Black Midnight Cake

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This week our recipe challenge, hosted by Taste of Home Cooking,  was a dessert challenge.  Everyone knows how much I love a good dessert so I couldn’t wait to get my recipe.  I received a recipe from the blog So Tasty, So Yummy which I’ve made many recipes from.  I knew this was going to be a good one.

I received a recipe for Black Midnight Cake.  I was worried about making an entire cake because I didn’t want to end up eating it all myself.  Luckily I was having a party for my students for St. Patrick’s Day so I figured I could put some green frosting on it and serve it to the kids.

When I went to frost the cake I realized I didn’t make enough frosting.  I started to panic and then realized I could try something new.  I’ve never left the sides of a cake unfrosted before but I’ve seen cakes like this.  I gave it a try and I thought it turned out gorgeous!  The deep brown of the cake showed beautifully with the light green frosting.  It was better looking then I thought it would be.

Then since I was trying a new technique I thought why not try another one?  I cut a shamrock out a a piece of parchment paper and they lay the outline of it on my cake.  I shook green sprinkles over top of the outline then carefully peeled out the paper.  It left a bright green sprinkle shamrock on my cake.  The kids loved how it looked.  I gave some of the leftover cake to the teachers in my school and at least 2 of them told me it was the best chocolate cake they’ve ever had!

Black Midnight Cake (adapted from So Tasty, So Yummy)
For the cake:
10 T. butter
1 c. sugar
1/2 c. brown sugar
3 eggs
1/2 c. Hershey’s cocoa powder
1 1/3 c. cold water
2 c. flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 t. vanilla

For the frosting:
12 T. butter
3 c. powdered sugar
1 t. vanilla
1-2 T. milk
green food coloring

Green sprinkles for decorating

1.  Preheat the oven to 350 degrees.

2.  In a large bowl cream together the butter and sugars until fluffy.  Then beat in the eggs.

3.  In a medium bowl mix the cocoa powder and cold water together.

4.  Pour the cocoa mixture into the sugar mixture and beat until well combined.

5.  In another medium bowl combine the flour, baking powder, baking soda, and salt.  Pour into the bowl with the chocolate batter and mix well.  Stir in the vanilla.

6.  Line the bottom of two 9 inch cake pans with parchment paper.  Grease the sides.  Pour half of the chocolate cake batter into each pan.  Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7.  Remove the cakes from the oven and cool for 5 minutes on a wire rack.  Run a knife around the edges and then remove the cakes from the pans.  Cool completely on the wire rack.



8.  Meanwhile, using a mixer beat the butter until it is fluffy.  Add the powdered sugar a half cup at a time until 2 cups have been added.  Add in the milk and vanilla and mix on low for 1 minute.  Add in the remaining powdered sugar and beat on medium speed until desired consistency is reached.  Stir in green food coloring.

9.  Place one of the cakes on a cake round.  Spread 1 cup of the green frosting on top of the cake.  Place the second cake layer on top of the frosting.  Spread the remaining frosting on top of the cake.  Leave the sides unfrosted so you can see the filling in between the cake layers.  Top with sprinkles if desired.


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