📖 Instructions

1. Preheat the oven to 325°F (160°C). Grease and flour a 9-inch round cake pan. I like to use a springform pan for easy release, but any 9-inch round will do.
2. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 2 cups (400g) granulated sugar, ¾ cup (75g) unsweetened cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, and 1 teaspoon salt. Make sure to break up any clumps of cocoa powder. I find sifting everything together at this stage makes for a lighter, more even texture. Maybe dont do it if you want it more dense? Your call. A little extra baking soda can enhance the color, but be careful not to add too much, or you'll end up with a soapy taste.
3. Add 1 cup (240ml) buttermilk, ½ cup (120ml) vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract to the dry ingredients. Mix on medium speed for about 2 minutes until well combined. The batter will be quite thin; don't worry, that's normal. Scrape down the sides of the bowl to ensure everything is mixed evenly. Maybe add a splash of booze if you are feeling frisky? I dont judge.
4. Carefully pour in 1 cup (240ml) boiling water. Mix on low speed until just combined. The batter will be very liquidy now. This hot water helps to bloom the cocoa powder, intensifying the chocolate flavor. Be very careful not to splash yourself with the hot water!
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Keep a close eye on it, as baking times can vary depending on your oven. I have this old one that bakes hot on one side. Annoying, I know.
6. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan and helps it to cool evenly.
7. While the cake is cooling, prepare the Velvet Glaze. In a heatproof bowl set over a saucepan of simmering water (double boiler), combine 8 ounces (225g) of good quality dark chocolate (at least 70% cacao), ½ cup (120ml) heavy cream, and 2 tablespoons unsalted butter. Make sure the bottom of the bowl doesn't touch the water.
8. Stir continuously until the chocolate is melted and the glaze is smooth and glossy. Remove from heat and let cool slightly for about 5-10 minutes, stirring occasionally. This will help the glaze to thicken a bit.
9. Once the cake is completely cool, pour the Velvet Glaze over the top, allowing it to drip down the sides. For an extra shimmering effect, dust the glaze with edible glitter (optional). Edible glitter, like, really? But it looks sooooo pretty. Its your call obviously, if you want the cake to look like a unicorn threw up on it or not. Hehe. Just kidding.
10. Let the glaze set completely before slicing and serving. This usually takes about 30 minutes to an hour. If you're in a hurry, you can pop it in the refrigerator for a shorter amount of time, but the glaze might lose some of its shine.
11. Slice, serve, and enjoy your Midnight Velvet Elixir Cake! Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. You deserve it.