Chocolate Blackout Cake

4.75 from 64 ratings

Chocolate Blackout Cake

This chocolate blackout cake is rich, dark, and ultra moist, with chocolate pudding filling, silky chocolate frosting, and classic cake crumbs.

Prep Time30

Cook Time25

Additional Time1

Total Time1 55

Course: Cakes

Cuisine: American

Servings: 24

Calories: 564kcal

Author: Chelsey White

Equipment

Ingredients

Chocolate Cake Layers

2 1/2 cups all-purpose flour 310g
2 1/2 cups granulated sugar 500g
1 cup black cocoa powder, sifted 100g
2 1/2 tsp baking powder 10g
2 tsp baking soda 12g
1 tsp fine salt 6g
1 1/4 cups water or coffee, warm 300g
1 1/4 cups buttermilk, room temperature 300g
2/3 cup vegetable or canola oil 150g
3 large eggs, room temperature 168g
2 tsp vanilla extract or vanilla bean paste 8g

Chocolate Fudge Frosting

2 cups 4 sticks unsalted butter, softened 454g
1 tsp vanilla extract or vanilla bean paste 5g
1 tsp fine salt 6g
5 cups powdered sugar 625g
1 cup black cocoa powder, sifted 100g
3/4 cup heavy whipping cream, room temperature 180g
1 3/4 cups dark chocolate chips, melted and cooled 300g

Chocolate Pudding Filling

1 package instant chocolate pudding 5.9 oz package
3 cups whole milk, cold 720g

Instructions

Chocolate Cake Layers

Preheat oven to 350°F/175°C. Line four 8-inch cake pans with parchment paper rounds and spray the sides of the pans with non-stick cooking spray or baking spray. If you don't have 4 cake pans, the batter can sit at room temperature for a few hours. Bake as many layers at a time as you can.
Whisk together 2 1/2 cups (310g) flour, 2 1/2 cups (500g) sugar, 1 cup (100g) black cocoa powder, 2 1/2 tsp baking powder, 2 tsp baking soda, and 1 tsp salt in a large bowl. If your cocoa powder is lumpy, make sure you sift it. Set aside.
In a separate, large bowl, add 1 1/4 cups (300g) warm water or coffee, 1 1/4 cups (300g) buttermilk, 2/3 cup (150g) oil, 3 large eggs, and 2 tsp vanilla and whisk together until fully incorporated.
Whisk the dry ingredients into the wet ingredients until they're just combined, and the batter is smooth.
Divide the batter evenly between the four prepared cake pans (450g per pan) and bake for 23-26 minutes or until a toothpick comes out with a few moist crumbs.
Let the layers cool in the pans for about 20 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans. Place the cake layers in the freezer for about 30 minutes to accelerate the cooling process and make them easier to handle and stack when we assemble the cake.
Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans. Then use a serrated knife to level the tops of the layers and place them in a large plate. Use a fork to break the cake tops up into small crumbles (we'll use these to decorate the cake later), then set aside.
If made in advance, wrap and freeze the cake layers for up to a month. Let them thaw at room temperature for about 10 minutes before assembling the cake. Using slightly chilled cake layers makes them easier to stack and frost.

Chocolate Fudge Frosting

While the cake layers bake and cool, make the chocolate frosting. Beat 2 cups or 4 sticks of butter, 1 tsp vanilla extract, and 1 tsp salt on a medium-high speed for 2 minutes with a paddle attachment. The butter should become lighter in color. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Gradually mix in 5 cups of powdered sugar, 1 cup of black cocoa powder, and 3/4 of a cup of heavy cream on a low speed.
Then, mix in 1 3/4 cups of melted and cooled dark chocolate at a low speed until the ingredients are fully incorporated. Try to avoid pouring it against the side of the bowl, as sometimes this can cause the chocolate to harden into chunks if the bowl is cold. The chocolate should still be fluid, but no longer hot to the touch. I let mine sit for about 10 minutes before adding it to the frosting. Scrape the sides and bottom of the bowl as needed with a rubber spatula. You want to make sure all the melted chocolate is mixed in, or else you can end up with lumps of hardened chocolate in your buttercream. Cover with plastic wrap to prevent crusting and set aside.

Chocolate Pudding

Add the instant pudding into a medium-sized bowl, and add 3 cups of cold whole milk. Whisk for about 1 minute, until the mixture thickens. Cover with plastic wrap and set aside.
If you make this in advance, refrigerate for up to a week and use it cold straight from the fridge.

Assembling This Chocolate Blackout Cake

Stack and frost the chilled cake layers on a greaseproof cake board or a flat plate, using a dab of chocolate frosting to help stick the first cake layer to the board.
Scoop about 2 cups of chocolate frosting into a piping bag and seal the top with a rubber band or clip. Cut an opening at the base of the bag that's about 1/2 inch wide.
Spread an even layer of chocolate frosting on top of the cake layer as you stack them with a large offset spatula, then pipe a ring of chocolate frosting around the edge of the cake layer. Spread about 1 cup of chocolate pudding into an even layer inside the ring of frosting. Repeat this process with the remaining cake layers, then chill the cake in the freezer for 15 minutes to prevent the layers from sliding.
Cover the cake in a thick layer of chocolate frosting, then use the reserved crumbled cake tops on the top and base for a classic blackout cake look.

Video

Notes

This recipe was updated in April 2026 and no longer uses self-rising cake flour. If you want the original version of this recipe, please email me at hello@chelsweets.com.

Nutrition