There’s something truly comforting about the smell of a rich, velvety fudge cake wafting through the house, especially when the stars are out and the world is quiet. That's where my Midnight Fudge Cake comes in—it's my family’s go-to celebration cake for anything from birthdays to those "just because" moments. But don’t get me wrong, you don’t need a special occasion to whip up this baby. Sometimes, the desire for a slice of chocolaty goodness is momentous enough. It’s a classic concoction with roots reaching back to those church potlucks where my mama’s cake was always the first dessert to disappear. Pick up your whisk and let’s create some sweet, sweet memories. Because let’s face it, who doesn’t need a piece of ambrosial chocolate cake to cap off the day?

When serving up this delectable Midnight Fudge Cake, a scoop of vanilla ice cream is a palate-pleaser, adding a cool contrast to every warm bite. For those who favor a touch of fruit, a handful of fresh raspberries can add a tart zest to your sweet indulgence. And for an extra comfort factor, a dollop of whipped cream can make it truly irresistible.

Midnight Fudge Cake
Servings: 8-10

Ingredients:

- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water

For the Fudge Frosting:

- 1/2 cup butter
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup whole milk
- 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk together the flour, granulated sugar, cocoa, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla to the flour mixture and beat on medium speed for 2 minutes. Stir in the boiling water last. The batter will be thin, but that’s just right.

4. Pour the batter evenly into prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool the cakes in the pans for 10 minutes, then remove from pans to wire racks to cool completely.

For the Fudge Frosting:

6. Melt the butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating it to spreading consistency.

7. Stir in vanilla. If necessary, add a little additional milk, a teaspoon at a time, until the frosting is smooth and spreadable.

8. Once the cakes are cool, frost with the fudge frosting. Start with a layer between the two cakes and then cover the top and sides.

Variations & Tips:

For a variation that’s sure to delight, try folding in a cup of chopped nuts into the batter before baking to add a crunchy textural surprise. If you're catering to someone with a gluten sensitivity, substitute the all-purpose flour with your favorite gluten-free blend. And here’s a tip: if your frosting is too thick, add milk a teaspoon at a time until it reaches a creamier, more spreadable consistency. When you’re frosting the cake, an offset spatula makes for the smoothest top, and remember, frosting a cake is all about love, not perfection. For the little ones, or those watching their portions, pour the batter into cupcake tins for individual treats. Just be sure to adjust your baking time—cupcakes bake faster than cakes! There you have it, from my heart to your home—enjoy the warmth of family, laughter, and a slice of Midnight Fudge Cake.

Copyright 2016 Cooktop Cove