If you’re a chocolate lover, Blackout Cake is the ultimate indulgence. This cake is deep, dark, and intensely chocolatey, featuring moist chocolate cake layers, a rich chocolate pudding filling, and a luscious chocolate ganache frosting. Every bite is an explosion of decadent, fudgy goodness, making it a must-try for anyone who craves deep, rich chocolate flavors.
Originally made famous by Ebinger’s Bakery in Brooklyn, the Blackout Cake was known for its dark chocolate cake layers, creamy chocolate filling, and signature cake crumb coating. Though the bakery no longer exists, this cake remains one of the most beloved chocolate cakes in history—and now, you can make it at home!
Whether you’re celebrating a special occasion, hosting a dinner party, or just satisfying a serious chocolate craving, this Blackout Cake recipe is guaranteed to be a show-stopper.
Why You’ll Love This Blackout Cake
- Intensely Chocolatey – Features three layers of deep chocolate flavor: cake, pudding, and ganache.
- Moist & Fudgy – The chocolate pudding filling keeps every bite ultra-moist and rich.
- Visually Stunning – The crumb-coated exterior makes it a standout dessert.
- Perfect for Special Occasions – Whether it’s a birthday, anniversary, or holiday, this cake steals the show.
- Make-Ahead Friendly – The components can be made in advance for stress-free assembly.
What Does Blackout Cake Taste Like?
Imagine the most intense chocolate cake you’ve ever had—moist, fudgy, and filled with silky chocolate pudding that melts in your mouth. The rich chocolate ganache frosting adds a velvety smoothness, while the crumb coating gives a slight crunch. It’s a perfect balance of textures, with a deep cocoa flavor that’s bold but not overly sweet.
This isn’t just a cake—it’s a chocolate lover’s dream!
The History Behind the Famous Blackout Cake
The Blackout Cake has a rich history dating back to Brooklyn, New York, where it was originally created by Ebinger’s Bakery in the early 20th century. Named after the WWII-era blackouts, this cake became an iconic dessert among locals, known for its deep chocolate flavor, creamy pudding filling, and distinctive cake crumb coating. Ebinger’s Bakery was a beloved institution, with people lining up for their famous Blackout Cake, but sadly, the bakery closed in 1972, making this cake a rare and nostalgic treat.
Though the original recipe was lost, bakers and chocolate lovers have worked to recreate and perfect this legendary cake, ensuring that its intense chocolate flavor and unique texture live on. Today, Blackout Cake remains a decadent staple in many bakeries and home kitchens, proving that a truly great chocolate cake never goes out of style.
How to Make a Gluten-Free or Dairy-Free Blackout Cake
If you have dietary restrictions, you don’t have to miss out on this chocolate masterpiece! For a gluten-free version, simply swap the all-purpose flour for a high-quality gluten-free flour blend that contains xanthan gum. Since this cake relies on moisture from buttermilk and pudding, the texture remains soft and rich, even without traditional wheat flour.
For a dairy-free version, replace the butter with coconut oil or a vegan butter substitute, and use dairy-free milk (like almond or oat milk) in both the cake and pudding. Coconut cream works wonderfully as a substitute for heavy cream in the ganache, giving it a silky-smooth texture without compromising flavor. By making these simple adjustments, you can still enjoy the decadent, fudgy experience of Blackout Cake, regardless of dietary needs.
Why Blackout Cake is the Ultimate Celebration Dessert
Few desserts can match the indulgence and visual appeal of a well-made Blackout Cake. The rich chocolate layers, smooth pudding filling, and glossy ganache frosting make it a stunning centerpiece for birthdays, anniversaries, and special celebrations. The crumb-coated exterior not only adds an extra layer of texture but also gives the cake a dramatic, bakery-style finish that impresses guests before they even take a bite.
Unlike traditional cakes that can sometimes feel too dry or overly sweet, this cake maintains a perfect balance of moistness, richness, and deep cocoa flavor. Whether you’re a serious chocolate lover or just looking for a dessert that will leave a lasting impression, Blackout Cake is guaranteed to satisfy. Serve it with a scoop of vanilla ice cream or a drizzle of warm chocolate sauce for an unforgettable dessert experience.
Ingredients for Blackout Cake
The Cake:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups buttermilk
- ½ cup hot coffee or hot water
Chocolate Pudding Filling:
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- Pinch of salt
- 1 ½ cups whole milk
- 4 ounces semisweet chocolate, chopped
- 1 teaspoon vanilla extract
Chocolate Ganache Frosting:
- 8 ounces semisweet or dark chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons unsalted butter
For the Cake Crumb Coating:
- 1 reserved cake layer, crumbled
Essential Kitchen Tools
- Three 8-inch cake pans – For even cake layers.
- Mixing bowls & electric mixer – To mix the batter and frosting smoothly.
- Saucepan & whisk – For making the chocolate pudding.
- Offset spatula – For spreading the ganache frosting evenly.
- Cake turntable (optional) – For easier frosting and assembly.
How to Make Blackout Cake
1: Make the Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients.
- Stir in the hot coffee or water until just combined.
- Divide the batter evenly between the cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely before assembling.
2: Make the Chocolate Pudding Filling
- In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Gradually whisk in the milk and cook over medium heat, stirring constantly until it thickens (about 5-7 minutes).
- Remove from heat and stir in chopped chocolate and vanilla extract until smooth.
- Let it cool completely before using.
3: Make the Chocolate Ganache Frosting
- Heat heavy cream in a small saucepan until just simmering.
- Pour over the chopped chocolate and let sit for 5 minutes.
- Stir in butter until smooth and glossy. Let cool until it thickens to a spreadable consistency.
4: Assemble the Cake
- Trim one cake layer to create fine cake crumbs for coating. Set aside.
- Place one cake layer on a serving plate. Spread half the chocolate pudding over it.
- Add the second cake layer and spread the remaining pudding filling over it.
- Top with the final cake layer.
- Spread the chocolate ganache frosting evenly over the cake.
- Gently press the reserved cake crumbs onto the sides and top.
Serving & Storage Tips
🍰 Chill before slicing – For clean, sharp cake slices, refrigerate for 1-2 hours before serving.
❄️ Store leftovers in the fridge – Keeps well for 3-4 days in an airtight container.
🔥 Bring to room temperature before serving – This enhances the cake’s fudgy texture.
Best Drinks & Sides to Serve with Blackout Cake
🍷 Red Wine – A bold Cabernet Sauvignon or Malbec pairs beautifully with dark chocolate.
☕ Espresso or Coffee – The bitterness enhances the richness of the cake.
🍦 Vanilla Ice Cream – The contrast of cold, creamy ice cream and warm chocolate is heavenly.
🥜 Salted Nuts – A handful of salted almonds or hazelnuts adds a nice crunch.
Tips for the Perfect Blackout Cake
- Use quality cocoa powder – Dutch-processed cocoa gives the cake a deep, rich flavor.
- Don’t overbake – The cake should be moist, not dry.
- Chill the pudding before assembling – This prevents it from making the cake layers soggy.
- Let the ganache cool slightly – It should be thick enough to spread but still smooth.
Frequently Asked Questions (FAQ)
Can I Make This Cake in Advance?
Yes! Bake the cake layers and prepare the pudding a day ahead. Assemble and frost the cake just before serving for the best texture.
Can I Use Store-Bought Pudding?
Homemade pudding has a richer flavor, but store-bought can be a time-saving alternative.
What’s the Difference Between Blackout Cake and Chocolate Cake?
Blackout Cake has a pudding filling, a rich chocolate ganache frosting, and cake crumb coating, making it richer and more indulgent than regular chocolate cake.
Final Thoughts: Why You Need to Make Blackout Cake
This Blackout Cake is the ultimate dessert for chocolate lovers. With moist cake layers, silky pudding, and glossy ganache, it’s a decadent, unforgettable treat. Whether you’re making it for a special occasion or just a chocolate craving, this cake will impress everyone.
🔥 Try this recipe today and experience the rich, fudgy magic of Blackout Cake!
Nutritional Information (Per Slice, Based on 12 Slices):
- Calories: 480
- Protein: 6g
- Carbs: 55g
- Fat: 26g
Blackout Cake is a rich, fudgy chocolate dessert with moist layers, creamy pudding filling, and a luscious ganache frosting. Now, who’s ready for the ultimate chocolate indulgence?! 🍫🔥