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Chocolate Blackout Cake

A rich, tender cake with fluffy layers and silky frosting, perfect for special gatherings or everyday indulgence.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 1/2 cups all-purpose flour
  • 2 1/2 cups granulated sugar
  • 1 cup black cocoa powder, sifted
  • 2 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp fine salt
  • 1 1/4 cups warm water or coffee
  • 1 1/4 cups buttermilk, room temperature
  • 2/3 cup vegetable or canola oil
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract or vanilla bean paste
For the frosting
  • 2 cups unsalted butter, softened
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 tsp fine salt
  • 5 cups powdered sugar
  • 1 cup black cocoa powder, sifted
  • 3/4 cup heavy whipping cream, room temperature
  • 1 3/4 cups dark chocolate chips, melted and cooled
For the filling
  • 1 package instant chocolate pudding Check size, typically 3.9 oz.
  • 3 cups whole milk, cold

Method
 

Preparation
  1. Preheat the oven to 350°F. Line four 8-inch cake pans with parchment paper and spray with non-stick spray.
  2. In a large bowl, whisk together the flour, granulated sugar, black cocoa powder, baking powder, baking soda, and fine salt.
  3. In another bowl, whisk together the warm water or coffee, buttermilk, vegetable oil, eggs, and vanilla until smooth.
  4. Gently combine the wet and dry ingredients until a smooth batter forms.
  5. Divide the batter between the prepared pans and bake for 23 to 26 minutes or until a toothpick comes out clean.
  6. Let the cakes cool in pans for a few minutes before transferring them to the freezer to speed up cooling.
Frosting preparation
  1. Beat the softened butter with the vanilla and salt until creamy, about two minutes.
  2. Gradually mix in the powdered sugar and black cocoa powder, then add the heavy cream.
  3. Fold in the melted chocolate until fully combined.
Pudding preparation
  1. In a separate bowl, whisk together the instant chocolate pudding and cold milk until thickened.
Assembly
  1. Layer and frost the cooled cake layers, alternating with the frosting and pudding mixture.
  2. Chill the assembled cake in the freezer for about 15 minutes.
  3. Finish with a final layer of frosting and crumbled cake on top.

Notes

Let all ingredients come to room temperature for better mixing. If layers dome up, trim them for a flat surface. Using quality cocoa powder will enhance flavor.