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Homemade Chocolate Blackout Cake photo

Chocolate Blackout Cake

This Chocolate Blackout Cake is a chocolate lover's dream! Rich, moist layers with luscious ganache make every bite irresistible.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup granulated sugar
  • 1 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups half-and-half
  • 1 cup whole milk
  • 6 ounces unsweetened chocolate, finely chopped
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt for balance
  • 1 cup Dutch-processed cocoa powder
  • 1 cup brewed coffee
  • 1 cup buttermilk
  • 1 cup granulated sugar additional
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract extra flavor boost
For the Ganache:
  • 1 cup heavy cream
  • 8 ounces bittersweet chocolate, finely chopped

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula
  • 9-inch round cake pans
  • Cooling rack
  • Double boiler or microwave
  • Offset Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease your 9-inch round cake pans with butter or non-stick spray. For added insurance, line the bottoms with parchment paper.
  2. In a double boiler or microwave, melt the 6 ounces of finely chopped unsweetened chocolate until smooth. Allow it to cool slightly before using.
  3. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, Dutch-processed cocoa powder, cornstarch, and salt. Set aside.
  4. In another bowl, beat the unsalted butter with the 1 cup of granulated sugar and 1 cup of light brown sugar until light and fluffy. This should take about 3-4 minutes.
  5. Add the eggs, one at a time, mixing well after each addition. Stir in the 2 teaspoons of vanilla extract and melted chocolate until fully combined.
  6. To the butter-sugar mixture, alternate adding the dry ingredients and the half-and-half, whole milk, brewed coffee, and buttermilk. Start and end with the dry ingredients, mixing until just combined.
  7. Divide the batter evenly between the prepared cake pans. Bake for 25-30 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 them to a cooling rack.
  8. For the ganache, heat 1 cup of heavy cream in a saucepan until just simmering. Pour over 8 ounces of finely chopped bittersweet chocolate and let sit for a few minutes. Stir until smooth and glossy.
  9. Once the cakes are completely cool, place one layer on your serving plate. Spread a layer of ganache over the top. Add the second layer and pour the remaining ganache over the top, allowing it to drip down the sides for a gorgeous effect.
  10. Feel free to add chocolate shavings, sprinkles, or fresh berries on top for an extra touch of elegance. Let the ganache set slightly before serving.

Notes

  • For the best flavor, use high-quality cocoa powder and chocolate.
  • If you prefer a less sweet cake, reduce the amount of granulated sugar slightly.
  • Be careful not to overmix the batter; this can lead to a dense cake.
  • Allow the cakes to cool completely before frosting to prevent melting the ganache.