Blackout Chocolate Cake Recipe
If you’ve ever dreamed of indulging in an unapologetically rich dessert, Blackout Chocolate Cake is your answer. Imagine layer upon layer of ultra-moist dark chocolate cake, sandwiched together with a silky homemade chocolate pudding and draped in a cloud of creamy chocolate buttercream frosting. Finished with a shower of chocolate cake crumbs, this is the kind of treat that transforms an ordinary day into a celebration. Whether you’re marking a milestone or just craving something extraordinary, Blackout Chocolate Cake is the ultimate ode to chocolate lovers everywhere.
Ingredients You’ll Need
Don’t be intimidated by the layers—everything starts with simple, pantry-friendly ingredients, each one vital to achieving the intense flavor, velvety crumb, and deep chocolate color that define this showstopper. Here’s what you’ll need, and why each piece matters.
- All-purpose flour: The perfect base for structure without making the cake dense.
- Granulated sugar: Balances the cocoa’s bitterness and helps keep the cake delightfully moist.
- Unsweetened dark cocoa powder: Gives the cake its dramatic, deep chocolate flavor and color.
- Baking soda and baking powder: These work together to give the cake its rise and tender crumb.
- Salt: Just enough to enhance all the chocolatey notes without overpowering sweetness.
- Large eggs: Eggs give structure and help bind the layers together.
- Buttermilk: Brings moisture, a subtle tang, and softness to every bite.
- Hot strong coffee: Amplifies the chocolate flavor—no worries, it won’t taste like coffee!
- Vegetable oil: Adds richness and keeps the cake meltingly tender.
- Vanilla extract: Ties all the flavors together with warmth and depth.
- Sugar, cornstarch, and cocoa for pudding: The trio that thickens and sweetens your luscious chocolate filling.
- Whole milk & heavy cream: The combo gives the pudding its unbelievably creamy texture.
- Dark chocolate, chopped: The secret behind that pudding’s glossy, melt-in-your-mouth finish.
- Unsalted butter (for frosting): Creates a light but decadent chocolate buttercream.
- Powdered sugar & cocoa (for frosting): The classic base for fluffy, sweet frosting with lots of dark chocolate kick.
- Heavy cream and vanilla (for frosting): Delivers a supremely smooth, spreadable consistency and just the right hit of flavor.
- Pinch of salt (for frosting): Because even frosting needs a little balance.
How to Make Blackout Chocolate Cake
Step 1: Prepare and Preheat
Start by heating your oven to 350°F (175°C), which ensures the cake layers bake evenly. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper—this small step makes it a breeze to release the cakes later on.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Thorough mixing now means you’ll get an even rise and every bite will taste as chocolatey as the last.
Step 3: Add Wet Ingredients & Make Batter
Add eggs, buttermilk, hot coffee, oil, and vanilla extract directly into the bowl with your dry mix. Beat everything together on medium speed. Don’t worry if it looks thin—this is what creates the cake’s famously tender texture!
Step 4: Bake the Cake Layers
Divide that luscious batter evenly into your prepared pans, smoothing the tops gently. Bake for 30 to 35 minutes, or until a toothpick comes out clean from the center. Allow cakes to cool in their pans for 10 minutes, then flip onto wire racks until completely cool. Patience is key here—warm cake won’t hold up to filling and frosting.
Step 5: Make the Chocolate Pudding Filling
While cakes cool, whisk together sugar, cornstarch, cocoa, and salt in a saucepan. Slowly whisk in milk and cream and cook over medium heat, stirring constantly until thickened and bubbling. Remove from heat and stir in chopped dark chocolate and vanilla for that perfect, glossy pudding. Cover with plastic wrap touching the surface, and chill until thick and cool.
Step 6: Whip Up the Chocolate Frosting
Beat butter until creamy, then sift in powdered sugar and cocoa for the silkiest texture. Add heavy cream, vanilla, and a pinch of salt, then beat until fluffy and smooth. This rich, chocolate-packed buttercream is impossible to resist sneaking a taste of!
Step 7: Assemble and “Blackout” Your Cake
Carefully slice each cake layer in half to create four layers. Place one piece on your serving plate, spread with a layer of pudding, then repeat until all layers are stacked. Generously frost the cake’s top and sides with your whipped chocolate buttercream. For the signature Blackout Chocolate Cake look, crumble any leftover cake (or a reserved layer) and gently press crumbs all over the frosted cake.
How to Serve Blackout Chocolate Cake
Garnishes
Dress each slice with a tiny swirl of whipped cream, a sprinkle of chocolate shavings, or even a few fresh raspberries—the contrast of fruit and chocolate is heavenly and helps each serving look festive.
Side Dishes
Pair your Blackout Chocolate Cake with a scoop of vanilla ice cream, a steaming cup of espresso, or a tall glass of cold milk. These classics complement the richness and help balance all that decadent chocolate.
Creative Ways to Present
For a modern twist, cut the cake into mini squares and serve as individual petite desserts at a party. Or try layering cubes of the cake in clear glasses with extra pudding and whipped cream for a jaw-dropping parfait.
Make Ahead and Storage
Storing Leftovers
Leftover Blackout Chocolate Cake keeps beautifully in the fridge. Simply cover it tightly with plastic wrap or store in an airtight container, and enjoy within four days to keep everything fresh and moist.
Freezing
If you want to save some for later (or perhaps ration it out!), slices of the cake freeze nicely. Wrap each piece in plastic wrap and then aluminum foil, or use a freezer-safe container. Thaw in the fridge overnight before digging in again.
Reheating
No need to reheat this cake for ultimate indulgence, as it’s lovely straight from the fridge. If you prefer, let a slice sit at room temperature for about 30 minutes to soften the crumb and enhance flavors just before serving.
FAQs
Can I make Blackout Chocolate Cake without coffee?
Absolutely! While coffee deepens the chocolate flavor, you can substitute hot water or even hot milk if preferred—the cake will still taste fantastic.
What’s the best way to get super smooth layers?
Use a long serrated knife to carefully split your cake and take your time with the pudding. Don’t worry if it gets a little messy—those chocolate crumbs pressed onto the outside cover any “imperfections.”
Can I use store-bought pudding instead of homemade?
You can, but the homemade chocolate pudding in this recipe makes Blackout Chocolate Cake extraordinary. Its richness and chocolate intensity can’t be beat!
How do I keep my cake moist?
Extra moisture comes from the buttermilk, oil, and hot coffee, so don’t skip those! Also, be sure not to overbake—check for doneness with a toothpick and pull from the oven as soon as it comes out clean.
Is Blackout Chocolate Cake suitable for special occasions?
Without a doubt! The impressive layers, decadent filling, and striking appearance make it a showpiece for birthdays, holidays, or anytime you’re aiming to wow your guests.
Final Thoughts
If you believe there’s no such thing as too much chocolate, you owe it to yourself to try Blackout Chocolate Cake. Each forkful delivers bold flavor, sumptuous texture, and just the right touch of nostalgia. Trust me—one bite, and it’ll be your new signature celebration cake too!
Print
Blackout Chocolate Cake Recipe
- Total Time: 1 hour 5 minutes (plus cooling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate lover’s dream with this decadent Blackout Chocolate Cake. Layers of moist chocolate cake sandwich a rich chocolate pudding filling, all enrobed in a velvety chocolate frosting. A show-stopping dessert perfect for any special occasion!
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened dark cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot strong coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
For the Chocolate Pudding Filling:
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 ounces dark chocolate, chopped
- 1 teaspoon vanilla extract
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup unsweetened dark cocoa powder
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Prepare the cake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, buttermilk, coffee, oil, and vanilla extract. Beat until smooth. Divide batter between pans.
- Bake: Bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Cool in pans, then transfer to wire racks.
- Make the pudding filling: Whisk together sugar, cornstarch, cocoa, and salt. Cook with milk and cream until thickened. Stir in chocolate and vanilla. Chill until thick.
- Prepare the frosting: Beat butter until creamy. Add powdered sugar, cocoa, cream, vanilla, and salt. Beat until fluffy.
- Assemble the cake: Slice cake layers, spread pudding filling between layers, and frost with chocolate buttercream. Crumble cake scraps over the top.
Notes
- This rich cake is best served slightly chilled.
- Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 55g
- Sodium: 400mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 100mg
