Zesty and rich, this midnight fudge cake is your go-to dessert for those late-night cravings. Perfectly moist with a deep chocolate flavor, it’s like a hug for your taste buds at midnight.
Why This Recipe Works
- Uses a combination of cocoa powder and melted chocolate for a deep, rich flavor.
- The addition of sour cream ensures the cake stays moist for days.
- A simple ganache topping adds a luxurious finish without complicating the recipe.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup boiling water
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal. This ensures your cake doesn’t stick and comes out perfectly.
Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents and cocoa throughout the cake.
Combine Wet Ingredients
In another bowl, mix the sugar, vegetable oil, eggs, and vanilla extract until well combined. Then, fold in the sour cream. The sour cream adds moisture and a slight tang that balances the sweetness.
Bring It All Together
Gradually add the dry ingredients to the wet mixture, alternating with the boiling water. The boiling water helps to bloom the cocoa powder, enhancing the chocolate flavor.
Bake to Perfection
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a cooling rack.
Top with Ganache
For the ganache, heat the heavy cream until just boiling, then pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Pour over the cooled cake for a glossy finish.
Tips and Tricks
For an even richer flavor, use dark cocoa powder instead of regular. If you’re short on time, the cake is delicious even without the ganache. For a nutty twist, sprinkle chopped walnuts or pecans on top of the ganache before it sets. Always ensure your ingredients are at room temperature to achieve a smooth batter. Lastly, don’t overmix the batter to keep the cake tender.
Recipe Variations
- Add a teaspoon of espresso powder to the dry ingredients for a mocha flavor.
- Mix in chocolate chips or chunks into the batter for extra chocolatey bites.
- Top with a sprinkle of sea salt for a sweet and salty contrast.
- Use buttermilk instead of sour cream for a slightly different tang and texture.
- Layer the cake with raspberry jam for a fruity twist.
Frequently Asked Questions
Can I make this cake gluten-free? Yes, simply substitute the all-purpose flour with your favorite gluten-free flour blend. Ensure it’s a 1:1 substitute for best results.
How do I store the cake? Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. The ganache will firm up in the fridge, so let it come to room temperature before serving.
Can I freeze the cake? Absolutely! Wrap the cooled cake (without ganache) tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and add ganache before serving.
Summary
This midnight fudge cake is the perfect solution for your late-night sweet tooth, combining rich chocolate flavors with a moist, tender crumb. Easy to make and even easier to love, it’s sure to become a favorite.