Best Midnight Chocolate Cake Recipes

MIDNIGHT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 10 inch bundt or tube pan OR one 9 x 13-inch baking pan.
• In a large bowl, and with an electric mixer, combine dry ingredients.
• Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.
• Stir in boiling water (batter will be thin).
• Pour into prepared pan.
• Bake 25-30 minutes for the 9x13-inch rectangular pan, or bake for 40-45 minutes if using a bundt or tube pan-- or until toothpick in center comes out clean. (Everyone's oven is different, but I baked mine for 41 minutes in a bundt pan).
• Remove cake from oven, and cool completely on rack.
• After cake has cooled completely, frost as desired, or dust top of cake with confectioners' sugar.
• Ganache:.
• Place all ganache ingredients in a microwave safe dish (I use a 4 cup measuring cup) and microwave on high for approximately 1 minute--maybe a little more or less than a minute depending on your microwave.
• Wisk together until chocolate is shiny and of "drizzly" consistency.
• Drizzle on top of cake if you used a bundt cake or spread on cake if you used a 9 X 13 pan.
• Dust with powdered sugar, if desired.
• **This cake makes: One 9 x 13 rectangular cake or one 10-inch bundt or tube cake.

SECRET MIDNIGHT MOON BETTER THAN CHOCOLATE SEX CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with cooking spray.
• Combine flour and white sugar in a large bowl and set aside.
• Put 1/2 cup buttermilk into a large glass and add baking soda, stir until combined, set aside.
• In medium sauce pan over medium heat combine water, shortening, 1/2 cup butter and 4 tablespoons cocoa. Stir until shortening and butter are melted. Allow to boil on medium heat for 5 minutes.
• Add chocolate mixture to dry ingredients and mix until well combined. Add buttermilk baking soda mixture, stir until blended. Add eggs and mix. Add the whiskey and the espresso and keep mixing. Add 1 teaspoon vanilla and mix well. Pour into a 9 x 13 inch pan that has been sprayed with cooking spray.
• Bake at 350 degrees F (175 degrees C) for 25 minutes.
• To Make Frosting: Combine 1/2 cup butter, 1/3 cup buttermilk, and 3 tablespoons cocoa in medium sauce pan, allow to come to a boil over medium heat. Remove from heat and add confectioners sugar and mix well, add 1 teaspoon vanilla and chopped nuts. Pour over hot cake. Allow cake to cool. The longer this sets, the better it gets!

CHOCOLATE MIDNIGHT CAKE

Steps:

• Heat oven to 350°.
• Grease and flour 2- 9 inch round cake pans.
• Add all ingredients to a large mixing bowl, blend with an electric mixer on low speed for one minute.
• Scrape down the sides of the bowl, and mix on medium speed for 2 minutes.
• Divide batter evenly between the 2 pans.
• Bake the cakes until they spring back when lightly pressed, about 28-32 minutes.
• Remove from oven and cool on racks for 10 minutes.
• Run a knife around the edge of each cake and invert on to cooling rack.
• Cool completely and frost as desired.

MIDNIGHT SIN CHOCOLATE CAKE

Steps:

• Preheat your oven to 350°F Place a rack in the lower third of the oven and set a baking stone on it. (The stone helps the cake bake evenly and prevents humped tops. If you don't have a stone, the cake will survive don't worry. Just be prepared to trim any uneven tops and make sure the cake gets an adequate amount of time in the oven to fully cook.).
• You'll need two 9" or two 8"cake pans for this cake.
• Spray the pans with non-stick spray oil and then line them with parchment (sides and bottom--this is a sticky cake) then spray the parchment with even more non-stick spray.
• In a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda.
• Stir with a whisk until combined and then slowly add the boiling water while whisking.
• This will bubble up a bit while the baking soda reacts with any remaining acidity in the dutch processed cocoa.
• Once throughly mixed, place the sauce pan over medium-high heat and bring back to a boil.
• Then remove from heat and allow to stand for a minimum of 10 minutes.
• This step makes the dutch processed cocoa even more alkaline, so our cake will be nearly black.
• Measure out the flour, buttermilk (no weird substitutions, folks. We need the acidity), and separate the eggs.
• Add the oil and vanilla to the bowl of your stand mixer with the paddle attachment (this can also be done by hand with a wooden spoon).
• When the chocolate mixture is ready, stir in the instant espresso powder. (This won't make the cake taste like coffee, rather it enhances the chocolate flavor of the cake. Dutch processed cocoa has great color but it isn't quite as flavorful as it's light-colored acidic cousin, natural cocoa.)
• Add the chocolate mixture to your stand mixer and mix on low speed for about 20 seconds.
• Add the flour and continue to mix on low until combined.
• With a minimum amount of beating, add the egg yolks, eggs, vanilla and butter milk. The batter will be very thin.
• Divide the batter between your two pans and place in the oven on your baking stone.
• Bake for 25-30 minutes (for 9" rounds. Add 5-7 more minutes for 8" rounds) until the center of the cake springs back when you touch it.
• Allow the cake to cool for 10 minutes on a wire rack.
• Run a thin knife around the edge of the cake to loosen and invert onto a flat dish lined with parchment.
• Allow to cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.
• Mousse:.
• In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color.
• Place over a double boiler and whisk until slightly thickened.
• A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve.
• Add the Frangelico (or water) and then continue to whisk over the simmering water until the mixture hits roughly 160°F and coats the back of a spoon.
• Remove from heat and add the finely chopped chocolate.
• Stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes).
• Set the chocolate aside and beat the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours.
• Assemble your cake by placing one round onto your serving platter.
• Reserving 3/4 cup for garnish (keep chilled), spread the mousse to form an even layer on top of the cake.
• Top with the second cake round, touching up the sides with an offset spatula if necessary.
• Place the cake in the refrigerator to keep cool and prepare the ganache.
• Ganache:.
• Measure out the chocolate into a bowl.
• Bring the butter and heavy cream to a low boil over medium-high heat and pour over the chocolate.
• Give the chocolate a shake to submerge and allow to stand for 5 minutes without stirring.
• When the time has passed, then you may gently stir the ganache until smooth.
• Pour the ganache onto the cake, smoothing over the top with an offset spatula.
• Return the cake to the fridge and allow the ganache to cool.
• When cool, you can put the finishing touches on the cake.
• Take the reserved chocolate mouse and fill a piping bag, fitted with a large star tip.
• Drop 6-8 splotches of mousse around the perimeter of the cake and top with chocolate covered coffee beans or malted milk balls.
• Keep the cake chilled until ready to serve.
• Then allow to stand for 10 minutes before cutting and serving.
• Store the cake in the refrigerator, covered to keep it from absorbing odors, for up to 5 days.

MIDNIGHT SIN CHOCOLATE CAKE

Steps:

• Chocolate Mousse Filling
• (Use the recipe found on the blog here)
• You can use it as is, with the frangelico for a hazelnut chocolate mousse or substitute cold coffee or water for a simpler chocolate mousse. The chocolate can range anywhere from 35% cacao to 66%, depending on how dark you want the mousse. Allow the mousse to chill for a minimum of 4 hours before using.
• Assemble your cake by placing one round onto your serving platter. Reserving 3/4 cup for garnish (keep chilled), spread the mousse to form an even layer on top of the cake. Top with the second cake round, touching up the sides with an offset spatula if necessary. Place the cake in the refrigerator to keep cool and prepare the ganache.
• Ganache
• g (1 cup) bitter-sweet chocolate chips, chopped (don't judge me foodies, I'm low on valrhona)
• 3 cup heavy cream (40%+ milk fat is ideal)
• tablespoon butter (salted or unsalted is fine)
• Measure out the chocolate into a bowl. Bring the butter and heavy cream to a low boil over medium-high heat and pour over the chocolate. Give the chocolate a shake to submerge and allow to stand for 5 minutes without stirring. When the time has passed, then you may gently stir the ganache until smooth.
• Pour the ganache onto the cake, smoothing over the top with an offset spatula. Return the cake to the fridge and allow the ganache to cool.
• When cool, you can put the finishing touches on the cake. Take the reserved chocolate mouse and fill a piping bag, fitted with a large star tip. Drop 6-8 splotches of mousse around the perimeter of the cake and top with chocolate covered coffee beans or malted milk balls.
• Keep the cake chilled until ready to serve. Then allow to stand for 10 minutes before cutting and serving. Store the cake in the refrigerator, covered to keep it from absorbing odors, for up to 5 days.

BLACK MIDNIGHT CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, dissolve cocoa powder and cayenne with hot brewed coffee and set aside.
• In the bowl of a stand mixer with paddle attachment, cream shortening, oil and sugar until well combined.
• Add eggs and beat until light and creamy, about 1-2 minutes. This process beats air into the mixture. Scrape paddle and bowl and beat once.
• Slowly add in coffee/cocoa mixture, buttermilk and vanilla and beat until batter is smooth. Scrape paddle and bowl and beat once.
• In a separate bowl, sift flour, salt, baking soda and baking powder. Add dry ingredients to wet and beat on low speed to incorporate. Scrape down bowl and beat until all ingredients are well combined.
• Butter the bottom and sides of two cake pans and place a round parchment circle in each. Butter the top of the parchment then sprinkle the whole inside of the parchment and pan with cocoa powder, shaking out excess. Pour batter evenly between two pans and place in center of oven.
• Bake 30-40 minutes or until tooth pick inserted in center comes out clean. Depending on your oven, you may need to rotate cake pans half way through. The use of olive oil in this recipe requires it to cook a few minutes longer than most cakes.
• Cool pans on wire racks for ten minutes then carefully invert out of pan onto rack to cool further.
• To Prepare the Frosting
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• Sift cocoa powder with confectioner's sugar in a large bowl. In the bowl of a stand mixer or hand mixer, cream butter until smooth. Add sugar and cocoa powder mixture along with buttermilk and vanilla and beat until smooth and creamy. Add additional buttermilk or whole milk if frosting is too thick.
• Place a small dollop of frosting on a cake dish to hold the cake from sliding and place one cake on the frosting. Frost the top of that layer. Place the second cake on the first and frost the entire cake, top and sides.Recipe from: Afamilyfeast.com

MIDNIGHT CHOCOLATE CAKE

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

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.