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Chocolate Blackout Cake

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Chocolate Blackout Cake

Cuisine:American

Course:Dessert

1h 0m prep 45m cook 1h ready

A towering three-layer devil's food cake filled with chocolate pudding, frosted with ganache, and coated in chocolate crumbs. This blackout cake is an intense, show-stopping dessert for serious chocolate lovers.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 4 ounces (115g) semisweet or bittersweet chocolate, chopped
    • 1 ½ cups (190g) all-purpose flour
    • ½ cup (40g) unsweetened cocoa powder
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • 1 cup (245g) buttermilk
    • ¼ cup (60g) brewed coffee
    • 2 sticks (8 oz or 225g) unsalted butter, softened
    • 1 cup (200g) sugar
    • ½ cup packed (115g) brown sugar
    • 1 teaspoon vanilla
    • 3 large eggs
    Sub-recipe steps
    1. Melt in a double boiler or heatproof bowl set over a pan of barely simmering water: 4 ounces (115g) semisweet or bittersweet chocolate, chopped
    2. Sift together in a medium bowl: 1 ½ cups (190g) all-purpose flour; ½ cup (40g) unsweetened cocoa powder; 1 teaspoon baking soda; ¾ teaspoon salt
    3. Combine in a measuring cup: 1 cup (245g) buttermilk; ¼ cup (60g) brewed coffee
    4. Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 2 sticks (8 oz or 225g) unsalted butter, softened
    5. Add and beat until very fluffy, about 5 minutes: 1 cup (200g) sugar; ½ cup packed (115g) brown sugar
    6. Scrape down the sides of the bowl and add: 1 teaspoon vanilla
    7. Add one at a time until fully combined: 3 large eggs
    8. Scrape down the sides of the bowl. On low speed, add the flour mixture to the butter-sugar mixture in 3 parts, alternating with the milk mixture in 2 parts, beating until smooth. Fold in the melted chocolate. Scrape the batter into the prepared pans, smoothing the top. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
    9. Let cool in the pans on a rack for 10 minutes. Invert the cakes onto the rack, peel off the parchment, and turn right side up to cool completely.
    10. Fill and frost with: Double recipe Quick Chocolate Butter Icing, Peanut Butter Frosting, or Chocolate Mousse Frosting
  • 1
    • ½ cup sugar
    • 3 tablespoons unsweetened cocoa powder
    • 3 tablespoons cornstarch
    • ¼ teaspoon salt
    • 2 cups whole milk
    • 2 ounces unsweetened or bittersweet chocolate, chopped
    • 1 teaspoon vanilla
    Sub-recipe steps
    1. Have ready a 3-cup bowl or mold or four 5- to 6-ounce cups or ramekins. Whisk together in a medium heavy saucepan: ½ cup sugar; 3 tablespoons unsweetened cocoa powder; 3 tablespoons cornstarch; ¼ teaspoon salt
    2. Whisk in gradually: 2 cups whole milk
    3. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer, and continue to cook for 1 minute. Remove from the heat and stir in: 2 ounces unsweetened or bittersweet chocolate, chopped; 1 teaspoon vanilla
    4. Stir until the chocolate is completely melted. Finish and store as for Vanilla Pudding.
  • 1
    • ¾ cup heavy cream
    • 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped
    Sub-recipe steps
    1. Bring to a boil in a small saucepan: ¾ cup heavy cream
    2. Remove from the heat and add: 8 ounces semisweet or bittersweet chocolate (60 to 70% cacao), finely chopped
    3. Stir until most of the chocolate is melted. Cover and let stand for 10 minutes, then stir gently until completely smooth.
    4. For a pourable glaze, let cool at room temperature, stirring occasionally, until the ganache reaches about 85°F. For frosting, let cool further until spreadable. If the ganache becomes too stiff, set the pan in a larger pan of hot water and stir until softened; or remelt and then cool to 85° to 95°F for use as a glaze. This keeps for up to 3 days at room temperature or for up to 1 week refrigerated.
  • ½ cup (120g) sour cream
  • 3 tablespoons (45g) butter, cut into small cubes

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Devil’s Food Cake Cockaigne
  • 1 Old-Fashioned Chocolate Pudding using Dutch-process instead of regular cocoa powder
  • 1 Chocolate Ganache
  • ½ cup (120g) sour cream
  • 3 tablespoons (45g) butter, cut into small cubes

Let's Cook

  1. Step 1.

    Prepare, substituting Dutch-process cocoa powder for the regular cocoa powder and using 2 teaspoons baking powder instead of baking soda: Devil’s Food Cake Cockaigne

  2. Step 2.

    Let the cakes cool completely.

  3. Step 3.

    Prepare: Old-Fashioned Chocolate Pudding using Dutch-process instead of regular cocoa powder

  4. Step 4.

    Transfer the pudding to a bowl, place plastic wrap directly on the surface of the pudding, and refrigerate until completely cooled and set, at least 4 hours.

  5. Step 5.

    Prepare: Chocolate Ganache

  6. Step 6.

    When the chocolate is melted, whisk in: ½ cup (120g) sour cream; 3 tablespoons (45g) butter, cut into small cubes

  7. Step 7.

    Let the ganache stand until spreadable and no longer runny.

  8. Step 8.

    To assemble the cake, use a serrated knife or dental floss to cut the cake layers in half horizontally. Crumble one layer into fine crumbs and reserve. Place one of the remaining layers on a plate or cake stand. Top with half the pudding, spreading it to the edge. Top with a second cake layer, then spread the remaining pudding over it. Top with the last cake layer. Frost the top and sides of the cake with the cooled ganache. Press the crumbs from the crumbled cake layer into the sides and top of the cake. Serve immediately or refrigerate up to 1 day. Keep any leftovers refrigerated.

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