Blackout Cake Recipe

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Blackout Cake
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Ingredients
26
Count
Nutrition
620
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. To make the Chocolate Pudding: Combine 1 cup milk with 2 tablespoons sugar in a small saucepan and bring to just under a boil.
  2. In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch. Whisk in remaining 1/2 cup unheated milk. Gradually whisk in hot milk and place entire mixture back into the saucepan. Heat, over medium heat, stirring, until mixture thickens and just starts to bubble.
  3. Whisk in egg and egg yolk and cook, stirring, for 30 seconds. Remove from the heat and whisk in chopped chocolate and butter. When both are melted, strain pudding through a fine-mesh strainer, and cool. Cover with plastic and reserve in refrigerator.
  4. To make the Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess.
  5. Sift together flour, cocoa, baking soda, baking powder, and salt. Reserve.
  6. In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans.
  7. Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 minutes. Cool in pan for 15 minutes. Invert onto cooling racks, peel off paper and cool completely.
  8. When cool, split each cake in half with a serrated slicing knife. Reserve 1 layer for another use. Spread bottom layer with half of the reserved Chocolate Pudding. Place second layer on top and spread with remaining pudding. Top with last cake layer.
  9. To make the Icing: Over a double boiler, melt chocolate with butter. Remove from heat, whisk in brewed coffee, corn syrup, and vanilla. Place icing over an ice bath and chill, whisking often until the mixture is of soft but a spreadable consistency. Working quickly, ice the sides and top of cake.
  10. In a food processor, pulse the cookies into crumbs. Press the crumbs onto sides and top of cake.
  11. Serve cake at room temperature. If holding for more than 2 hours, store in refrigerator for up to 48 hours, but bring to room temperature before serving.
  12. Serving Suggestion: Blackout cake is meant to be served simply, on its own. If you want to dress individual plates, perhaps add a drizzle of fudge sauce and a sprinkle of cocoa powder.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 620.43 Kcal (2598 kJ)
Calories from fat 253.77 Kcal
% Daily Value*
Total Fat 28.2g 43%
Cholesterol 81.11mg 27%
Sodium 586.01mg 24%
Potassium 352.14mg 7%
Total Carbs 87.72g 29%
Sugars 63.28g 253%
Dietary Fiber 3.79g 15%
Protein 8.53g 17%
Vitamin A 0.1mg 2%
Iron 1.8mg 10%
Calcium 137.4mg 14%
Amount Per 100 g
Calories 268.54 Kcal (1124 kJ)
Calories from fat 109.84 Kcal
% Daily Value*
Total Fat 12.2g 43%
Cholesterol 35.11mg 27%
Sodium 253.64mg 24%
Potassium 152.41mg 7%
Total Carbs 37.97g 29%
Sugars 27.39g 253%
Dietary Fiber 1.64g 15%
Protein 3.69g 17%
Iron 0.8mg 10%
Calcium 59.5mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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