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!
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.