Blackout Cake

A deeply rich, ultra-chocolatey cake featuring moist chocolate layers, a creamy pudding-style chocolate filling, and a generous coating of chocolate crumb. Famous for its dark color and intense flavor.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup cocoa powder
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• ½ cup unsalted butter
• 1 ½ cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup hot coffee (or hot water)
• 2 cups whole milk
• ½ cup sugar
• ⅓ cup cocoa powder
• ¼ cup cornstarch
• Pinch of salt
• 4 oz dark chocolate
• 2 tbsp butter
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Add dry ingredients alternately with buttermilk until combined.
5. Stir in hot coffee or hot water to create a smooth batter.
6. Divide batter evenly between pans and bake 30–35 minutes. Cool completely.
7. Make chocolate pudding filling by whisking milk, sugar, cocoa, cornstarch, and salt in a saucepan. Cook until thickened, then remove from heat and stir in chocolate and butter. Cool thoroughly.
8. Slice each cake layer in half (optional) for more layers.
9. Crumble one thin layer (or trimmings) into fine crumbs for coating.
10. Assemble cake layers with pudding filling between each.
11. Spread remaining filling over the outside of the cake.
12. Press chocolate crumbs all over the cake until fully coated.
13. Chill at least 1 hour before serving.