Blackout Chocolate Cake Recipe

Indulge in the epitome of chocolate decadence with our Blackout Chocolate Cake. This masterpiece is designed for the most discerning chocolate lovers, offering an unparalleled depth of flavor and a melt-in-your-mouth texture. Every bite is a journey through layers of rich, moist chocolate cake and velvety chocolate ganache, guaranteed to satisfy your cravings and elevate your dessert experience.

A Brief Ode to Chocolate: The Star Ingredient

Chocolate, the heart and soul of our recipe, has been celebrated for centuries for its irresistible taste and mood-enhancing properties. Our cake pays homage to this timeless ingredient, showcasing its full potential through a blend of high-quality cocoa powder and chocolate.

Ingredients for the Blackout Chocolate Cake:

  • Cake:
    • 2 cups all-purpose flour
    • 2 cups sugar
    • 3/4 cup unsweetened cocoa powder, plus extra for dusting
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup buttermilk
    • 1 cup strong brewed coffee, cooled
    • 1/2 cup vegetable oil
    • 2 large eggs
    • 2 teaspoons vanilla extract
  • Ganache:
    • 1 cup heavy cream
    • 1 tablespoon unsalted butter
    • 1 pound semi-sweet chocolate, chopped
    • 1 teaspoon vanilla extract
  • Frosting:
    • 1 cup unsalted butter, softened
    • 3-4 cups powdered sugar, sifted
    • 3/4 cup unsweetened cocoa powder
    • 4 tablespoons heavy cream, or as needed
    • 2 teaspoons vanilla extract
    • A pinch of salt

Step-by-Step Instructions:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and cocoa powder dust two 9-inch cake pans.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Combine Wet Ingredients: In another bowl, mix the buttermilk, coffee, oil, eggs, and vanilla until well combined.
  4. Blend and Bake: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  5. Ganache Creation: Heat the cream and butter in a saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let it sit for 5 minutes, then stir until smooth. Add vanilla and mix again. Allow to cool until thickened but still spreadable.
  6. Frosting Perfection: Beat the softened butter on medium speed until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream, until reaching your desired consistency. Stir in vanilla and a pinch of salt.
  7. Assemble the Cake: Place one cake layer on your serving plate. Spread a layer of ganache over the cake, then top with the second cake layer. Apply a crumb coat of frosting to the entire cake, then chill for 30 minutes. After chilling, apply the final coat of frosting.
  8. Decorate: Use the remaining ganache to create drips along the edges of the cake. Garnish with chocolate shavings or any decoration of your choice.
Blackout Chocolate Cake Recipe

Serving Suggestions for the Blackout Chocolate Cake:

Serve this luscious cake with a side of fresh berries or a dollop of whipped cream to balance the intense chocolate flavors.

Storage Tips:

This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

The Chocolate Delight:

Our Blackout Chocolate Cake is not just a dessert; it’s an experience. With its rich flavors and sumptuous textures, it promises to be the centerpiece of any celebration or a luxurious treat for those moments when only the best chocolate cake will do.

Elevate Your Baking Game:

Mastering this cake is a testament to your baking skills and a tribute to the unparalleled joy that chocolate can bring into our lives. Each layer, each bite, is a blend of carefully chosen ingredients and baking techniques designed to celebrate the rich history and complexity of chocolate.

Frequently Asked Questions (FAQs):

  1. Can I substitute the buttermilk? Yes, you can make a simple substitute by adding 1 tablespoon of lemon juice or vinegar to a 1-cup measure, then filling the rest with milk. Let it sit for 5 minutes before using.
  2. Can this cake be made in advance? Absolutely. The cake layers can be baked ahead of time, cooled, wrapped in plastic wrap, and stored at room temperature for up to 2 days or frozen for up to a month.
  3. Is coffee necessary for the recipe? While the coffee intensifies the chocolate flavor without adding a coffee taste, it can be replaced with water if preferred. However, for the full depth of flavor, coffee is recommended.
  4. Can the ganache and frosting be prepared ahead of time? Yes, both can be made ahead and stored in the refrigerator. Simply bring to room temperature and whip again before use for best results.

Do’s and Don’ts:

  • Do use high-quality cocoa powder and chocolate for the best taste and texture.
  • Don’t overmix the batter; mix just until the dry ingredients are moistened to ensure a tender crumb.
  • Do allow the cakes to cool completely before frosting to prevent the layers from slipping or the frosting from melting.
  • Don’t rush the cooling process of the ganache; it needs time to thicken to the perfect consistency for spreading.
  • Do consider using parchment paper in the bottom of the pans for easy removal of the cake layers.

What Makes This Recipe the Best:

  • Depth of Chocolate Flavor: Utilizing both cocoa powder and melted chocolate in the cake and frosting ensures a rich, deep chocolate taste.
  • Moist and Tender Crumb: The combination of buttermilk, coffee, and oil contributes to a moist cake that stays tender for days.
  • Versatile and Forgiving: This recipe is designed to be foolproof, providing consistent results whether you’re a novice or experienced baker.
  • Elegant Presentation: The smooth ganache and luscious frosting make for a stunning presentation that’s sure to impress at any gathering.


Our Blackout Chocolate Cake is more than just a dessert; it’s an ode to the power of chocolate. With its rich layers, velvety ganache, and silky frosting, it stands as a testament to the timeless appeal of chocolate cakes. This recipe not only offers a step-by-step guide to creating the chocolate indulgence but also provides tips and insights to ensure your baking success.

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Blackout Chocolate Cake Recipe

Blackout Chocolate Cake Recipe

  • Author: Marie Lavigne
  • Total Time: 55 minutes (Prep + Cook)
  • Yield: 12 servings 1x


  • For the Cake:
    • 2 cups all-purpose flour
    • 2 cups granulated sugar
    • ¾ cup unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 1½ teaspoons baking soda
    • 1 teaspoon salt
    • 1 teaspoon espresso powder (optional)
    • 1 cup milk
    • ½ cup vegetable oil
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 cup boiling water
  • For the Ganache Frosting:
    • 1 cup heavy cream
    • 1½ cups semi-sweet chocolate chips
    • ½ cup unsalted butter, at room temperature


  1. Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
  3. Add milk, vegetable oil, eggs, and vanilla to the flour mixture and mix together until well combined.
  4. Carefully add boiling water to the cake batter until well combined.
  5. Distribute cake batter evenly between the two prepared cake pans.
  6. Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
  7. Remove from the oven and allow to cool for about 10 minutes, then remove from the pan and cool completely.

For the Ganache Frosting:

  1. Heat the heavy cream in a small saucepan over medium heat. Watch carefully as it heats to prevent it from overflowing.
  2. Once the cream is hot, pour it over the chocolate chips in a bowl. Let sit for 5 minutes, then whisk until smooth.
  3. Add the butter and continue to whisk until the mixture is smooth and glossy. Let it sit until spreadable (about 30 minutes).
  4. Frost the cooled cake with the ganache and let set before serving.

For an extra touch of elegance, garnish with chocolate shavings or raspberries. The espresso powder enhances the chocolate flavor without adding a coffee taste, but it’s optional.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 300
  • Sugar: 58g
  • Sodium: 430mg
  • Saturated Fat: 17g
  • Unsaturated Fat: 10g
  • Carbohydrates: 68g
  • Protein: 6g
  • Cholesterol: 92mg
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