Cheesecake Factory Blackout Cake Recipe
The cheesecake factory blackout cake is a delicious, yet indulgent dessert that’s sure to satisfy any sweet tooth. The cheesecake factory blackout cake is a rich, moist and decadent cake with a delicious hint of vanilla. It’s a perfect middle-of-the-road cake to make for any occasion!
Ingredients
For The Pudding:
- 1/2 cup Sugar
- 2 tbsp Cornstarch
- 1/4 tsp Salt
- 1 1/2 cups Whole milk
- 3 oz Semisweet chocolate chopped
- 1 tsp Vanilla extract
For The Cake:
- 1 1/2 cusp All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- Salt
- 1/2 cup Unsalted butter cubed
- 3/4 cup Dutch-processed cocoa
- 1 cup Sugar
- 1 cup Brown sugar packed
- 1 cup Buttermilk
- 1 cup Strong brewed coffee
- 1 tsp Vanilla extract
- 2 large eggs
For the Frosting:
- 8 oz Semisweet chocolate chopped
- 1/2 cup Unsalted butter cubed
- 1/3 cup Hot water
- 2 tsp Light corn syrup
- 2 tsp Vanilla extract
Instructions
- Mix sugar, cornstarch, and salt in a small heavy saucepan. Combine with milk. Over medium heat, cook and stir until thickened and bubbly. Lower the heat and continue cooking for another 2 minutes.
- Add the chocolate and stir until melted. Pour into a bowl and stir in the vanilla. Remove from heat and allow to cool slightly. Cover the pudding with plastic wrap while it cools. Place in the fridge for at least 2 hours or until cold.
- Preheat the oven to 325°. Grease two 8-inch round baking pans; line the bottoms with parchment paper. Mix flour, baking powder, baking soda, and salt in a small bowl. Melt butter in a large saucepan. Stir in cocoa and cook for a few minutes. Then stir in sugars.
- After that, remove from heat and add buttermilk, coffee, and vanilla. Stir the eggs in one by one. Then add the flour mixture in a slow, steady stream.
- Pour the batter into the prepared pans. Bake for about 35-40 minutes. Check by inserting a toothpick into the centre. Remove the pans from the oven, and let them cool for 10 minutes before removing the parchment. Allow cooling completely.
- For frosting, melt chocolate and butter over hot water in a double boiler or metal bowl. Once melted, remove from heat. Slowly whisk in hot water. Pour in corn syrup and vanilla. Put in the fridge for 25-30 minutes, or until spreadable.
- Cut each cake in half horizontally with a long serrated knife. Arrange each cake layer on a serving plate. Distribute half of the pudding over each layer. Continue layering. Place the third cake layer on top. Decorate the cake as desired.
- Over the whole cake, sprinkle the remains of the cake and press lightly to adhere. Place in the refrigerator.