COMPONENTS To ensure the smooth preparation of this blackout chocolate cake, organize and measure your components beforehand. The complete list of measurements is detailed at the bottom.
Flour โ All-purpose flour is the base, although self-rising or cake flour are also suitable.
Cocoa Powder โ Dutch-process cocoa powder is recommended for its robust chocolate flavor, though natural cocoa powder is a fine substitute.
Leavening Agents โ Baking powder and baking soda contribute to the cakeโs rise.
Sugar โ Granulated sugar is standard, but caster sugar is equally effective.
Oil โ Vegetable oil is used, though canola oil is an acceptable alternative.
Eggs โ Essential for structure, they should be at room temperature.
Buttermilk โ It adds moisture to the cake, and a homemade version can be made with milk and vinegar or lemon juice.
Coffee โ A strong hot brew enhances the chocolate taste, with espresso or instant coffee being good choices.
Vanilla Extract โ A classic flavor enhancer for chocolate cake.
Salt โ Kosher salt is used to intensify the chocolate profile without adding a salty flavor.
CHOCOLATE PUDDING FILLING Cornstarch โ A slurry made with water thickens the filling.
Milk โ Whole milk is preferred, unflavored.
FROSTING Butter โ Unsalted butter is used, or use salted and omit additional salt.
Dark Chocolate โ Choose high-quality chocolate for the best taste.
Powdered Sugar โ Store-bought or homemade by blending granulated sugar.
METHOD Preheat your oven to 180ยฐC (350ยฐF) and ready two 8-inch pans with non-stick spray and parchment.
In a large bowl, whisk together flour, sifted cocoa powder, baking powder, baking soda, salt, and sugar.
Incorporate eggs, oil, buttermilk, and vanilla, mixing until nearly smooth.
Add hot coffee, stirring until the batter is lump-free.
Evenly distribute the batter into the pans, using cake strips for even baking, and bake for 25-30 minutes or until a toothpick comes out clean.
Allow the cakes to cool before frosting to avoid melting.
Level the cooled cakes and crumble the removed tops for later use.
For the frosting, whip powdered sugar, softened butter, sifted cocoa powder, vanilla, and salt, then blend in melted dark chocolate until smooth.
To prepare the pudding, combine milk, vanilla, salt, sugar, and dark chocolate in a saucepan, adding the cornstarch mixture.
Cook while whisking until thickened, then incorporate butter and strain. Cool at room temperature, then chill.
Assemble by layering cake, frosting edges, filling center with pudding, and topping with the second layer. Frost the cake and adorn with cake crumbs.
TIPS Use cake strips for uniform baking.
Ingredients should be at room temperature for better integration.
Measure flour correctly by spooning it into the measuring cup to avoid compaction.
Avoid overmixing the batter to keep the cake tender.
Line pans with parchment for easy release.
Cool the cake completely before frosting to ensure stability and prevent melting.