Although my favorite chocolate cake is the Pennsylvania Dutch Chocolate Cake (see recipe), there are times when I just want a quick, easy-to make cake. This version, which I term Midnight Cake, is the perfect alternative when I’m pressed for time or feeling a bit lazy.
The cake has a rich, deep-chocolate flavor and color, with a hint of coffee. Despite the two cups of sugar, the cake is not very sweet and requires an icing. It’s practically a one-bowl cake that can be oven-ready 15-20 minutes. It’s moist and rich and an excellent keeper. Covered with foil, it will stay fresh for nearly a week, unlike many one-bowl cakes that seem to dry out in a day.
It’s nearly impossible to go wrong with this cake. Be certain your eggs and buttermilk are at room temperature. Whisk together all the dry ingredients, except for the sugar. I sift the cocoa after measuring it because I find it eliminates any lumps and saves time when beating the cake batter. Melt the chocolate and stir into the hot-brewed coffee.
Beat the eggs until very frothy, then gradually add the sugar. Then beat in all of the liquid ingredients. Pour into a buttered and floured, 9 x 13-inch rectangular pan and bake in a 350-degree oven for 25-30 minutes. Be sure not to over bake the cake so it doesn’t dry out.
Unfrosted baked cake.
I like a salted-caramel icing for this cake, but I’ve also used a peanut butter icing or a vanilla buttercream. For the caramel icing, I prefer using dark-brown sugar, but if you like a more subtle taste, use light brown. Also, I suggest you may want to try a little less or a little more salt, depending on your taste. It’s important that you wash down any sugar crystals that form after you begin cooking the frosting, or it will become sugary. I find a candy thermometer essential.
Salted-caramel icing.
The most time-consuming element is beating the frosting, which can take fifteen minutes or longer. Be sure to use an electric mixer or you’ll end up with a very sore arm.
To print or download the recipe, click here.
