Chocolate Midnight Cake Recipe
vanilla ice cream & dark chocolate. Paired with 2014 Quinta do Crasto L.B.V. Port | 17
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Ingredients
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Cake Ingredients
Frosting Ingredients
Serving Ingredients
Method
Cake Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Combine Mixtures
Add the wet ingredients to the dry ingredients and mix until just combined. Gradually stir in boiling water until the batter is smooth (the batter will be thin).
- 5
Bake the Cake
Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting Preparation
- 6
Prepare the Frosting
In a medium bowl, beat the unsalted butter with a mixer until creamy. Gradually add cocoa powder and powdered sugar, alternating with whole milk, beating until smooth and fluffy. Stir in vanilla extract.
- 7
Frost the Cake
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Serving Instructions
- 8
Plate the Cake
Slice the Chocolate Midnight Cake into wedges and serve each slice with a scoop of vanilla ice cream on the side.
- 9
Garnish
Sprinkle dark chocolate shavings over the ice cream for extra indulgence.