What can I say, I love Chocolate! ~Give me dark, semi-sweet, milk, white, I don’t care..just gimme! I’ll never turn it down, but…since this sinfully sweet, succulent concoction came into my life, I totally have a new favorite way to get my Chocolate on!
Midnight. Fudge. Cake. is literally all of those 3 things, and SO much more. Midnight for its intensely deep, dark almost black Chocolate color. Ohh, and the fact that it’s a treat totally worthy of the best alone time for snacking ever~Midnight!
And Fudge because it has actual dark, fudgy Brownie Batter swirled into the rich Chocolate Cake that makes it a super moist, and dense fudge-like cake. The best cake you’ll ever have! It’s a seductive, Chocolate indulgence like nothing you’ve ever experienced before or could ever dream of experiencing again! ..just kidding, you can make this as many times as you’d like..lol! 😉
What you’ll need for at least 10-12 midnight Snacks:
One box of Triple Chocolate cake Mix..(I only used half)
Her photo shows Duncan Hines Triple Chocolate…stay with her brands!
One box of Ultimate Fudge Brownie Mix..with included Ganache (I only used half)
Her photos show she used Ghirardelli brand…it’s important because of the ganache
a 9×13 baking pan
I used half of each box and it made a normal amount of cake. Feel free to use the entire boxes, for 2 9×13 pans.
I got a little confused here. I wasn’t sure if I was supposed to halve the dry ingredients in two separate bowls, or mix up each entire box in two separate bowls and then use only half. I think she means for you to estimate half of a box from each, into separate bowls, and then estimate or figure half of the added called for ingredients from each box into the appropriate corresponding bowl, retaining half each of dry mix for another time (knowing that you will not have any ganache for that second batch…so sad! You use ALL of the ganache for the halved, combined recipe.
In one bowl I mixed the Cake mix, splitting the ingredients in half accordingly.
In another bowl I mixed the Brownie Batter, splitting the ingredients accordingly…
It would appear that those two steps are important. I mixed halved dry and added ingredients in the same bowl. I think the separate bowls allow you to then gently swirl to combine them in sort of a ribboned fashion rather than blended together. A combo of dense and lighter textures when done.
Combine both mixing bowls into the baking pan and bake it at 350 degrees, for approx. 30 minutes or until it’s baked through.
Opt for less done than more done. I think mine was overdone as the toothpick came out clean and it had slightly pulled away from the edges. It was dry. So go for just shy of that I think.
Let it cool and gently poke some holes into it with a fork…
Probably let it cool COMPLETELY. I got a little impatient and it was still warm, what happens then is that as you poke holes in the cake with a fork, it pulls up some of the top layer and looks a little boogared up, but that’s not really the end of the world once you pour stuff on it.
Now pour the included Ganache all over the top of the cake…
So my off-brand came with a packet of Hershey’s syrup…about a quarter of a cup or less…not nearly enough and not very good. I then put a jar of Smucker’s Chocolate Fudge Topping on it…still…it’s not ganache. You need to buy the same brands of brownie and cake mix that she used. DRAT!
…and serve up a big, moist plate full…
Prepare your lips for the best cake they’ve ever seen! ~Enjoy!