Blackout Cake Recipe

Ingredients

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 cups granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee (or hot water)

For the Chocolate Pudding Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• ¼ cup cornstarch
• ¼ tsp salt
• 3 oz dark chocolate (chopped)
• 1 tsp vanilla extract

For the Chocolate Frosting:

• 1 cup unsalted butter (softened)
• 3 ½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup heavy cream (adjust for consistency)

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Instructions

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla extract. Mix until combined.
4. Slowly pour in hot coffee, stirring until smooth (batter will be thin).
5. Divide batter between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Prepare the Chocolate Pudding Filling

7. In a saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt over medium heat.
8. Cook, stirring constantly, until the mixture thickens (about 5 minutes).
9. Remove from heat and stir in chopped chocolate and vanilla extract until smooth.
10. Transfer to a bowl, cover with plastic wrap (press it against the surface to prevent skin from forming), and chill for at least 1 hour.

Step 3: Make the Chocolate Frosting

11. Beat butter in a large bowl until fluffy.
12. Gradually add powdered sugar, cocoa powder, and salt, mixing until smooth.
13. Add vanilla extract and heavy cream, beating until creamy and spreadable.

Step 4: Assemble the Cake

14. Cut each cake layer in half horizontally to create four layers.
15. Crumble one layer into fine crumbs and set aside for decoration.
16. Place one cake layer on a serving plate and spread chocolate pudding filling over it. Repeat with the remaining layers.
17. Frost the entire cake with chocolate frosting.
18. Press the cake crumbs onto the sides and top of the cake for the classic blackout effect.

Step 5: Chill & Serve

19. Refrigerate for at least 1 hour before slicing to let the flavors set.
20. Serve and enjoy your decadent Blackout Cake! 🍫🎂

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Tips for the Best Blackout Cake

✔ Use buttermilk for extra moisture.
✔ Don’t overbake—a moist texture is key.
✔ Chill the cake before serving for the best texture.

Are you ready to bake this chocolate masterpiece? 😍🍰