Dark & Dreamy Chocolate Fudge Layer Cake

3 layers of moist, dark-as-night chocolate "midnight "cake layers filled and frosted with a glossy, creamy and super-dark fudge frosting.
Dark & Dreamy Chocolate Fudge Layer Cake

For the Midnight Cake Layers:

  1. 2 1/4 cups 285 g all-purpose flour
  2. 2 1/4 cups 450 g superfine sugar (regular granulated sugar will work as well)
  3. 1 cup 120 g "black" unsweetened cocoa powder (I used Guittard Noir)
  4. 1 tablespoon baking soda
  5. 1 1/2 teaspoons baking powder
  6. 1 teaspoon salt
  7. 1 1/2 cups 360 ml buttermilk, room temperature
  8. 1 cup 240 ml hot coffee
  9. 3/4 cup 180 ml vegetable oil
  10. 2 teaspoons pure vanilla extract I used Nielsen-Massey
  11. 3 eggs room temperature

For the Dark Fudge Frosting:

  1. 2 1/4 cups 510 g unsalted butter, softened
  2. 1 1/2 cups 180 g confectioners' sugar
  3. 3/4 cup 90 g premium dark (preferably black) cocoa powder (I used Guittard Noir)
  4. 1/2 cup 120 ml hot water
  5. 1/2 cup 120 ml sour cream
  6. 1 1/2 teaspoons pure vanilla extract I used Nielsen-Massey
  7. Generous pinch of salt
  8. 10 ounces 290 g premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
  9. Handful of your favourite sprinkles I used a mix of these sequins, these nonpareils and these edible silver stars
  10. You will also need:
  11. 6 " pastry comb I used this one
  12. 1 large pastry bag disposable or reusable
  13. Large plain round pastry tip I use Ateco #809

For the Midnight Cake Layers:

  • Preheat oven to 350° F (180°C). Spray the bottom of three 8-inch round cake pans with cooking spray and line bottoms with parchment rounds. Set aside.
  • In a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
  • In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggs.
  • Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter equally among the three cake pans or weigh for accuracy--each pan should weigh about 630 grams.
  • Bake the first two layers until a wooden pick inserted into the centre of the cake comes out with a only a few crumbs, about 23 minutes. Try not to over-bake. Let cakes cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes.