Midnight Cake

This oil-based chocolate cake bakes up incredibly moist and dark, with Dutch-process cocoa giving it that deep, almost black color that earns its name. No butter in the batter means the crumb stays tender and never turns crumbly, even the next day.

Buttermilk reacts with the baking soda to give the cake its lift, and the acid adds a subtle tang that keeps the sweetness in check. The batter is supposed to be thin, so don’t panic when you pour it. That loose consistency is what produces the soft, velvety texture after baking.

The raspberry jam filling between the layers is the real star move. That tart, fruity burst against the dark chocolate is a classic pairing for a reason. The whipped chocolate cream frosting stays lighter than a buttercream, so the whole cake feels rich without being heavy.

Chef Tips

• Beat the eggs until thick and ivory. This step aerates the batter and gives the cake structure since there’s no creamed butter doing that job. Don’t rush it.
• Use Dutch-process cocoa, not natural. Dutch-process has been alkalized, which gives a darker color and smoother chocolate flavor. Natural cocoa will also react differently with the baking soda.
• The batter will be thin. This is correct. Don’t add more flour thinking something went wrong.
• Whip the frosting until thick but spreadable. Over-whipping turns it grainy and butter-like. Stop when it holds soft peaks and spreads easily.

Variations

• Seedless blackberry jam: Swap the raspberry for blackberry jam for a slightly deeper, less tart filling.
• Mocha frosting: Dissolve 1 teaspoon instant espresso in the cream before whipping for a coffee-chocolate combination.
• Round layers: Use two 9-inch round pans instead of square for a more traditional layer cake presentation. Reduce baking time by a few minutes.