Description
Midnight Sin Chocolate Cake is an indulgent, rich chocolate dessert featuring layers of moist dark chocolate cake made with cocoa powder and coffee to deepen the flavor. Topped with a silky, smooth chocolate ganache that perfectly complements the cake, this recipe is ideal for chocolate lovers looking for a decadent treat.
Ingredients
Scale
Cake Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened dark cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup hot brewed coffee
- 1 cup semi-sweet chocolate chips
Chocolate Ganache
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tablespoon butter
Instructions
- Preheat 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 bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with a mixer for about 2 minutes until the batter is smooth and uniform.
- Incorporate Boiling Liquids: Slowly pour in the boiling water followed by the hot brewed coffee. Mix carefully until the batter becomes thin and well combined, creating a luscious chocolate base.
- Stir in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to add texture and extra bursts of chocolate throughout the cake.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then carefully turn them out onto wire racks to cool completely.
- Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Remove from heat, then add the chopped semi-sweet chocolate and butter. Let sit for 2 minutes to soften the chocolate.
- Stir Ganache Until Smooth: Stir the mixture gently until smooth and glossy. Allow the ganache to cool slightly so it thickens but remains pourable.
- Assemble and Frost: Pour the ganache over the cooled cake layers, allowing it to drip down the sides, and spread evenly as desired. Let the ganache set before serving for a perfect finish.
Notes
- For a deeper chocolate flavor, substitute brewed coffee with espresso.
- The cake can be made a day ahead and refrigerated before frosting; bring to room temperature before serving for best texture.
- Use parchment paper in pans if you prefer easier removal of the cake layers.
- Ensure the ganache is slightly cooled before pouring to achieve a smooth, even coating.
