Blackout Cake
Indulge in the decadence of a classic Blackout Cake, the ultimate chocolate lover's dream! This crowd-pleasing dessert features two layers of rich, moist chocolate cake paired with a velvety homemade chocolate pudding filling. What sets this cake apart is its signature crumb topping, created by crumbling one cake layer and pressing it into the pudding-coated surface for a stunning, textured finish. The batter comes together with simple pantry staples like cocoa powder, flour, and sugar, while a splash of boiling water ensures it stays irresistibly soft and fudgy. Chill the assembled masterpiece before serving to let the flavors meld perfectly. Whether it's for a special occasion or a decadent treat, this chocolate blackout cake recipe promises a show-stopping centerpiece!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 2 tablespoons Unsalted butter
- 8 ounces Semisweet chocolate
- 0.75 cups Granulated sugar (for pudding)
- 3 tablespoons Cornstarch
- 0.25 teaspoons Salt (for pudding)
- 2.5 cups Whole milk (for pudding)
- 1 teaspoon Vanilla extract (for pudding)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until combined.
Gradually stir in the boiling water. The batter will be thin; this is normal.
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.
Cool the cakes in the pans for 10 minutes before removing them onto wire racks to cool completely.
To make the pudding, melt the butter and semisweet chocolate together in a medium saucepan over low heat. Stir until smooth and set aside.
In another saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in the milk.
Cook this mixture over medium heat, whisking constantly, until it begins to thicken and bubble, about 5–7 minutes.
Remove from heat and stir in the melted chocolate mixture and vanilla extract. Let it cool completely.
Once the cakes and pudding are fully cooled, crumble one cake layer and set the crumbs aside.
Place the other cake layer on a serving plate. Spread half of the pudding evenly over the top.
Layer with the remaining pudding and cover the entire cake with the reserved crumbs, pressing gently to adhere.
Chill the cake in the refrigerator for at least 2 hours before serving to set. Slice and enjoy!
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 92.7 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 173 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
