A Blackout Cake is a rich, ultra-chocolatey, and moist dessert featuring layers of fudgy cake, chocolate pudding filling, and a crumbly chocolate topping. This legendary cake is a chocolate lover’s dream!
Ingredients:
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 cup whole milk
- 1 cup hot coffee (or hot water)
- 2 teaspoons vanilla extract
For the Chocolate Pudding Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 oz dark chocolate, finely chopped
- 1 teaspoon vanilla extract
For the Chocolate Ganache Frosting:
- 8 oz dark chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
Instructions:
1. Make the Chocolate Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Whisk in oil, eggs, milk, and vanilla until combined.
- Slowly mix in hot coffee (batter will be thin).
- Divide the batter evenly between the cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
2. Prepare the Chocolate Pudding Filling:
- In a saucepan over medium heat, whisk milk, sugar, cocoa powder, cornstarch, and salt.
- Stir constantly until the mixture thickens (about 5 minutes).
- Remove from heat and stir in chopped dark chocolate and vanilla extract.
- Cover with plastic wrap (touching the surface) and chill until firm.
3. Make the Ganache Frosting:
- Heat heavy cream in a small saucepan until steaming (but not boiling).
- Pour over chopped dark chocolate, let sit for 2 minutes, then stir until smooth.
- Stir in butter for extra shine. Let cool until slightly thickened.
4. Assemble the Cake:
- Crumble one cake layer into fine crumbs for topping.
- Place the first cake layer on a serving plate and spread chocolate pudding filling on top.
- Add the second cake layer and pour ganache frosting over the top and sides.
- Press cake crumbs onto the frosting for a signature blackout effect.
5. Chill & Serve:
- Refrigerate for at least 1 hour before slicing.
- Enjoy with a glass of milk or a scoop of vanilla ice cream!
Tips:
- For an even richer cake, use dark cocoa powder.
- Make ahead—cake layers can be baked a day in advance and stored wrapped in plastic.
- Store leftovers in the fridge for up to 4 days.
