Description
Moist, rich, and deeply chocolatey, this Chocolate Blackout Cake is layered with fudge frosting and packed with indulgent flavor. A bakery-style dessert you can easily make at home.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup unsalted butter (for frosting)
- 8 ounces semi-sweet chocolate (for frosting)
- 3 cups powdered sugar (for frosting)
- 2 to 3 tablespoons milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, buttermilk, oil, and vanilla extract.
- Combine the wet and dry ingredients, then slowly stir in the hot water until the batter is smooth.
- Divide the batter evenly between the pans and bake for 30 to 35 minutes. Cool in pans for 10 minutes, then transfer to a wire rack.
- To make the frosting, beat butter until creamy, add melted chocolate, then gradually add powdered sugar and milk until fluffy.
- Frost one cake layer, stack the second, and coat the top and sides. Optionally, press cake crumbs into the sides.
- Chill for cleaner slices, then serve and enjoy.
Notes
- Use hot water to bloom cocoa for deeper flavor.
- Cool layers completely before frosting.
- Frosting can be made ahead and refrigerated.
- Freeze leftover slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Chocolate Blackout Cake, chocolate cake recipe, blackout cake, fudge cake, homemade chocolate cake