Looking for the ultimate indulgence that’s simple to make and impossible to resist? This easy food recipe for Blackout Chocolate Cake is exactly what you need.
Perfect for chocolate lovers, it combines rich, decadent layers of cocoa with a whipped chocolate buttercream that melts in your mouth. This cake is bound to become your new favorite dessert.
The Perfect Easy Chocolate Cake for Any Occasion
This cake isn’t just food—it’s an experience. Its bold flavors and moist texture make it a standout for any celebration or family gathering. Despite its gourmet appearance, the recipe is surprisingly easy to follow, making it a great choice for both novice bakers and seasoned pros.
Tips for Making This Recipe Even Easier
- Room Temperature Ingredients: Using room-temperature eggs and butter ensures a smoother batter and better texture for your cake.
- Pro tip: Place your eggs in warm water for five minutes to quickly bring them to room temperature.
- One-Pan Wonder: If cutting and layering feels daunting, bake the cake in a single pan and frost it as one luscious sheet cake.
- Simplify the Frosting: If you’re short on time, swap the homemade whipped chocolate buttercream for a high-quality store-bought version.
These small adjustments can save you time while still delivering a show-stopping dessert.
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How to Adapt to Your Needs
This recipe is incredibly versatile, allowing you to tailor it to your preferences or dietary needs:
- Make It Gluten-Free: Replace all-purpose flour with a 1-to-1 gluten-free baking blend. The cake stays just as moist and flavorful.
- Dairy-Free Option: Use almond milk or coconut milk in place of buttermilk, and select a dairy-free butter substitute for the frosting.
- Extra Chocolate Boost: Add mini chocolate chips to the batter for bursts of melty chocolate in every bite.
No matter how you modify it, this easy recipe guarantees a delicious result.
Pairing Ideas for the Ultimate Dessert Experience
To truly elevate this blackout chocolate cake, consider these serving suggestions:
- Fresh Berries: The tartness of raspberries or strawberries pairs beautifully with the rich chocolate flavors.
- Coffee or Espresso: A steaming cup of coffee enhances the cake’s deep cocoa notes.
- Whipped Cream: Add a dollop of lightly sweetened whipped cream for a light, airy contrast.
These accompaniments turn a simple slice of cake into a five-star dessert experience.
Why You’ll Love This Easy Recipe
This blackout chocolate cake strikes the perfect balance between indulgence and simplicity. It’s proof that amazing food doesn’t have to be complicated.
From its moist, chocolatey layers to the creamy buttercream frosting, every bite feels like a celebration. Plus, its straightforward recipe means you can whip it up without breaking a sweat.
Ready to wow your friends, family, or even just yourself? This easy food recipe is your go-to for every craving or occasion. Give it a try—you won’t regret it!
Easy Blackout Chocolate Cake Recipe
Equipment
- 13 × 18-inch rimmed baking sheet
- Stand mixer with a paddle attachment
- Offset spatula or knife
- Parchment paper
- Serrated knife
- Scissors
Ingredients
Blackout Chocolate Cake:
- Butter for greasing
- 4 eggs at room temperature (see note below)
- 1 ¾ cups buttermilk at room temperature
- 1 cup canola oil
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 cups unsweetened cocoa powder
- 2 cups granulated sugar
- 3 teaspoons baking soda
- 3 teaspoons baking powder
- 2 teaspoons kosher salt
- ¾ cup hot black coffee
Whipped Chocolate Buttercream:
- 2 cups 4 sticks salted butter at room temperature
- 4 cups confectioners’ sugar
- 1 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 3 tablespoons heavy whipping cream
Instructions
- Prepare the Baking Pan: Preheat the oven to 350°F. Lightly grease a 13 × 18-inch rimmed baking sheet, then line it with parchment paper, leaving an overhang of about 1 inch along the long edges. Grease the parchment paper lightly to ensure easy removal later.
- Mix the Cake Batter: In the bowl of a stand mixer fitted with a paddle attachment, combine the eggs, buttermilk, canola oil, and vanilla extract. Beat on medium speed until the mixture is smooth and fully blended. Gradually add the dry ingredients (flour, cocoa powder, sugar, baking soda, baking powder, and salt) while the mixer runs on low speed. Continue mixing until no lumps remain, which should take about 2 minutes. Pour in the hot coffee and mix briefly until the batter is smooth and liquid but not overly runny, about 1 minute.
- Bake the Cake: Pour the batter into the prepared baking sheet, spreading it evenly to the edges. Bake for 25–30 minutes, or until the top is set and the center is no longer jiggly. Remove the pan from the oven and run a knife around the edges to loosen the cake from the parchment. Allow the cake to cool completely in the pan, approximately 1 hour.
- Prepare the Chocolate Buttercream: In a stand mixer bowl, beat the butter and confectioners’ sugar together on medium speed for 3–5 minutes, or until the mixture is light and fluffy. Add the cocoa powder and vanilla extract, then continue mixing until all ingredients are well combined, stopping to scrape down the sides of the bowl as necessary. Finally, add the heavy whipping cream and whip for another minute, until the frosting is smooth and fluffy.
- Cut and Assemble the Cake: Using the parchment paper overhang, carefully lift the cake out of the pan. With a sharp serrated knife, cut the cake into three evenly sized rectangular layers (approximately 13 × 6 inches each). To make stacking easier, use scissors to cut through the parchment under each layer, leaving it attached to provide support while assembling.
- Layer the Cake with Frosting: Place the first cake layer on a serving platter. Spread one-third of the buttercream evenly over the top, extending it to the edges. Add the second layer, repeating the process with another third of the buttercream. Finish by placing the third layer on top and spreading the remaining buttercream across the top and sides. For decoration, crumble any leftover cake trimmings and press them into the sides of the frosted cake.
- Storing the Cake: Once assembled, the cake can be stored at room temperature for up to 2 days. Cover it loosely to prevent it from drying out.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.