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Blackout Cake Recipe

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4.1 from 52 reviews

  • Author: Ava
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings

Description

This decadent Blackout Cake is a rich, moist chocolate cake layered and frosted with a luscious cream cheese and cocoa buttercream. Infused with strong brewed coffee to enhance the deep chocolate flavor, this cake is perfect for special occasions or any time you crave an indulgent dessert. The cake is topped off with a classic cake crumb coating for added texture and visual appeal.

Ingredients

Cake Ingredients

  • 2 cups All Purpose Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 cups Granulated Sugar
  • 1/2 cup Unsweetened Dutch-Process Cocoa Powder
  • 2 teaspoons Vanilla Extract
  • 3/4 cup Vegetable Oil
  • 3 Large Eggs
  • 1 cup Buttermilk
  • 1/2 cup Strongly Brewed Coffee

Frosting Ingredients

  • 1 1/2 cups Butter, softened
  • 8 ounces Cream Cheese, softened
  • 1 1/2 cups Unsweetened Cocoa Powder
  • 6 cups Powdered Sugar
  • 1/4 cup Strongly Brewed Coffee
  • 1 tablespoon Vanilla Extract
  • 1/2 teaspoon Salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray two 8-inch cake pans with non-stick cooking spray to ensure easy release after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, granulated sugar, and unsweetened cocoa powder until well combined. Set aside.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract until smooth.
  4. Combine Wet and Dry: Gradually stir the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overmixing. Then, add the brewed coffee and mix until the batter is smooth and well incorporated.
  5. Pour and Bake: Evenly divide the batter between the prepared cake pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Cakes: Allow the cakes to rest in the pans for about 10 minutes. Then carefully invert them onto wire cooling racks to cool completely before frosting.
  7. Prepare Frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until light and fluffy. Reduce the speed to low, then blend in the cocoa powder until combined.
  8. Add Remaining Frosting Ingredients: Gradually mix in the powdered sugar, brewed coffee, vanilla extract, and salt until the frosting is smooth and fluffy.
  9. Level the Cakes: Using a sharp serrated knife, level the tops of the cakes for even stacking. Then cut each cake horizontally in half to create four layers total. Set one layer aside for crumbs.
  10. Assemble the Cake: On a serving plate, place one cake layer and spread a thick layer of frosting on top. Repeat with two more layers, applying frosting between each. Spread frosting evenly on the top and sides of the assembled cake.
  11. Add Cake Crumb Coating: Crumble the reserved cake layer finely. Gently press handfuls of crumbs onto the sides of the cake, covering all the frosted areas. Sprinkle some crumbs on top for decoration.
  12. Chill and Serve: Cover the cake and refrigerate for at least 30 minutes to allow the frosting to set. Serve chilled or at room temperature for the best texture and flavor. Enjoy your rich and indulgent Blackout Cake!

Notes

  • Using strongly brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
  • Make sure your butter and cream cheese are softened to room temperature for smooth frosting.
  • Do not overmix the batter to keep the cake light and tender.
  • Chilling the cake sets the frosting and helps the crumb coating stick better.
  • You can prepare the cake layers a day ahead and assemble the next day for convenience.
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/blackout-cake-recipe/