Nanny’s Black Midnight Cake
We originally shared Nanny’s Black Midnight Cake here on A Family Feast almost five years ago. After making this cake again recently, we decided to take some new photos and re-share this delicious chocolate cake recipe. While the cake photos are new, the photos of the kids in our family are five years old, and those cute little kids are now a lot more grown up!
My husband Jack and his brothers and sisters all have very fond memories of their mother (Nanny to us) baking this delicious Black Midnight Cake – a dark, chocolate layer cake with a rich dark chocolate frosting. It’s perfectly sweet and super moist and light, and if you are a chocolate lover – this is the cake for you!
INGREDIENTS
For the Cake:
2/3 cup dark cocoa powder (we used Hershey’s Special Dark Cocoa Powder to get that deep dark color)
1 cup hot strong brewed coffee
1 pinch cayenne
1/2 cup vegetable oil
2 cups sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 teaspoon salt
2 teaspoon baking soda
1 teaspoon baking powder
Butter for greasing the pans
Two parchment circles, cut the size of the bottom of your cake pans
Cocoa for dusting the pans
For the Frosting:
1 cup dark cocoa (we used Hershey’s Special Dark Cocoa to get that deep dark color)
4 ½ cups confectioners’ sugar
1 ½ sticks butter, softened
½ cup buttermilk
2 teaspoon vanilla extract
INSTRUCTIONS
To Prepare the Cake:
My husband Jack and his brothers and sisters all have very fond memories of their mother (Nanny to us) baking this delicious Black Midnight Cake – a dark, chocolate layer cake with a rich dark chocolate frosting. It’s perfectly sweet and super moist and light, and if you are a chocolate lover – this is the cake for you!
INGREDIENTS
For the Cake:
2/3 cup dark cocoa powder (we used Hershey’s Special Dark Cocoa Powder to get that deep dark color)
1 cup hot strong brewed coffee
1 pinch cayenne
1/2 cup vegetable oil
2 cups sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla
1 3/4 cups all purpose flour
1 teaspoon salt
2 teaspoon baking soda
1 teaspoon baking powder
Butter for greasing the pans
Two parchment circles, cut the size of the bottom of your cake pans
Cocoa for dusting the pans
For the Frosting:
1 cup dark cocoa (we used Hershey’s Special Dark Cocoa to get that deep dark color)
4 ½ cups confectioners’ sugar
1 ½ sticks butter, softened
½ cup buttermilk
2 teaspoon vanilla extract
INSTRUCTIONS
To Prepare the Cake:
- Preheat oven to 350 degrees.
- In a small bowl, dissolve cocoa powder and cayenne with hot brewed coffee and set aside.
- In the bowl of a stand mixer with paddle attachment, cream oil and sugar until well combined.
- Add eggs and beat until light and creamy, about 1-2 minutes. This process beats air into the mixture. Scrape paddle and bowl and beat once
- For full instructions please see : www.afamilyfeast.com
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