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Blackout Cake is every chocolate lovers dream; the cake layers are covered with chocolate pudding and coated with chocolate frosting with chocolate cake crumbs.
Here are a few more cake recipes to add to your repertoire: Sweet Potato Pound Cake, Lemon Loaf Pound Cake, Strawberry Whiskey Cake, Carrot Walnut Cake, Pineapple Upside Down Cake, and Butter Rum Cake.
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My introduction to chocolate blackout cake was by McKenzie's bakery in my hometown New Orleans. I can still vividly see this huge chocolate cake and cupcakes in the display window.
McKenzie's closed all of their bakeries around the city in 2000, and ever since then, locals have been seeking to find another bakery or recipe that would bring back the nostalgia of their lovely blackout cake.
This recipe is my attempt to pay homage to the wonderfully chocolate-layered cake. I loved eating as a kid. I loved eating as a kid. They only used the pudding as the icing to cover the cake but I love chocolate so I added an extra layer.
The best part about decorating this 3-layer cake is that it lends to covering up any imperfections from the amount of filling, frosting, and cake crumbs.
Where Did Blackout Cake Originate?
True blackout cake is said to have originated at Ebinger's bakery in Brooklyn during World War II. The Brooklyn blackout cake popularity spread throughout the New York City area and, eventually, across the United States. Ebinger's bakery closed in 1972, causing the cake to become a relic of Brooklyn's culinary past.
Blackout Cake Ingredients
Before you start whipping up this chocolate blackout cake recipe, look at this list of ingredients to make sure you have everything you need for some delicious chocolate cake. Keep in mind there are three parts to this cake.
Milk
I like to use half and half for the chocolate pudding and evaporated milk for the chocolate cake.
Eggs
You'll need 8 large eggs for the pudding and the cake.
Sugar
I like to use granulated sugar for the dark chocolate pudding, and I love the flavor of the light brown sugar added to the cake.
Cornstarch
You'll need this to give the chocolate pudding the right texture.
Chocolate Bar
I love blending semi-sweet, bittersweet, and unsweetened chocolate to add several layers of chocolate deliciousness.
Cocoa Powder
Only use natural unsweetened cocoa powder. Stay away from Dutch-process cocoa powder for this recipe.
Flour
I always use unbleached all-purpose flour for my cakes.
Baking Powder and Baking Soda
Baking powder and baking soda will give the cake the right height and texture. Which Dutch processed cocoa powder would stop from happening.
Unsalted Butter
You'll need a couple of sticks of unsalted butter for the chocolate cake and more for the frosting.
Corn Syrup
This will help with the final texture and sweetness of the chocolate frosting recipe.
How to make Blackout Cake recipe
I wanted my blackout cake recipe to be fun to assemble and layered with chocolate flavor in every bite.
Chocolate Pudding
Make the pudding filling one day in advance or earlier in the day.
Heat half and half over medium heat in a medium pot to a simmer. While it's heating up, combine room temperature egg yolks, granulated sugar, cornstarch, and salt, until smooth in a medium bowl.
Pour the cornstarch mixture into the warm milk. Stir constantly for 5-8 minutes until the pudding thickens.
Remove from heat and stir in chopped chocolate, vanilla extract, and unsalted butter until pudding is glossy. Cool completely.
While the pudding is cooling, make whipped cream in a medium bowl, fold it into cooled pudding, cover it with plastic wrap, and pop it in the fridge for 4 hours, minimal.
Chocolate Cakes
Preheat oven to 375°F.
In a small pot, heat the milk until it is hot to the touch. While the milk is heating up, take a medium bowl and add cocoa powder and chocolate to it. Then, stir in the hot milk until it becomes smooth.
Use a hand mixer on medium speed to beat egg whites in a medium bowl for about 2-3 minutes until soft peaks form. When you remove the beaters, the egg whites should be stiff and hold a pointy top.
To make the cake batter, use a large bowl to cream the butter and brown sugar until it becomes smooth. Add the room temperature egg yolks one at a time, along with the vanilla extract and the chocolate mixture.
Mix the flour, baking powder, baking soda, and salt in a separate bowl. Slowly add this flour mixture to the wet mixture, one cup at a time, while mixing on low speed. Then, carefully fold in the egg whites until they are evenly combined.
Grease two 9-inch round cake pans and pour in the cake batter. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let the chocolate cakes cool for 15 minutes in the pans, and then flip them out of the pans to finish cooling completely.
Chocolate Frosting
To melt the chocolate and butter, place them in a microwave-safe bowl and heat for 30 seconds. Stir, then heat for an additional 30 seconds until melted and smooth.
Mix hot water, melted chocolate, corn syrup, and vanilla extract in a separate large bowl until smooth. Cover with plastic wrap and refrigerate until it's cooled.
Assemble the cakes
Slice each cake layer horizontally in half. Set one cake layer aside and crumble for the chocolate cake crumbs.
Place one layer on a cake stand. Add ⅓ of the pudding evenly over the cake. Repeat with the second cake layer, and place the remaining cake layer on top.
Evenly and quickly spread half of the chocolate frosting on the top and sides of the cake. Don't worry about making it look pretty; this layer keeps the cake in place.
Place the cake in the fridge for 10 minutes. To finish, spread the remaining frosting over the cake and sprinkle chocolate cake crumbs all over. Press the crumbs onto the sides of the cake. Serve right away or within the next 24 hours.
Pro Recipe Tips & Tricks
To make this delicious chocolate blackout cake, you will need to know the best practices, techniques, substitutes, and flavor builders.
- Dutch process cocoa is alkalized, so it will stop the leavening agents from working correctly.
- Check your baking powder expiration date to ensure you're using the fresh possible. Old leaving ingredients will not work.
- For a richer chocolate flavor, use dark cocoa powder instead of natural cocoa powder.
- Feel free to use sour cream or cream cheese instead of evaporated milk in the cake.
- It is easier to mix the ingredients when they are at room temperature.
- You can use chocolate chips instead of chocolate bars for the pudding filling. You'll need to weigh out the appropriate amount.
- Invest in a cake scraper and rotating cake stand to get smooth, even icing.
- For an original Black Out Cake from McKenzie's Bakery, only use the pudding to ice the cake.
FAQs
Here are the top questions readers have about making blackout cake.
Ebinger's blackout cake became popular during World War II and was named after the blackout drills conducted during the war. It consisted of a dark chocolate cake filled with chocolate pudding and covered with a chocolate ganache or frosting, but its popularity declined during the 1950s and 60s.
The blackout cake is named after the blackout drills conducted during World War II when cities along the coast would turn off all lights to avoid making themselves visible to potential enemies.
Although the cake is still available in some bakeries across the United States, its popularity declined after the bankruptcy of Ebinger's bakery, which initially made it famous, in 1972.
A cake can sink in for various reasons, such as too much moisture, underbaking, or an incorrect oven temperature. It can also happen if the cake batter is overmixed or there is too much leavening agent, which causes the cake to rise too quickly and then sink in.
Blackout cake is best eaten within 24 hours but will remain fresh in an airtight container for 3 days in the fridge.
Place blackout cake in an airtight container or freezer bag safe and freeze for 3 months. Thaw for 24 hours in the fridge before eating.
More Chocolate Recipes
These should satisfy your chocolate cravings for a while.
- Texas Sheet Cake
- German Chocolate Cake
- Chocolate Banana Pudding
- Fudge Brownie Ice Cream
- Chocolate Waffles
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Get all ingredients for the pudding on the counter. Make the pudding a day in advance.
Step 2: Preheat the oven to 375°F, and measure everything into individual bowls.
Step 3: To avoid any unexpected outcomes, please use an oven thermometer to verify that your oven reaches the accurate temperature.
Step 4: Start following the recipe and get ready for the best blackout cake you've ever enjoyed.
Whether you want to relive a sweet taste of history, create a perfect birthday cake to share with family and friends, or simply enjoy indulging in a decadent chocolate cake, this recipe is a great place to start.
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📖 Recipe
Blackout Cake
Ingredients
Filling:
- 3 cups half and half
- 4 large egg yolks
- ¾ cups granulated sugar
- 4 tablespoons cornstarch
- ¼ teaspoon kosher salt
- 4 oz. semi-sweet chocolate bar chopped
- 4 oz. unsweetened chocolate bar chopped
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- 1 cup cold heavy cream
Cake:
- ¾ cup + 2 tablespoons evaporated milk
- ½ cup unsweetened natural cocoa powder
- 2 oz. bittersweet chocolate chopped
- 4 large eggs separated
- 2 sticks unsalted butter room temperature
- 2 cups light brown sugar
- 2 teaspoons vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Frosting:
- 12 oz. semisweet chocolate chopped
- 12 tablespoons unsalted butter
- ½ cup hot water
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla extract
Instructions
Filling:
- In medium pot over medium heat add half and half and bring to a simmer, warm to touch. While the half and half is heating up. In a medium bowl combine egg yolks, sugar, cornstarch and salt until smooth.
- Once half and half is warm, pour half into egg mixture and combine. Stir mixture back into pot and over medium heat, cook for 8-10 minutes constantly stirring until pudding thickens. Remove from heat, and stir in chocolates, vanilla and butter until the chocolates and butter have melted and pudding is glossy. Fill a large bowl half way with ice water. Sit the pot inside of the bowl for 10 minutes, stirring occasionally. The ice bath will save 2 hours.
- While pudding is in ice bath. In a medium bowl, mix heavy cream for 2-3 minutes with a hand mixer until light and fluffy. Once pudding has cooled off gently folded in whipped cream. Transfer to a bowl, cover with plastic wrap, make sure to press plastic wrap onto pudding. Pop in fridge for 4 hours minimum or overnight.
Cake:
- Preheat oven to 375°F. In a small pot heat milk until hot too touch. While the liquid is warming hot. Add cocoa powder and chocolate to a medium bowl. Stir in hot milk until smooth.
- In a medium bowl beat egg whites with a hand mixer on medium speed until soft peaks form about 2-3 minutes. When you pull the beaters out the egg whites should be stiff and hold a point on the beaters.
- In a large bowl, cream the butter and brown sugar together until smooth about 4-5 minutes. Add the egg yolks, one at a time, and the vanilla and the chocolate mixture.
- In another bowl combine the flour, baking powder, baking soda and salt. Add the flour mixture in 1 cup at a time, mix on low speed. Fold in the egg whites gently until combined. Divide the cake batter between two greased 9-inch round cake pans in until just mixed. Bake for 45 minutes or until an inserted toothpick in the center comes out clean. Cool for 15 minutes, then flip the cakes out the pan to finish cooling.
Frosting:
- Add chocolate and butter in a microwave safe bowl, for 30 seconds, stir, and cook for another 30 seconds until melted and smooth. In a large bowl add hot water, melted chocolate, corn syrup and vanilla until smooth. Cover and pop in the fridge until cool.
Assemble the cake:
- Slice each cake layer horizontally in half. Set one layer aside and crumble into crumbs. Place one layer on a cake stand or round. Add ⅓ of the filling evenly over cake. Repeat with the second layer. Place the third layer on top.
- Add half the frosting to the top and sides of the cake evenly and quickly. Do not worry about it being pretty; this layer is to help hold the cake in place. Pop in the fridge for 10 minutes.
- Apply the remaining frosting and sprinkle cake crumbs over the top and press on the sides. Serve immediately or within 24 hours. Keep cake in a cool place.
Notes
- Dutch process cocoa is alkalized, so it will stop the leavening agents from working correctly.
- Check your baking powder expiration date to ensure you're using the fresh possible. Old leaving ingredients will not work.
- For a richer chocolate flavor, use dark cocoa powder instead of natural cocoa powder.
- Feel free to use sour cream or cream cheese instead of evaporated milk in the cake.
- It is easier to mix the ingredients when they are at room temperature.
- You can use chocolate chips instead of chocolate bars for the pudding filling. You'll need to weigh out the appropriate amount.
- Invest in a cake scraper and rotating cake stand to get smooth, even icing.
- For an original Black Out Cake from McKenzie's Bakery, only use the pudding to ice the cake.
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