How to Make Blackout Cake: A Deliciously Dark Chocolate Indulgence

The blackout cake: a towering beauty of chocolate cake layers, generously slathered with rich chocolate pudding, and enveloped in a cloud of chocolate frosting. This decadent dessert, with its mysterious name and intensely chocolatey flavor, is not for the faint of heart.

Originating in New York City, this cake is rumored to have gotten its name from its resemblance to the city during wartime blackouts. Whether the story is true or just a delicious myth, one thing’s for sure: this cake is a celebration of everything chocolate.

In this article, we’ll guide you step-by-step through baking your own blackout cake, sharing tips and tricks along the way. Get ready to wow your family and friends with a dessert that’s as delicious as it is impressive.

Gathering Your Ingredients

Before we embark on this chocolatey adventure, let’s gather our supplies. Here’s what you’ll need to create this masterpiece:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder (use a good quality one!)
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup boiling water (yes, boiling!)

For the Chocolate Pudding Filling:

• 1 (5.1 ounce) package instant chocolate pudding mix
• 2 cups cold milk

For the Chocolate Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup milk
• 1 teaspoon vanilla extract

Tools of the Trade

Having the right tools can make baking a breeze. Here’s what you’ll need:

• Two 9-inch round baking pans
• Parchment paper (for lining the pans)
• Mixing bowls (large and medium)
• Electric mixer (handheld or stand mixer)
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Serrated knife (for leveling the cake layers)
• Offset spatula (for frosting)

Baking the Blackout Cake: A Step-by-Step Guide

Now, let’s put on our baker’s hats and get started:

Making the Cake Layers

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. For extra insurance against sticking, line the bottom of each pan with parchment paper.

2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.

4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.

5. The Boiling Water Secret: Carefully pour in the boiling water and mix on low speed until the batter is smooth. Don’t worry if it looks a little thin; the boiling water helps create a super moist and tender cake.

6. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Whipping up the Chocolate Pudding Filling

While the cakes are baking, let’s make the filling:

1. Whisk and Wait: In a medium bowl, whisk together the pudding mix and cold milk for 2 minutes. Let the pudding stand for 5 minutes to thicken.

Creating the Chocolate Frosting

1. Cream the Butter: In a large bowl, beat the softened butter with an electric mixer until light and fluffy.

2. Add the Sweetness: Gradually add the powdered sugar, one cup at a time, beating well after each addition.

3. Chocolate Time: Beat in the cocoa powder until well combined.

4. Smooth it Out: Gradually add the milk and vanilla extract, beating until the frosting is smooth and spreadable. Add an extra tablespoon of milk if necessary to reach the desired consistency.