Blackout Cake
Rich, decadent Blackout Cake features layers of moist chocolate cake infused with deep chocolate flavor, perfect for celebrations and chocolate lovers seeking a luscious dessert experience.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour desired cake pans. Melt chocolate over very low heat; set aside and cool.
- Place butter and brown sugar in a large mixing bowl and beat until fluffy on high speed.
- Sift flour and baking soda into a second bowl.
- Mix eggs and vanilla in a third bowl until blended, then beat into butter mixture just until well blended.
- Beat for 1 minute on medium speed.
- Add cooled chocolate to butter mixture, beating on medium speed for 1 minute.
- Scrape the bowl.
- Beat in half of the flour on low speed until blended.
- Then beat at high speed for 20 seconds more.
- Mix in sour cream until blended.
- Add remaining flour and mix until blended.
- Add boiling water, mixing on low speed just until blended.
- Pour batter into prepared pans.
- Bake at 350°F for 25 minutes or until cake starts to shrink from the sides of the pan.
- Cool in pans for 10 minutes, then remove from pans and cool completely before frosting.
Tips & Substitutions
To ensure a moist blackout cake, be careful not to overmix the batter once the flour is added. If you need a chocolate substitute, use Dutch-processed cocoa powder in equal amounts. You can also swap sour cream for Greek yogurt for a slightly tangy flavor. For an extra rich texture, try adding a bit of espresso powder to enhance the chocolate taste.
Serving Suggestions
Serve the blackout cake with a scoop of Midnight Shift Ice Cream for a decadent dessert experience. It pairs beautifully with fresh berries or a drizzle of chocolate sauce. Consider a side of whipped cream or a dollop of vanilla ice cream to balance the rich chocolate flavor. This cake is perfect for celebrations or as a sweet treat to accompany coffee.
Storage & Reheating
Store leftover blackout cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, microwave a slice for about 10-15 seconds, or enjoy it chilled. The cake also freezes well; wrap slices in plastic wrap and store in a freezer bag for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Blackout Cake contains roughly 820 calories, with 5g protein, 53g carbohydrates, and 47g fat. It is a good source of iron (15% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 518mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this blackout cake ahead of time?
Yes, you can prepare the cake layers a day in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature. Frost just before serving to maintain freshness. This is a great option for parties or gatherings, allowing you to focus on other preparations.
What frosting pairs well with blackout cake?
A rich chocolate ganache or a classic buttercream frosting works wonderfully with blackout cake. For a twist, consider a cream cheese frosting for added tanginess. You can also top the cake with chocolate shavings or sprinkles for a festive touch.
Can I use gluten-free flour for this recipe?
Yes, you can substitute cake flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add some to ensure the cake has the right texture. The baking times may vary slightly, so keep an eye on the cake while it bakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).