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The King Arthur Blackout Cake: A Chocolate Lover’s Dream

I remember the first time I tasted a Blackout Cake. It was at a neighborhood potluck, and its unassuming dark appearance belied the explosion of intense chocolate flavor within. One bite, and I was transported: the moist, tender cake, the deeply fudgy filling, and the generous blanket of chocolate crumbs clinging to the ganache were a symphony of textures and tastes. This isn’t just a cake; it’s an experience, a journey to the heart of chocolate indulgence.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 35-45 minutes
Total Time: 1 hour 20 minutes + chilling time
Servings: 12
Yield: 1 cake
Dietary Type: Not specified

Ingredients

For the Filling:

1 cup semi-sweet chocolate chips
1/8 teaspoon salt
2 tablespoons sugar
1/2 teaspoon espresso powder, for enhanced chocolate flavor (optional)
1 large egg, at room temperature
1 cup heavy cream

For the Cake:

2 cups sugar
2 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons cake enhancer (instant Clear Jel) or 2 tablespoons cornstarch
3/4 cup Double Dutch Dark Cocoa or 3/4 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon espresso powder, for enhanced chocolate flavor (optional)
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cups water

For the Icing:

1 1/2 cups chocolate chips or 1 1/2 cups chopped semisweet chocolate
3/4 cup heavy cream

Equipment Needed

Blender or food processor
Saucepan
Microwave-safe bowl (optional)
Two 8″ x 2″ round cake pans
Parchment paper
Cooling rack
Electric mixer

Instructions

Prepare the Filling: In a blender or food processor, combine the chocolate chips, salt, sugar, and optional espresso powder. Pulse until the mixture is finely ground. This step ensures a smooth and luscious filling.
Add the egg to the chocolate mixture and pulse until smooth. Be careful not to overmix at this stage, as it can affect the texture of the filling.
In a saucepan (or microwave-safe bowl), heat the heavy cream to just below a boil. You’ll see small bubbles forming around the edge of the pan. Do not let the cream boil, as this can scald it.
Turn on the blender or processor and slowly pour in the hot cream in a steady stream. Scrape down the sides of the container as needed to ensure all the chocolate is incorporated. Pulse to blend in any additional flavoring you desire.
Pour the pudding into a shallow bowl. Refrigerate until chilled and thickened, about 2 hours to overnight. The chilling time is crucial for the filling to achieve the desired pudding-like consistency.
Preheat the oven to 350°F (175°C). Lightly grease two 8″ x 2″ round cake pans. For an extra layer of security against sticking, line the pans with 8″ parchment circles and grease the parchment. This will ensure your cake layers release cleanly and beautifully.
Make the Cake: In a large bowl, whisk together the sugar, flour, cake enhancer (or cornstarch), cocoa powder, baking powder, baking soda, salt, and optional espresso powder. Make sure there are no lumps of cocoa powder or baking powder.
Add the eggs, oil, and vanilla extract to the dry ingredients. Use an electric mixer to beat on medium speed for 2 minutes, scraping the bottom and sides of the bowl frequently. This ensures all ingredients are properly combined and the batter is aerated.
Stir in the water until just combined. The batter will be quite thin, which is normal for this recipe. Don’t be alarmed!
Pour the batter evenly into the two prepared pans.
Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 35 minutes and adjust baking time as needed based on your oven.
Remove the cakes from the oven. Cool them in the pans for 15 minutes before inverting them onto a cooling rack to cool completely.
Prepare the Icing: Combine the chocolate chips (or chopped semisweet chocolate) and heavy cream in a microwave-safe bowl or in a saucepan.
Heat in the microwave in 30-second intervals, stirring in between, or on the stovetop over low heat, until the cream is steaming and showing small bubbles around the edge.
Remove the chocolate/cream from the microwave or burner, and stir until the chocolate is completely melted and the mixture is smooth and glossy.
Refrigerate the icing for 30 minutes. This chilling period helps the ganache thicken to a spreadable consistency.
After chilling, beat the icing briefly with an electric mixer until it thickens a bit and becomes spreadable. Be careful not to overbeat, as this can cause the ganache to seize.
Assemble the Cake: Using a serrated knife, carefully cut the domed tops off both cake layers. Reserve these cake tops, as they will become the delicious crumb coating.
Place one cake layer on a serving plate. For the best presentation, lay strips of parchment paper around the edge of the plate before placing the cake on top. This will catch any icing drips and ensure a clean finish.
Top the cake with the chilled filling, spreading it evenly to the edges.
Center the second cake layer on top of the filling.
Spread the prepared icing over the top and onto the sides of the cake.
Crumble the reserved cake tops into small, even crumbs.
Gently press the crumbs onto the top and sides of the assembled cake, ensuring an even coating.

Expert Tips & Tricks

For an even more intense chocolate flavor, try using a combination of different types of chocolate chips in the filling and icing.
If you don’t have a cake enhancer, the cornstarch works well as a substitute. It helps create a tender crumb.
To prevent the cake layers from sticking, make sure your cake pans are properly greased and floured, or use parchment paper liners.
If your icing becomes too thick after chilling, add a tablespoon of heavy cream at a time until it reaches the desired consistency.
Don’t skip the chilling step for the filling. It needs time to firm up properly.
If you’re short on time, you can use store-bought chocolate pudding as a substitute for the homemade filling.

Serving & Storage Suggestions

Serve the Blackout Cake immediately, or within a couple of hours, for the best flavor and texture. This cake is at its peak when freshly assembled. For longer storage, refrigerate the cake. It’s best served within 24 hours. You can also freeze the cake, well-wrapped, for longer storage. Individual slices can also be frozen for those irresistible chocolate cravings.

Nutritional Information

Please note that these are estimates and can vary based on ingredient brands and specific preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	673 kcal	N/A
Total Fat	39.6 g	61%
Saturated Fat	16.6 g	83%
Cholesterol	125 mg	41%
Sodium	379.2 mg	15%
Total Carbohydrate	78.1 g	26%
Dietary Fiber	3.6 g	14%
Sugars	54.7 g	N/A
Protein	8 g	15%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to add a teaspoon of xanthan gum to help bind the ingredients.
Dairy-Free: Use a dairy-free chocolate alternative and coconut cream instead of heavy cream in both the filling and icing.
Mocha Flavor: Add an extra tablespoon of espresso powder to both the cake batter and the filling for a richer, mocha-infused flavor.
Spice it up: Add 1/2 tsp of cinnamon or chili powder to the cake batter for a spiced chocolate kick.

FAQs (Frequently Asked Questions)

Q: Can I make the cake layers ahead of time?
A: Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator.

Q: Can I use a different type of cocoa powder?
A: Yes, you can use regular cocoa powder, but the Double Dutch Dark Cocoa or Dutch-processed cocoa powder will give the cake a richer, more intense chocolate flavor.

Q: What if I don’t have a cake enhancer (Clear Jel)?
A: Cornstarch works perfectly well as a substitute. Use the same amount (2 tablespoons).

Q: How do I prevent the cake from sticking to the pan?
A: Ensure your pans are well-greased and floured, or use parchment paper liners.

Q: Can I freeze the entire cake after it’s assembled?
A: Yes, you can freeze the entire cake, well-wrapped, for up to 2 months. Thaw it in the refrigerator overnight before serving.

Final Thoughts

The King Arthur Blackout Cake is more than just a dessert; it’s a celebration of chocolate in its most decadent form. Don’t be intimidated by the multiple components – each element is straightforward and contributes to the cake’s overall unforgettable character. Embrace the process, savor the aromas, and don’t hesitate to add your own personal touch. I encourage you to bake this masterpiece, share it with loved ones, and relish the joy it brings. Consider pairing a slice with a scoop of vanilla ice cream or a strong cup of coffee to enhance the rich chocolate flavors. And please, share your baking experiences and any creative twists you make!

King Arthur Blackout Cake Recipe