baking · vegetarian
Chocolate blackout cake
Brooklyn-style dark chocolate layer cake filled and coated with chocolate pudding and cake crumbs.
- Time
- 150min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Whisk dry cake ingredients, then eggs, buttermilk, oil, coffee and vanilla. Bake in two 23 cm pans at 180°C (350°F) 30–35 minutes.
-
2
Whisk pudding milk, sugar, cocoa and cornstarch over heat until thick; stir in chocolate and butter. Chill.
-
3
Split each cake; crumble one layer.
-
4
Stack layers with pudding, coat the cake and press crumbs all over. Chill 2 hours.
