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Midnight Fudge Cake

Decadent Midnight Fudge Cake That'll Satisfy Your Sweet Cravings

Indulge in the Midnight Fudge Cake, a rich chocolate dessert perfect for satisfying your cravings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour blend if needed
  • 2 cups granulated sugar adds sweetness
  • 3/4 cup unsweetened cocoa powder Dutch-processed is best for depth
  • 1 tbsp baking powder leavening agent
  • 1 tsp baking soda helps cake rise
  • 1 tsp salt enhances flavor
  • 1 cup buttermilk can substitute with milk mixed with vinegar or lemon juice
  • 1/2 cup vegetable oil can use melted butter for richer taste
  • 2 large eggs for binding
  • 2 tbsp vanilla extract for flavor
  • 1 cup boiling water activates cocoa powder
For the Frosting
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar for sweetness
  • 1/4 cup milk whole or low-fat
  • 1 pinch salt to balance sweetness
For Topping
  • 1/2 cup chocolate shavings for decoration
  • 1 cup fresh berries optional
  • 1/2 cup chopped nuts optional

Equipment

  • oven
  • mixing bowls
  • whisk
  • Stand mixer
  • cake pans
  • Wire racks

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the dry ingredients, including flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Combine the wet and dry ingredients, mixing until just combined—be cautious not to overmix.
  5. Pour in the boiling water and mix until smooth; the batter will be thin.
  6. Divide the batter evenly between the cake pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  8. Beat the softened butter in a mixing bowl until fluffy, then gradually add powdered sugar and cocoa powder until well blended.
  9. Add milk and vanilla extract to the frosting mixture, beating until smooth and adjusting consistency as needed.
  10. Level the cakes if necessary, then frost between the layers and cover the top and sides.
  11. Garnish with chocolate shavings, berries, or nuts, and refrigerate for at least 30 minutes before serving.

Notes

Ensure ingredients are at room temperature for best results. Don’t overmix the batter to keep the cake moist. Adjust frosting thickness with milk as needed.