Midnight Fudge Cake Recipe

Introduction

Midnight Fudge Cake is a rich, moist chocolate cake perfect for any special occasion or a cozy night in. With its deep chocolate flavor and luscious fudge frosting, this cake is sure to satisfy your sweetest cravings.

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ½ cup milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Chocolate shavings (for decoration)
• Fresh berries (raspberries, strawberries, for decoration)
• Chopped nuts (walnuts, pecans, for decoration)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Avoid overmixing.
5. Step 5: Carefully pour the boiling water into the batter and mix on low speed until smooth and thin.
6. Step 6: Divide the batter evenly between the prepared cake pans.
7. Step 7: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Step 8: Let the cakes cool in the pans for 10 minutes.
9. Step 9: Invert the cakes onto a wire rack and allow them to cool completely.
10. Step 10: In a large bowl, cream the softened butter with an electric mixer until light and fluffy.
11. Step 11: Gradually add the powdered sugar and cocoa powder to the creamed butter, mixing on low speed until combined.
12. Step 12: Gradually add the milk and vanilla extract, and beat on medium speed until the frosting is smooth and creamy.
13. Step 13: Add a pinch of salt to balance the sweetness and enhance the chocolate flavor.
14. Step 14: Continue beating the frosting for another 2-3 minutes until light and fluffy.
15. Step 15: If the cakes have a dome, level the tops with a serrated knife for even layers.
16. Step 16: Place one cake layer on a serving plate or cake stand and spread a generous layer of fudge frosting evenly over the top.
17. Step 17: Carefully place the second cake layer on top.
18. Step 18: Frost the top and sides of the cake with the remaining fudge frosting.
19. Step 19: Decorate with chocolate shavings, fresh berries, or chopped nuts as desired.
20. Step 20: Refrigerate the cake for at least 30 minutes before serving to set the frosting.

Tips & Variations

• Use coffee instead of boiling water to deepen the chocolate flavor without adding a coffee taste.
• For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice, and use vegan butter in the frosting.
• Add a splash of espresso powder to the frosting for a mocha twist.
• Chill the cake layers before frosting to reduce crumbs and make spreading easier.

Storage

Store the Midnight Fudge Cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk with 1 tablespoon of lemon juice or vinegar added per cup to mimic buttermilk. Let it sit for 5-10 minutes before using.

How do I prevent the cake from drying out?

Be careful not to overbake the cake. Check for doneness a few minutes before the suggested time by inserting a toothpick into the center. Also, frosting and storing the cake properly helps keep it moist.

Midnight Fudge Cake Recipe

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★★★★★

4.7 from 59 reviews

This Midnight Fudge Cake is a rich, moist chocolate cake made with layers of silky fudge frosting. It features a deep chocolate flavor from cocoa powder and is beautifully adorned with chocolate shavings, fresh berries, and chopped nuts. Perfectly balanced with a pinch of salt in the frosting to enhance the chocolate intensity, this decadent dessert is sure to impress at any gathering.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• ¾ cup unsweetened cocoa powder
• ½ cup milk
• 1 teaspoon vanilla extract
• Pinch of salt

Decoration:

• Chocolate shavings
• Fresh berries (raspberries, strawberries)
• Chopped nuts (walnuts, pecans)

Instructions

1. Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until combined evenly.
3. Mix wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed just until combined. Be careful not to overmix to keep the cake tender.
5. Add boiling water: Carefully pour the boiling water into the batter while mixing on low speed until the mixture is smooth and thin. This step helps create a moist cake texture.
6. Pour batter into pans: Evenly divide the batter between the prepared cake pans ensuring they’re balanced for even baking.
7. Bake the cakes: Bake for 30 to 35 minutes or until a wooden skewer inserted into the center of the cakes comes out clean, indicating they are done.
8. Cool cakes in pans: Remove cakes from the oven and let them cool in the pans for about 10 minutes to set.
9. Invert and cool completely: Carefully invert the cakes onto wire racks and let them cool completely before frosting.
10. Prepare frosting base: In a large bowl, cream the softened unsalted butter with an electric mixer until it becomes light and fluffy, which will give the frosting a smooth texture.
11. Add powdered sugar and cocoa: Gradually add powdered sugar and unsweetened cocoa powder to the creamed butter, mixing on low speed until fully combined and smooth.
12. Add milk and vanilla: Slowly add the milk and vanilla extract to the frosting, mixing on medium speed until the frosting is smooth, creamy, and spreadable.
13. Balance the sweetness: Add a pinch of salt to the frosting and continue beating for 2 to 3 minutes to enhance the chocolate flavor and lighten the texture.
14. Level the cake layers: If the cakes have domed tops, carefully level them using a serrated knife to ensure flat surfaces for stacking.
15. Assemble the cake – first layer: Place one cake layer on a serving plate or cake stand and spread a generous, even layer of fudge frosting over the top.
16. Place second layer: Gently place the second cake layer on top of the frosted layer, aligning edges.
17. Frost the cake: Use the remaining fudge frosting to cover the top and sides of the assembled cake smoothly.
18. Decorate: Decorate the cake with chocolate shavings, fresh berries like raspberries and strawberries, and chopped nuts such as walnuts and pecans to add texture and visual appeal.
19. Chill before serving: Refrigerate the fully frosted cake for at least 30 minutes to help set the frosting and enhance the flavors before slicing and serving.

Notes

• Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.
• You can substitute the all-purpose flour with gluten-free flour blend if needed.
• The boiling water helps to intensify the chocolate flavor and creates a tender crumb.
• For a richer flavor, use high-quality unsweetened cocoa powder.
• Store leftover cake covered in the refrigerator for up to 3 days.
• Let refrigerated cake come to room temperature for about 20 minutes before serving for best texture.

Keywords: chocolate cake, fudge cake, chocolate dessert, layered cake, homemade chocolate cake, rich chocolate frosting