Blackout Chocolate Cake

Introduction

The Blackout Chocolate Cake is a rich, decadent dessert that has captured the hearts of chocolate lovers across the globe. Known for its intense chocolate flavor, moist layers, and generous coating of frosting, this cake is a showstopper for any occasion. Its name, “Blackout,” refers to the deep, dark chocolate layers and the overwhelming richness that can leave you momentarily “blacked out” from sheer delight. Originally inspired by German chocolate desserts and later popularized in American bakeries, this cake is a must-try for those who crave intense chocolate satisfaction.

The History

The origins of the Blackout Chocolate Cake are somewhat debated, but many trace its roots back to Brooklyn, New York, where it was allegedly created during the World War II era. The blackout reference is tied to the citywide blackouts during the war, where windows were covered and lights dimmed. The cake, with its dark layers and dense texture, became a symbol of indulgence during difficult times. Over the years, bakers have tweaked the recipe to include more chocolate, richer frostings, and even alcohol-soaked layers for extra depth of flavor.

Ingredients Breakdown

This cake is all about layers—both literally and in terms of flavor. The main ingredients include:

Flour – Provides the structure.
Cocoa Powder – Adds intense chocolate flavor without adding fat.
Sugar – Sweetens the cake and helps with texture.
Eggs – Bind the ingredients and add moisture.
Oil or Butter – For a moist, tender crumb.
Milk or Buttermilk – Adds richness and helps activate leavening agents.
Coffee – Enhances the chocolate flavor without making the cake taste like coffee.
Baking Soda & Baking Powder – For leavening.
Vanilla Extract – Balances the flavors.
Chocolate Ganache or Frosting – The signature rich topping.

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, sift together 2 cups flour, ¾ cup cocoa powder, 2 tsp baking powder, and 1 tsp baking soda.
Add 2 cups sugar, ½ cup oil, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients and mix until well combined.
Pour in 1 cup buttermilk and ½ cup strong brewed coffee, mixing until smooth.
Divide the batter evenly between the three prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and place on a wire rack to cool completely.
While cakes are cooling, prepare the chocolate ganache: Heat 1 cup heavy cream in a saucepan until just simmering, then pour over 8 oz chopped dark chocolate. Stir until smooth.
Once the ganache has cooled slightly and thickened, begin assembling the cake by placing one layer on a plate and spreading a thick layer of ganache on top.
Repeat with the second layer, then place the third layer on top. Frost the top and sides generously with the remaining ganache.
For extra indulgence, drizzle with melted chocolate or sprinkle with crushed chocolate chunks.

Tips

Use room temperature eggs and buttermilk for a smoother batter.
Don’t skip the coffee—it enhances the chocolate flavor dramatically.
If the ganache is too runny, refrigerate it briefly to thicken it before frosting.
Let the cake cool completely before frosting to avoid melting the ganache.
To make ahead, bake the layers a day in advance and store them wrapped at room temperature.

Variations and Customizations

Alcohol Infusion: Soak each cake layer with a bit of espresso, Kahlúa, or rum for an adult twist.
Layer Variations: Add a layer of chocolate mousse or truffle filling between cake layers.
Gluten-Free Option: Substitute the flour with a 1:1 gluten-free flour blend.
Dairy-Free Option: Use almond milk instead of buttermilk and coconut cream in the ganache.
Nutty Twist: Fold in chopped walnuts or pecans into the batter for added crunch.

Health Considerations and Nutritional Value

While the Blackout Chocolate Cake is undeniably rich and indulgent, it’s best enjoyed as a special treat. Here’s a general nutritional breakdown per slice (based on 12 servings):

Calories: ~450–550
Fat: ~20–25g (mainly from ganache and oil)
Carbohydrates: ~60–70g (mostly from sugar and flour)
Protein: ~5–7g (from eggs, milk, and flour)
Fiber: ~2–3g (from cocoa and flour)

To make it healthier, consider using applesauce or mashed bananas in place of oil, and reduce the sugar by up to 25% without compromising texture too much. Also, opt for dark chocolate with at least 70% cacao to increase antioxidants and reduce sugar content.

Ingredients

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
1 tsp baking powder
1 tsp baking soda
½ cup vegetable oil (or melted coconut oil)
2 large eggs
1 tsp vanilla extract
1 cup buttermilk (or dairy-free alternative)
½ cup hot brewed coffee (or espresso)
8 oz dark chocolate (chopped)
1 cup heavy whipping cream (or coconut cream for dairy-free)

Directions

Preheat oven to 350°F (175°C) and prepare three 9-inch round cake pans.
In a large bowl, sift together flour, cocoa powder, baking powder, and baking soda.
Add sugar, oil, eggs, and vanilla extract to the dry ingredients. Mix well.
Gradually add buttermilk and coffee, mixing until smooth.
Pour batter into prepared pans and bake for 25–30 minutes.
Cool cakes in pans for 10 minutes, then remove and cool completely.
Heat cream in a saucepan until simmering, then pour over chopped chocolate. Stir until smooth to make ganache.
Let ganache cool slightly until thickened.
Assemble the cake by layering ganache between each cake layer.
Frost the top and sides of the cake with the remaining ganache.
Chill for 1–2 hours before serving to allow the ganache to set.

FAQ

Can I make this cake in advance?

Yes! The cake layers can be baked up to two days in advance and stored wrapped at room temperature. The assembled cake can be refrigerated for up to 3 days or frozen for up to 2 months.