Name: Blackout Cake for Every Chocolate Lover
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder (preferably Dutch-processed); 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1 3/4 cups granulated sugar; 3/4 cup unsalted butter, softened; 2 large eggs; 1 cup whole milk; 2 tsp vanilla extract; 6 oz semi-sweet chocolate (for pudding); 1/2 cup granulated sugar (for pudding); 2 tbsp cornstarch; 2 cups whole milk (for pudding); 1/4 cup water

Why You’ll Love This Recipe

This Blackout Cake isn’t just rich—it’s intensely chocolatey in every layer. From the deeply moist chocolate cake to the thick, luscious pudding filling, every bite is a celebration of cocoa. The addition of a crumb topping made from the cake itself adds a unique texture and a rustic finish that chocolate fans will adore. Whether you’re celebrating a special occasion or just need a chocolate fix, this cake delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Unsalted butter
Eggs
Whole milk
Vanilla extract
Semi-sweet chocolate (for the pudding)
Cornstarch
Water

Directions

Prepare the cake batter by whisking together dry ingredients in one bowl and creaming the butter and sugar in another. Add eggs, milk, and vanilla, then combine with dry ingredients to form a smooth batter.
Divide the batter into prepared cake pans and bake until set. Let cool completely.
Make the chocolate pudding by melting chocolate with sugar, cornstarch, and milk over medium heat until thickened. Let it cool to a spreadable consistency.
Assemble the cake by cutting each cake layer in half to form four layers. Spread the pudding between the layers.
Crumble one layer and press the crumbs all over the cake to form a textured chocolate coating.
Chill the cake in the refrigerator for a few hours to let the pudding set and the flavors meld.

Servings and timing

Servings: 10–12 slices
Prep time: 30 minutes
Cook time: 30 minutes
Chill time: 2 hours
Total time: About 3 hours

Variations

Dark Chocolate Version: Use dark chocolate in the pudding for an extra-rich flavor.
Espresso Twist: Add a shot of espresso or a teaspoon of espresso powder to enhance the chocolate.
Nutty Addition: Add a layer of finely chopped toasted hazelnuts or walnuts between the cake layers.
Mini Cakes: Make individual Blackout Cakes using cupcake tins for easier portion control.
Frosting Swap: Swap the pudding filling for a chocolate ganache or buttercream if you prefer a thicker, richer consistency.

Storage/Reheating

Store the Blackout Cake in an airtight container in the refrigerator for up to 4 days. For best texture and flavor, let it sit at room temperature for 15–20 minutes before serving. This cake is not ideal for freezing, as the pudding filling can separate upon thawing.

FAQs

What makes this a “Blackout” Cake?

The name comes from its intense chocolate flavor and the signature chocolate crumb coating that gives it a dark, blackout-like appearance.

Can I make this cake in advance?

Yes, this cake actually improves after a day in the fridge, as the flavors have time to meld together.

Do I have to use homemade pudding?

Homemade pudding gives the best flavor and texture, but in a pinch, a high-quality store-bought pudding can be used.

Can I use a different type of chocolate?

Yes, you can use milk chocolate for a sweeter version or dark chocolate for a richer, more intense flavor.

Can this be made gluten-free?

Absolutely—just substitute the all-purpose flour with your favorite gluten-free flour blend designed for baking.

Is this cake overly sweet?

While rich, it’s well-balanced thanks to the slightly bitter notes from the cocoa and chocolate.

Can I use boxed cake mix?

You can, but for the best texture and flavor, a homemade chocolate cake base is recommended.

What type of cocoa powder should I use?

Unsweetened Dutch-processed cocoa works best for a deeper chocolate flavor and darker color.

Can I add other flavors?

Yes! Consider adding orange zest, peppermint extract, or almond extract for a unique twist.

What’s the best way to crumble the cake layer for topping?

Let one layer cool completely, then gently break it into fine crumbs using your hands or a food processor.

Conclusion

This Blackout Cake is a chocolate lover’s dream come true—moist, rich, and layered with deep chocolate flavor in every bite. Whether you’re baking for a celebration or just to treat yourself, this cake promises to satisfy every craving. Try it once, and it’s bound to become a favorite in your dessert rotation.