Best 2 Midnight Chocolate Cake Recipes

Prepare yourself for a delectable journey as we embark on a quest to find the ultimate recipe for a mesmerizing "Midnight Chocolate Cake." This decadent dessert promises to tantalize your taste buds and create an unforgettable experience. Whether you're a skilled baker or a novice in the kitchen, we'll guide you through the process of selecting the finest ingredients, mastering the art of preparation, and indulging in the sheer delight of a perfectly crafted chocolate masterpiece. Get ready to savor the rich, velvety texture and symphony of flavors that await you in every bite of this heavenly creation.

Check out the recipes below so you can choose the best recipe for yourself!

MIDNIGHT CHOCOLATE CAKE

MIDNIGHT CHOCOLATE CAKE image

Categories Chocolate Dessert

Yield 12

Number Of Ingredients 26

Ingredients

butter
black cocoa
Cake:
2 cups flour
1/3 cup unsweetened cocoa
1/3 cup black cocoa [available from specialty retailers]
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 eggs
1 2/3 cups sugar
1 teaspoon vanilla
1 cup Hellmann's/Best Foods mayonnaise
1 1/3 cups fresh cold water
Buttercream frosting:
2 cups butter, softened
1 cup heavy whipping cream
1 cup confectioners' sugar
1/3 cup black cocoa
1/4 cup dutch process cocoa
In a large bowl, Whip the butter on high speed, occasionally scraping down the sides of the bowl.
Whip until double in volume. This takes a very long time, approximately 10 minutes.
While still whipping, drizzle in the heavy cream.
Continue whipping until the mixture is stiff, approximately 2 to 4 minutes.
In a medium bowl, carefully combine, with a whisk, the confectioners' sugar, the black cocoa,
and the dutch process cocoa. Add 1/2 of the confectioners' sugar mixture to the butter and cream mixture and whip until smooth. At this point, you can taste the frosting and determine
if you would like to add more of the sugar mixture to sweeten to taste.

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

Midnight Chocolate Cake image

Provided by Food Network

Categories dessert

Time 55m

Yield 12 servings

Number Of Ingredients 17

Ingredients

Butter-flavor no-stick cooking spray
Unsweetened Dutch-processed cocoa for dusting the pan(s)
2 ounces semisweet chocolate
1 cup sifted cake flour
3/4 cup unsifted unsweetened Dutch-processed cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of nutmeg
2 large eggs plus 3 large egg whites
2 tablespoons vanilla or plain nonfat yogurt
1 1/4 cups granulated sugar
3/4 cup dark corn syrup
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 tablespoon vanilla extract
1 to 2 tablespoons unsweetened cocoa

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.

Tips:

To achieve the perfect consistency for your ganache, ensure the heavy cream is simmering but not boiling when you pour it over the chocolate. This prevents the chocolate from seizing and ensures a smooth, glossy ganache.
Don't overmix the batter. Overmixing can result in a tough, dense cake. Mix only until the ingredients are well combined.
Use high-quality chocolate for the best flavor. A good-quality semisweet or bittersweet chocolate will yield the richest, most decadent taste.
Don't overbake the cake. A slightly underbaked cake is better than an overbaked one. Overbaking can result in a dry, crumbly cake.
Allow the cake to cool completely before frosting it. This will help the frosting set properly and prevent it from sliding off the cake.

Conclusion:

Indulge in the rich, decadent flavors of this Midnight Chocolate Cake, a true masterpiece that embodies the essence of chocolate perfection. With its moist, fluffy layers, velvety ganache, and elegant presentation, this cake is a symphony of textures and flavors that will tantalize your taste buds and leave you craving for more. Whether you're celebrating a special occasion or simply treating yourself to a moment of pure indulgence, this Midnight Chocolate Cake is the ultimate chocolate experience. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you spellbound. Happy baking!