Why Make This Recipe
Blackout Cake is perfect for chocolate lovers. It is rich, moist, and decadent, making it an ideal dessert for any celebration or just a special treat at home. This cake features layers of chocolate cake filled with creamy chocolate pudding, all topped with a smooth chocolate ganache. Whether for a birthday party, an anniversary, or just because, Blackout Cake never fails to impress.
How to Make Blackout Cake
Making Blackout Cake is simple and rewarding. You’ll find that the process is straightforward, and soon you’ll have a stunning dessert to serve to your family and friends. Follow these steps to create your own delicious Blackout Cake.
Ingredients:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups chocolate pudding (store-bought or homemade)
- 1 cup heavy cream (for ganache)
- 8 ounces semisweet chocolate (chopped)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla, and mix for 2 minutes on medium speed.
- Stir in boiling water (the batter will be thin).
- Pour batter evenly into prepared pans.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then remove from pans to cool completely.
- Prepare the chocolate pudding according to package instructions or make homemade pudding and let it cool.
- To make ganache, heat heavy cream until just boiling, then pour over chopped chocolate. Let sit for a few minutes, then stir until smooth.
- Once cakes are cooled, place one layer on a serving plate. Spread chocolate pudding over it and place the second layer on top.
- Pour ganache over the top of the cake, allowing it to drip down the sides.
- Let set before slicing and serving.
How to Serve Blackout Cake
Serve Blackout Cake at room temperature. It’s great on its own or with a scoop of vanilla ice cream on the side. A sprinkle of shaved chocolate or fresh berries can add a nice touch for decoration.
How to Store Blackout Cake
Store any leftover Blackout Cake in an airtight container in the refrigerator. It will keep well for up to 3 days. You can also freeze the cake for up to a month. Just wrap it tightly in plastic wrap and then in aluminum foil.
Tips to Make Blackout Cake
- Make sure all your ingredients are at room temperature for the best results.
- Don’t skip the boiling water step; it helps make the cake extra moist.
- If you want an even richer cake, consider adding espresso powder to enhance the chocolate flavor.
Variation
For a fun twist, you can substitute the chocolate pudding with vanilla or caramel pudding. You can also add layers of fresh fruit like raspberries or strawberries for added flavor and texture.
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Just wrap them tightly and store them at room temperature. Prepare the ganache and pudding on the day you plan to serve.
2. What if I don’t have cake pans?
You can use a 9×13-inch baking pan instead. Just adjust the baking time to about 25-30 minutes, checking for doneness with a toothpick.
3. Can I make this cake gluten-free?
Yes, you can use a gluten-free all-purpose flour blend. Make sure to check that the rest of your ingredients, like baking powder and chocolate, are also gluten-free.
Blackout Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs at room temperature
- 1 cup whole milk at room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water do not skip this step
For the Filling and Topping
- 2 cups chocolate pudding store-bought or homemade
- 1 cup heavy cream for ganache
- 8 ounces semisweet chocolate chopped
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla, and mix for 2 minutes on medium speed.
- Stir in boiling water (the batter will be thin).
- Pour batter evenly into prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes, then remove from pans to cool completely.
- Prepare the chocolate pudding according to package instructions or make homemade pudding and let it cool.
Making Ganache
- To make ganache, heat heavy cream until just boiling, then pour over chopped chocolate. Let sit for a few minutes, then stir until smooth.
Assembly
- Once cakes are cooled, place one layer on a serving plate. Spread chocolate pudding over it and place the second layer on top.
- Pour ganache over the top of the cake, allowing it to drip down the sides.
- Let set before slicing and serving.