Introduction
Blackout cake is a rich and decadent chocolate cake that is sure to satisfy any chocolate lover’s cravings. This cake is known for its moist texture and intense chocolate flavor, making it a favorite for special occasions or as a delicious treat any time. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is sure to impress. In this article, we will explore the ingredients, steps, variations, tips, and answer some frequently asked questions about making blackout cake.
Ingredients
To make a blackout cake, you will need the following ingredients:
– 2 cups all-purpose flour
– 2 cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– 1 ½ cups heavy cream
– 2 tablespoons powdered sugar
– 8 ounces semisweet chocolate, chopped
– 1 teaspoon instant coffee granules (optional)
Steps
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until the batter is smooth and well combined.
4. Gradually add the boiling water to the batter, mixing continuously. The batter will be thin, but that’s normal.
5. Pour the batter evenly into the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
6. Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
8. While the cakes are cooling, prepare the chocolate ganache. In a small saucepan, heat the heavy cream until it just begins to simmer.
9. Remove the saucepan from the heat and add the powdered sugar, chopped chocolate, and instant coffee granules (if using). Let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth.
10. Place one cake layer on a serving plate and spread a generous amount of the chocolate ganache on top. Place the second cake layer on top and cover the entire cake with the remaining ganache.
Variations
While blackout cake is delicious as is, you can also get creative with some variations:
– Add a layer of chocolate mousse between the cake layers for an extra indulgent treat.
– Incorporate some chopped nuts, such as walnuts or pecans, into the chocolate ganache for added crunch.
– For a different flavor twist, you can infuse the ganache with a hint of mint or orange extract.
– If you prefer a lighter cake, you can use a chocolate whipped cream instead of the ganache for the frosting.
Tips
Here are some tips to help you achieve the best results when making blackout cake:
– Make sure to properly measure your ingredients to ensure the right balance of flavors and textures.
– Use high-quality cocoa powder and chocolate for a richer and more intense chocolate flavor.
– For extra moistness, you can brush the cake layers with a simple syrup made from equal parts sugar and water before assembling the cake.
– Allow the cake layers to cool completely before frosting to prevent the ganache from melting and sliding off.
– If you don’t have two cake pans, you can bake the cake in one pan and then slice it in half horizontally once it’s cooled.
Conclusion
Blackout cake is a chocolate lover’s dream come true. With its moist and flavorful cake layers, and rich chocolate ganache, it’s sure to impress anyone who takes a bite. Whether you’re celebrating a special occasion or simply craving a decadent dessert, this recipe is a must-try. Get creative with variations and enjoy the process of making this indulgent treat.
FAQs
1. Can I make blackout cake ahead of time?
Yes! You can bake the cake layers in advance and store them in an airtight container at room temperature for up to two days. The ganache can also be prepared ahead of time and refrigerated. Assemble the cake just before serving.
2. Can I freeze blackout cake?
Absolutely! After assembling the cake, wrap it tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for up to three months. Thaw the cake in the refrigerator overnight before serving.
3. Can I use a different type of frosting?
While the chocolate ganache is traditional for blackout cake, you can experiment with different frostings if you prefer. Cream cheese frosting or a classic buttercream would work well with the rich chocolate cake.
4. Can I make cupcakes instead of a cake?
Yes, you can turn this recipe into cupcakes. Simply line a muffin tin with cupcake liners and fill each liner about two-thirds full with the batter. Bake at the same temperature for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.
