Chocolate Blackout Cake
A moist, rich, triple layer chocolate blackout cake with a chocolate cream cheese frosting. Warning: for extreme chocolate lovers only!
This is the third time we’ve made this chocolate cake. Yes, we’ve made this HUGE cake three times now!! The first time I made it was for a birthday party, a risky choice, but it totally paid off. Everyone loved it! We also made it again for Valentine’s Day so I could snap a few process photos. Sometimes being a food blogger is rough ????! This cake requires a bit more prep work, but it tastes amazing and can be decorated however you like. I stuck with a pretty simple design (just classic chocolate buttercream frosting), however, you can add sprinkles, chocolate, fresh fruit or salted caramel. It’s bound to be a hit!
Grab three 9-inch cake pans and butter/flour them. If you plan on doing a ‘naked’ cake, I’d suggest using cocoa powder instead of flour, that way the edges of the cake won’t look white and dusty. If you’re going to frost the edges, you’ve got nothing to worry about.
Bake the cakes in a preheated oven for 30-35 minutes or until set. The tops should look glossy and the center should be set. You can insert a toothpick or cake tester into the center of the cake to check for doneness. 2 out of the three times the center of the cake was slightly sunken (about 1/4 inch or so), so don’t worry if that happens. You can use a sharp serrated knife to level the cake. You can also use baking strips (soak them and wrap them around your pans before filling them with batter) to create evenly baked layers. Over-baking will result in a dry crumb, so keep an eye on them around the 27 minute mark.
As soon as the cakes have completely cooled, make the frosting. This is a simple chocolate cream cheese frosting recipe, nothing overly fancy. Whip it up until it’s light and creamy, then spread between the layers of cake, and around the outside edges. You can save a little frosting to pipe on top or around the bottom edges, that’s totally up to you. I’ve done chocolate sprinkles around the top edge and it looked really pretty too.
I prefer to allow the frosting to set and the layers to firm up a bit before serving. I generally refrigerate my cake for 1-2 hours before I plan on cutting into it. FYI: the images seen in this post were taken before it was refrigerated.
Our family loves this chocolate blackout cake! It’s rich, decadent, and incredibly moist. It can be dressed up or down depending on the occasion, and can easily feed a crowd. Attention all chocolate lovers- this cake is for you!! *My favorite cocoa powder is Guittard Cocoa Rouge, however, Scharffenberger works well too. -Dissolve the espresso powder in the warm water before adding to the remaining ingredients. This is an optional ingredient, however, it helps enhance the overall chocolate flavor of the cake. Adapted from The Stay at Home Chef
*My favorite cocoa powder is Guittard Cocoa Rouge, however, Scharffenberger works well too.
-Dissolve the espresso powder in the warm water before adding to the remaining ingredients. This is an optional ingredient, however, it helps enhance the overall chocolate flavor of the cake.
Adapted from The Stay at Home Chef