Best Blackout Cake is a decadent and surprisingly easy chocolate dream that offers pure indulgence. This recipe simplifies a classic, making it accessible for any home baker looking to create a truly memorable dessert, perfect for any occasion.
Key Ingredients for Best Blackout Cake
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1 cup hot water (or hot brewed coffee for deeper flavor)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
For the Chocolate Pudding Filling:
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 4 cups whole milk
- 4 tablespoons unsalted butter, cut into pieces
- 2 teaspoons vanilla extract
For the Chocolate Glaze:
- 1 cup unsweetened chocolate chips (semi-sweet or bittersweet)
- 1/4 cup unsalted butter
- 1/4 cup milk (or heavy cream)
- 1/2 teaspoon vanilla extract
How to Make Best Blackout Cake
This Best Blackout Cake recipe delivers intense chocolate flavor with a moist, tender crumb and a luscious, creamy pudding filling, all topped with a glossy chocolate glaze. It’s a symphony of textures and tastes that’s both satisfying and surprisingly straightforward to assemble. This recipe takes approximately 30 minutes of active preparation and 30-35 minutes of baking time, plus chilling time for the pudding.
Step-by-Step Instructions
For the Chocolate Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps, especially in the cocoa powder.
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix on medium speed with an electric mixer (or whisk vigorously by hand) until just combined. The batter will be thick.
- Carefully pour the hot water (or coffee) into the batter while mixing on low speed. The batter will become quite thin – this is normal and contributes to the cake’s moistness. Mix until just incorporated.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are completely cool before assembling.
For the Chocolate Pudding Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. This dry mixture helps prevent lumps.
- Gradually whisk in the milk until everything is smooth and well combined.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency and begins to bubble. This should take about 8-10 minutes. Be sure to stir the bottom to prevent scorching.
- Once thickened, remove from heat. Add the butter and vanilla extract, stirring until the butter is completely melted and the pudding is smooth and glossy.
- Pour the pudding into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until completely chilled and firm.
For the Chocolate Glaze:
- In a small heatproof bowl set over a saucepan of simmering water (a double boiler), combine the chocolate chips and butter. Stir occasionally until melted and smooth. Alternatively, microwave in 30-second intervals, stirring between each, until melted and smooth.
- Remove from heat and stir in the milk (or cream) and vanilla extract until the glaze is smooth and well combined. If it seems too thick, add a touch more milk. If too thin, let it sit for a few minutes.
Assembling the Best Blackout Cake:
- Once the cake layers are completely cool and the pudding is chilled, you can assemble. Place one cake layer on your serving plate or cake stand.
- Spread the chilled chocolate pudding evenly over the first cake layer.
- Carefully place the second cake layer on top of the pudding.
- Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. You can use an offset spatula to help spread it evenly if needed.
- Let the glaze set for at least 30 minutes before slicing and serving for the best experience.
Why You’ll Love This Best Blackout Cake
You’ll adore this Best Blackout Cake for its unbelievably rich, deep chocolate flavor that will satisfy even the most ardent chocolate lover. The contrast between the incredibly moist, tender cake and the silky smooth, luscious pudding filling is pure bliss, making every bite an explosion of chocolatey joy. It honestly puts many store-bought cakes and even some restaurant versions to shame with its homemade charm and superior taste.
Not only is this cake a showstopper in terms of flavor and texture, but it’s also incredibly budget-friendly to make at home. Imagine the cost of a comparable cake from a bakery; making this masterpiece yourself saves a significant amount while delivering a far more satisfying result. Plus, the simple yet elegant chocolate glaze adds a beautiful sheen and an extra layer of deliciousness without any fuss, truly elevating this cake to something special. So, skip the expensive bakery and treat yourself to the ultimate homemade chocolate experience – you deserve it!
Storing and Reheating Tips
- Refrigeration: This Best Blackout Cake is best stored in an airtight container in the refrigerator. Due to the pudding filling, it will stay fresh for up to 3-4 days.
- Freezing: While the cake can be frozen, the pudding texture might change slightly upon thawing. If freezing, it’s best to freeze the unfrosted cake layers separately, wrap them well in plastic wrap and then in foil. Thaw in the refrigerator and then prepare the pudding and glaze before assembling. If the fully assembled cake is frozen, thaw it overnight in the refrigerator.
- Reheating: This cake is typically served chilled or at room temperature. If you wish to gently warm a slice, you can microwave it for 10-15 seconds, but be cautious not to overheat, as this could affect the pudding’s consistency.
Final Thoughts
This Best Blackout Cake is an absolute triumph of chocolatey goodness, offering an unforgettable dessert experience that’s surprisingly achievable for any home baker. We encourage you to gather your ingredients and dive into creating this masterpiece; the joy of every delicious slice will be well worth the effort.
Best Blackout Cake
Ingredients
Equipment
Method
- For the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps, especially in the cocoa powder.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, at room temperature, 1 cup buttermilk, at room temperature, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and mix on medium speed with an electric mixer (or whisk vigorously by hand) until just combined. The batter will be thick.
- Carefully pour the hot water (or coffee) into the batter while mixing on low speed. The batter will become quite thin – this is normal and contributes to the cake’s moistness. Mix until just incorporated.1 cup hot water (or hot brewed coffee for deeper flavor)
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are completely cool before assembling.
- For the Chocolate Pudding Filling: In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. This dry mixture helps prevent lumps.1 cup granulated sugar, 1/2 cup cornstarch, 1/2 cup unsweetened cocoa powder, 1 teaspoon salt
- Gradually whisk in the milk until everything is smooth and well combined.4 cups whole milk
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens to a pudding-like consistency and begins to bubble. This should take about 8-10 minutes. Be sure to stir the bottom to prevent scorching.
- Once thickened, remove from heat. Add the butter and vanilla extract, stirring until the butter is completely melted and the pudding is smooth and glossy.4 tablespoons unsalted butter, cut into pieces, 2 teaspoons vanilla extract
- Pour the pudding into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until completely chilled and firm.
- For the Chocolate Glaze: In a small heatproof bowl set over a saucepan of simmering water (a double boiler), combine the chocolate chips and butter. Stir occasionally until melted and smooth. Alternatively, microwave in 30-second intervals, stirring between each, until melted and smooth.1 cup unsweetened chocolate chips (semi-sweet or bittersweet), 1/4 cup unsalted butter
- Remove from heat and stir in the milk (or cream) and vanilla extract until the glaze is smooth and well combined. If it seems too thick, add a touch more milk. If too thin, let it sit for a few minutes.1/4 cup milk (or heavy cream), 1/2 teaspoon vanilla extract
- Assembling the Best Blackout Cake: Once the cake layers are completely cool and the pudding is chilled, you can assemble. Place one cake layer on your serving plate or cake stand.
- Spread the chilled chocolate pudding evenly over the first cake layer.
- Carefully place the second cake layer on top of the pudding.
- Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides. You can use an offset spatula to help spread it evenly if needed.
- Let the glaze set for at least 30 minutes before slicing and serving for the best experience.