Midnight Cake
Midnight Cake is a rich, chocolatey dessert with deep cocoa flavor, perfect for chocolate lovers and special occasions, offering a moist and fluffy texture.
Ingredients
Instructions
- Cream shortening, then gradually add sugar and beat until fluffy.
- Blend in well-beaten eggs slowly.
- Add hot water to cocoa and mix until smooth.
- Stir the cocoa mixture to dissolve completely.
- Sift together flour, salt, soda, and baking powder.
- Alternately add the dry mixture and the hot water and cocoa mixture to the creamed mixture, mixing well after each addition.
- Blend in vanilla.
- Pour into an 8-inch square pan and bake in a moderate oven at 320-350°F for 30-55 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don’t have shortening, you can substitute with unsalted butter. Ensure your eggs are at room temperature for better incorporation. To avoid overmixing, combine the wet and dry ingredients just until blended. This cake pairs beautifully with Never Fail Chocolate Or Caramel Frosting for an extra treat.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs wonderfully with a cup of coffee or tea. You can also serve it alongside a fresh fruit salad or a scoop of Cherry Cheer for a refreshing touch. For a more indulgent experience, top it with frosting from the Self-Frosting Double Fudge Cake recipe.
Storage & Reheating
Store any leftover Midnight Cake in an airtight container at room temperature for up to three days. For extended freshness, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it at room temperature for a delightful taste.
Nutrition & Diet Analysis (per serving)
Each serving of Midnight Cake contains roughly 390 calories, with 1g protein, 16g carbohydrates, and 28g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 487mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this cake?
Yes, you can substitute all-purpose flour with a gluten-free flour blend if needed. Just ensure that the blend is suitable for baking, as it affects the cake's texture and rise. You may also want to add a bit of xanthan gum to help with structure.
What should I do if my cake is too dry?
If your Midnight Cake turns out dry, it may have been overbaked. To prevent this, check for doneness at the lower baking time (30 minutes). You can also serve it with a drizzle of chocolate sauce or a dollop of creamy frosting to add moisture back.
Is it possible to make this cake in advance?
Absolutely! You can bake the cake in advance and let it cool completely before wrapping it tightly in plastic wrap. Store it in the fridge for up to a week or freeze it for up to three months. Just remember to let it come to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).