Description
Midnight Sin Chocolate Cake is a deeply rich and moist chocolate dessert that combines dark cocoa with brewed coffee to enhance its decadent flavor. Perfect for chocolate lovers, this cake features a tender crumb made from a blend of flour, cocoa, and chocolate chips, delivering an indulgent indulgence ideal for any special occasion or simply satisfying your sweet tooth.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened dark cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup sour cream
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup hot brewed coffee
Optional
- 1 cup dark chocolate chips (optional for extra richness)
- Butter and cocoa powder for greasing pans
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and dust two 9-inch round cake pans with butter and cocoa powder to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
- Combine Wet Ingredients: In a separate bowl, beat together the eggs, whole milk, sour cream, vegetable oil, and pure vanilla extract until smooth and homogeneous.
- Incorporate Wet into Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing and to keep the cake tender.
- Add Coffee and Chocolate Chips: Carefully stir in the hot brewed coffee to the batter, mixing until smooth. Fold in the dark chocolate chips if using, for added texture and richness.
- Divide Batter and Bake: Evenly distribute the batter between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
- Frost and Serve: Once completely cooled, frost the cakes as desired. Dark chocolate ganache or chocolate buttercream are recommended for an indulgent finish.
Notes
- For an extra indulgent treat, frost with dark chocolate ganache or chocolate buttercream.
- This cake pairs beautifully with a scoop of vanilla ice cream.
- You can also bake it in a 9×13-inch pan or as cupcakes—adjust baking time accordingly.
