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Blackout cake
Blackout cake
Blackout cake is a delicious chocolate cake that’s rich, moist, and full of flavor. It’s called “blackout” because it was originally created during World War II when the lights were turned off during air raid drills, hence the blackout. The cake is typically layered with chocolate pudding or ganache and covered in chocolate frosting.
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix well until the batter is smooth and well combined.
- Gradually stir in the boiling water, mixing until the batter becomes thin. Don’t worry, the batter will be liquidy.
- Pour the batter evenly into the prepared cake pans. Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them onto a wire rack to cool completely.
- For the filling and frosting, in a chilled mixing bowl, whip the heavy cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
- Once the cakes have cooled, spread a generous amount of the cream filling on top of one cake layer. Place the second cake layer on top, and frost the entire cake with the remaining cream mixture.
- You can garnish the cake with grated chocolate, chocolate shavings, or any other decorations you like.
Nutrition
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