Dark Chocolate Blackout Cake

When you are craving the best chocolate cake recipe, you have to make Dark Chocolate Black Out Cake.

This is a rich chocolate cake that has a pudding filling and is frosted with the same rich pudding. The outside features chocolate chips. This cake is a must for any chocolate cake lover.

How Do I Make Even Layers for My Cake?

You want to make sure that you separate the cake batter evenly. One way to do this if you have trouble eye balling it is to use a measuring cup. It doesn’t matter what size, the goal is to scoop the same amount out each time and add it to the pans. This evenlt distrubutes that cake batter.

When to comes to make the making the cakes even so that the next cake sits neatly on top, you want to use a cake knife or cake leveler. Then you will cut to top dome off the cake.

Can I Freeze This Chocolate Layer Cake?

I love to freeze the chocolate layer cake. The best way to freeze layer cake is to cut the slices and let each slice freeze on a plate or cookie sheet. Then wrap each slice of cake individually. By letting the cake freeze first, you are protecting the frosting from sticking to the plastic wrap. Then you can wrap each slice well.

This will protect it from freezer burn as well as hold the cake together so that the layers do not fall apart. When you are ready to thaw the cake to eat later, remember to remove the plastic wrap before the cake thaws or the frosting will stick to the wrap when you remove it.

Ingredients for Brooklyn Blackout Cake

• Flour
• Hershey Special dark chocolate cocoa powder
• Baking soda
• Baking soda
• Kosher salt
• Eggs
• Sour cream
• Buttermilk
• Water
• Espresso powder
• Canola oil
• Pure vanilla extract
• Unsalted sweet cream butter
• Cream cheese
• Powder sugar
• Heavy whipping cream
• Mini chocolate chips
• Semi sweet chocolate chips

How to Make a Dark Chocolate Blackout Cake

Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray

In a small bowl, whisk together the espresso and the warm water until combined

Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined

Gradually add in the eggs, sour cream, buttermilk, espresso, oil, and vanilla extract until combined and

Divide the batter between the 3 pans

Place in the oven to bake for 25-35 minutes or until a toothpick comes out clean

Allow cakes to cool for 20 minutes

Frosting Directions

Using the standing mixer again, beat the cream cheese and butter until combined and smooth

Gradually mix in the cocoa powder, vanilla, and salt

Very slowly, beat in the powdered sugar until combined

Whisk in the heavy whipping cream until the ice cream is smooth and fluffy

Scoop 1 C of frosting into the piping bag

Directions to build the cake

Place 1 layer of cake onto the cake board

Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake

Place another layer of cake on top and spread more frosting

Place the last layer on top and frost the remaining cake with remaining frosting

Coat the sides of the cake with the mini chocolate chips

Chocolate ganache directions

Using a small pot, heat up the heavy whipping cream until steaming

While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl

Once the heavy whipping cream is heated, pour over the chocolate chips

Allow to sit for 1 minute before whisking until smooth

Pour ganache into the squeeze bottle

Pipe dollops of ganache over the edge of the cake

Pipe dollops of frosting onto the top of the cake

Sprinkle some mini chocolate chips onto the frosting dollops

Cut and serve and enjoy

Now, remember to save this recipe on Pinterest for later 🙂

Dark Chocolate Blackout Cake

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

When you are craving the best chocolate cake recipe, you have to make Dark Chocolate Black Out Cake. This is a rich chocolate cake that has a pudding filling and is frosted with the same rich pudding. The outside features chocolate chips. This cake is a must for any chocolate cake lover.

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Ingredients 

• 3 C flour
• 1 1/2 C special dark chocolate cocoa powder
• 1 tbsp baking soda
• 1 1/2 tsp baking soda
• 1 1/2 tsp kosher salt
• 4 large eggs
• 1/2 C sour cream
• 1 C buttermilk
• 1 1/2 C warm water
• 1/2 tsp espresso powder
• 1/2 C canola oil
• 1 tbsp pure vanilla extract

Frosting ingredients

• 1 1/2 C unsalted sweet cream butter, softened
• 1 - 8 oz cream cheese, soften
• 1 1.2 Hershey special dark cocoa powder
• 1 tbsp pure vanilla extract
• 1/4 tsp kosher salt
• 7 C powder sugar
• 1/4 C heavy whipping cream
• 2 C of mini chocolate chips
• Large piping bag with medium star tip
• Large ice cream scooper

Chocolate Ganache Ingredients

• 1 C semi sweet chocolate chips
• 1/2 C heavy whipping cream
• 1 large squeeze bottle

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Instructions

• Preheat oven to 350 degrees and spray three 9 in cake pans with pam baking spray
• In a small bowl, whisk together the espresso and the warm water until combined
• Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined
• Gradually add in the eggs, sour cream, buttermilk, espresso, oil and vanilla extract until combined and
• Divide the batter between the 3 pans
• Place in the oven to bake for 25-35 minutes or until a tooth pick comes out clean
• Allow cakes to cool for 20 minutes

Frosting Directions

• Using the standing mixer again, beat the cream cheese and butter until combined and smooth
• Gradually mix in the cocoa powder, vanilla and salt
• Very slowly, beat in the powdered sugar until combined
• Whisk in the heavy whipping cream until the ice cream is smooth and fluffy
• Scoop 1 C of frosting into the piping bag

Directions to build the cake

• Place 1 layer of cake onto the cake board
• Using the ice cream scooper, scoop out 4-6 scoops of frosting and smooth evenly on one layer of cake
• Place another layer of cake on top and spread more frosting
• Place the last layer on top and frost the remaining cake with remaining frosting
• Coat the sides of the cake with the mini chocolate chips

Chocolate ganache directions

• Using a small pot, heat up the heavy whipping cream until steaming
• While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
• Once the heavy whipping cream is heated, pour over the chocolate chips
• Allow to sit for 1 minute before whisking until smooth
• Pour ganache into the squeeze bottle
• Pipe dollops of ganache over the edge of the cake
• Pipe dollops of frosting onto the top of the cake
• Sprinkle some mini chocolate chips onto the frosting dollops
• Cut and serve and enjoy

Author: Laura

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