Midnight Fudge Cake
A rich, moist chocolate cake perfect for satisfying late-night cravings and impressing guests with decadent flavor.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Can substitute with whole wheat flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted Can replace with coconut oil or vegetable oil
- 2 large eggs For vegan, substitute with flax eggs or applesauce
- ½ cup milk Almond milk or soy milk can be used for dairy-free
- 1 teaspoon vanilla extract
Optional Add-ins
- to taste chocolate chips or nuts Add for extra texture and flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a round cake pan with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Mix these together until well combined.
- In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract. Make sure everything is blended well.
- Pour the wet ingredients into the dry ingredients. Stir gently until the mixture is just combined. Be careful not to overmix, as this can lead to a denser cake.
Baking
- Pour the cake batter into your prepared cake pan. Bake in the preheated oven for 25-30 minutes.
- To check for doneness, insert a toothpick into the center of the cake; it should come out clean.
Cooling and Serving
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Optionally, sprinkle with chocolate chips or chopped nuts on top before serving.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds.
