Name: Midnight Fudge Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup Dutch-processed cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup sour cream; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot coffee or espresso; ¾ cup dark chocolate chips or chopped chocolate; 1 cup unsalted butter, softened; 2 ½ cups powdered sugar; ¾ cup dark chocolate, melted and slightly cooled; ¼ cup heavy cream; ¾ cup heavy cream; ¾ cup dark chocolate chips or chopped chocolate

Decadent. Moist. Intensely chocolatey. The Midnight Fudge Cake is the kind of dessert that stops conversations and steals the show. With its rich, dark cocoa base and layers of silky fudge frosting, this cake is pure indulgence from the first bite to the last crumb. Each slice glistens under a glossy ganache topping that promises (and delivers) a true chocolate lover’s dream.

This recipe was born for celebrations but feels just as perfect on a quiet Friday night when all you want is something sweet and soul-satisfying. Whether you bake it for birthdays, dinner parties, or just because you deserve a treat, the Midnight Fudge Cake never disappoints. It’s unapologetically rich and totally worth the effort.

What Makes a Midnight Fudge Cake So Rich?

It’s all about the deep, dark cocoa and the generous layers of fudge filling. Unlike lighter cakes that aim for fluff, Midnight Fudge Cake leans into decadence. The secret is using high-quality Dutch-process cocoa and real melted chocolate for the batter, along with a touch of sour cream to keep things moist and tender.

Ingredients for the Midnight Fudge Cake

Dutch-processed cocoa powder – Provides the deep, smooth chocolate flavor and rich color.

All-purpose flour – Offers structure without making the cake too dense.

Granulated sugar – Balances the bitterness of the cocoa and adds moistness.

Baking soda & baking powder – Work together for that perfect rise.

Salt – Just a pinch enhances the chocolatey notes.

Eggs – Help with binding and richness.

Sour cream – Keeps the crumb tender and prevents dryness.

Vegetable oil – Adds moisture and ensures a soft texture.

Vanilla extract – Rounds out the flavor.

Hot coffee or espresso – Deepens the chocolate flavor without making it taste like coffee.

Dark chocolate chips or chopped chocolate – Melted into the batter for added richness.

Heavy cream – Essential for the fudge filling and ganache glaze.

Butter – Brings silkiness to the frosting.

Powdered sugar – Sweetens and smooths the fudge frosting.

How To Make the Midnight Fudge Cake

Step 1: Prepare the Pans and Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. This ensures even distribution and prevents clumps.

Step 3: Combine Wet Ingredients

In another bowl, beat the eggs, then add sour cream, vegetable oil, and vanilla extract. Stir until smooth. Slowly pour in the hot coffee while whisking to avoid scrambling the eggs.

Step 4: Make the Batter

Gradually mix the wet ingredients into the dry, whisking just until combined. Stir in melted dark chocolate. The batter will be thin—that’s perfect for a moist cake.

Step 5: Bake the Cake

Divide the batter evenly into the prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool in pans for 10 minutes before transferring to wire racks.

Step 6: Prepare the Fudge Frosting

While the cakes cool, beat softened butter with powdered sugar until fluffy. Add melted chocolate and heavy cream. Whip until smooth and thick. Adjust texture with more cream if needed.

Step 7: Assemble the Cake

Once the layers are completely cool, stack them with generous layers of fudge frosting between each. Smooth the frosting over the top and sides.

Step 8: Add the Ganache Glaze

Warm heavy cream in a saucepan, then pour it over chopped chocolate. Stir until glossy and smooth. Let it cool slightly before pouring over the cake for that dramatic, shiny finish.

How to Serve and Store Midnight Fudge Cake

This cake is best served slightly warm or at room temperature, when the ganache is silky and the layers are soft and rich. For an extra indulgent touch, pair it with a scoop of vanilla bean ice cream or a dollop of whipped cream.

To store, cover the cake tightly and keep it in the refrigerator for up to 5 days. Let it come to room temperature before serving. You can also freeze individual slices wrapped in plastic and foil for up to 2 months—just thaw overnight in the fridge.

Frequently Asked Questions

Can I use natural cocoa powder instead of Dutch-process?

You can, but the flavor will be lighter and more acidic. Dutch-process cocoa gives this cake its signature richness.

What can I use instead of coffee?

Hot water works fine if you prefer not to use coffee. However, coffee helps intensify the chocolate flavor.

Can I make this cake ahead of time?

Absolutely! Bake the layers a day in advance and wrap them tightly. Frost just before serving for the freshest taste.

How do I know when the cakes are done?

Insert a toothpick into the center—it should come out with a few moist crumbs, not wet batter.

Can I make this as a two-layer cake instead?

Yes, simply divide the batter between two 9-inch pans and adjust the baking time slightly. Check for doneness at around 30 minutes.

What’s the best way to get a smooth ganache finish?

Let the ganache cool slightly before pouring. Start in the center and gently nudge it outward so it flows evenly.

Want More Chocolate Cake Ideas?

If you loved this Midnight Fudge Cake, you might want to try a few more decadent favorites from the site:

Bonnie’s Blue Ribbon Chocolate Dream Cake for a nostalgic, award-winning finish.
Chocolate Instant Pudding when you want chocolate comfort in spoonable form.
Condensed Milk Snow Cookies for a wintery, melt-in-your-mouth treat.
Lemon Raspberry Swirl Cheesecake Cups if you’re craving a creamy dessert with a tangy twist.
Caramel Cheesecake Cookies for a caramel-meets-cookie experience.

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And let me know in the comments how yours turned out. Did you go heavy on the ganache or keep it simple? Did you try baking it in a bundt pan?

I love seeing your versions and hearing your twists—share your photos and tips so we can all bake better together.