Blackout Cake Recipe

Ingredients:

• Cooking spray
• 2 1/4 cups all-purpose flour
• 1 3/4 cups white sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 cup whole buttermilk, at room temperature
• 3/4 cup canola oil
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1/2 cup hot strong brewed coffee
• 1 (3.9-ounce) package chocolate instant pudding and pie filling (e.g., Jell-O)
• 2 1/2 cups heavy cream
• 2 cups semisweet chocolate chips
• 3/4 cup unsalted butter, cut into pieces
• 1/2 cup heavy whipping cream
• 1/2 teaspoon kosher salt

Directions:

Step 1: Preheat the oven to 350F (180C). Grease three 9-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, and lightly spray the parchment. Set the pans aside.

Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until no lumps remain.

Step 3: In the bowl of a stand mixer, combine the buttermilk, canola oil, eggs, and vanilla extract. Beat on medium-low speed for about 30 seconds until everything is mixed well.

Step 4: Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients. Beat for 1-2 minutes, scraping down the sides of the bowl as needed.

Step 5: With the mixer on low, slowly stream in the hot coffee. Beat until the coffee is fully incorporated, about 1 minute.

Step 6: Divide the batter evenly between the prepared cake pans, approximately 2 cups per pan.

Step 7: Bake in the preheated oven for 18 minutes, or until a wooden pick inserted into the center comes out with a few moist crumbs. Allow the cakes to cool completely in the pans on a wire rack for about 45 minutes.

Step 8: While the cakes are cooling, prepare the filling. In a bowl, whisk together the chocolate pudding mix and heavy cream until smooth and slightly thickened, about 2 minutes. Cover and chill in the refrigerator for 30 minutes, or until fully set.

Step 9: For the frosting, microwave the chocolate chips, butter, and heavy cream in a large microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the mixture is smooth and melted (about 1 to 1.5 minutes). Let it cool in the refrigerator for 25-30 minutes until it becomes spreadable.

Step 10: Once the cakes have cooled, remove them from the pans and discard the parchment paper. Trim the tops of each cake layer to create flat surfaces. Place the cake scraps into a large bowl and set them aside. You should have at least 1 1/2 cups of crumbs.

Step 11: Place one cake layer (top side up) on a serving plate or cake stand. Remove the set filling from the refrigerator, and whisk it lightly until smooth. Spread half of the filling (about 1 1/2 cups) evenly over the cake layer using an offset spatula.

Step 12: Place the second cake layer (top side down) on top of the filling. Spread the remaining filling evenly over the second layer.

Step 13: Top the cake with the third cake layer (top side down). Stir the chilled frosting until smooth, then use a large offset spatula to spread the frosting evenly over the top and sides of the cake.

Step 14: Gently press the reserved cake crumbs into the frosting, covering the top and sides completely. Discard any leftover crumbs.

Step 15: Slice the cake and serve. Enjoy!

Nutrition Facts (per serving):

• Calories: 824
• Total Fat: 55g (70% DV)
• Saturated Fat: 26g (128% DV)
• Cholesterol: 135mg (45% DV)
• Sodium: 522mg (23% DV)
• Total Carbohydrate: 80g (29% DV)
• Dietary Fiber: 4g (14% DV)
• Total Sugars: 53g
• Protein: 9g (18% DV)
• Calcium: 126mg (10% DV)
• Iron: 5mg (27% DV)
• Potassium: 255mg (5% DV)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.