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