Blackout Cake Recipe

fork cutting into a piece of blackout chocolate cake

Course: Cake, Dessert

Cuisine: American

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: slices

Calories: 1004kcal

Author: Becky Hardin - Easy Dessert Recipes

Blackout cake is a legendary cake for a reason. Ready for some blissful indulgence? Don't miss out on tasting this sweet piece of history. Enjoy!

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Equipment

Kitchen Scale (optional)
2 9-inch Round Cake Pan
Hand Mixer
Fine-Mesh Sieve

Ingredients

For the Cake

3½ cups all-purpose flour 420 grams
2 cups granulated sugar 400 grams
1 cup brown sugar 213 grams
1½ cups dark cocoa powder 126 grams
1 tablespoon baking soda 18 grams
2 teaspoons baking powder 8 grams
1 teaspoon kosher salt 3 grams
5 large eggs 250 grams, room temperature
2 cups milk 454 grams, room temperature
1 cup plain Greek yogurt 227 grams, room temperature
1 cup water 227 grams
1 tablespoon pure vanilla extract 12 grams
¾ cup unsalted butter 170 grams, melted (1½ sticks)

For the Frosting

2 cups unsalted butter 452 grams, room temperature (4 sticks)
4 cups powdered sugar 452 grams
1 cup dark cocoa powder 84 grams
2 teaspoons pure vanilla extract 8 grams
½ teaspoon kosher salt
½ cup heavy cream 114 grams, room temperature

Instructions

For the Cake

Preheat the oven to 350°F. Grease two 9-inch round cake pans. Set aside.
Add the flour, sugars, cocoa powder, baking soda, baking powder, and salt to a large bowl and whisk until combined.
3½ cups all-purpose flour, 2 cups granulated sugar, 1 cup brown sugar, 1½ cups dark cocoa powder, 1 tablespoon baking soda, 2 teaspoons baking powder, 1 teaspoon kosher salt
In a separate bowl, whisk together the eggs, milk, Greek yogurt, water, vanilla extract, and melted butter.
5 large eggs, 2 cups milk, 1 cup plain Greek yogurt, 1 cup water, 1 tablespoon pure vanilla extract, ¾ cup unsalted butter
Add the wet ingredients to the dry ingredients and mix with a handheld electric mixer until just combined.
Pour the batter evenly among the 2 cake pans (about 1,264 grams per pan).
Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool for at least 10 minutes.

For the Frosting

Using a hand mixer, cream the butter until smooth.
2 cups unsalted butter
Sift in the powdered sugar and cocoa powder and beat until well incorporated.
4 cups powdered sugar, 1 cup dark cocoa powder
Add in the vanilla extract, salt, and heavy cream and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks.
2 teaspoons pure vanilla extract, ½ teaspoon kosher salt, ½ cup heavy cream

For Assembly

Using a bread knife, shave off the rounded top of each cake to create a flat top. Save the cake scraps in a bowl.
Place 1 cake layer on a cake stand cut side down. Spread a generous layer of frosting on top. Add on the second layer.
Frost the entire exterior of the cake with the remaining frosting.
Crumble the cake scraps in your hands to create cake crumbs. Gently press the cake crumbs on the sides of the cake and sprinkle the crumbs on top.

Notes

For a gluten-free blackout cake, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
You can use any cocoa powder you like in this cake, although dark will yield the richest flavor.
You can use any milk you have on hand in this recipe, including non-dairy milk.
In place of the Greek yogurt, you can use sour cream.
In the cake, in place of the butter, you can use vegetable, canola, or coconut oil.
Measure your dry ingredients using the spoon-and-level method to avoid adding too much flour.
Do not overmix the cake batter; otherwise, you will end up with dry, tough cakes.
Make sure to sift the powdered sugar and cocoa powder to remove any lumps. This will lead to a smoother frosting.
Make sure to save your cake scraps for decoration!
Do not frost warm cakes. The frosting will melt off!
Feel free to halve the frosting recipe and instead fill your cakes with chocolate pudding.
The chocolate cake layers can be baked up to 1 day in advance and stored tightly wrapped in plastic wrap at room temperature until ready to frost.
The chocolate frosting can be made up to 5 days in advance and stored in an airtight container or Ziplock bag in the refrigerator until ready to use. Bring to room temperature before using.

Storage: Store blackout cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.

Nutrition