Description
Rich & Moist Blackout Cake is a chocolate lover’s dream—featuring deeply moist chocolate cake layers, luscious chocolate pudding filling and frosting, and a dramatic coating of chocolate cake crumbs. Inspired by the Brooklyn classic, this cake is indulgent, bold, and unforgettable.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup strong brewed coffee (or hot water)
- 2 1/2 cups whole milk
- 1/2 cup granulated sugar (for pudding)
- 1/4 cup unsweetened cocoa powder (for pudding)
- 1/4 cup cornstarch
- 4 large egg yolks
- 4 oz semi-sweet or dark chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract (for pudding)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy. Mix in buttermilk, oil, vanilla, and coffee.
- Gradually add the dry ingredients to the wet, mixing until smooth.
- Divide the batter between pans and bake for 30–35 minutes or until a toothpick comes out clean. Let cool for 10 minutes, then remove cakes from pans and cool completely on wire racks.
- While cakes cool, make the pudding: In a saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and egg yolks. Cook over medium heat, whisking constantly, until thickened (about 8–10 minutes).
- Remove from heat and stir in butter, chopped chocolate, and vanilla. Mix until smooth. Chill until thick and spreadable.
- Once cakes are cool, slice each layer horizontally to create 4 thin layers. Set one aside and crumble it into fine crumbs.
- Stack the three remaining layers with pudding spread between each. Coat the top and sides with pudding.
- Press cake crumbs onto the sides and top. Chill for at least 1 hour before serving.
Notes
- For deeper chocolate flavor, add 1 tsp instant espresso powder to the cake batter.
- Chill the cake before slicing for cleaner cuts.
- You can substitute hot water for coffee if needed.
- Use a good-quality chocolate in the pudding for best flavor.
- Store cake in the fridge and bring to room temp before serving for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 36g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 105mg
