Easy Blackout Chocolate Cake Recipe
This easy blackout chocolate cake features three rich layers of decadent, moist chocolate cake paired with a luscious whipped chocolate buttercream. Perfect for chocolate lovers, this dessert is a dream to make and even more delightful to enjoy!
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
Room temperature eggs: To quickly bring eggs to room temperature, place them in a bowl of warm water for about 5 minutes.
Customizations: Feel free to add chocolate chips or a drizzle of chocolate ganache for extra indulgence.
Tried this recipe?Let us know how it was!