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Chocolate Blackout Cake

Chocolate Blackout Cake

This deep dark chocolate cake is  filled with creamy chocolate gananche and then frosted with another layer of ganache to complete your total blackout experience.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings 15 people
Calories 368kcal
Author Nicole Crocker


For the Cake

  • 1 3/4 Cup All-purpose flour
  • 2 Cups Sugar
  • 3/4 Cup Unsweetened cocoa
  • 1 Tablespoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 Cup Buttermilk
  • 1 Cup Strong brewed coffee
  • 1/2 Cup Canola oil
  • 3 1/2 teaspoons Vanilla
  • 2 Large Eggs

For the Ganache

  • 2 ,12 ounce bags Semi sweet chocolate chips
  • 2 Cups Heavy cream
  • 2 teaspoons Vanilla extract


For the cake

  • Prepare two 8 inch round cake pans. (Spray bottom of pan with oil, line with wax paper cut to size of cake bottom, spray top of wax paper and sides of pan with more oil. Dust pan with flour)
  • Preheat oven to 325 Degrees F.
  • In a large mixing bowl combine all dry ingredients.
  • Using a whisk mix until all dry ingredients are well combined.
  • Create a gully in the center of dry ingredients and add remaining ingredients except eggs. Whisk together. Add eggs and whisk by hand for 2-3 minutes. Once incorporated mix for another 3 minutes with electric hand mixer on high speed periodically scraping sides of bowl.
  • Pour batter evenly between both pans.
  • Bake on center rack of oven for 25-30 minutes or until a cake tester or toothpick comes out clean.
  • I always start at 25 minutes and add on from there as needed so I don't over bake.
  • Remove and let cool for about 30 minutes in pan. Loosen the edges with a small off set spatula or butter knife, flip pan up side down onto cooling rack to remove cake and let cool completely.

For the Ganache

  • Heat heavy cream in a medium sauce pan on medium low heat. Once cream is warm.. just before it begins to boil, remove from heat and place chocolate chips into the cream. Let sit for 1-2 minutes and then stir with a whisk until they meld together and become smooth and creamy. Stir in vanilla.

Put the cake together

  • Place one of your cake layers on cake board or serving dish. Using an off set spatula carve out a circle from the center of your cake about a 1/2 inch from the cakes edge. You want to cut out a slight gully in the center of the cake to hold the ganache.
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  • Pour ganache into the carved out center of your cake and place the other 8 inch cake on top. Set aside.
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  • At this point you want to place remaining ganache into the fridge to thicken it to a spreadable consistency.
  • Check it every 15 minutes or so and stir it. If it becomes too thick you can always leave it out at room temperature to soften it. Once it's the correct consistency frost your cake with the first coating. ( This is called your crumb coating) Place cake in fridge to harden for 15-30 minutes. Remove cake from fridge and spread another layer of ganache on it.
  • If you have any extra ganache you can place it in a piping bag to decorate the top of your cake.
  • I also embellished the bottom of the cake with mini chocolate chips. These can be pressed on to the ganache immediately after the second layer is added. The chocolate chips will stick better when the ganache is still soft. Serve cake or store in the fridge over night. Make sure you let the cake sit at room temperature for 1-2 hours before serving for best taste.


Serving: 1Slice | Calories: 368kcal | Carbohydrates: 42g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 416mg | Potassium: 172mg | Fiber: 2g | Sugar: 28g | Vitamin A: 535IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 1.4mg