Blackout chocolate cake on plate

This past weekend, I celebrated my 27th birthday. So naturally, I had to make a chocolate cake to celebrate. 

And before you go thinking “omg she made her own birthday cake that’s so sad,” no, my mom made me the best carrot cake in the world. So this girl actually got two cakes.

I’ve been a fan of chocolate cake ever since…well to be honest it was probably since I watched Matilda and saw that sinfully rich chocolate cake Mrs. Trunchbull made Bruce eat (yes, it was a horrific scene, but can anyone deny that that cake will go down in history as one of the most salivating chocolate cakes ever?).

The Blackout Chocolate Cake to end all other chocolate cakes. Aka a moist as heck chocolate cake with a sinful chocolate buttercream frosting.

Even though growing up I preferred cookies and brownies to cake (I know, I should’ve been checked out by a doctor, what was wrong with me?!), homemade chocolate cake was always the one exception. I just loved chocolate cake. So every year for my birthday, I ask for a chocolate cake.

The Chocolate Blackout Cake to end all other chocolate cakes. Aka a moist as heck chocolate cake with a sinful chocolate buttercream frosting.

Now. This chocolate cake is special for a few reasons.

  1. It’s a Blackout Cake. Meaning it is made with dark cocoa for that super rich look.
  2. It’s sky high, but only has 2 layers, making it easy to assemble.
  3. It’s made with brewed coffee for added richness and depth of flavor.
  4. It’s moist as heck.
  5. The homemade chocolate frosting has cream cheese in it (seriously, you’ll never want to make another frosting again once you have it so hear me out), which imparts just a subtle tanginess and adds to the creamy factor.

Basically, it’s a Blackout Chocolate Cake fit for a queen. Which, on one’s birthday, one should be.

But even if it’s not your birthday, I know you can find some excuse to make this joy of a cake soon. Because you ARE a queen and you deserve it 🙂

The Blackout Chocolate Cake to end all other chocolate cakes. Aka a moist as heck chocolate cake with a sinful chocolate buttercream frosting.

Tips for making this blackout cake

This chocolate cake is super easy to make, but you have to use the ingredients I specify (i.e. don’t use regular cocoa powder instead of dark cocoa powder, etc). To make a true blackout cake, you need that blend of ultra rich cocoa powder and coffee. Omit either of these ingredients, and you’ll be left with a regular chocolate cake! (Totally fine on a normal day, but for your birthday you need the real deal). If you’re not a coffee drinker, don’t fret. This blackout cake doesn’t taste much like coffee, but it does make this cake super flavorful.

Real buttermilk is another key ingredient in this cake recipe, as it makes the cake extra moist and adds a subtle tang to the batter. If you’re in a pinch, a buttermilk substitute will work, but the real stuff is preferred!

The Blackout Chocolate Cake to end all other chocolate cakes. Aka a moist as heck chocolate cake with a sinful chocolate buttercream frosting.

How to make chocolate frosting

Don’t be scared of homemade frosting! To make a truly epic chocolate cream cheese frosting, you need to make sure all the ingredients are at room temperature. Set everything out on the counter while your cake is in the oven, and by the time you’re ready to make the frosting the butter and cream cheese should be the perfect temperature! Also make sure your coffee is room temp, as it’d otherwise make an absolute mess of your chocolate frosting.

You’ll know the cream cheese frosting is ready when it starts to fluff up in the mixing bowl. And, you know, when you taste it and think it’s amazing…

The Blackout Chocolate Cake to end all other chocolate cakes. Aka a moist as heck chocolate cake with a sinful chocolate buttercream frosting.

The Blackout Chocolate Cake to end all other chocolate cakes. Aka a moist as heck chocolate cake with a sinful chocolate buttercream frosting.

More homemade cake recipes from Broma Bakery:

Persian Love Cake (Cardamom, Rose, & Almond Cake)

Winter Solstice Cake 

Chocolate Chip Cookie Cake

Super Fudgy Mocha Layer Cake

30-Minute Red Velvet Cake for Two

RECIPE

Blackout Chocolate Cake

Yields 10 slices

The Blackout Cake to end all other chocolate cakes. AKA a moist as heck chocolate cake with a sinful chocolate buttercream frosting.

Ingredients

for the cake

  • 1 3/4 cups sugar
  • 3/4 cups dark cocoa powder
  • 2 cups flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 cup buttermilk
  • 1/2 cup strongly brewed coffee

for the frosting

  • 1 3/4 cups salted butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 1 1/2 cups cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup strongly brewed coffee
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 350°F. Grease and line two 8-inch cake pans with parchment paper. 
  2. In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, eggs, and buttermilk.
  3. Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in brewed coffee, mixing until just combined.
  4. Pour batter into prepared pans and bake for roughly 30 minutes, or until a knife inserted in the center of the cake comes out clean. Cool completely on a wire rack before frosting.
  5. To make the frosting, place butter and cream cheese in a standing mixer fitted with a paddle attachment (an electric hand mixer also works). Cream on high speed for 1 minute, then turn speed to low and add in cocoa powder. Mix until combined, then add in powdered sugar, brewed coffee, vanilla extract, and salt. Cream on high speed for 1 minute, until mixture has lightened slightly and is fluffy.
  6. Frost cake by placing first cake layer onto a cake stand. Top with a healthy dose of frosting. Spread evenly, then repeat with second layer. Use remaining frosting to frost sides of the cake. Last, use the back of a spoon to create a large swirling pattern all around the cake! 

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25 comments

Reply

Sounds fantastic other than the coffee….what can I substitute for the coffee, as I am unable to have anything with coffee in it.

Sarah | Broma Bakery
Reply

You can sub hot water!

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Delicious! A sky high moist dark chocolate cake…YES!

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Oh my goodness this looks AMAZING! I don’t have a go-to chocolate cake recipe, so I’ll have to try this out!

Jamie Kamber

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Once again, Sarah, you’re an evil temptress. I have a very busy week ahead, but now you’ve made sure I’ll be baking on the weekend. Thanks!!! 🙂

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I’m in on this one! Looks superdelicioso 😉 Happy Birthday!

Reply

Blackout it is !

5.0 rating

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Looks devine!!!!!! Would you consider adding photos to the printouts?!

Reply

Can the coffee be substituted? Or completely removed? I don’t like the taste of coffee at all 🙈

5.0 rating

Sarah | Broma Bakery
Reply

You can use hot water instead!

Reply

Dang girl, this cake looks SULTRY! I need to find a reason to make this ASAP (although every day is a day to celebrate so….)

Reply

I’m planning on making this.
I have a question.
Do you put the bottom side up to frost??
I’m not knowledgeable about Drost a two layer cake.
I’d like to learn a good method.

5.0 rating

Sarah | Broma Bakery
Reply

Yes, that’s a great way to do it!

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I still remember that gf chocolate cake you made last year for the workshop!! Is this even better than that one?! Putting this on my list. You are amazing. xo

Reply

It’s like you read my soul….cream cheese chocolate frosting?!?! Yes please. Cannot wait to make this! By dark cocoa powder do you mean dutch process cocoa powder? Thanks!

Sarah | Broma Bakery
Reply

I used Hershey’s Special Dark Cocoa 🙂

Reply

Definitely looks like the best ever!

Reply

Hi. Can you help me to convert the cups into grams? I want to make the cake, but I am used to weight all the ingredients.
Thank you! Codruta

Sarah | Broma Bakery
Reply

I don’t convert, but there are many websites online that do!

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I’m all over this. Literally the cake of my dreams!

5.0 rating

Reply

Dying over that frosting! Those swirls!!

5.0 rating

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Someone gave me this recipe about 3 years ago and I will never make another chocolate cake. I use hazelnut flavored coffee and sometime frost with a chocolate ,mocha buttercream, depending on who I’m making it for. Love your website and recipes!!

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I’m obsessed with that frosting, what an incredible cake!!

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This is probably the best chocolate frosting I’ve ever had. I think the cream cheese and coffee just add such an excellent addition to a typical buttercream frosting.

I can’t wait to make more of your recipes. Your blog inspires me to one day have my own cooking blog. Please come out with a cookbook! I’d buy it in a heart beat! 🙂

5.0 rating

Reply

My honey asked for “death by chocolate” for his birthday dessert and this certainly filled the bill. I did three 6″ layers and I probably needed to chill the frosting a little bit as it was hard to make the decorative swirls. Lord that’s a lot of butter in the frosting – but no one complained, lol. He absolutely loved it, so thank you for all the points I scored. I now have to do some drive-by “caking’ on neighbor’s porches though – this cake needs to be shared and I can’t have it taunting me every time I open the fridge.

5.0 rating

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