Cheesecake Factory Chocolate Blackout Cake Recipe
If you’ve ever indulged in a slice of the Cheesecake Factory’s Chocolate Blackout Cake, you know it’s a chocolate lover’s dream come true. This rich, decadent cake is layered with chocolate goodness, and the luscious texture makes it simply irresistible. Today, I’m excited to share a homemade version that captures every element of that famous dessert, right in your own kitchen. With a combination of semisweet and dark Belgian chocolate, cocoa powder, and a hint of coffee, this cake is sure to become a staple in your dessert repertoire.
Why It’s Crowd-Pleasing
This Chocolate Blackout Cake is a showstopper for any gathering or special occasion. Its deep chocolate flavor and moist texture make it a favorite among both kids and adults. Every bite is a delightful experience, and the rich layers of chocolate and creamy filling create a perfect balance that leaves everyone wanting more. Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself, this cake is guaranteed to impress.
What Goes In
To create this delectable cake, you’ll need the following ingredients:
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 1 1/2 cups whole milk
- 6 ounces semisweet Belgian chocolate, chopped
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter, cubed
- 6 ounces Belgian dark chocolate, melted
- 1 cup Dutch-processed cocoa powder
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup buttermilk
- 1 cup strong brewed coffee
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 16 ounces Belgian semisweet chocolate, chopped
- 1 cup unsalted butter, cubed
- 2/3 cup hot water
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Cake crumbs
- 1/2 cup toasted peanuts or almonds
Cook’s Kit
Before you start baking, gather the necessary tools:
- Mixing bowls – Various sizes for different mixtures.
- Whisk – For blending dry ingredients and emulsifying wet ones.
- Measuring cups and spoons – Accurate measurements are key in baking.
- Spatula – For folding in ingredients and scraping bowls.
- 9-inch round cake pans – To bake the layers evenly.
- Cooling rack – Essential for cooling your cakes properly.
- Electric mixer – To beat eggs and cream together smoothly.
Cheesecake Factory Chocolate Blackout Cake Recipe: From Prep to Plate
Now, let’s dive into the step-by-step process of making this irresistible cake.
Step 1: Prepare the Chocolate Mixture
In a small saucepan, combine the whole milk, granulated sugar, brown sugar, cornstarch, and sea salt. Heat over medium heat until the mixture is warm but not boiling. Remove from heat and add the semisweet Belgian chocolate and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. In a separate bowl, combine the Dutch-processed cocoa powder, granulated sugar, and packed brown sugar. Mix well and set aside.
Step 3: Cream the Butter
Using an electric mixer, beat the unsalted butter until creamy and smooth. Gradually add the cocoa mixture to the creamed butter, mixing until fully incorporated.
Step 4: Combine Wet Ingredients
In another bowl, whisk together the buttermilk, strong brewed coffee, and vanilla extract. Add the room temperature eggs and mix until well blended.
Step 5: Bring It All Together
Now it’s time to combine everything! Gradually add the chocolate mixture into the butter mixture, mixing on low speed. Alternate adding the flour mixture and the buttermilk mixture until everything is well combined and smooth.
Step 6: Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
Step 7: Prepare the Ganache
In a saucepan, combine the Belgian semisweet chocolate and unsalted butter. Heat gently until melted and smooth. Stir in the hot water, light corn syrup, and vanilla extract. Mix until well combined and glossy.
Step 8: Assemble the Cake
Once the cakes have completely cooled, place one layer on a serving platter. Spread a generous layer of ganache over the top, followed by a sprinkle of cake crumbs and toasted peanuts or almonds. Place the second layer on top and cover the entire cake with the remaining ganache. Decorate with more cake crumbs and nuts if desired.
Season-by-Season Upgrades
To keep this Chocolate Blackout Cake exciting, consider these seasonal upgrades:
- Spring: Add fresh berries like raspberries or strawberries on top for a burst of flavor.
- Summer: Incorporate a layer of whipped cream or a light chocolate mousse for added richness.
- Fall: Spice it up with a hint of cinnamon or nutmeg in the batter.
- Winter: Drizzle with Chocolate Sauce for extra decadence.
Avoid These Mistakes
To ensure your cake turns out perfectly, keep these common pitfalls in mind:
- Overmixing the batter can lead to a dense cake. Mix just until combined.
- Don’t skip the cooling step. Allow the cakes to cool completely before frosting.
- Check your oven temperature. An inaccurate oven can cause uneven baking.
- Use room temperature ingredients for a smoother batter.
Keep It Fresh: Storage Guide
Once you’ve baked your Chocolate Blackout Cake, proper storage is key:
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. You can also freeze the cake layers individually wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before serving.
Handy Q&A
Can I use a different type of chocolate?
Absolutely! While semisweet and dark Belgian chocolates are recommended for their rich flavor, you can experiment with your favorite chocolate varieties. Just remember that the cake’s taste will vary based on the chocolate you choose.
What if I don’t have buttermilk?
You can make a quick buttermilk substitute by combining 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes before using.
Can I make this cake ahead of time?
Yes! You can bake the cake layers in advance and store them as mentioned above. Just frost the cake the day you plan to serve it for the best texture.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, consider adding chocolate chips to the batter or using a richer cocoa powder. You could also add a layer of chocolate ganache between the cake layers.
If you’re inspired to make more delicious treats, try these delightful recipes:
Wrap-Up
This Cheesecake Factory Chocolate Blackout Cake Recipe is a true indulgence that brings the classic dessert right to your kitchen. With its layers of rich chocolate and creamy ganache, it’s bound to be a hit at any gathering. Remember to follow the steps carefully, avoid common mistakes, and enjoy the process of baking this decadent cake. Your friends and family will surely be in awe of your baking skills, and you’ll have a new favorite dessert to share!
Cheesecake Factory Chocolate Blackout Cake Recipe
Ingredients
Equipment
Method
- In a small saucepan, combine the whole milk, granulated sugar, brown sugar, cornstarch, and sea salt. Heat over medium heat until the mixture is warm but not boiling. Remove from heat and add the semisweet Belgian chocolate and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth. Set aside to cool.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. In a separate bowl, combine the Dutch-processed cocoa powder, granulated sugar, and packed brown sugar. Mix well and set aside.
- Using an electric mixer, beat the unsalted butter until creamy and smooth. Gradually add the cocoa mixture to the creamed butter, mixing until fully incorporated.
- In another bowl, whisk together the buttermilk, strong brewed coffee, and vanilla extract. Add the room temperature eggs and mix until well blended.
- Gradually add the chocolate mixture into the butter mixture, mixing on low speed. Alternate adding the flour mixture and the buttermilk mixture until everything is well combined and smooth.
- Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
- In a saucepan, combine the Belgian semisweet chocolate and unsalted butter. Heat gently until melted and smooth. Stir in the hot water, light corn syrup, and vanilla extract. Mix until well combined and glossy.
- Once the cakes have completely cooled, place one layer on a serving platter. Spread a generous layer of ganache over the top, followed by a sprinkle of cake crumbs and toasted peanuts or almonds. Place the second layer on top and cover the entire cake with the remaining ganache. Decorate with more cake crumbs and nuts if desired.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake for up to a week.
- Freeze cake layers individually wrapped in plastic wrap and aluminum foil for up to 3 months.
