The Best Chocolate Blackout Cake promises an intensely rich, deeply satisfying dessert experience, perfect for any chocolate lover. This recipe is incredibly useful for celebrations or when a serious chocolate craving strikes, delivering bakery-quality results in your own kitchen.
Jump To :
show
Key Ingredients for The Best Chocolate Blackout Cake
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder (Dutch-processed recommended for deeper color and flavor)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup hot brewed coffee (or hot water)
- For the Chocolate Pudding Frosting:
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 cups whole milk, divided
- 4 tablespoons unsalted butter, cut into pieces
- 2 teaspoons pure vanilla extract
- For the Chocolate Glaze (Optional but Recommended):
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
How to Make The Best Chocolate Blackout Cake
This recipe is surprisingly simple for the extraordinary depth of flavor it offers, making it a satisfying and truly indulgent treat. The moist cake layers paired with the silky-smooth pudding frosting create a symphony of chocolate bliss, with a preparation time of approximately 30 minutes for active cooking and 2 hours for cooling and frosting.
Step-by-Step Instructions
For the Cake:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper and then grease and flour. This ensures your cakes won’t stick.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk thoroughly to ensure no lumps of cocoa are present and all ingredients are evenly distributed.
- Add Wet Ingredients (Except Coffee): Add the room temperature buttermilk, vegetable oil, room temperature eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until well combined and smooth. The batter will be thick at this stage.
- Incorporate Hot Liquid: Carefully pour in the hot brewed coffee (or hot water) into the batter. Mix on low speed until just combined, then increase speed to medium and beat for another 1-2 minutes. The batter will become quite thin – this is normal and contributes to the cake’s incredible moisture.
- Bake the Cakes: Pour the batter evenly into 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.
- Cool the Cakes: Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
For the Chocolate Pudding Frosting:
- Whisk Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt. This prevents the cornstarch from clumping when liquid is added.
- Gradually Add Milk: Gradually whisk in 1 cup of the milk until the mixture is a smooth paste. Then, gradually whisk in the remaining 3 cups of milk until well combined.
- Cook the Pudding: Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil. Once it boils, continue to cook and stir for an additional 1-2 minutes to ensure the cornstarch is fully cooked and the pudding reaches its full thickening potential.
- Stir in Butter and Vanilla: Remove the saucepan from the heat. Add the butter pieces and vanilla extract. Stir until the butter is completely melted and incorporated, and the vanilla is evenly distributed.
- Cool the Pudding: Pour the pudding into a clean bowl. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. Let it cool at room temperature for about an hour, then refrigerate until thoroughly chilled and firm, at least 2 hours, or preferably overnight.
For Assembling the Cake:
- Level the Cakes (Optional): If your cake layers have domed significantly, you can gently level them with a serrated knife to create a flat surface for frosting.
- Frost the Cake: Once both the cake layers and the pudding frosting are completely cool, you can assemble your cake. Place one cake layer on your serving plate. Spread a generous amount of the chilled chocolate pudding frosting evenly over the top.
- Add Second Layer: Carefully place the second cake layer on top of the frosting.
- Frost the Entire Cake: Use the remaining frosting to cover the top and sides of the entire cake. You can create swirls or smooth it out for a more polished look.
- Add Glaze (Optional): If using, gently melt the semi-sweet chocolate chips and butter in a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals). Stir until smooth. Drizzle the glaze over the top of the cake, allowing it to drip down the sides for a dramatic effect.
- Chill: Chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set.
Why You’ll Love This The Best Chocolate Blackout Cake
You’ll adore this Best Chocolate Blackout Cake for its unparalleled chocolate intensity, offering a decadent experience that rivals any professional bakery. Unlike a simple chocolate cake, this recipe boasts a moist, tender crumb that’s infused with deep cocoa flavor, perfectly complemented by a luxuriously rich, homemade chocolate pudding frosting that is simply divine.
The magic truly lies in the combination of the rich cake and the velvety frosting, creating a harmonious dessert that’s a chocolate lover’s dream. Furthermore, making this showstopper at home is surprisingly cost-effective, saving you money without sacrificing that gourmet taste and feel. Get ready to impress yourself and your guests with this simple yet sophisticated treat that’s begging to be devoured.
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: Store any leftover Best Chocolate Blackout Cake in an airtight container in the refrigerator. The pudding frosting is dairy-based and requires refrigeration to maintain its quality and prevent spoilage.
- Shelf Life: The cake will stay fresh in the refrigerator for up to 3-4 days. The texture might change slightly over time, becoming a bit denser.
Freezing:
- Proper Freezing: If you want to freeze the cake, it’s best done before frosting or after it’s been frosted and chilled.
- Unfrosted Layers: Wrap un-frosted cake layers tightly in plastic wrap, followed by a layer of aluminum foil, and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
- Frosted Cake: For a frosted cake, freeze it until the frosting is firm (about 1-2 hours), then wrap it tightly in plastic wrap and aluminum foil. Freezing a frosted cake can sometimes affect the texture of the frosting upon thawing, especially if it contains a lot of dairy.
- Thawing: Thaw frozen cake layers or frosted cake in the refrigerator overnight. If thawing an unfrosted cake, you may need to re-frost it after thawing for optimal enjoyment.
Reheating:
- Room Temperature: For the best flavor and texture, it’s often recommended to serve this cake at room temperature. If it has been refrigerated, take slices out about 30-60 minutes before serving to allow them to come to temperature.
- No Oven Reheating: This cake is not generally intended for oven reheating, as it can dry out the cake and melt the frosting unevenly.
Final Thoughts
The Best Chocolate Blackout Cake is a testament to the power of simple, quality ingredients coming together to create something truly magnificent. Don’t hesitate to whip up this incredible dessert; your taste buds will thank you! It’s the perfect way to indulge in a homemade treat that’s both impressive and utterly delicious.
The Best Chocolate Blackout Cake
The Best Chocolate Blackout Cake promises an intensely rich, deeply satisfying dessert experience, perfect for any chocolate lover.
This recipe is incredibly useful for celebrations or when a serious chocolate craving strikes, delivering bakery-quality results in your own kitchen.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper and then grease and flour. This ensures your cakes won’t stick.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk thoroughly to ensure no lumps of cocoa are present and all ingredients are evenly distributed.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
- Add the room temperature buttermilk, vegetable oil, room temperature eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes, until well combined and smooth. The batter will be thick at this stage.1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- Carefully pour in the hot brewed coffee (or hot water) into the batter. Mix on low speed until just combined, then increase speed to medium and beat for another 1-2 minutes. The batter will become quite thin – this is normal and contributes to the cake’s incredible moisture.1 cup hot brewed coffee
- Pour the batter evenly into 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 on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- In a medium saucepan, whisk together the granulated sugar, unsweetened cocoa powder, cornstarch, and salt. This prevents the cornstarch from clumping when liquid is added.1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/4 cup cornstarch, 1/2 teaspoon salt
- Gradually whisk in 1 cup of the milk until the mixture is a smooth paste. Then, gradually whisk in the remaining 3 cups of milk until well combined.4 cups whole milk
- Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture thickens and comes to a gentle boil. Once it boils, continue to cook and stir for an additional 1-2 minutes to ensure the cornstarch is fully cooked and the pudding reaches its full thickening potential.
- Remove the saucepan from the heat. Add the butter pieces and vanilla extract. Stir until the butter is completely melted and incorporated, and the vanilla is evenly distributed.4 tablespoons unsalted butter, 2 teaspoons pure vanilla extract
- Pour the pudding into a clean bowl. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. Let it cool at room temperature for about an hour, then refrigerate until thoroughly chilled and firm, at least 2 hours, or preferably overnight.
- If your cake layers have domed significantly, you can gently level them with a serrated knife to create a flat surface for frosting.
- Once both the cake layers and the pudding frosting are completely cool, you can assemble your cake. Place one cake layer on your serving plate. Spread a generous amount of the chilled chocolate pudding frosting evenly over the top.
- Carefully place the second cake layer on top of the frosting.
- Use the remaining frosting to cover the top and sides of the entire cake. You can create swirls or smooth it out for a more polished look.
- If using, gently melt the semi-sweet chocolate chips and butter in a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals). Stir until smooth. Drizzle the glaze over the top of the cake, allowing it to drip down the sides for a dramatic effect.1/2 cup semi-sweet chocolate chips, 1 tablespoon unsalted butter
- Chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set.
Notes
The cake will stay fresh in the refrigerator for up to 3-4 days. Best served at room temperature; take slices out 30-60 minutes before serving.