Chocolate Blackout Cake Recipe
Indulge in this triple-layer Chocolate Blackout Cake. It's rich, moist, and packed with chocolaty goodness! It's truly a chocolate lovers dream!
Servings: 18 servings
Calories: 733kcal
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 + 1/2 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.
Notes
*My favorite cocoa powder is Guittard Cocoa Rouge; however, Scharffenberger works well too.
-Dissolve the espresso powder in the warm water before adding it to the remaining ingredients. This is an optional ingredient; however, it helps enhance the overall chocolate flavor of the cake.
STORE 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.
Nutrition
Serving: 1serving | Calories: 733kcal | Carbohydrates: 121g | Protein: 11g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 547mg | Potassium: 1006mg | Fiber: 6g | Sugar: 80g | Vitamin A: 621IU | Vitamin C: 0.1mg | Calcium: 133mg | Iron: 4mg
