Midnight Chocolate Cake

Rich chocolate sheet cake with chocolate icing

4.50 from 2 votes

Midnight Chocolate Cake is perhaps my favorite chocolate sheet cake. The cake itself is wonderfully tender and light in texture and the chocolate frosting has a deep chocolate flavor.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Keyword: chocolate cake, Sheet Cake

Servings:

Equipment

Ingredients

Batter

4 ounces unsweetened chocolate finely chopped
1/3 cup plus 3 tablespoons boiling water
2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
14 tablespoons salted butter softened
2 tablespoons shortening
1 2/3 cup plus 2 tablespoons superfine sugar
4 large eggs
2 1/2 teaspoons vanilla extract
3/4 cup buttermilk

Midnight Chocolate Frosting

7 cups confectioners' sugar sifted
1/8 teaspoon salt
6 ounces unsweetened chocolate melted and cooled to tepid
12 tablespoons salted butter, melted and cooled to tepid
2 1/2 teaspoons vanilla extract
2 tablespoons heavy cream
1/2 cup plus 1 tablespoon milk

Instructions

Preheat oven to 350 degrees and spray a 9x13-inch baking pan with baking spray with flour.
Place the chopped chocolate in a medium bowl. Pour the boiling water over it. Let stand until chocolate is completely melted, stirring a few times. Let cool to tepid.
Sift the flour, baking soda, and salt onto a piece of waxed paper.
Using an electric stand mixer, beat butter and shortening on medium speed for 3 minutes.
Add the superfine sugar in three additions, beating for 1 minute after each addition.
Beat in the eggs one at a time, beating for 45 seconds after each addition. Scrape down the sides of the bowl several times.
Slowly beat in melted chocolate and vanilla.
On low speed, beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions. Scrape down the sides of the bowl several times during these additions.
Transfer the batter to the prepared baking dish, smoothing it out.
Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake before frosting.
To make frosting, place half of the confectioners' sugar and the salt in the bowl of an electric mixer.
In a separate bowl, whisk together the melted chocolate and butter until blended.
Transfer to the bowl with the confectioners' sugar. Beat for 1 minute on LOW speed.
Add the milk and vanilla and beat for 2 minutes on medium speed. Scrape down the sides of the bowl.
Add the remaining confectioners' sugar and mix in.
Add the heavy cream and beat on medium-high speed for 2 minutes. Add a little more heavy cream if too thick.
Spread frosting on cake.

Notes

You can use unsalted butter instead of salted butter and add a pinch more salt to the batter and frosting.

If you don't have superfine sugar, process granulated sugar in a food processor for a few minutes to make superfine sugar. You will need to use a little more granulated sugar and then remeasure after you process the sugar since superfine sugar takes up less space.

Nutrition