This Chocolate Blackout Cake is the epitome of a chocolate lover's delight. Layers of moist chocolate cake are topped with a glossy chocolate ganache frosting and a rich chocolate pudding filling. This cake, topped with chocolate cake crumbs, is a real blackout treat!
Ingredients: 2 cups all-purpose flour. 2 cups granulated sugar. 1 cup unsweetened cocoa powder. 2 tsp baking powder. 1 1/2 tsp baking soda. 1 tsp salt. 2 large eggs. 1 cup buttermilk. 1 cup strong hot coffee. 1/2 cup vegetable oil. 2 tsp pure vanilla extract. For the Chocolate Pudding Filling:. 2 cups whole milk. 1/2 cup granulated sugar. 1/3 cup unsweetened cocoa powder. 3 tbsp cornstarch. 1/4 tsp salt. 4 large egg yolks. 2 tsp pure vanilla extract. 6 oz dark chocolate, chopped. For the Chocolate Ganache Frosting:. 8 oz semi-sweet chocolate, chopped. 1 cup heavy cream. 1/4 cup unsalted butter. 1 tbsp light corn syrup. 1 tsp pure vanilla extract. For the Chocolate Cake Crumbs:. 1/2 cup all-purpose flour. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/4 tsp salt. 1/4 cup unsalted butter, melted. 1 tsp pure vanilla extract.
Instructions: Preheat your oven to 350F 175C and grease and flour two 9-inch round cake pans. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, buttermilk, hot coffee, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined. The batter will be thin, but that's okay. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. While the cakes are cooling, make the chocolate pudding filling. In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat. In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot chocolate mixture into the yolks, whisking constantly. Then, pour the egg mixture back into the saucepan with the remaining chocolate mixture. Cook for an additional 2 minutes, stirring constantly. Remove the pudding from heat and stir in the vanilla extract and chopped dark chocolate until smooth. Let the pudding cool to room temperature. To make the chocolate ganache frosting, place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream, butter, corn syrup, and vanilla extract over medium heat until it just begins to boil. Pour the hot cream mixture over the chocolate and let it sit for 2 minutes. Stir until smooth and glossy. Allow the ganache to cool slightly. For the chocolate cake crumbs, preheat your oven to 300F 150C. In a mixing bowl, combine the flour, sugar, cocoa powder, and salt. Add the melted butter and vanilla extract and mix until crumbs form. Spread the crumbs on a baking sheet and bake for 20-25 minutes, stirring occasionally, until they are dry and crumbly. Once the cakes have cooled completely, use a serrated knife to level the tops if needed. Place one cake layer on a serving platter and spread a layer of the chocolate pudding filling over it. Top with the second cake layer and frost the entire cake with the chocolate ganache frosting. Press the chocolate cake crumbs onto the sides of the frosted cake, covering it completely. You can also sprinkle some on top for decoration. Refrigerate the cake for at least 2 hours to set before serving. Enjoy!
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