Name: Midnight Fudge Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
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; Fresh berries (raspberries, strawberries); Chopped nuts (walnuts, pecans)

Jump to Recipe

Introduction

Midnight Fudge Cake is a rich, moist chocolate cake perfect for any special occasion or a cozy night in. With its deep chocolate flavor and creamy fudge frosting, it’s sure to satisfy your darkest chocolate cravings.

A slice of rich chocolate cake with three clear layers: a moist, dark chocolate cake layer at the bottom, a smooth, lighter chocolate mousse layer in the middle, and another dark chocolate cake layer on top. The whole slice is covered in shiny dark chocolate glaze that drips slightly down the sides. On top, there is a thick swirl of glossy chocolate frosting with small chocolate crumbs sprinkled over it and a small green mint leaf for decoration. The slice sits on a white plate with a silver fork placed next to it, all set against a white marbled texture background. 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 garnish
Chopped nuts (walnuts, pecans) for garnish

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3: In a separate bowl, whisk together 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 boiling water into the batter and mix on low speed until 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: To make the fudge frosting, cream the softened butter in a large bowl with an electric mixer until light and fluffy.
Step 11: Gradually add powdered sugar and cocoa powder to the butter, mixing on low speed until combined.
Step 12: Add milk and vanilla extract gradually, mixing on medium speed until the frosting is smooth and creamy.
Step 13: Add a pinch of salt to balance sweetness and enhance the chocolate flavor.
Step 14: Continue beating the frosting for 2-3 minutes until it is light and fluffy.
Step 15: If the cakes have domed tops, use a serrated knife to level them.
Step 16: Place one cake layer on a serving plate. Spread a generous layer of fudge frosting evenly over the top.
Step 17: Place the second cake layer on top of the frosting.
Step 18: Frost the top and sides of the 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 an extra moist cake, substitute the boiling water with hot coffee to deepen the chocolate flavor.
Use buttermilk powder mixed with water if you don’t have liquid buttermilk on hand.
Add a teaspoon of instant espresso powder to the frosting for a subtle mocha twist.
Try different nuts like almonds or hazelnuts for varied texture and flavor.
Store leftover chocolate shavings in an airtight container and sprinkle fresh before serving to keep them crisp.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, let the cake sit at room temperature for about 20 minutes to soften the frosting slightly. Leftover cake can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A slice of chocolate cake with three visible layers sits on a white plate over a white marbled surface. The bottom and middle layers are dark and moist chocolate cake, separated by a smooth, thick layer of chocolate cream. On top, there is a shiny layer of chocolate glaze, decorated with swirls of rich chocolate frosting. Three bright red raspberries dusted with light white powdered sugar rest on the frosting, adding a pop of color. A silver fork lies on the plate near the cake, also lightly sprinkled with powdered sugar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar as a buttermilk alternative. Let it sit for 5 minutes before using.

How do I know when the cake is fully baked?

Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. If it has wet batter, continue baking a few more minutes and test again.