Chocolate Blackout Cake
Chocolate Blackout Cake
Get this quick and easy chocolate blackout cake recipe from Fresh with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 60 minutes
  • Yield 2 servings
Ingredients
  • 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
Method
  1. Preheat oven to 350°F
  2. Grease and line with parchment 3 8-inch round cake pans
  3. 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)
  4. Add sugars and butter and blend until a crumbly texture
  5. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed
  6. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
  7. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles
  8. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean
  9. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely
  10. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy
  11. Reduce speed and add melted chocolate.
  12. Add vanilla, salt, icing sugar and cocoa and beat until smooth
  13. To frost the cake, slice each cooled cake layer across in half
  14. Top one layer with icing and spread.
  15. Place second cake layer on top, and repeat with remaining layers
  16. Ice the top of the cake and finish with the sides.
  17. Chill cake to set, but it is best stored at room temperature

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