Description
Midnight Sin Chocolate Cake is a rich and decadent American dessert featuring a moist dark chocolate cake layered with a luscious dark chocolate ganache frosting. Perfect for chocolate lovers seeking an indulgent treat with deep cocoa flavor enhanced by hot coffee for extra richness.
Ingredients
Scale
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened dark cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water for milder flavor)
For the Ganache Frosting
- 1 1/2 cups heavy cream
- 12 oz dark chocolate (60–70%), chopped
- 2 tablespoons unsalted butter
Instructions
- Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, dark cocoa powder, granulated sugar, baking soda, baking powder, and salt to ensure even distribution and remove lumps.
- Combine wet ingredients: In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and homogeneous.
- Combine wet and dry mixtures: Add the wet ingredients to the dry ingredients and mix gently until they are just combined. Avoid overmixing to keep the cake tender.
- Add hot coffee: Slowly pour in the hot brewed coffee while stirring continuously until the batter is smooth and has a thin consistency.
- Bake the cake: Divide the cake batter evenly between the prepared pans and bake in the preheated oven for 30 to 35 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs when the cake is done.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes before transferring them onto wire racks to cool completely, ensuring they are ready for frosting.
- Make the ganache frosting: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate and unsalted butter. Let sit for 2 minutes to melt, then stir until the ganache is smooth and glossy.
- Frost the cake: Allow the ganache to cool slightly until it reaches a spreadable consistency. Use it to frost the cooled cake layers generously, creating a rich and smooth finish.
Notes
- This cake is rich, dark, and decadent—perfect for chocolate lovers.
- For an even deeper flavor, add a pinch of espresso powder to the batter.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for longer freshness.
- Use high-quality dark chocolate (60–70%) for the best ganache texture and flavor.
