Do you realize how many different chocolate cake recipes there are in this world? Way too many, and settling on a recipe (in my opinion) is half the battle.
I settled on a cake that doesn’t have a single calorie in it. No sir, I’m certain of that. And if you believe me, I’ve got a bridge I’ll sell you. Cash only please, and no refunds!
This recipe was adapted from Betty Crocker’s Cookbook – copyrighted in 1969. I’m not sure how it got it’s name because it really isn’t as dark as midnight, but I suspect it might be hard to stay out of at midnight. In fairness to Betty Crocker, it should be noted that I didn’t have enough baking cocoa on hand when I made this recipe so I substituted some of the cocoa with melted semi-sweet chocolate chips. It’s possible that if I had used the cocoa that the recipe originally called for then it might have produced a darker colored cake.
I’ve included one of my recently learned secrets on how to handle fresh baked layer cakes in this post. Until recently, I struggled with uneven cake tops. If you have this problem make sure you read this entire post..
Sinful Midnight Cake
1 2/3 c. sugar
1/4 c. olive oil
1/2 c. margarine, softened
1/4 c. cocoa
1/2 c. semi-sweet chocolate chips, melted
1 1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
2 1/4 c. all-purpose flour
1 1/4 c. hot water
2 tsp. instant coffee
1 tsp. vanilla extract
Heat oven to 325 degrees. Grease and line two 9” round layer pans with parchment paper. Lightly grease parchment paper.
In a large mixing bowl, add eggs, sugar, margarine, oil, cocoa, and melted chocolate. With electric mixer, mix for 1 minute on low speed. Add remaining ingredients and mix for 2 minutes on high speed. Pour into prepared pans. Bake for 25-30 minutes, or until toothpick inserted in the center of each cake comes out clean.
Remove cakes from the oven. Using a clean dishtowel, while the cakes are still warm and in their pans, press them flat. This saves you from having uneven cake tops when it comes time to decorate them. Place two large pieces of plastic wrap on a flat surface and flip the cakes out of their pans onto each piece of plastic wrap. Lightly wrap each cake in the plastic wrap. This traps the moisture in and will help make your cakes super moist. Allow cakes to cool thoroughly.
Unwrap each cake when your ready to frost and decorate them.
I frosted this cake with a chocolate buttercream icing, but because this recipe calls for a lot of sugar and the cake was sweet, I think I’d opt for a chocolate whipped cream frosting the next time around.
I am definitely more of a cake fan than an icing fan. What about you?
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