Blackout Cake Recipe
The Blackout Cake to end all other chocolate cakes. AKA a moist as heck chocolate cake with a sinful chocolate buttercream frosting.
Hello, Hope all of you are doing well. I Anne Carter welcome you all to�Beyond The Bayou Blog�with full enthusiasm to bake today�s recipe:�Blackout Cake.
Last summer, I wanted to do something special for my best friend’s birthday, so I decided to bake a cake. Since she adores chocolate, I chose to make the famous Blackout Cake. With determination, I carefully followed the recipe, mixing the ingredients and baking the cake layers until they were just right. When the moment came to taste the finished cake, it exceeded all expectations. Each bite was a burst of rich chocolate flavor, and the moist texture made it irresistible.
As we savored the cake together, surrounded by laughter and warmth, it became more than just a birthday treat. It became a cherished memory, a symbol of friendship and the joy of simple pleasures. The Blackout Cake brought us closer together, filling our hearts with happiness and our taste buds with delight, creating a moment we would treasure forever.
Ready to make your holidays shine brighter? Stick with me for a few minutes as we unveil a recipe that’s sure to elevate your celebrations to the next level.
How to Make Blackout Cake?
Step 1: Preparing the Cake Batter
- Preheat your oven to 375�F and butter and lightly flour two 8-inch round cake pans.
- In a small bowl, whisk together cocoa powder and boiling water until it forms a paste.
- In a saucepan over medium heat, combine chopped unsweetened chocolate and milk. Stir frequently until the chocolate melts, then remove from heat.
- Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it, then combine it with the remaining milk mixture. Return the pan to medium heat and stir for one minute. Set aside to cool.
Step 2: Mixing the Batter
- In the bowl of a mixer, cream together softened butter and sugar. Beat in the egg yolks, one at a time, and vanilla extract.
- Slowly stir in the chocolate mixture.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the chocolate mixture, folding it in until just mixed.
- In another bowl, whisk the egg whites until soft peaks form, then gently fold them into the batter.
Step 3: Baking the Cakes
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans on a rack for 15 minutes, then gently remove them from the pans to cool completely.
Step 4: Making the Filling and Frosting
- While the cakes are baking, prepare the filling by combining cocoa and boiling water in a small saucepan. Stir in sugar and chocolate, then add dissolved cornstarch paste and salt. Boil for one minute, then remove from heat and whisk in vanilla and butter. Refrigerate until cool and thick.
- For the frosting, melt chocolate in a double boiler over hot water, then whisk in butter, hot water, corn syrup, and vanilla. Refrigerate until spreadable consistency.
Step 5: Assembling the Cake
- Slice each cake layer horizontally in half to form four layers.
- Place one layer on a cake round or plate and generously swath it with half of the filling. Add the second layer and repeat. Place the third layer on top.
- Quickly apply a thin layer of frosting to the top and sides of the cake. Refrigerate for 10 minutes.
- Meanwhile, crumble the remaining cake layer and set aside.
- Apply the remaining frosting to the cake, then sprinkle it liberally with the cake crumbs.
- Refrigerate for at least 1 hour before serving.
Some Things to Keep in Mind!
- Quality Cocoa Powder: Use high-quality Dutch-process cocoa powder for a rich chocolate flavor that truly shines through in every bite.
- Proper Chocolate Melting: When melting chocolate for the cake and filling, do so gently over low to medium heat, stirring continuously until smooth to avoid burning.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before beginning. This helps achieve a smoother batter and better incorporation of ingredients.
- Folding Egg Whites: When folding the whipped egg whites into the batter, do so gently and in batches to maintain the lightness of the cake.
- Even Cake Layers: To ensure evenly baked cake layers, rotate the pans halfway through baking and use a toothpick inserted into the center to check for doneness.
- Thickening the Filling: Allow the filling mixture to cool until it reaches a thick consistency before spreading between the cake layers. This ensures a stable and delicious filling.
- Chilling the Frosting: Refrigerate the frosting until it’s spreadable but not too firm. This makes it easier to work with when assembling the cake.
- Assembly and Refrigeration: After assembling the cake with the filling and frosting, refrigerate it for at least an hour before serving. This allows the flavors to meld together and makes for easier slicing.
What to Serve with Blackout Cake?
Blackout Cake Recipe
The Blackout Cake to end all other chocolate cakes. AKA a moist as heck chocolate cake with a sinful chocolate buttercream frosting.
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Calories: 480kcal
Servings: 12
Equipment
- Mixing Bowl
- Whisk
- Measuring Cups
- Spatula
- Cake Pans
- Cooling Rack
Ingredients
For the Cake
- � cup unsweetened Dutch-process cocoa powder
- 2 tablespoons boiling water
- 2 ounces unsweetened chocolate chopped
- � cup milk
- 1 cup 2 sticks unsalted butter, softened slightly
- 2 cups sugar
- 4 large eggs separated
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
For the Filling
- 1 tablespoon plus 1 � teaspoons unsweetened Dutch-process cocoa powder
- 2 cups boiling water
- � cup plus � teaspoon sugar
- 1 ounce bittersweet chocolate chopped
- 2 tablespoons cornstarch dissolved in 1 tablespoon cold water
- � teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Frosting
- 12 ounces semisweet chocolate chopped
- 12 tablespoons 1 � sticks unsalted butter
- � cup hot water
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 375�F. Butter and lightly flour two 8-inch round cake pans.
- Make cake paste: Mix cocoa with boiling water until smooth.
- Melt chocolate with milk on medium heat, stirring until smooth. Combine with cocoa paste and cool.
- Cream butter and sugar. Add egg yolks and vanilla, then slowly add chocolate mixture. Mix in dry ingredients.
- Whisk egg whites until soft peaks form, then fold gently into batter.
- Divide batter between pans and bake for 35-45 minutes. Cool cakes for 15 minutes, then remove from pans.
For filling:
- Mix cocoa and boiling water in a saucepan. Add sugar, chocolate, and cornstarch paste. Boil, then cool until thick.
For frosting:
- Melt chocolate, then whisk in butter, hot water, corn syrup, and vanilla. Refrigerate until spreadable.
To assemble:
- Slice cake layers horizontally. Spread filling between layers. Frost top and sides with frosting. Refrigerate for 10 minutes.
- Crumble remaining cake layer and sprinkle crumbs over frosted cake. Refrigerate for at least 1 hour before serving.
Nutrition
Calories: 480kcal | Carbohydrates: 58g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 335mg | Potassium: 276mg | Fiber: 4g | Sugar: 40g | Vitamin A: 358IU | Calcium: 57mg | Iron: 3mg
