Introduction

Midnight Fudge Cake is a rich, moist chocolate cake perfect for any celebration or a decadent treat. With its deep chocolate flavor and creamy fudge frosting, this cake promises a delightful experience for chocolate lovers.

A close-up of a two-layer dark chocolate cake slice on a white plate with a silver fork beside it. The bottom and top layers are rich, moist dark chocolate cake, while the middle layer is smooth, slightly lighter chocolate mousse. The top of the cake is coated with a shiny dark chocolate glaze that drips slightly down the sides. A thick swirl of dark chocolate frosting with a rich, smooth texture sits on the top center, garnished with a small fresh green mint leaf. The background is soft and blurred with a white marbled texture surface under the plate. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra moisture, substitute half of the boiling water with hot coffee to deepen the chocolate flavor.
Use buttermilk substitute (1 cup milk + 1 tablespoon lemon juice or vinegar) if you don’t have buttermilk on hand.
Try mixing in a handful of chocolate chips into the batter for added texture.
For a nutty twist, fold chopped nuts into the frosting before applying.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring it to room temperature before serving for the best texture and flavor. The cake can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

How to Serve

A slice of chocolate cake with two thick dark brown chocolate sponge layers separated by a smooth medium brown chocolate cream layer in the middle. On top, there is a glossy dark chocolate ganache layer, decorated with several swirls of rich dark chocolate frosting. Three fresh red raspberries dusted with powdered sugar sit on top of the frosting. The cake slice is on a white plate with a silver fork next to it, both lightly dusted with powdered sugar, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure it contains xanthan gum or add it separately to help with texture.

How do I know when the cake is done?

The cake is done when a wooden skewer inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven door frequently during baking to prevent the cake from sinking.