Best 2 Midnight Chocolate Cake Recipes

Indulge in the ultimate chocolate experience with our decadent Midnight Chocolate Cake, a symphony of rich flavors that will tantalize your taste buds. Crafted with layers of moist chocolate sponge, velvety chocolate ganache, and a luscious chocolate buttercream frosting, this cake is a true masterpiece. This recipe collection offers variations to suit every palate, including a gluten-free option for those with dietary restrictions. Dive into the classic Midnight Chocolate Cake, explore the rich and intense Dark Chocolate Ganache variation, or try the delightful Chocolate Buttercream Frosting recipe to elevate any cake or cupcake. With step-by-step instructions and helpful tips, these recipes will guide you in creating an unforgettable chocolate masterpiece that will be the star of any celebration.

Here are our top 2 tried and tested recipes!

MIDNIGHT CHOCOLATE CAKE

MIDNIGHT CHOCOLATE CAKE image

Categories Chocolate Dessert

Yield 12

Number Of Ingredients 26

Ingredients

butter
black cocoa
Cake:
2 cups flour
1/3 cup unsweetened cocoa
1/3 cup black cocoa [available from specialty retailers]
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup Hellmann's/Best Foods mayonnaise
1 1/3 cups fresh cold water
Buttercream frosting:
2 cups butter, softened
1 cup heavy whipping cream
1 cup confectioners' sugar
1/3 cup black cocoa
1/4 cup dutch process cocoa
In a large bowl, Whip the butter on high speed, occasionally scraping down the sides of the bowl.
Whip until double in volume. This takes a very long time, approximately 10 minutes.
While still whipping, drizzle in the heavy cream.
Continue whipping until the mixture is stiff, approximately 2 to 4 minutes.
In a medium bowl, carefully combine, with a whisk, the confectioners' sugar, the black cocoa,
and the dutch process cocoa. Add 1/2 of the confectioners' sugar mixture to the butter and cream mixture and whip until smooth. At this point, you can taste the frosting and determine
if you would like to add more of the sugar mixture to sweeten to taste.

Steps:

1. Preheat oven to 350`F. Butter bottom of 2 [9 x 1-1/2 inch] round cake pans, "flour" with black cocoa. 2. In medium bowl combine flour, cocoa, baking soda and baking powder; set aside. 3. In large bowl with mixer at high speed, beat eggs, sugar and vanilla 3 minutes or until light and fluffy. Reduce speed to low; beat in mayonnaise until blended. Add flour mixture in 4 additions, alternately with water [begin and end with flour]. Pour into prepared pans. 4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove; cool completely on racks before frosting as desired.

MIDNIGHT CHOCOLATE CAKE

Midnight Chocolate Cake image

Provided by Food Network

Categories dessert

Time 55m

Yield 12 servings

Number Of Ingredients 17

Ingredients

Butter-flavor no-stick cooking spray
Unsweetened Dutch-processed cocoa for dusting the pan(s)
2 ounces semisweet chocolate
1 cup sifted cake flour
3/4 cup unsifted unsweetened Dutch-processed cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of nutmeg
2 large eggs plus 3 large egg whites
2 tablespoons vanilla or plain nonfat yogurt
1 1/4 cups granulated sugar
3/4 cup dark corn syrup
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tablespoon vanilla extract
1 to 2 tablespoons unsweetened cocoa

Steps:

Position a rack in the center of the oven and preheat the oven to 325 degrees F. Lightly coat two 9-inch round layer pans with cooking spray and sift on cocoa; tap out excess cocoa. For a 10 to 12 cup capacity Bundt pan, generously coat the depressions of the design with spray, then sift on the cocoa.
Melt the chocolate in the top of a small double boiler set over simmering water. Set it aside to cool.
In a medium-sized bowl, whisk together the flour, cocoa, salt, baking powder, baking soda, and nutmeg; set aside.
In a larger bowl, combine and beat together the eggs plus whites, yogurt, sugar, corn syrup, applesauce, oil, and vanilla. Stir or slowly beat in the dry ingredients, blending just until smooth. Scrape in the melted chocolate and beat well. The batter will bee quite runny.
Pour the batter into the prepared pan, smooth the top, and bake it for 55 to 60 minutes for a Bundt cake, 25 to 30 minutes for layers, or 25 to 28 minutes for a sheet cake. Bake until the cake is springy to the touch and a cake tester inserted in the center comes out clean or with just a few crumbs attached; don't overbake or the cake will be dry.
Cool the cake in the pan(s) about 5 minutes on a wire rack, then invert and remove the pan(s). Cool completely. If you wish, sift some unsweetened cocoa on top just before serving.

Tips:

Use high-quality dark chocolate with a cocoa content of at least 70% for the best flavor.
Make sure the butter and eggs are at room temperature before you start baking.
If you don't have a double boiler, you can melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water.
Don't overmix the batter, as this can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before frosting it.

Conclusion:

This Midnight Chocolate Cake is the perfect dessert for any chocolate lover. It's rich, decadent, and has a moist and fluffy texture. The ganache frosting is the perfect finishing touch, and it adds a touch of elegance to the cake. This cake is sure to impress your friends and family, and it's a great way to celebrate any special occasion.