Lori's chocolate midnight cake from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 410) by Samin Nosrat

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • allie_p on June 13, 2024

    I’ve always wanted a go-to cake that my family requests for celebrations—I never expected to find it in a general cookbook like SFAH, but this is the best cake I have ever made. It’s incredibly moist and flavorful, and a lot easier than most cake recipes I’ve tried. Especially love it with the vanilla cream! I’ve made it as written, but have also tried several modifications, including substituting whole wheat pastry flour, and using coconut sugar instead of white. The cake turns out perfectly every time.

  • Churchim808 on May 14, 2024

    I made this for my son's 18th birthday. He doesn't like icing and prefers just a plain chocolate cake. It was late when I made this and I was exhausted. As I was eating it the next day, it occurred to me that I'd left out the eggs. Everyone thought it tasted great anyway. Although my son is not a fan of coffee I did use strong coffee as the liquid and it only enhanced the flavor of the chocolate. I can't wait to try it with eggs next time!

  • Melissa_427 on November 25, 2021

    So incredibly delicious and moist. Chocolate cake perfection.

  • bwhip on July 03, 2017

    Excellent cake. Great chocolate flavor, and a nice, light crumb from the oil. The vanilla whipped cream was the perfect light counterbalance. Recipe calls for hot water or coffee, we used coffee as I've always found it's great for chocolate cake flavor.

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