Easy Blackout Cake With Chocolate

If chocolate cake had a drama queen cousin, it would be the Blackout Cake — rich, dark, and unapologetically indulgent. This isn’t your average dessert; it’s a double (okay, maybe triple) dose of chocolate in every bite. Think moist, fudgy layers of cake, a velvety pudding filling, and a glossy frosting that dares you not to grab a fork immediately.

I first baked this cake on a rainy Saturday when “just a little chocolate” wasn’t going to cut it. One slice later, I knew this was the one — the cake that ruins all other cakes for you. And trust me, once you’ve made it, you’ll understand why it’s called “Blackout.” There’s simply no going back.

What Is a Blackout Cake, Anyway?

Ever wondered why it’s called “Blackout Cake”? Fun fact: it originated in Brooklyn during World War II, named after the city’s blackout drills. But really, the name fits because this cake is so chocolatey, so intense, it might actually knock your senses out for a minute.

Unlike a simple chocolate layer cake, a true blackout cake has three distinct chocolate elements:

• A dark, tender chocolate sponge

• A silky chocolate pudding filling

• A thick, shiny chocolate frosting — plus crumbled cake on top

It’s like the ultimate love letter to cocoa.

Why You’ll Love This Recipe

This cake is pure comfort, but also kind of a show-off. Here’s why you’ll keep making it:

• All-chocolate everything. Every layer celebrates chocolate in a different way.

• Texture heaven. Moist cake, creamy filling, and rich frosting.

• Make-ahead friendly. The flavor actually deepens overnight.

• Crowd pleaser. One look and everyone wants a slice.

• Old-school charm. Nostalgic and timeless — like a hug from your grandma, if she were a pastry chef.

Ingredients You’ll Need

No fancy ingredients here — just pure chocolate goodness.

For the Cake:

• 1 ¾ cups all-purpose flour

• 1 ¾ cups granulated sugar

• ¾ cup unsweetened cocoa powder (Dutch-processed preferred)

• 2 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot coffee (for deep flavor — don’t skip this!)

For the Chocolate Pudding Filling:

• 1 cup sugar

• ¼ cup cornstarch

• ⅛ tsp salt

• 2 cups whole milk

• 4 oz semi-sweet chocolate, chopped

• 1 tsp vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened

• 1 ½ cups powdered sugar

• ¾ cup unsweetened cocoa powder

• ½ cup heavy cream

• 1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Make the Cake Layers

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round pans.
In one bowl, whisk together all dry ingredients. In another, mix eggs, buttermilk, oil, and vanilla. Combine both, then slowly pour in the hot coffee. The batter will look thin — don’t panic; that’s how it should be.

Divide the batter evenly and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely, then crumble one layer (yes, crumble it — it becomes your topping!) and keep the other intact for layering.

Step 2: Make the Chocolate Pudding Filling

In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk and cook over medium heat until it thickens — about 5–7 minutes. Remove from heat, stir in chopped chocolate and vanilla until smooth and glossy. Let it cool until just spreadable.

Step 3: Make the Frosting

Beat butter until creamy. Add powdered sugar and cocoa powder. Slowly pour in heavy cream and vanilla until you have a fluffy, rich frosting that spreads easily.

Step 4: Assemble the Cake

Place the un-crumbled cake layer on your serving plate. Spread the pudding filling over it evenly.
Next, frost the entire cake with the chocolate buttercream, sealing in the filling. Finally, sprinkle the reserved cake crumbs all over the top and sides for that signature blackout look.

Chill for at least 1 hour before serving — if you can wait that long.

Tips for Perfect Blackout Cake With Chocolate

1. Use good cocoa. A dark, high-quality cocoa powder gives the cake its deep flavor.

2. Hot coffee = magic. It enhances the chocolate taste without making the cake taste like coffee.

3. Cool layers fully. Patience is key; warm cake + pudding = slippery disaster.

4. Chill before slicing. It helps set the filling and keeps those layers picture-perfect.

5. Plan ahead. This cake tastes even better the next day.

Variations You Can Try

• Mocha Blackout Cake: Add a tablespoon of espresso powder to the frosting.

• Peanut Butter Twist: Spread a thin peanut butter layer between cake and pudding.

• Vegan Version: Use plant milk, coconut oil, and dairy-free chocolate.

• Mini Blackout Cupcakes: Same batter, baked in cupcake tins — adorable and portion-controlled (sort of).

Serving & Storage

• Serving: Best served slightly chilled or at room temperature.

• Storage: Cover and refrigerate for up to 4 days.

• Freezing: Wrap slices individually and freeze for up to 2 months. Defrost overnight in the fridge.

Pro tip: microwave a slice for 10 seconds — it transforms into warm, gooey bliss.

FAQs

Why is my cake crumbly?
It’s meant to be! Those crumbs are your topping.

Can I use instant pudding instead?
You can, but homemade pudding makes it far richer and smoother.

What makes this cake different from regular chocolate cake?
The combination of pudding filling, frosting, and crumbs creates that extra-chocolate explosion — and that’s the “blackout” magic.

Final Thoughts on Blackout Cake With Chocolate

This Blackout Cake With Chocolate isn’t just dessert — it’s an experience. From the dark, moist layers to the glossy frosting, it’s the definition of indulgence. It’s perfect for birthdays, holidays, or those random Tuesday nights when you need chocolate therapy.

Bake it once, and you’ll understand why this cake became a Brooklyn legend. It’s rich, nostalgic, and wildly satisfying — a chocolate lover’s dream come true.

So go ahead, grab your whisk, and make something worth blacking out over

Blackout Cake With Chocolate

Short Introduction

This Blackout Cake With Chocolate is rich, moist, and absolutely unforgettable. With tender layers of dark chocolate cake, silky pudding filling, and creamy frosting, it’s the ultimate dessert for true chocolate lovers.

Recipe Equipment

• 2 x 8-inch round cake pans

• Mixing bowls (large and medium)

• Hand mixer or stand mixer

• Whisk and rubber spatula

• Saucepan

• Wire rack for cooling

• Measuring cups and spoons

Ingredients

For the Cake:

• 1 ¾ cups all-purpose flour

• 1 ¾ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 2 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot coffee

For the Chocolate Pudding Filling:

• 1 cup sugar

• ¼ cup cornstarch

• ⅛ tsp salt

• 2 cups whole milk

• 4 oz semi-sweet chocolate, chopped

• 1 tsp vanilla extract

For the Frosting:

• 1 cup unsalted butter, softened

• 1 ½ cups powdered sugar

• ¾ cup unsweetened cocoa powder

• ½ cup heavy cream

• 1 tsp vanilla extract

Instructions

1. Prepare the Cake Layers
   Preheat the oven to 350°F (175°C). Grease and line two 8-inch pans with parchment paper.
   In one bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another, combine eggs, buttermilk, oil, and vanilla.
   Mix wet and dry ingredients, then stir in hot coffee until smooth. Pour evenly into pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.

2. Make the Chocolate Pudding Filling
   In a saucepan, whisk sugar, cornstarch, and salt. Slowly add milk while whisking.
   Cook over medium heat until thickened (about 5–7 minutes). Remove from heat and stir in chocolate and vanilla. Let cool until spreadable.

3. Make the Frosting
   Beat butter until creamy. Add powdered sugar and cocoa powder gradually.
   Pour in heavy cream and vanilla; beat until smooth and fluffy.

4. Assemble the Cake
   Crumble one cooled cake layer into fine crumbs. Place the other layer on a serving plate. Spread pudding filling evenly over the top.
   Frost the entire cake with chocolate buttercream. Press cake crumbs over the top and sides for the signature blackout look.
   Chill for at least 1 hour before slicing.

Notes

• For deeper flavor, use Dutch-processed cocoa and freshly brewed coffee.

• Chill before slicing for cleaner layers.

• Can be made one day ahead — the flavor gets even better overnight.

• Store covered in the refrigerator for up to 4 days.

Nutritional Facts (per slice, approx.)

• Calories: 525

• Protein: 6g

• Carbohydrates: 65g

• Fat: 28g

• Sugar: 48g

• Sodium: 410mg

• Fiber: 4g

Recipe Details

• Prep Time: 25 minutes

• Cook Time: 35 minutes

• Total Time: 1 hour

• Resting Time: 60 minutes

• Method: Baking

• Cuisine: American

• Servings: 10

• Yield: 1 whole 8-inch cake

• Calories: 525 per serving

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