Chocolate Blackout Cake
Indulge in the decadence of a classic **Chocolate Blackout Cake**, the ultimate dessert for chocolate lovers! This rich and intensely chocolatey treat layers moist, tender cake with luscious homemade chocolate pudding, creating a dessert that’s as indulgent as it is satisfying. What sets this recipe apart is the clever use of crumbled cake crumbs to coat the exterior, giving it a unique texture and a visually stunning finish. Featuring ingredients like buttermilk for added moisture, semisweet chocolate chips for depth of flavor, and a one-bowl pudding made from scratch, this cake is a true showstopper. Perfect for celebrations or any occasion that calls for chocolate bliss, this crowd-pleasing dessert is best served chilled for a sensationally creamy and fudgy bite. Make this **triple-layer chocolate cake recipe** your go-to for impressing family and friends!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoons Salt
- 1 cups Buttermilk
- 0.5 cups Vegetable oil
- 2 items Large eggs
- 2 teaspoons Vanilla extract
- 1 cups Boiling water
- 2.5 cups Milk
- 0.25 cups Cornstarch
- 0.33 cups Unsweetened cocoa powder (for pudding)
- 0.75 cups Granulated sugar (for pudding)
- 1 cups Semisweet chocolate chips
- 2 tablespoons Unsalted butter
- 1 teaspoons Vanilla extract (for pudding)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until fully combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly stir in the boiling water, being careful not to overmix.
Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the pudding, whisk together the milk, cornstarch, cocoa powder, and sugar in a medium saucepan. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble.
Remove the pudding from heat and stir in the chocolate chips, butter, and vanilla extract until smooth. Let cool to room temperature, then chill in the refrigerator for at least 1 hour.
Once the cakes are completely cool, take one layer and crumble it into fine crumbs. Set aside for coating the cake later.
Place one of the remaining cake layers on a serving plate. Spread an even layer of chocolate pudding on top. Repeat with the second layer and more pudding.
Frost the top and sides of the cake with the remaining pudding. Press the reserved cake crumbs onto the surface of the cake to cover completely.
Chill the cake in the refrigerator for at least 2 hours before serving. Slice and enjoy!
Nutrition Facts
Calories |
6527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 68.1 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 5800 mg | 252% | |
| Total Carbohydrate | 1105.0 g | 402% | |
| Dietary Fiber | 114.4 g | 409% | |
| Total Sugars | 754.3 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 11.9 mcg | 59% | |
| Calcium | 1606 mg | 124% | |
| Iron | 54.9 mg | 305% | |
| Potassium | 6004 mg | 128% | |
*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.
