Click for Cookbook LOGIN
"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chocolate Midnight Cake with Vanilla Cream Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chocolate Midnight Cake with Vanilla Cream is from Joseph's Storehouse Baking Company, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For the Cake:
½ cup Dutch process unsweetened cocoa powder, preferably Valrhona
1½ cups granulated sugar
1 teaspoon fine Sea salt
1¾ cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking soda
2 teaspoons vanilla extract
½ cup canola oil
1½ cups freshly brewed coffee, hot
2 large eggs, room temperature and lightly whisked
Softened butter for greasing the pans

For the Vanilla Cream:
1 cup heavy cream, chilled
1½ teaspoons granulated sugar
Seeds from ¼ of a vanilla bean or 1 teaspoon pure vanilla extract

Directions:
Directions:
1). Preheat the oven to 350 degrees Set a rack in the upper third of the oven. Line the bottoms of two 8-inch cake pans with parchment paper. Grease the bottoms and sides of the pans with softened butter and sprinkle generously with flour, tap out any excess flour and set aside.

2). In a medium bowl, whisk together the cocoa, sugar, salt, flour and baking soda and then sift into a large bowl. In a separate bowl, stir the vanilla and oil together. Brew the coffee and add it to the oil and vanilla mixture. Make a well in the center of the dry ingredients and gradually whisk in the water and oil mixture until incorporated. Gradually whisk in the eggs and stir until smooth. The batter will be thin.

3). Divide the batter evenly between the prepared pans. Drop each pan onto the counter from a height of 3-inches a couple of times to release any air bubbles that may have formed. Bake in the upper third of the oven for 25 to 30 minutes, until the cakes spring back from the touch and just pull away from the edges of the pan or a toothpick inserted in the center of the cakes comes out clean. Cool the cakes completely on a wire rack before removing them from the pan and peeling off the parchment paper.

4). To make the Vanilla Cream, chill the bowl of a stand mixer and the whisk in the freezer for at least 30 minutes before you begin. When the bowl is chilled, place it on the mixer and fit with the whisk attachment. With the mixer on low speed, add the vanilla and whisk the cream until the first soft peaks appear. Continue to whisk until all the liquid cream has been incorporated and the texture of the cream is uniformly soft and billowy. Taste and adjust the sweetness and flavoring as desired. Keep chilled until ready to serve.

5). To serve, place one layer down on a cake plate. Spread 1 cup of Vanilla Cream in the center of the cake and gently place the second layer on top. Spread the remaining cream onto the center of the top layer and chill for up to 2 hours before serving.

Number Of Servings:
Number Of Servings:
Two 8-inch cakes

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

140W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!