Description
A rich and indulgent chocolate blackout cake made with ultra-moist cocoa cake layers, silky homemade chocolate pudding filling, and finished with a signature coating of soft cake crumbs. Deep, bold chocolate flavor in every bite.
Ingredients
Scale
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- 3 cups whole milk (for pudding)
- 3/4 cup granulated sugar (for pudding)
- 1/4 cup cornstarch
- 1/2 cup unsweetened cocoa powder (for pudding)
- 3 egg yolks
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and line two 9 inch round cake pans.
- In a large bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl mix eggs, whole milk, vegetable oil, and vanilla extract.
- Gradually combine wet ingredients with dry ingredients. Stir in hot coffee until batter is smooth and thin.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- Reserve one cooled cake layer and crumble it finely to use for the crumb coating.
- To prepare the pudding, whisk together 3 cups whole milk, 3/4 cup sugar, 1/2 cup cocoa powder, and cornstarch in a saucepan over medium heat.
- Cook while whisking constantly until thickened.
- Temper the egg yolks by slowly adding a small amount of hot pudding mixture into them, then return mixture to the saucepan and cook briefly until smooth and silky.
- Remove from heat and stir in butter until fully melted and incorporated. Allow pudding to cool slightly.
- Place one cake layer on a serving plate and spread a generous layer of pudding on top.
- Add the second cake layer and lightly frost the top and sides with remaining pudding.
- Press reserved cake crumbs all over the top and sides to fully coat the cake.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Use high quality cocoa powder for the deepest chocolate flavor.
- Do not overmix the batter once combined to keep the cake tender.
- Chill thoroughly before slicing for clean, sharp cuts.
- The cake tastes even better the next day as flavors deepen.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 95mg
Keywords: blackout cake, chocolate layer cake, chocolate pudding cake, brooklyn blackout cake, rich chocolate dessert