Introduction

Midnight Fudge Cake is a rich, moist chocolate cake that satisfies any chocolate lover’s cravings. With its deep cocoa flavor and silky frosting, this dessert is perfect for celebrations or a special treat.

A slice of chocolate cake with three visible layers: the top and bottom layers are dark chocolate sponge, soft and moist, while the middle layer is a smooth, rich chocolate filling. The cake is covered with glossy chocolate ganache, smoothly poured over the top and sides, with a decorative spiral of thick chocolate frosting on top, garnished with two small fresh green mint leaves. The cake slice is placed on a simple white plate, resting on a white marbled surface. 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 (for frosting)
½ cup milk
1 teaspoon vanilla extract (for frosting)
Pinch of salt (for frosting)
Optional Garnish: Chocolate shavings, fresh berries (raspberries, strawberries), chopped nuts (walnuts, pecans)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans to ensure the cakes come out cleanly.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
Step 3: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract together until smooth and well emulsified.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined—do not overmix to keep the cake tender.
Step 5: Carefully pour in the boiling water and mix again on low speed until you achieve a smooth batter. The batter will be thin, which is normal.
Step 6: Divide the batter evenly between the prepared pans and tap the pans gently on the counter to release any air bubbles.
Step 7: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in pans for 10 minutes before transferring to wire racks to cool completely.
Step 8: To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk, until smooth and spreadable.
Step 9: Mix in vanilla extract and a pinch of salt to balance the sweetness. Spread the frosting over the cooled cakes and layer them together.
Step 10: Garnish with chocolate shavings, fresh berries, or chopped nuts if desired. Slice and serve.

Tips & Variations

Use buttermilk or add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes as a substitute to create tender crumb.
For a richer taste, substitute vegetable oil with melted coconut oil.
Add a teaspoon of espresso powder to the batter to intensify the chocolate flavor.
Frost with cream cheese frosting or peanut butter frosting for a different twist.
Keep the cake moist by wrapping it tightly in plastic wrap when storing.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, tightly wrapped, for up to one week. Before serving, let it come to room temperature. You can also freeze the cake (unfrosted or frosted) for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before serving.

How to Serve

A slice of chocolate cake with three visible layers sits on a white plate. The bottom and middle layers are dark chocolate cake, moist and rich in texture, while between them is a thick layer of smooth chocolate filling. The top layer is shiny chocolate ganache, rich and glossy, with a swirl of chocolate cream on top. A small mint leaf decorates the top swirl, adding a touch of green color. The plate is 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 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add it separately to improve texture.

What if I don’t have buttermilk on hand?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using to thicken and slightly sour the milk for the recipe.