Name: Midnight Chocolate Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 ounces unsweetened chocolate; 1/3 cup boiling water; 2 cups cake flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 14 tablespoons salted butter (softened); 2 tablespoons shortening; 1 2/3 cups superfine sugar; 4 large eggs; 2 1/2 teaspoons vanilla extract; 3/4 cup buttermilk; 7 cups confectioners' sugar (sifted); 1/8 teaspoon salt; 6 ounces unsweetened chocolate (melted and cooled to tepid); 12 tablespoons salted butter (melted and cooled to tepid); 2 1/2 teaspoons vanilla extract; 2 tablespoons heavy cream; 1/2 cup milk (plus 1 tablespoon)

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There’s something utterly magical about baking, especially when it comes to a decadent dessert like Midnight Chocolate Cake. I still remember the first time I made it; the air thick with the aroma of melting chocolate, and my heart racing with excitement. It was a chilly evening, and I had friends over for a small gathering. As the cake baked, a warm, inviting scent enveloped my kitchen, lifting everyone’s spirits. When the first slice was served, the smiles were contagious – a rich, dark chocolate cake that seemed to melt away any worries. The joy of sharing this cake has become a cherished tradition in my home.

Recipe Snapshot

Total Time:
45 mins

Prep Time:
20 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
367 kcal

Protein:
4 g

Diet:
Gluten-Free, Low FODMAP

Fat:
18 g

Tools Used:
9×13-inch Baking Pan, Electric Stand Mixer

Why This Midnight Chocolate Cake Stands Out

Rich, Decadent Flavor

What sets Midnight Chocolate Cake apart is its depth of flavor. Every bite is a burst of rich, dark chocolate that wraps around your taste buds like a warm hug. The combination of unsweetened chocolate and superfine sugar creates a balance that’s simply irresistible.

Perfectly Moist Texture

This cake isn’t just about flavor; it’s also about texture. With the use of buttermilk and eggs, it boasts a moist crumb that practically melts in your mouth. It’s the kind of cake that you want to savor slowly, letting each bite linger.

Easy to Make

Don’t be intimidated by its impressive appearance; making Midnight Chocolate Cake is surprisingly simple! With straightforward instructions, even novice bakers can create something that looks and tastes gourmet. It’s a perfect starter project when you want to impress guests without spending the whole day in the kitchen.

Versatile for Any Occasion

This cake is a superstar at any gathering. Whether it’s a birthday party, a holiday celebration, or just a cozy night in, Midnight Chocolate Cake fits every occasion. You can dress it up with a beautiful frosting or serve it plain for a casual treat. It’s versatile enough to adapt to any theme or event.

Sharing Moments

Baking and sharing Midnight Chocolate Cake is not just about the dessert; it’s about creating memories. From birthdays to simple family dinners, this cake has a way of bringing people together. It’s a conversation starter, a comfort food, and a source of joy.

Crowd-Pleasing Dessert

Lastly, let’s talk about the crowd-pleasing aspect. No matter where I take this cake, it never fails to receive compliments. People are always amazed at how rich and flavorful it is, making it a go-to recipe for gatherings. It’s one of those desserts that keeps folks coming back for more!

Essential Ingredients for Midnight Chocolate Cake

The ingredients for Midnight Chocolate Cake are simple yet essential for achieving that rich, decadent flavor. Each component plays a crucial role in ensuring the cake is moist, flavorful, and utterly delightful. The combination of unsweetened chocolate, buttermilk, and superfine sugar makes this cake truly remarkable.

4 ounces unsweetened chocolate: This is the star of the show, offering a deep chocolate flavor that forms the cake’s base.
1/3 cup plus 3 tablespoons boiling water: Helps to melt the chocolate and create a smooth batter.

2 cups cake flour: Provides the right structure and tenderness to the cake.
1 teaspoon baking soda: Acts as a leavening agent for that perfect rise.
1/4 teaspoon salt: Enhances the flavors and balances the sweetness.

1 4 tablespoons salted butter, softened: Adds richness and moisture to the cake.
2 tablespoons shortening: Helps maintain the cake’s moistness.
1 2/3 cups plus 2 tablespoons superfine sugar: Sweetens the cake while contributing to its texture.
4 large eggs: Provide structure and moisture to the cake.

2 1/2 teaspoons vanilla extract: Adds a warm, aromatic flavor.
3/4 cup buttermilk: Ensures a moist cake with a tender crumb.
7 cups confectioners’ sugar: Essential for creating a smooth frosting.

1/8 teaspoon salt: Balances the sweetness in the frosting.
6 ounces unsweetened chocolate, melted and cooled to tepid: For the rich frosting.
12 tablespoons salted butter, melted and cooled to tepid: Adds creaminess to the frosting.
2 1/2 teaspoons vanilla extract: Enhances the frosting flavor.
2 tablespoons heavy cream: Adds a silky texture to the frosting.

1/2 cup plus 1 tablespoon milk: Ensures the frosting reaches the desired consistency.

Midnight Chocolate Cake Instructions

Making Midnight Chocolate Cake is a delightful experience, and each step brings you closer to that rich, chocolatey goodness. Let’s dive into the detailed steps to create this irresistible dessert.

Preheat your oven to 350 degrees and prepare a 9×13-inch baking pan by spraying it with baking spray that contains flour. This ensures your cake won’t stick.
In a medium bowl, place the chopped unsweetened chocolate. Pour the boiling water over it and let it stand until the chocolate is completely melted, stirring a few times. Once melted, allow it to cool to tepid.

On a piece of waxed paper, sift together the cake flour, baking soda, and salt. This step helps to aerate the flour and ensures an even distribution of the leavening agent.
Using an electric stand mixer, combine the butter and shortening, beating on medium speed for about 3 minutes until it’s light and fluffy.
Gradually add the superfine sugar in three additions, beating for 1 minute after each addition. This method helps to incorporate air into the mixture, leading to a lighter cake.

Now, add the eggs one at a time, beating for 45 seconds after each addition. You may need to scrape down the sides of the bowl a few times to ensure everything is well mixed.
Slowly incorporate the melted chocolate and vanilla extract, mixing until well combined.
On a low speed, alternate adding the sifted flour mixture and the buttermilk in three additions of flour and two of buttermilk. This method helps maintain the cake’s moisture and texture.

Once your batter is ready, transfer it to the prepared baking dish and smooth out the top with a spatula. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
After baking, allow the cake to cool completely before frosting. This is crucial; frosting a warm cake can cause it to melt.
To prepare the frosting, in an electric mixer, combine half of the confectioners’ sugar and salt in a bowl.

In a separate bowl, whisk together the cooled melted chocolate and butter until blended. Transfer this mixture to the bowl with the confectioners’ sugar and beat on LOW speed for 1 minute.
Next, add the milk and vanilla extract, beating for 2 minutes on medium speed. Remember to scrape down the sides of the bowl to ensure an even mix.
Incorporate the remaining confectioners’ sugar, mixing in well. Then, add the heavy cream and beat on medium-high speed for 2 minutes. If the frosting seems too thick, feel free to add a bit more cream.

Finally, spread the luscious frosting over the cooled cake, and it’s ready to serve!

Things Worth Knowing

Use Room Temperature Ingredients: Ensuring your ingredients like eggs, butter, and milk are at room temperature helps them mix better, leading to a smoother batter.

Be Careful with Overmixing: Once you add the flour, mix just until combined. Overmixing can lead to a dense cake.
Check for Doneness: A toothpick inserted should come out clean or with a few moist crumbs, not wet batter.
Frosting Consistency: If the frosting is too thick, add more milk a tablespoon at a time until you reach desired consistency.

Recipe Notes about Midnight Chocolate Cake

Every recipe has its nuances, and Midnight Chocolate Cake is no exception. Here are some essential notes to keep in mind as you bake this delightful cake:

Storage: Store any leftovers in an airtight container at room temperature. If it’s warm in your home, consider refrigerating it to keep it fresh.
Freezing: You can freeze the cake before frosting. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.

Variations: For a twist, try adding espresso powder to the batter. It enhances the chocolate flavor significantly.
Unsalted Butter Option: You can use unsalted butter instead of salted butter but remember to add a pinch more salt to your batter and frosting.
Superfine Sugar Tip: If you don’t have superfine sugar, process granulated sugar in a food processor for a few minutes to achieve a similar consistency.

What Goes Well With This Midnight Chocolate Cake

Pairing Midnight Chocolate Cake with the right accompaniments can elevate your dessert experience. Here’s a list of delightful options:

Fresh Berries: Serve slices of the cake alongside fresh raspberries or strawberries, which add a refreshing tartness that complements the richness of the chocolate.
Whipped Cream: A dollop of freshly whipped cream is an excellent addition, providing a light and airy contrast to the dense cake.

Ice Cream: Vanilla bean ice cream pairs wonderfully, melting slightly onto the warm cake for a delightful treat.
Espresso or Coffee: A cup of coffee or espresso enhances the chocolate flavor and makes for a comforting pairing.
Celebratory Occasions: Perfect for birthdays, anniversaries, or holiday gatherings, the cake brings a touch of elegance to any table.

Seasonal Variations: During the holidays, consider serving it with peppermint ice cream or a sprinkle of crushed candy canes for a festive touch.

FAQ

Yes, you can experiment with different types of chocolate! While the recipe calls for unsweetened chocolate, using semi-sweet chocolate will yield a sweeter cake. Just be mindful of the sugar content and adjust accordingly. The key is to maintain the balance of flavors; so, if you opt for sweeter chocolate, you might want to reduce the sugar slightly for a more balanced dessert.

To make Midnight Chocolate Cake gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum or add a teaspoon of it to help with structure. Additionally, double-check that all other ingredients, like baking powder and vanilla extract, are also gluten-free. With these adjustments, you can enjoy this decadent cake without worrying about gluten.

Store any leftover slices of Midnight Chocolate Cake in an airtight container at room temperature for up to three days. If your kitchen is warm, consider refrigerating the cake to maintain its freshness. When ready to enjoy, let it come to room temperature before serving, as this will enhance the flavor and texture. You can also freeze the cake by wrapping each piece tightly in plastic wrap followed by aluminum foil for up to three months.

Absolutely! Decorating Midnight Chocolate Cake with fresh fruits like raspberries, strawberries, or even slices of banana can add a lovely touch to your dessert. Not only does it look beautiful, but it also adds a fresh flavor that complements the rich chocolate. Just make sure to add the fruit just before serving to keep it fresh and vibrant.

Conclusion

Midnight Chocolate Cake is truly a special recipe that brings warmth, happiness, and flavors to any gathering. Its rich chocolate flavor combined with a moist texture makes it a go-to dessert for all chocolate lovers. I encourage you to try this recipe and share it with your loved ones; it’s guaranteed to be a hit! So roll up your sleeves, preheat that oven, and get ready to enjoy a slice of this delicious cake.

Midnight Chocolate Cake

The ultimate comfort food, Midnight Chocolate Cake is a rich, decadent dessert that will satisfy any chocolate craving. This easy weeknight dessert is sure to impress your family and friends, making it a must-try tonight!

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Prep Time 20

Cook Time 25

Total Time 45

Course Desserts

Cuisine American

Servings 20 servings

Calories 367 kcal

Equipment

9x13-inch Baking Pan
Electric Stand Mixer

Ingredients

4 ounces unsweetened chocolate
1/3 cup boiling water
2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
14 tablespoons salted butter softened
2 tablespoons shortening
1 2/3 cups superfine sugar
4 large eggs
2 1/2 teaspoons vanilla extract
3/4 cup buttermilk
7 cups confectioners' sugar sifted
1/8 teaspoon salt
6 ounces unsweetened chocolate melted and cooled to tepid
12 tablespoons salted butter melted and cooled to tepid
2 1/2 teaspoons vanilla extract
2 tablespoons heavy cream
1/2 cup milk plus 1 tablespoon

Instructions

Preheat your oven to 350 degrees and prepare a 9×13-inch baking pan by spraying it with baking spray that contains flour. This ensures your cake won’t stick.

In a medium bowl, place the chopped unsweetened chocolate. Pour the boiling water over it and let it stand until the chocolate is completely melted, stirring a few times. Once melted, allow it to cool to tepid.
On a piece of waxed paper, sift together the cake flour, baking soda, and salt. This step helps to aerate the flour and ensures an even distribution of the leavening agent.
Using an electric stand mixer, combine the butter and shortening, beating on medium speed for about 3 minutes until it's light and fluffy.

Gradually add the superfine sugar in three additions, beating for 1 minute after each addition. This method helps to incorporate air into the mixture, leading to a lighter cake.
Now, add the eggs one at a time, beating for 45 seconds after each addition. You may need to scrape down the sides of the bowl a few times to ensure everything is well mixed.
Slowly incorporate the melted chocolate and vanilla extract, mixing until well combined.

On a low speed, alternate adding the sifted flour mixture and the buttermilk in three additions of flour and two of buttermilk. This method helps maintain the cake's moisture and texture.
Once your batter is ready, transfer it to the prepared baking dish and smooth out the top with a spatula. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
After baking, allow the cake to cool completely before frosting. This is crucial; frosting a warm cake can cause it to melt.

To prepare the frosting, in an electric mixer, combine half of the confectioners' sugar and salt in a bowl.
In a separate bowl, whisk together the cooled melted chocolate and butter until blended. Transfer this mixture to the bowl with the confectioners' sugar and beat on LOW speed for 1 minute.
Next, add the milk and vanilla extract, beating for 2 minutes on medium speed. Remember to scrape down the sides of the bowl to ensure an even mix.

Incorporate the remaining confectioners' sugar, mixing in well. Then, add the heavy cream and beat on medium-high speed for 2 minutes. If the frosting seems too thick, feel free to add a bit more cream.
Finally, spread the luscious frosting over the cooled cake, and it's ready to serve!

Notes

Storage: Store any leftovers in an airtight container at room temperature. If it’s warm in your home, consider refrigerating it to keep it fresh.

Freezing: You can freeze the cake before frosting. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Variations: For a twist, try adding espresso powder to the batter. It enhances the chocolate flavor significantly.
Unsalted Butter Option: You can use unsalted butter instead of salted butter but remember to add a pinch more salt to your batter and frosting.

Superfine Sugar Tip: If you don’t have superfine sugar, process granulated sugar in a food processor for a few minutes to achieve a similar consistency.