Best 12 Blackout Cake Recipes

BLACKOUT CAKE

Steps:

• Heat the oven to 375 degrees.
• To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
• In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
• Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
• Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
• While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
• Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
• Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
• Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
• Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.

BROOKLYN BLACKOUT CAKE

Steps:

• In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold., Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined., Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable., Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake., Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.

ALL-CHOCOLATE BLACKOUT CAKE FROM EBINGER'S

Steps:

• Preheat the oven to 375 degrees F.
• Butter and lightly flour two 8-inch round cake pans.
• Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
• Combine the chocolate and milk in a small saucepan over medium heat.
• Stir frequently until the chocolate melts, about 3 minutes.
• Remove from heat.
• Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it.
• Whisk the cocoa mixture into the milk mixture.
• Return the pan to medium heat an stir for 1 minute.
• Remove and set aside to cool until tepid.
• In the bowl of a mixer, cream the butter and sugar together.
• Beat in the egg yolks, one at a time, and add the vanilla.
• Slowly stir in the chocolate mixture.
• Combine the flour, baking powder, baking soda and salt.
• Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
• Fold until just mixed.
• In another bowl, whisk the egg whites until soft peaks form.
• Using a rubber spatula, gently fold the egg whites into the batter.
• Divide the batter between the prepared pans.
• Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes.
• Cool the cakes in the pans on a rack for 15 minutes.
• Gently remove the cakes from the pans and continue to cool.
• While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
• Stir in the sugar and chocolate.
• Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
• Boil for 1 minute.
• Remove the pan from the heat and whisk in the vanilla and butter.
• Transfer the mixture to a bowl, cover, and refrigerate until cool.
• Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.
• Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time.
• Return the top to the hat, if necessary, to melt the butter.
• Whisk in the hot water all at once and whisk until smooth.
• Whisk in the corn syrup and vanilla.
• Cover and refrigerate for up to 15 minutes prior to using.
• Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers.
• Set 1 layer aside.
• Place 1 layer on a cake round or plate.
• Generously swath the layer with 1/3 of the filling.
• Add the second layer and repeat.
• Set the third layer on top.
• Quickly apply a layer of frosting to the top and the sides of the cake.
• Refrigerate for 10 minutes.
• Meanwhile, crumble the remaining cake layer.
• Apply the remaining frosting to the cake.
• Sprinkle it liberally with the cake crumbs.
• Serve the cake within 24 hours, store in a cool place.
• Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be.
• For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.

BROOKLYN BLACKOUT CAKE

Steps:

• Preheat the oven to 375 degrees.
• Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
• To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.
• Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.

BLACKOUT CAKE WITH CHOCOLATE CRUNCH

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch-round cake pans and dust with flour, tapping out the excess. Combine the chocolate, milk and 1/2 cup water in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth, then let cool. Meanwhile, sift the flour, cocoa powder, baking powder, baking soda and salt into a large bowl; set aside.
• Beat the butter in a large bowl with a mixer on medium speed until creamy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar and vanilla; beat until fluffy, about 4 more minutes. Add the eggs, one at a time, beating until incorporated. Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the melted chocolate mixture; beat until just incorporated.
• Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the centers comes out clean, 45 to 50 minutes. Let cool 20 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely.
• Reheat the oven to 350 degrees F. Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake in half crosswise to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes; let cool completely. Cover with parchment paper and crush with the bottom of a saucepan to make coarse crumbs; set aside.
• Make the frosting: Combine the chocolate, corn syrup and 1/2 cup hot water in a large heatproof bowl set over a pot of simmering water; stir until melted, about 5 minutes. Remove the bowl from the pot and let cool 10 minutes. Transfer to a stand mixer fitted with the whisk attachment and start beating on high speed; beat in the vanilla, then the butter, 1 tablespoon at a time, until fluffy. Gradually add the confectioners' sugar and beat until creamy. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. (If the frosting is too thick, microwave in 10-second intervals for up to 30 seconds to soften.)
• Put one cake layer on a platter; spread 1 heaping cup frosting on top. Add another cake layer, more frosting and the last cake layer. Cover the top and sides with the remaining frosting. Press the reserved cake crumbs all over the cake.

EBINGER'S BLACKOUT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 2-9" cake pans.
• Make the cake:.
• Stir the cocoa with with some of the milk to form a paste.
• Stir in the rest of the milk and beat with a whisk until the mixture is smooth.
• Set aside.
• In the bowl of an electric mixture, combine the butter, shortening, sugar, eggs, vanilla.
• Beat for one minute, or until the mixture is fluffy.
• Sift together the flour, baking powder, baking powder and salt.
• Add the mixture, alternating with the chocolate mixture, to the contents of the bowl, beating between additions, beginning and ending with flour.
• Beat only until the dry ingredients are absorbed.
• Divide the batter between the 2 cake pans, and smooth with a spatula.
• Bake for 35-40 minutes until the cake shrinks from the sides of the pans, and the top springs back when gently pressed with a fingertip.
• Do not overbake!
• Cool on wire racks for 10 minutes, then carefully invert onto racks.
• Turn right-side up and let cool completely.
• Make the pudding:.
• Combine sugar, cornstarch and salt in a small, heavy saucepan.
• Gradually add the milk, mixing thoroughly with a whisk.
• Add the chocolate.
• Place over moderate heat and cook, stirring constantly, until the mixture thickens and bubbles; about 3 minutes.
• Remove from heat and stir in the vanilla.
• Pour into a small bowl, and put plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming.
• Cool.
• Make the frosting:.
• Melt the chocolate in the top of a double boiler.
• Remove from heat and cool slightly.
• In a medium bowl beat the butter, vanilla and eggs until well blended.
• The mixture will not blend completely- Don't worry!
• Gradually beat in the sugar, about 2 T at a time, beating well after each addition.
• Beat in the melted chocolately.
• Chill the frosting while assmebling the rest of the cake, about 15 minutes.
• Assembly:.
• Using a serrated knife, cut each cake layer in half horizontally.
• Place one of the layers in the bowl of a food processor and pulse to make crumbs.
• Set Aside.
• Sandwich the remaining 3 layers with the chocolate pudding filling.
• I work on a cardboard cake circle, or the bottom of a springform pan.
• Frost the top and sides of the cake with the chocolate frosting.
• Working over a baking sheet, hold the cake in the palm of your hand.
• Using your other hand, press the cake crumbs all over the top and sides of the cake.
• Pick up any crumbs that drop, and press them back on.

CHOCOLATE BLACKOUT CAKE

Steps:

• Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour.
• Meanwhile, make the ganache: Put the chocolate and salt in a large heatproof bowl. Bring 1 1/2 cups heavy cream to a simmer in a saucepan over medium heat; pour over the chocolate and let sit 5 minutes, then whisk until smooth. Pour 3/4 cup of the ganache into a liquid measuring cup and set aside at room temperature. Refrigerate the remaining ganache in the bowl until thick but not set, about 1 hour.
• Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently.
• Add the remaining 2 tablespoons heavy cream to the chilled ganache and beat with a mixer on medium speed until just fluffy, about 1 minute (do not overbeat). Frost the whole cake with the whipped ganache. Pour the room-temperature ganache on top, letting it drip down the sides. Let set before slicing, about 30 minutes.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

BLACKOUT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 2 9-inch cake pans.
• Tap out excess flour.
• In a large bowl beat together butter and sugar until light and fluffy, about 1-2 minutes.
• Add eggs and vanilla extract; beat till well blended.
• Add melted chocolate and beat 1-2 minutes.
• Mix together flour and baking soda and salt.
• Add to chocolate mixture in 2 additions alternately with the buttermilk.
• Beat till well blended.
• On low speed, add boiling water and beat till smooth.
• (Batter will be thin.) Pour into prepared pans.
• Bake for 35-40 minutes or until tester inserted in center comes out clean.
• Let cool in pans for 10 to 15 minutes.
• Turn out onto wire racks and cool completely.
• For Ganache:Melt chocolate chips and cream together and stir until smooth.
• Stir in butter and vanilla.
• Cover and refrigerate for 1 to 1 1/2 hours until ganache holds its shape and is thick enough to spread on cake layers.
• Cover one layer with a little more than 1/3 of the ganache.
• Top with second layer; frost top and sides with remaining ganache.
• Press almond slivers into sides of cake.
• Refrigerate 3 to 4 hours for ganache to firm back up for easier slicing.

KING ARTHUR BLACKOUT CAKE

Steps:

• To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
• Add the egg and pulse just until the mixture is smooth.
• Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
• Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.
• Pour the pudding into a shallow bowl, and refrigerate it until chilled and thickened, 2 hours to overnight.
• Preheat the oven to 350°F Lightly grease two 8" x 2" round cake pans. Line them with 8" parchment circles, if desired, and grease the parchment; this step will ensure your cake's crumble-free turnout from the pan.
• To make the cake: Whisk together the dry ingredients.
• Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping the bottom and sides of the bowl.
• Stir in the water; the batter will be thin.
• Pour the batter into the two prepared pans.
• Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cakes from the oven. Cool them for 15 minutes, then turn them out of the pans to cool completely on a rack.
• To make the icing: Combine the cream and chocolate in a microwave-safe bowl or in a saucepan. Heat until the cream is steaming and showing small bubbles around the edge.
• Remove the chocolate/cream from the microwave or burner, and stir until the chocolate is melted and the mixture becomes completely smooth, with no lighter areas remaining visible.
• Refrigerate the icing for 30 minutes. Beat the chilled icing briefly, until it thickens a bit and becomes spreadable.
• To assemble the cake: Cut the domed tops off both cake layers; these will become your crumb coating.
• Place one layer on a serving plate. For best presentation, lay strips of parchment around the edge of the plate before laying the cake on top; these will catch the inevitable icing drips, and can be removed once you're done icing the cake.
• Top the cake with the filling, spreading it evenly to the edges.
• Center the second layer of cake atop the filling.
• Spread the icing over the top and onto the sides of the cake.
• Crumble the reserved cake, and gently press it onto the top and sides of the assembled cake.
• Serve immediately, or within a couple of hours. For longer storage, refrigerate. This cake is best served the same day it's made, or within 24 hours. Freeze, well-wrapped, for longer storage. You may also choose to freeze individual slices - for those times when you HAVE to have a piece of chocolate cake!

OREO BLACKOUT CAKE

Steps:

• Preheat oven to 350.
• For the crust: Grease two 9" round cake pans and dust with cocoa.
• Crush oreos and combine with butter.
• Pat into one of the pans.
• Bake 5 minutes.
• Set both pans aside.
• For the cake: Combine Oreo crumbs, flour, baking powder, and baking soda.
• Set aside Cream butter and sugar.
• Add egg yolks, sour cream, melted chocolate and vanilla.
• Add the water and stir till blended.
• Beat at medium speed for one minute.
• Whip egg whites to soft peak.
• Fold into batter by hand.
• Divide batter into the two prepared pans (one has a cookie crust and one doesn't) Bake at 350 or until top springs back (15-25 minutes) The pan with the cookie bottom takes approximately 5 minutes longer.
• Remove the cakes from the pans and refrigerate.
• For the filling: Combine all ingredients and beat until of spreading consistency Place the cake layer with the cookie crust on a plate.
• Spread filling, reserving some for garnish.
• Top with the other cake.
• For the frosting: Beat the frosting ingredients together until of spreading consistency Frost the cake.
• For the garnish: Press additional crushed oreos on sides of cake.
• Pipe reserved filling on top in little clouds Press a quarter Oreo (or a mini Oreo) into each puff.

DINGBAT'S OREO BLACKOUT CAKE

Steps:

• Grease 2 9-in. cake pans and line with parchment or waxed paper Crust: Crush Oreos and combine crumbs with melted butter. Pat into the bottom of ONE OF THE PANS ONLY bake at 350* 5 minutes ~ set aside (this will be the bottom layer of the cake) Cake: Combine coarsely crushed Oreos, flour, baking powder and baking soda ~ set aside Cream butter & sugar until fluffy ~ beat in egg yolks, sour cream, melted chocolate & vanilla Add water all at once and stir to combine. Fold in dry ingredients ~ beat at medium speed for 1 minute (don't add dry ingredients to water and allow it to sit, the liquid will decompose the oreos) Fold in beaten egg whites by hand Divide batter between the two pans ~ one with cookie crust, one without Bake at 350* for 15 to 25 minutes. The layer with crust will take about 5 minutes longer to bake. Better to underbake than overbake. Done when it just starts to spring back. Cool completely before adding filling and icing. Oreo Style Filling: Combine butter, sugar and vanilla. Add enough milk to make a spreading consistency. Spread filling on bottom layer ~ reserve some for garnish Oreo Frosting: Combine butter, sugar, cocoa and vanilla. Add enough milk to make a spreading consistency. Put the second layer over the first and frost.

CHOCOLATE BLACKOUT CAKE

Steps:

• Combine sugar, cornstarch, salt, half-and-half and milk in a saucepan. Whisk over medium heat. Add chocolate and whisk 2-4 minutes until chocolate melts and edges begin to bubble.
• Remove from heat and whisk in vanilla extract. Scrape into a bowl. Press a layer of parchment paper or plastic wrap right against the surface of the pudding to prevent a skin from forming. Refrigerate at least 4 hours until cold.
• Preheat oven to 325°F Butter and flour two 9" cake pans.
• In a large bowl, whisk together flour, baking powder, baking soda and salt.
• Melt butter over medium heat. Add cocoa powder and stir well. Cook 1 minute. Remove from heat and whisk in coffee and buttermilk. Add white sugar and brown sugar and whisk until sugar is dissolved. Add eggs and vanilla and whisk well. Whisk in dry mixture, a little at a time, until fully incorporated; do not overmix.
• Divide batter evenly between the prepared cake pans. Bake in preheated oven until a toothpick comes out bearing just a couple of crumbs, 30-35 minutes. Cool in pans 15 minutes, then invert onto cooling racks and allow to cool completely.
• Divide each layer in half horizontally, making 4 equal layers. Take the "ugliest" looking layer, and crumble into a bowl, making fairly large crumbs.
• Using an offset spatula, spread 1 cup pudding over bottom layer. Top with next layer, then another 1 cup of pudding, then the last layer. Frost top and sides of cake with remaining pudding. Be sure to push pudding in between layers when frosting sides. Sprinkle top and sides with cake crumbs.