Black Midnight Cake
Indulge in the decadent allure of Black Midnight Cake, a rich and irresistibly moist dessert that is the epitome of chocolate perfection. This recipe combines Dutch-processed cocoa powder with the bold depth of brewed coffee, creating an ultra-dark, velvety cake with unparalleled flavor and a luxurious texture. The seamless blend of buttermilk and vegetable oil ensures a tender crumb, while the addition of pure vanilla extract enhances its aromatic richness. Quick and simple to prepare, this cake comes together in just under an hour, making it ideal for any special occasion or an indulgent treat. Perfectly versatile, it shines when paired with chocolate ganache, cream cheese frosting, or a dollop of whipped cream. Whether you're hosting a dinner party or satisfying a chocolate craving, Black Midnight Cake is guaranteed to impress.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder (preferably Dutch-processed)
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.75 teaspoons salt
- 1 cup buttermilk, room temperature
- 1 cup strong brewed coffee, room temperature
- 0.5 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
In a separate medium bowl, whisk together the buttermilk, brewed coffee, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing well with a hand mixer or whisk until the batter is smooth and free of lumps. The batter will be thin, which is normal.
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, gently turn the cakes out onto a wire rack to cool completely before frosting or serving.
Frost or garnish as desired. This cake pairs beautifully with a rich chocolate ganache, cream cheese frosting, or whipped cream.
Nutrition Facts
Calories |
3775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 4756 mg | 207% | |
| Total Carbohydrate | 666.3 g | 242% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 416.0 g | ||
| Protein | 74.6 g | 149% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 583 mg | 45% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2678 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
