Rick Makes Chocolate Blackout Cake

Ingredients

• 2 1/2 cups All-Purpose Flour (sifted)
• 3/4 cup Dutch-Process Cocoa Powder (plus extra 2 tbsp for pan dusting)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Kosher Salt
• 1 Large Egg
• 1 Egg Yolk (extra yolk for richness)
• 1 teaspoon Vanilla Extract (pure)
• 5 tablespoons Vegetable Oil
• 1 1/2 cups Dark Brown Sugar (packed, soft like wet sand)
• 1/2 cup Hot Water (helps cocoa bloom)
• 1/4 cup Cocoa Powder (for pudding thickening)
• 3 tablespoons Cornstarch
• 2 cups Heavy Cream (1 cup for pudding, 1 cup for frosting)
• 1 cup Whole Milk
• 4 Egg Yolks (for pudding richness)
• 4 ounces Milk Chocolate (chopped)
• 2 tablespoons Golden Syrup
• 6 ounces Dark Chocolate (chopped)
• 1/2 cup Sour Cream
• 4 tablespoons Unsalted Butter (cut into cubes)
• 2 rounds Parchment Paper (cut to fit 8-inch pans)

Instructions

1. Prepare Cake Pans

   Butter two 8‑inch cake pans, line with parchment rounds, then dust lightly with cocoa powder using a pastry brush.

   Time: PT5M

2. Sift Dry Ingredients

   In a large bowl sift together the all‑purpose flour, Dutch‑process cocoa powder, baking powder, baking soda, and kosher salt.

   Time: PT5M

3. Mix Wet Ingredients

   In another bowl whisk the whole egg, extra yolk, vanilla extract, vegetable oil, and dark brown sugar until smooth and no sugar lumps remain.

   Time: PT5M

4. Combine and Bloom Cocoa

   Add the wet mixture to the dry ingredients, then slowly whisk in hot water until the batter is glossy and the cocoa is fully bloomed.

   Time: PT5M

5. Bake Cake Layers

   Divide the batter evenly between the two prepared pans. Bake at 350°F for 30 minutes, or until a toothpick comes out clean.

   Time: PT30M

   Temperature: 350°F

6. Prepare Pudding Thickener

   In a saucepan whisk together Dutch‑process cocoa powder and cornstarch until combined.

   Time: PT2M

7. Make Chocolate Pudding

   Add heavy cream, whole milk, 4 egg yolks, dark brown sugar, and a pinch of salt to the cocoa‑cornstarch mixture. Cook over medium‑high heat, stirring constantly, until it reaches a boil, then reduce to low and whisk for 2 minutes until smooth. Strain through a fine mesh sieve into a bowl.

   Time: PT10M

8. Chill Pudding

   Cover the pudding with plastic wrap pressed directly onto the surface to prevent a skin. Refrigerate for 4 hours until very cold.

   Time: PT4H

9. Make Ganache Frosting

   In a saucepan bring heavy cream, a pinch of salt, and golden syrup to a boil. Remove from heat and whisk in dark chocolate, sour cream, and butter until fully melted and glossy.

   Time: PT5M

10. Cool Frosting

    Transfer the ganache to a bowl, let it sit at room temperature for 1.5 hours, stirring every 30 minutes until it thickens to a spreadable consistency.

    Time: PT1H30M

11. Level and Crumble Cake Layers

    Trim the tops of the baked cakes to make them flat. Reserve one layer for crumb coating; crumble it finely by hand or with a grater.

    Time: PT10M

12. Assemble Cake with Pudding

    Place the first cake layer on a board, spread half of the chilled pudding evenly, then top with the second layer (pudding side down). Chill the assembled stack for 1 hour to set the filling.

    Time: PT15M

13. Apply Ganache Frosting

    Using an offset spatula, coat the top and sides of the chilled cake with a thin crumb coat of frosting, then roll the cake in the reserved chocolate crumbs. Finish with a smooth final layer of ganache.

    Time: PT20M

14. Final Chill and Serve

    Refrigerate the finished cake for 30 minutes to set the frosting, then remove parchment, slice with a hot, sharp knife, and serve.

    Time: PT30M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

45 g

Fat

28 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Gluten-Free All-Purpose Flour
• Instead of Dutch-Process Cocoa Powder: Natural Cocoa Powder (use 1 tbsp extra)
• Instead of Kosher Salt: Table Salt (use less)
• Instead of Large Egg: Egg substitute (1/4 cup liquid)
• Instead of Egg Yolk: Egg substitute (1 tbsp)
• Instead of Vanilla Extract: Vanilla Bean (1/2 bean)
• Instead of Vegetable Oil: Canola Oil, Melted Coconut Oil
• Instead of Dark Brown Sugar: Light Brown Sugar
• Instead of Cocoa Powder: Dutch-Process Cocoa Powder
• Instead of Cornstarch: Arrowroot Powder
• Instead of Heavy Cream: Half-and-Half (less rich)
• Instead of Whole Milk: 2% Milk
• Instead of Egg Yolks: Egg substitute (1 tbsp each)
• Instead of Milk Chocolate: Dark Chocolate (same weight)
• Instead of Golden Syrup: Light Molasses, Maple Syrup
• Instead of Dark Chocolate: Semi-sweet Chocolate
• Instead of Sour Cream: Greek Yogurt (plain)
• Instead of Unsalted Butter: Margarine

Equipment Needed

• 8-Inch Cake Pans
• Pastry Brush
• Fine Mesh Sieve
• Mixing Bowls
• Whisk
• Saucepan
• Rubber Spatula
• Offset Spatula (optional)
• Cooling Rack
• Sharp Chef's Knife
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Blooming the cocoa with hot water for a glossy batter
• Straining the chocolate pudding to ensure a smooth texture
• Covering the pudding with plastic to prevent skin formation
• Chilling the assembled cake before applying the ganache
• Using a crumb coat to hide imperfections before the final frosting

Chef Tips from the Video

• Revive hard brown sugar by placing a slice of fresh bread in the container overnight.
• For an extra dark finish, dust the pan with cocoa instead of flour.
• Use a kitchen scale for precise flour measurement if you have one.

Troubleshooting

Storage

Refrigerator: Store covered cake in the fridge for up to 4 days.

Freezer: Wrap tightly in plastic and foil; freeze for up to 2 months.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Bake the cake layers up to 2 days ahead; store wrapped at room temperature.
• The chocolate pudding can be made a day ahead and kept chilled.
• Ganache frosting can be prepared 12 hours ahead; keep covered at room temperature.

Frequently Asked Questions