Blackout Chocolate Cake Recipe
Blackout Chocolate Cake is a rich, decadent chocolate cake made with cocoa powder and buttermilk. It’s topped with a silky chocolate ganache frosting for the ultimate chocolate experience.
Hello, friend! Get ready to indulge in the most chocolatey, decadent treat you’ve ever tasted with this Blackout Chocolate Cake recipe. This isn’t your ordinary chocolate cake; it’s a true chocolate lover’s dream come true.
We’re talking about a cake so dark and rich that it deserves its name – “Blackout.” With its deep chocolate flavor, moist texture, and luscious chocolate ganache frosting, this cake is the perfect centerpiece for any celebration or just a sweet treat for yourself.
So, let’s gather our ingredients and bake up this chocolatey delight!
Utensils You Need:
Gather these tools to create your chocolatey masterpiece:
- Two 9-inch round cake pans
- Parchment paper
- Two large bowls
- Whisk or electric mixer
- Spatula
- Wire rack
The Recipe
Blackout Chocolate Cake
Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
For the chocolate ganache frosting:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix.
- Slowly stir in hot coffee until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
To make the chocolate ganache frosting:
- Place chopped chocolate in a heatproof bowl.
- Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring.
- Gently whisk together the chocolate and cream until smooth and glossy.
- Let the ganache cool slightly before frosting the cake.
To assemble the cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of chocolate ganache frosting over the top.
- Place the second cake layer on top and frost the entire cake with the remaining ganache.
Notes
- You can use brewed coffee or espresso for this recipe.
- For a richer flavor, you can use dark chocolate instead of semisweet chocolate in the ganache.
- The cake can be stored at room temperature for up to 3 days.
Cook method: Baking
Season: All seasons
Alternative Ingredients:
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below:
| Ingredient | Alternative |
| Buttermilk | Milk + 1 tablespoon vinegar |
| Vegetable oil | Unsalted butter, melted |
| Coffee | Water |
What to Serve with Blackout Chocolate Cake:
You can pair this delicious Blackout Chocolate Cake with the following:
- A scoop of vanilla ice cream or whipped cream.
- Fresh berries for a tart contrast.
- A cup of hot coffee or tea.
Frequently Asked Questions:
Can I use Dutch-process cocoa powder?
Yes, you can use Dutch-process cocoa powder, but the cake will have a slightly different flavor.
Can I make this cake ahead of time?
Yes, the unfrosted cake layers can be made ahead of time and stored at room temperature or in the freezer.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
Can I make this cake without coffee?
Yes, you can use water instead of coffee, but the coffee enhances the chocolate flavor.
How do I store the leftover cake?
Store the leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
