Dark, dreamy, and indulgent—this Velvety Midnight Cake Delight is every chocolate lover’s fantasy come true. Rich layers of ultra-moist chocolate cake, softened with sour cream and finished with a silky chocolate ganache glaze, come together to create a dessert that is as stunning as it is delicious. Whether you’re serving it at a dinner party, birthday, or just want to treat yourself to something special, this cake never disappoints. And the best part? It’s surprisingly easy to make from scratch with simple ingredients and big results.
About The Recipe
This cake came to life on a cozy winter evening when my sister and I were craving something deeply chocolatey—something that felt a bit luxurious, like the kind of dessert you’d order at a high-end restaurant. We wanted a cake that was soft, moist, intensely flavorful, and glossy on top. So, we created this Velvety Midnight Cake Delight and it was love at first bite.
It’s no ordinary chocolate cake, either. We pulled inspiration from classic bakery-style chocolate sponge, but gave it a serious upgrade with sour cream for added moisture and richness. The boiling water in the batter helps create a light yet ultra-decadent crumb that just melts on the tongue.
To finish it off, we pour a silky chocolate ganache over the top—it glistens beautifully and adds a creamy contrast to the fluffy cake underneath. I usually garnish it with berries or shaved chocolate, depending on the mood or occasion. Either way, it never fails to impress!
Reasons You’ll Love This Cake
- Rich chocolate flavor with a hint of vanilla.
- Super moist and tender crumb, thanks to sour cream.
- Topped with a luscious, glossy chocolate ganache.
- Simple ingredients, extraordinary taste.
- Perfect for special occasions—or late-night cravings.
- Elegant enough for a party, easy enough for a weekend bake.
Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Electric hand or stand mixer
- Sifter or fine-mesh sieve
- Whisk and rubber spatula
- Wire cooling rack
- Small saucepan (for ganache)
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- ½ cup sour cream
Ingredient Notes:
- All-Purpose Flour – Gives the cake a sturdy but soft crumb. No need for cake flour here—the richness comes from the other ingredients.
- Cocoa Powder – Be sure to use a good-quality unsweetened cocoa for that deep, dark chocolate flavor.
- Boiling Water – Sounds odd, but it helps bloom the cocoa powder and makes for an ultra-soft batter.
- Sour Cream – Adds a luxurious texture and richness that keeps the cake moist for days.
- Eggs and Milk – Room temperature is key for even mixing and the best rise.
For the Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Ganache Notes:
- Chocolate Chips – Use a semi-sweet variety for a balanced ganache that’s not overly bitter or too sweet.
- Heavy Cream – Adds a silky texture and perfect pourability to the ganache.
- Butter and Vanilla – Boost richness and flavor for a glossy, bakery-style finish.
Optional Garnishes
- Fresh berries (raspberries or strawberries work beautifully)
- Shaved chocolate or a dusting of cocoa powder
- Whipped cream for serving
How to Make Velvety Midnight Cake Delight
Step 1: Prepare the Cake Batter
First things first—preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. I like to also line the bottoms with parchment paper to make sure the layers release flawlessly.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This dry mix ensures your cake bakes evenly and has the right structure.
Now, add in the eggs, milk, vegetable oil, and vanilla extract. Use a hand mixer or stand mixer to beat everything on medium speed for 2-3 minutes, until the mixture is smooth and glossy.
Stir in the sour cream, which adds a luscious tang and moisture to the cake. Mix just until combined—no overmixing!
Then, carefully pour in the boiling water while mixing slowly. The batter will become quite thin—that’s a good sign. It means your cake will bake up soft and tender.
Step 2: Bake the Cake
Divide the batter evenly between your prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs).
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. The layers should be fully cool before assembling to avoid melting the ganache.
Step 3: Make the Ganache
While the cakes cool, it’s ganache time! In a small saucepan, warm the heavy cream over medium heat just until it starts to gently simmer. Don’t let it boil.
Remove from heat and pour in the chocolate chips. Stir until melted and smooth, then add in the butter and vanilla extract. The butter gives it that glossy finish we all love.
Let the ganache sit at room temperature for 10 to 15 minutes until it thickens slightly. It should be pourable, but not runny.
Assemble and Serve
Layer and Frost
Once your cake layers are fully cool and your ganache has thickened, it’s time to assemble this showstopper.
Place one cake layer on your favorite serving platter or cake stand. Spread a generous amount of chocolate ganache over the top, using an offset spatula to smooth it all the way to the edges. Don’t worry if it drips a little—that’s part of the charm!
Top with the second cake layer and pour the remaining ganache over the top. Gently coax it down the sides with a spatula for that decadent drip effect.
Decorate (Optional, but Encouraged!)
This cake is stunning on its own, but you can take it over the top with a few easy garnishes:
- Fresh berries like raspberries or strawberries add a lovely pop of color and tartness.
- A sprinkle of shaved chocolate or a dusting of cocoa powder for that extra wow factor.
- A swirl of whipped cream or even a scoop of ice cream on the side if you’re feeling extra indulgent.
Storing Your Cake
This cake stores beautifully! You can keep it:
- At room temperature (covered) for up to 2 days.
- Refrigerated in an airtight container for up to a week.
- Or freeze individual slices tightly wrapped for up to 3 months.
Let it come to room temp before serving for the best texture and flavor.
And there you have it—your Velvety Midnight Cake Delight, baked to perfection. Rich, dark, and truly unforgettable, this cake is pure magic from the first slice to the last crumb.
