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Homemade Midnight Chocolate Cake photo

Midnight Chocolate Cake

This Midnight Chocolate Cake is a rich, velvety delight that’s perfect for any celebration!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 4 ounces unsweetened chocolate finely chopped
  • 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
For the Ganache Frosting:
  • 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

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Wire rack for cooling
  • Sifter for the confectioners' sugar

Method
 

Instructions:
  1. Step 1: Prepare the Chocolate Mixture. Begin by placing the finely chopped unsweetened chocolate into a heatproof bowl. Pour the boiling water over the chocolate and let it sit for a few minutes. Stir until completely melted and smooth. Set aside to cool slightly.
  2. Step 2: Combine Dry Ingredients. In a mixing bowl, whisk together the cake flour, baking soda, and salt.
  3. Step 3: Cream the Butter and Sugar. In a large mixing bowl, use an electric mixer to cream together the softened salted butter, shortening, and superfine sugar until light and fluffy.
  4. Step 4: Add Eggs and Vanilla. Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
  5. Step 5: Incorporate the Buttermilk and Chocolate. Reduce the mixer speed and add the buttermilk and the cooled chocolate mixture. Mix until just combined.
  6. Step 6: Combine Dry and Wet Ingredients. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  7. Step 7: Bake the Cakes. Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans. Divide the batter evenly between the pans and bake for about 30-35 minutes.
  8. Step 8: Prepare the Ganache Frosting. In a large mixing bowl, combine the sifted confectioners' sugar and salt. Add the melted and cooled unsweetened chocolate, melted and cooled salted butter, vanilla extract, heavy cream, and milk. Blend until smooth and creamy.
  9. Step 9: Frost the Cakes. Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of ganache frosting over the top. Place the second layer on top and frost the top and sides of the cake.
  10. Step 10: Serve and Enjoy! Slice the Midnight Chocolate Cake into generous portions and serve.

Notes

  • Ensure all ingredients are at room temperature for better mixing.
  • Do not skip the sifting of confectioners' sugar for a smooth frosting.
  • For an extra moist cake, brush the layers with simple syrup before frosting.
  • This cake can be made a day ahead for better flavor.