The Best Chocolate Blackout Cake…Ever

The Best Chocolate Blackout Cake ever is a recipe for chocolate cake with thick fudge frosting and milk chocolate layers on the outside. It’s topped off with a white chocolate ganache and colored to look like night sky.

My birthday was this past weekend, and I turned 27. So, of course, I had to prepare a chocolate cake to commemorate the occasion. 

And before you say, “Oh my God, she baked her own birthday cake, how sad,” know that my mother prepared the finest carrot cake in the world for me. As a result, this girl received two cakes.

Since then, I’ve been a huge admirer of chocolate cake… To be honest, it’s probably been since I saw Matilda and witnessed Mrs. Trunchbull force Bruce to eat that sinfully rich chocolate cake (sure, it was a dreadful moment, but can anybody disagree that the cake will go down in history as one of the most tantalizing chocolate desserts ever?).

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Despite the fact that I liked cookies and brownies over cake as a kid (I know, I should’ve gone to the doctor, what was wrong with me?! ), handmade chocolate cake was always an exception. Chocolate cake was my absolute favorite. As a result, I request a chocolate cake every year for my birthday.

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Now. For many reasons, this chocolate cake is unique.

  1. It’s a Blackout Cake, to be precise. It’s created with dark chocolate for a really rich appearance.
  2. It’s tall, yet only has two layers, making it simple to put together.
  3. For increased richness and depth of taste, it’s prepared using brewed coffee.
  4. It’s dripping wet.
  5. Cream cheese is used in the handmade chocolate frosting (trust me, once you try it, you’ll never want to make another frosting again), which provides a mild tanginess and increases the creamy element.

It’s a Blackout Chocolate Cake fit for a queen, really. Which is exactly what one should be on one’s birthday.

Even if it’s not your birthday, I’m sure you’ll find a reason to create this delicious cake soon. Because you ARE a queen, and you are entitled to it.

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Instructions on how to make this blackout cake

This chocolate cake is simple to prepare, but you must use the components listed (do not substitute standard cocoa powder for dark cocoa powder, for example). You’ll need that special combination of ultra-rich cocoa powder and coffee to produce a real blackout cake. If you leave out any of these components, you’ll just have an ordinary chocolate cake! (It’s OK on a regular day, but on your birthday, you’ll want the genuine thing.) Don’t worry if you’re not a coffee drinker. Although this blackout cake does not taste like coffee, it is really tasty.

Another important ingredient in this cake recipe is real buttermilk, which makes the cake extremely moist and gives a faint tang to the dough. A buttermilk alternative will work in a pinch, but the genuine thing is preferable!

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Chocolate icing instructions

Don’t be afraid of making your own icing! Make sure all of the ingredients are at room temperature before making a super amazing chocolate cream cheese frosting. Set everything out on the counter while the cake bakes, and the butter and cream cheese should be at room temperature by the time you’re ready to prepare the frosting! Also, make sure your coffee is at room temperature; else, it will ruin your chocolate frosting.

When the cream cheese frosting begins to puff up in the mixing bowl, it’s ready. And, of course, when you try it and think it’s fantastic…

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Print

The Blackout Cake is the chocolate cake to end all chocolate cakes. AKA a devilishly delicious chocolate cake topped with a decadent chocolate buttercream icing.

  • Sarah wrote this article.
  • Time to Prepare: 30 minutes
  • 30 minutes to prepare
  • 1 hour and 30 minutes total
  • 10 slices (1 time)
  • Sarah wrote this article.
  • Time to Prepare: 30 minutes
  • 30 minutes to prepare
  • 1 hour and 30 minutes total
  • 10 slices (1 time)

Scale:

1x2x3x

  • Sarah wrote this article.
  • Time to Prepare: 30 minutes
  • 30 minutes to prepare
  • 1 hour and 30 minutes total
  • 10 slices (1 time)

Ingredients

to make the cake:

  • 1 3/4 pound of sugar
  • 3/4 cup cocoa powder (dark)
  • flour (two cups)
  • 1 1/2 teaspoon soda bicarbonate
  • 2 tablespoons powdered baking soda
  • 1 teaspoon kosher salt
  • a quarter cup of vegetable oil
  • 3 eggs (big)
  • 1 gallon buttermilk
  • 1/2 cup coffee (highly brewed)

a frosting recipe:

  • 1 3/4 cup room temperature salted butter
  • 1/2 cup room temperature cream cheese
  • a half-cup of cocoa powder
  • 5 c. sugar (powdered)
  • 1/2 cup coffee (highly brewed)
  • 1 tbsp extract de vanille
  • a half teaspoon of salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Two 8-inch cake pans should be greased and lined with parchment paper.
  2. Whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt in a large mixing basin. Whisk together the oil, eggs, and buttermilk in a separate basin.
  3. Whisk together the wet and dry ingredients until no lumps remain. Pour in the brewed coffee and stir until everything is well mixed.
  4. Fill prepared pans halfway with batter and bake for 30 minutes, or until a knife inserted in the middle of the cake comes out clean. Before icing, let the cake cool fully on a wire rack.
  5. In a standing mixer equipped with a paddle attachment, cream together the butter and cream cheese (an electric hand mixer also works). 1 minute on high speed, then reduce to low speed and add cocoa powder. Mix in the powdered sugar, brewed coffee, vanilla extract, and salt until everything is well blended. 1 minute on high speed, until the mixture has lightened and become fluffy.
  6. Place the first cake layer on a cake stand and frost it. Finish with a generous amount of icing. Repeat with the second layer, spreading evenly. Frost the sides of the cake with the remaining icing. Finally, draw a huge swirling design all over the cake using the back of a spoon!

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Frequently Asked Questions

What happened to Entenmanns blackout cake?

A: The company that makes Entenmanns, Hostess Brands, went bankrupt. You may be able to find this cake brand in some grocery stores or dollar stores.

Why is it called Brooklyn blackout?

A: Brooklyn is a name for the borough of Brooklyn in New York City, which was heavily damaged by Hurricane Sandy. And hurricane-related outages can cause blackouts due to short circuits and such, so its quite likely that there was some sort of blackout during this time.

What is a New York blackout cake?

A: A New York blackout cake is a chocolate cake with dark icing and white sprinkles, traditionally decorated for the first day of spring in March. It was invented by cook Julia Child during World War II to help her cope with her stressful life as a homemaker while rationing food.

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