Secret Midnight Moon Better than Chocolate Sex Cake Recipe - Allrecipes.com
Secret Midnight Moon Better than Chocolate Sex Cake Recipe

Secret Midnight Moon Better than Chocolate Sex Cake

Recipe by  

"This recipe was modified from several that I found at the Cake Recipe site, some of it is taken from the recipe for Secret Cake, but it has other random ingredients. It's very, very nice, moist and chocolaty. And the name is a random conglomeration of words from the various recipes that I used to come up with this one."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with cooking spray.
  2. Combine flour and white sugar in a large bowl and set aside.
  3. Put 1/2 cup buttermilk into a large glass and add baking soda, stir until combined, set aside.
  4. In medium sauce pan over medium heat combine water, shortening, 1/2 cup butter and 4 tablespoons cocoa. Stir until shortening and butter are melted. Allow to boil on medium heat for 5 minutes.
  5. Add chocolate mixture to dry ingredients and mix until well combined. Add buttermilk baking soda mixture, stir until blended. Add eggs and mix. Add the whiskey and the espresso and keep mixing. Add 1 teaspoon vanilla and mix well. Pour into a 9 x 13 inch pan that has been sprayed with cooking spray.
  6. Bake at 350 degrees F (175 degrees C) for 25 minutes.
  7. To Make Frosting: Combine 1/2 cup butter, 1/3 cup buttermilk, and 3 tablespoons cocoa in medium sauce pan, allow to come to a boil over medium heat. Remove from heat and add confectioners sugar and mix well, add 1 teaspoon vanilla and chopped nuts. Pour over hot cake. Allow cake to cool. The longer this sets, the better it gets!
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2005

I was really scared b/c the batter was REALLY liquidy...so I added a little more flour, but I shouldn't have, the cake was excellent! It really tastes unique and is very moist. Just to reiterate: the best chocolate cake I've ever had, my favorite recipe on this site. Definitely try making this. Also, whoever said this cake was dense and rich did something very wrong, it's really pretty airy, but it still satisfies chocolate fixes :)

 
Most Helpful Critical Review
Sep 23, 2012

Not at all what I expected. Moist? Yes, but so moist the cake is completely unstable. You can't take the cake out of the pan without it turning to mud. Though the taste is alright this cake was too much effort for a very unprofessional result. Don't use this cake for formal events such as baby showers. Stick to super bowls and birthdays. Again, the taste was good though the sounds it made while being cut were a little nauseating. My brothers who love the cake have affectionately called it 'cram' after their favorite game Fallout 3.

 

39 Ratings

Aug 19, 2006

first time making from scratch. added 1 extra Tablespoon cocoa powder to recipe & used Mocha expresso. Whiskey did give it a hint of flavor but didn't taste like alcohol. Fantastic! Served with whipped cream and raspberries over the top of the frosting. Will definately make again!!!

 
Feb 12, 2004

I made this cake last Valentine's Day with hopes of pleasing my chocolaholic boyfriend and also pleasing my best friend's mom (her birthday is on the same day). But instead of doubling the recipe I multiplied it times 5 and had pans all over my kitchen. But the end result was worth it many times over. EVERYONE I GAVE A PAN TO SCRAPED EVERY CRUMB!!! I even got a call from someone's ex-boyfriend (I gave them one of the cakes) this Valentine's Day to ask if I can make the cake for him again this year!!!

 
Jul 08, 2003

this cake is a wonderful moist chocolate fix.The best chocolate cake I have had in my life.

 
Jan 29, 2004

I made this cake for my dad's 50th Birthday. This was the first "from scratch" cake I ever made. I had to omit the alcohol because of my 5 year old sister but it was still pretty good. It wasn't quite as chocolatey as I would like but then again I've never thought something was too rich. The icing can be decieving because I thought it was terrible by itself. But with the cake it improves. I thought this recipe was ok. Very easy to make but not sweet enough for my taste.

 
Sep 07, 2004

The reviews were right on! The longer the frosting soaks in, the better. I refrigerated it overnight and the cake tasted fabulous! Everyone in my office raved about it. It was well worth all of my time and effort.

 
Jan 27, 2005

My Daughter and I made this cake for my birthday exactly as the recipe calls for. However we did not have self-rising flour so we used one teaspoon baking powder and one half teaspoon salt for each cup of flour and we also doubled the recipe. As rich as this cake is it still was not very sweet. The cake was more like a brownie texture but it was very dense and very moist. The flavor was just not that great. I think if I was to make this cake again I would omit the water and add more sugar and it would be sweeter and more like cake than brownie and I think it would still be moist as well.

 

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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 254 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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