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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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/midnight-fudge-cake-recipe/