Chocolate Blackout Cake
Get this quick and easy chocolate blackout cake recipe from Fresh with Anna Olson.
- 15 minutes
- 60 minutes
- 2 servings
As seen on Fresh with Anna Olson
- For Cake:
- 2½ cups all-purpose Flour
- 1 cup regular Cocoa powder
- 2¼ teaspoons Baking soda
- 1½ teaspoons Salt
- 1 teaspoon Baking powder
- 1¼ cups Sugar
- ¾ cup dark Brown sugar, packed
- 1 cup unsalted Butter, room temperature
- 2¼ cups Buttermilk, room temperature
- 2 large Eggs, room temperature
- 1½ teaspoons Vanilla extract
- 170 grams bittersweet Chocolate, chopped, melted and cooled
- For Frosting:
- 3 cups unsalted Butter, room temperature
- 1 cup Cream cheese, room temperature
- 680 grams bittersweet Chocolate, chopped, melted and cooled
- 4 teaspoons Vanilla extract
- ½ teaspoon Salt
- 4 cups Icing sugar, sifted
- ⅔ cup Cocoa powder, sifted
- Preheat oven to 350°F
- Grease and line with parchment 3 8-inch round cake pans
- Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment)
- Add sugars and butter and blend until a crumbly texture
- In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed
- Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
- Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles
- Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean
- Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely
- For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy
- Reduce speed and add melted chocolate.
- Add vanilla, salt, icing sugar and cocoa and beat until smooth
- To frost the cake, slice each cooled cake layer across in half
- Top one layer with icing and spread.
- Place second cake layer on top, and repeat with remaining layers
- Ice the top of the cake and finish with the sides.
- Chill cake to set, but it is best stored at room temperature
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