Indulge in this triple-layer Chocolate Blackout Cake. It’s rich, moist, and packed with chocolaty goodness! It’s truly a chocolate lovers dream!
This Chocolate Blackout Cake is the ultimate indulgence for serious chocolate lovers, known for its intensely rich, dark flavor and ultra-moist texture. Three layers of deep chocolate cake are filled and frosted with a luscious chocolate cream cheese frosting. It is so addicting you will want to keep coming back for more!
For more chocolate cake recipes you have to check out my Chocolate Cake, Chocolate Cake Pops, and Healthier Chocolate Snack Cake.
Table of Contents
History of Blackout Cake
The Chocolate Blackout Cake, often called the Brooklyn Blackout Cake, has roots in Brooklyn, New York, where it was famously crafted by Ebinger’s Bakery in the early 20th century. Named after the wartime blackout drills during World War II, the cake was designed to be intensely dark, with layers of chocolate cake, pudding-like filling, and chocolate cake crumbs on the outside.
Why We Love This Chocolate Cake
- This cake is ideal for chocolate lovers without being overly sweet.
- Layers of moist cake, creamy pudding, and smooth frosting create a variety of textures.
- This cake keeps well in the fridge for several days.
Recipe Ingredients
Unsweetened Cocoa Powder – Scharffenberger or Guittard Cocoa Rouge is ideal for a rich, intense chocolate flavor that truly stands out.
Pure Vanilla Extract – Quality vanilla boosts flavor—well worth it!
Espresso Powder – This is optional but a small amount of espresso powder intensifies the chocolate even more.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Pudding Filling – Instead of traditional frosting between layers, use a chocolate pudding filling for a creamy, custard-like texture that makes each bite extra moist and indulgent.
Heavy Cream – Substitute with milk or half-and-half, adjusting to reach a spreadable consistency in the frosting.
How to Make Chocolate Blackout Cake
Step 1: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously spray or butter and flour three 9-inch cake rounds.
Step 2: Whisk together the dry ingredients (flour, sugar, cocoa, baking soda, baking powder, and salt) in a stand mixer on low speed until combined.
Step 3: Add the wet ingredients (eggs, sour cream, buttermilk, warm water, oil, and vanilla) to the mixer. Beat on medium speed until smooth, about a minute.
Step 4: Divide the batter evenly between the three pans (about 3 cups of batter per pan).
Step 5: Place in the oven and bake for 30-35 minutes or until a cake tester inserted into the center comes out clean. Keep an eye on it to avoid over-baking.
Step 6: Remove from the oven and allow the cakes to cool in the cake pans for 20 minutes, then invert onto wire racks. Allow to cool completely before frosting.
For the Chocolate Frosting
Step 1: In a large bowl (or the bowl of a stand mixer), beat the butter and cream cheese until light and fluffy, about 2-3 minutes.
Step 2: Carefully add in the cocoa powder, vanilla, and kosher salt; beat until combined.
Step 3: With mixing speed on low, gradually add the powdered sugar, one cup at a time. When all the powdered sugar has been added, beat in heavy cream, then add more to create a spreadable consistency. The frosting should be on the thicker side, though it will thicken more when refrigerated.
Step 4: Spread the frosting between the cooled layers, then on the sides and on top. Spread into a smooth, even layer using an offset spatula. Decorate as desired. Place in the refrigerator to chill for at least 1 hour before serving.
Expert Tips
Parchment Paper – Place parchment paper around the base of the cake while frosting to catch excess frosting for a clean presentation.
Leveling Layers – Use a serrated knife to gently slice through each layer, giving a smooth, even cut for stacking.
FAQs
If a cake tester isn’t available, insert a toothpick into the center of the cake. When it comes out with only a few moist crumbs (not wet batter), the cake is done. Avoid over-baking to keep the layers moist and tender.
Apply a thin layer of frosting and refrigerate for 15–20 minutes before adding the final frosting layer to lock in crumbs.
Storage Information
STORE This Chocolate Blackout Cake in an airtight container in the refrigerator for up to 5 days.
To FREEZE, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 2 months. To serve, thaw slices in the fridge and enjoy chilled or at room temperature.
Irresistible Desserts for Your Sweet Tooth
Chocolate Blackout Cake Recipe
Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1½ cups quality unsweetened cocoa powder - I prefer Scharffenberger or Guittard Cocoa Rouge
- 1 Tbsp baking soda
- 1½ tsp baking powder
- 1½ tsp coarse kosher sea salt - not fine
- 4 large eggs
- 1/2 cup sour cream
- 1 cup buttermilk
- 1½ cups warm water + ½ tsp. espresso powder - espresso is optional
- ½ cup vegetable oil
- 1 Tbsp vanilla extract
For the Frosting
- 1½ cups unsalted butter - softened
- 8 oz cream cheese - softened
- 1½ cups unsweetened cocoa powder
- 1 Tbsp vanilla extract
- 1/8 teaspoon salt
- 7 cups powdered sugar
- 1/4 cup heavy cream - more if needed
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously spray or butter/flour three 9-inch cake rounds.
- Whisk together the dry ingredients (flour, sugar, cocoa, baking soda, baking powder, and salt) in a stand mixer on low speed until combined.
- Add the wet ingredients (eggs, sour cream, buttermilk, warm water, oil, and vanilla) to the mixer. Beat on medium speed until smooth, about a minute.
- Divide the batter evenly between the three pans (about 3 cups of batter per pan).
- Place in the oven and bake for 30-35 minutes or until a cake tester inserted into the center comes out clean. Keep an eye on it to avoid over-baking.
- Remove from the oven and allow the cakes to cool in the cake pans for 20 minutes, then invert onto wire racks. Allow to cool completely before frosting.
For the Frosting
- In a large bowl (or the bowl of a stand mixer), beat the butter and cream cheese until light and fluffy, about 2-3 minutes.
- Carefully add in the cocoa powder, vanilla, and kosher salt; beat until combined.
- With mixing speed on low, gradually add the powdered sugar, one cup at a time. When all the powdered sugar has been added, beat in heavy cream, then add more to create a spreadable consistency. The frosting should be on the thicker side, though it will thicken more when refrigerated.
- Spread the frosting between the cooled layers, then on the sides and on top. Spread into a smooth, even layer using an offset spatula. Decorate as desired. Place in the refrigerator to chill for at least 1 hour before serving.
I liked how moist this stayed and how strong the chocolate flavor was.