🌑 Midnight fudge cake 🍫
Ingredients
For the Cake Layers:
2 cups (260g) all-purpose flour (sifted)
1¾ cups (350g) granulated sugar
¾ cup (75g) Dutch-process cocoa powder (extra dark)
2 tsp baking soda
1 tsp baking powder
1 tsp fine sea salt
2 large eggs, room temperature
1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar)
½ cup (120ml) vegetable oil
2 tsp pure vanilla extract
1 cup (240ml) hot brewed coffee (or boiling water)
For the Fudge Filling:
1½ cups (270g) dark chocolate chips (70% cacao)
½ cup (120ml) heavy cream
2 tbsp (28g) unsalted butter
1 tsp instant espresso powder
For the Ganache Glaze:
1 cup (180g) semi-sweet chocolate, finely chopped
½ cup (120ml) heavy cream
1 tbsp light corn syrup (for shine)
Flaky sea salt for garnish
Step-by-Step Instructions
1. Prep & Preheat:
Preheat oven to 350°F (175°C). Grease three 8-inch round pans, line with parchment, and dust with cocoa powder.
2. Make the Batter:
In a stand mixer, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix on medium until smooth (~2 mins).
Critical Step: With mixer on low, slowly pour in hot coffee. Batter will be thin—this ensures extreme moisture.
3. Bake to Perfection:
Divide batter evenly among pans (scale for accuracy).
Bake 22-25 mins until centers spring back. Cool 10 mins in pans, then transfer to wire racks.
4. Create the Fudge Filling:
Microwave chocolate chips, cream, and butter in 30-sec bursts, stirring until smooth. Stir in espresso powder.
Chill 15 mins to thicken slightly (should be pourable but not runny).
5. Assemble with Care:
Place first layer on a cake stand. Spread half the fudge filling, leaving a ½-inch border (it will ooze slightly).
Repeat with second layer. Top with final cake layer.
6. Glaze & Finish:
Heat ganache ingredients in a double boiler until melted. Cool 5 mins, then pour over cake, allowing drips.
Immediately sprinkle with sea salt. Refrigerate 1 hour before slicing.