Scrape down bowl and mix just until all ingredients are combined, do not over mix once flour is in. Add dry ingredients to wet and beat on low speed to incorporate. In a separate bowl, sift flour, salt, baking soda and baking powder.Slowly add in coffee/cocoa mixture, buttermilk and vanilla and beat until batter is smooth.Add eggs and beat until light and creamy, about 1-2 minutes.In the bowl of a stand mixer with paddle attachment, cream oil and sugar until well combined.In a small bowl, dissolve cocoa powder and cayenne with hot brewed coffee and set aside.
Check after 20 to 25 minutes to see if your cake is done, especially if your oven runs hot, or you are using dark metal cake pans. (Scooping out right from the canister can pack the flour down.) Make sure that when you measure out the flour (and cocoa) scoop out the flour from your canister with a spoon and place it into your measuring cup.Without knowing exactly where things went wrong for some of our readers, our advice is to: And, this recipe in particular has us puzzled because other readers have said their cake is very moist, and our own experience making this recipe has yielded a moist cake as well. We’re always sad when our readers don’t see good results from our recipes. Over the years, we’ve received an occasional reader comment that the cake came out dry when they made this recipe. We’ve updated it to include some coffee as well as a pinch of cayenne in the batter – both ingredients really enhance the flavor of the chocolate. This black midnight cake recipe is adapted from one originally published in the Betty Crocker Cookbook many years ago with some updates of our own, as well as additional inspiration thanks to the cake recipe on the back of the can of Hershey’s cocoa. They did a fantastic job baking this cake – don’t you agree? And Nanny loved the cake too – of course! This past weekend, some of the kids got together at our house to bake Nanny’s black midnight cake, and here are some of the photos from our cooking adventures: In fact, a love of cooking seems to run in our family, and we have some budding chefs among most of Nanny’s grandchildren. Jack and his siblings (as well as a few cousins who had an uncanny knack of always showing up for dinner whenever Nanny made this cake for dessert) would fight over who got the biggest piece of cake – it’s so good! Years later, the younger kids in our family all love this cake too. It’s perfectly sweet and super moist and light, and if you are a chocolate lover – this is the cake for you! 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. 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! After making this cake again recently, we decided to take some new photos and re-share this delicious chocolate cake recipe. We originally shared Nanny’s Black Midnight Cake here on A Family Feast almost five years ago. Nanny’s Black Midnight Cake is a rich and delicious chocolate cake recipe passed down through generations.
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