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!
Recipe by Club Narwhal at