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Blackout Chocolate Cake

4.9 from 22 reviews

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

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

  • Author: Sarah | Broma Bakery
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices 1x
  • Author: Sarah | Broma Bakery
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices 1x
Scale:
  • Author: Sarah | Broma Bakery
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices 1x

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

Instructions

  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!