massive one sold at Costco (plus it’s nice not to have a giant mess in my kitchen when I pick one of those up ;). Hope you enjoy it if you get a chance to test it out!

  5. says

    An articles club sounds like something that would be so much more manageable for me! I have no time to read books, but I can handle articles! If only I can gather a good group of people….

    LOVE that family portrait, Amy! Felix is so cute. And this cake…..A slice of heaven! It looks beautiful, Amy!

  6. Denise says

    The cake looks fabulous! I just have a question. There is 12 ounces of cream cheese for the truffle filling but there aren’t any instructions on what to do with it. Do you just mix the melted white chocolate with it? Thank you

    • amyleescott says

      Thanks so much for catching that! I updated the recipe but you add the cream cheese after you let the white chocolate sit in the hot cream. Hope that helps!


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