Description
A rich, chocolatey dessert layered with dark chocolate cake, creamy pudding filling, and smooth frosting, inspired by the iconic Blackout Cake from Ebinger’s Bakery.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, softened
- 3 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups whole milk (for pudding)
- ½ cup sugar (for pudding)
- ¼ cup cocoa powder (for pudding)
- ¼ cup cornstarch (for pudding)
- 1 cup dark chocolate (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 cup unsalted butter (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease your cake pans.
- Sift together flour, cocoa powder, baking soda, and salt.
- Cream butter and sugar until fluffy, then add eggs one by one.
- Alternately add dry ingredients and milk, mixing until smooth.
- Pour batter into pans and bake for about 30 minutes, or until a toothpick comes out clean.
- For the pudding, combine cocoa powder, cornstarch, and sugar in a saucepan, then gradually add milk while stirring.
- Cook over medium heat until thickened, stirring constantly, then refrigerate.
- For the frosting, melt dark chocolate, then beat butter and powdered sugar until fluffy.
- Add melted chocolate and mix until smooth; adjust consistency with milk if needed.
- Assemble the cake by layering cake, pudding, and frosting, then cover the cake with crumbled cake layers.
Notes
For best results, use high-quality chocolate and fresh ingredients. Chill the cake before slicing for clean layers.