Midnight Chocolate Cake

Photo: James Carrier

Notes: Jane Ingraham of Santa Barbara reworked her great-grandmother's recipe to lower the fat. She calls this rich, dark cake "my number one favorite dessert." Mile-high bakers need to add an extra 2 tablespoons all-purpose flour and decrease the sugar by 2 tablespoons.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 336
  • Calories from fat: 23%
  • Protein: 4.9g
  • Fat: 8.6g
  • Saturated fat: 1.6g
  • Carbohydrate: 64g
  • Fiber: 2.8g
  • Sodium: 252mg
  • Cholesterol: 0.0mg

Ingredients

  • About 1/4 cup salad oil
  • About 2/3 cup unsweetened cocoa
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups sugar
  • 2 large egg whites
  • 1 teaspoon vanilla
  • Whipped frosting

Preparation

  1. 1. Oil a metal 8-inch-square or 8-inch-wide round cake pan, or a 9-inch-wide, 1 1/2- to 2-inch-deep heart-shaped pan. Line pan bottom with waxed paper cut to fit; oil paper. Dust pan with cocoa, shaking out excess.
  2. 2. In a bowl, mix 2/3 cup cocoa, flour, soda, and salt.
  3. 3. In another bowl with a mixer, beat to blend sugar, 1/4 cup salad oil, egg whites, vanilla, and 1 cup water. Add flour mixture; stir to mix, then beat until batter is smooth. Scrape batter into prepared pan.
  4. 4. Bake in a 350° oven until cake begins to pull from pan side and springs back when lightly pressed in center, 35 to 40 minutes.
  5. 5. Let cool in pan on a rack for 10 minutes. Run a thin knife between cake and pan rim, invert cake onto a rack, lift off pan, and gently pull off and discard waxed paper. Let cool about 1 hour. Invert a flat plate onto cake; holding rack and plate together, turn cake over onto plate. Spread cake with whipped frosting, swirling with small spatula. Lightly dust with more cocoa.
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