Nanny’s Black Midnight Cake
Nanny's Black Midnight Cake was shared by us here on A Family Feast. Re-share this chocolate cake recipe and we decided to shoot some photographs after which make this cake lately. While the cake pictures are fresh, the children in our family's photographs are just five years old, and these children are now grown up!
This midnight cake recipe has been adapted from one published with inspiration as a result of the cake recipe on the back of this can of Hershey's cocoa, in addition to a few upgrades of their own years back in the Betty Crocker Cookbook. We have upgraded it to add a pinch of cayenne in addition to some coffee from the batter.
Black Midnight Cake
INGREDIENTS
- 2/3 cup dark cocoa powder (we used Hershey's Special Dark Cocoa Powder for that deep dark shade )
- 1 pinch cayenne
- 2 cups sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 2 circles, cut on the size of the cake pans' base
- 1 cup dark cocoa (we used Hershey's Special Dark Cocoa for that deep dark shade )
- 1/2 cup buttermilk
Extract
directions
To Get the Cake:
- In a small bowldissolve cocoa powder and simmer with coffee that is brewed and set aside.
- Cream oil and sugar until well blended.
- Add eggs and beat until creamy, about 1-2 minutes and light. This procedure beats on air. Scrape bowl and beat and paddle .
- Add mix, buttermilk and vanilla and beat until batter is smooth. Scrape bowl and beat and paddle .
- In another bowl, sift flour, salt, baking soda and baking powder. Add dry ingredients and beat to include. Once flour is inside scrape down bowl and blend until all ingredients are blended, don't over blend.
- Butter the bottom and sides of 2 9-inch cake pans and then put a round parchment circle. Butter the parchment's top scatter the interior the parchment and pan with cocoa powder, shaking out excess. Pour batter equally between 2 utensils and place in centre of oven. (notice, aluminum baking pans are undoubtedly, the very best for baking cakes. Black and white colored pans may change the cake by browning it longer than it needs to)
- Bake 30-35 minutes or until a tooth pick comes out clean. Based upon your oven, you might have to rotate cake pans. 1 cake has been done in 32 minutes in half an hour and the next. Don't over bake.
- Cool pans on wire stands for ten minutes then invert from pan on rack to cool.
- Cocoa powder together with confectioner's sugar in a bowl that is big. In the bowl of a stand mixer or hand mixer, cream butter until smooth. Add cocoa and sugar powder mix together with vanilla and buttermilk and beat until creamy and smooth. If frosting is too thick, add buttermilk or milk.
- Place a dollop of frosting from slipping to maintain the cake and put one cake onto the frosting. Frost the top of the coating. Place the cake and frost sides, top and the cake.