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A decadent slice of dark chocolate fudge cake resting on a plate, with a fork ready to take the first bite. The cake has a super moist crumb.

Midnight Fudge Cake: The Ultimate Rich & Decadent Recipe

This Midnight Fudge Cake is the ultimate decadent dessert. Made with a secret ingredient for an ultra-moist crumb and topped with a simple two-ingredient fudge ganache, this recipe is foolproof and unforgettable.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 3/4 cup Dutch-processed cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee
  • 12 oz semi-sweet chocolate chips
  • 1 1/4 cups heavy cream

Equipment

  • 2 9-inch round cake pans
  • 2 Mixing Bowls
  • 1 Wire Cooling Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, whisk the room temperature eggs, buttermilk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Slowly stream in the hot coffee and mix until the batter is smooth and very thin.
  5. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  6. Let cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
  7. Place chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan until it simmers, then pour it over the chocolate chips. Let stand for 5 minutes, then stir until smooth and glossy.
  8. Place one cooled cake layer on a serving platter. Cover with about half of the ganache. Top with the second layer and pour the remaining ganache over the top, letting it drip down the sides.

Notes

Do Not Overmix: Overmixing develops gluten, which can make the cake tough. Mix only until the ingredients are incorporated for a tender crumb.
Cool Completely: Ensure the cake layers are completely cool before frosting. Applying ganache to a warm cake will cause it to melt and slide off.