我第一次尝试了Brooklyn blackout cakea few years ago, and I decided it was time to revamp the recipe! I’ve dubbed this updated version my chocolate blackout cake.
我喜欢这个蛋糕的原始计划，但我想改变一些事情。
Changes Made to the Chocolate Cake Recipe
One of the most notable changes to this recipe involves the cake layers.
Originally I used mygo-to chocolate layer cake recipe, because I was convinced I needed a layer cake with great structure to stand up against the moisture of the pudding.
Last time I made this cake with pudding from scratch. It wasn’t as thick as store bought pudding usually is (I probably needed to let it cook longer).
这绕着我决定让生活更容易，使用商店买的布丁，它更厚。
So I played around with my chocolate layer cake recipe, and actually swapped the all-purpose flour for self-rising cake flour.
This simple swap had a huge impact on the texture of the cake layers. They were super moist, soft, and fluffy. They turned out exactly how I had hoped they would.
One thing to note, this does cause the cake layers to lose a bit of their structure. Now, this isn’t necessarily a bad thing!
Especially with this cake, since it’s frosted with (what I like to call)chocolate ganache frosting。
The chocolate ganache in this recipe sets pretty firmly once it’s on the cake, and this keeps everything in place. Even with the creamy chocolate pudding filling!
Cake Flour vs. All-Purpose Flour
Now some of you might be asking, why cake flour?? Your recipes usually use all-purpose flour!
蛋糕面粉的蛋白质较少（通常为7-8％），而不是出于所有目的面粉（约11％）。为什么蛋白质含量？因为当你用液体混合时，这种蛋白质变得筋。
更多的蛋白质意味着更多的麸质，这意味着更密集，耐嚼烘焙食品（想想一块咀嚼面包的面包！）。
Cake flour makes baked goods that are fluffier, and lighter like angel food cake. They also give baked goods a finer crumb.
All of this probably sounds super good, right? I’m totally team light & fluffy. So why not ALWAYS use cake flour??
Sometimes you need a little bit more structure, like when you’re making a super tall layer cake!
I generally prefer using all purpose flour in my cake recipes. A lot of my cake recipes use a ton of buttermilk (like my香草层蛋糕配方), and I find they’re already plenty moist and tender.
当他们被堆叠和/或雕刻在层蛋糕中时，所有目的面粉都可以帮助我的蛋糕层保持形状。我也总是在手上拥有一定用途面粉。
但我希望这个蛋糕不同。Ganache非常丰富，密集，因为布丁也很厚！
I wanted fluffier cake layers to help balance it all out, and to create a great variety of textures.
Why Self-Rising Cake Flour is Your Best Friend
现在到了自我上升的部分。Self-rising cake flour预混合，所以盐和发酵粉已经完美地融入蛋糕粉中。
I love this because it helps you skip three steps.
而不是拿出成分，而不是将它们放在一个单独的碗里，然后将它们搅拌在一起，你只需使用3杯自我上升的蛋糕面粉。中提琴！
Surprisingly, my neighborhood grocery store ONLY carries the self-rising type of cake flour. If you forgot to grab some at the store or can’t find any, don’t worry.
对于这种食谱来说，对于每一杯自我上升的面粉，测量1杯蛋糕面粉，然后加入1/4茶匙盐和1 1/4茶匙发酵粉。
Or if you are more of a metrics person, here’s the same formula in grams.
You can swap 100 grams of self-rising flour with 100 grams of cake flour, plus 5 1/2 grams baking powder and 1 gram salt.
Using Store-Bought Pudding
Like I mentioned above, another change I made this time around was to use store bought pudding.
Don’t get me wrong, I’m all about making things from scratch. I haven’t bought frosting or a box cake mix in years.
But when you’re already putting so much energy and effort into the rest of the cake, I think it’s ok to take a little short cut.
I also can honestly say after making pudding from scratch, that I like the instant kind better!!
它的质地是完美的，用作蛋糕填充，特别是当你增加牛奶而不是包裹的时候。
我选择加入1 1/2杯全牛奶添加2杯。它为布丁提供了厚重的一致性，您需要在这样的层蛋糕中添加。
Chocolate Ganache vs. Chocolate Frosting
这款巧克力冻结蛋糕填充和覆盖着牛奶巧克力Ganache。它一旦它在蛋糕上牢牢地牢牢地设定了，这让布丁填补了！
I love it because it’s rich, but not too sweet. It also really lets the chocolate flavor shine through!
Be sure to use a good quality chocolate when making your ganache. I love using eitherGhirardelli要么吉塔德。
If you’re not a fan of chocolate ganache, or just prefer regular chocolate frosting, feel free to cover this cake in whatever you like best!
I think this cake would also be amazing with mychocolate buttercream frosting。
Changing the Decoration of This Chocolate Blackout Cake
The final thing I want to touch on is the decoration of this cake. I’m going to be totally honest, I absolutely LOVED the way I decorated my original布鲁克林停电蛋糕。
It was simple, yet stunning. I used anateco 869 piping tip为了使那个华丽的边界，这正是我想象的。
但我无法重塑这个蛋糕而不是改变装饰。
I usually go into my kitchen with a plan, or sketch out my design for a cake ahead of time.
But I went a little rogue while making this chocolate blackout cake, and I didn’t really plan out how the cake would look. I just let myself go wild.
I used anicing comb在我的Ganache中占据一些山脊，在上面留下乡村的边缘，甚至在一个中添加了一个partial chocolate drip。
Feel free to let yourself get creative with the decoration too!
Sometimes we get so caught up in our plans and vision, we don’t allow ourselves to just have fun in the kitchen
制作最好的巧克力停电蛋糕的提示：
- 不要过度用来你的击球手，搅拌直到蛋糕面粉恰好
- Be sure toproperly measure your flour(spoon into the cup measure, then level) or use a厨房秤
- Make sure youringredients are at room temperatureto help them mix together better
- Don’t level your cake layers until they are completely cooled.
- Save your cake topsand crumble them with a fork todecorate your cake
提前制作这些蛋糕层和存储提示：
- Make your提前蛋糕层and freeze them。它打破了这个过程并使其更加平衡。
- Make yourfrosting提前太多了, or save any leftover frosting! It can be stored in an airtight container in thefridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
- 磨砂蛋糕可以持续到冰箱长达一周，或者在冰箱里长达一个月。Buttercream锁在所有的水分中，保持蛋糕新鲜味鲜美！
- If you cut into the cake and have leftovers,使用任何剩余的糖霜来覆盖切割部分以保持湿润并存放在冰箱上长达一周。
Let Me Know What You Think
If you try this chocolate blackout cake recipe, please tag me @chelsweets, and use the #chelsweets, so I can see your beautiful creations!!
还要在下面发表评论，并为我了解您的想法。
Other Recipes You Might Like:
- Small Batch Chocolate Cake Recipe (6-inch)
- Red Velvet Layer Cake
- WASC (White Wedding Cake) Cake Recipe
- Vanilla Layer Cake Recipe
- Marble Cake Recipe
- Dark Chocolate Strawberry Cake
Chocolate Blackout Cake
This chocolate blackout cake is a chocolate lover's dream! It's made with soft, incredibly moist cake layers that are filled with chocolate pudding and milk chocolate ganache frosting.
Ingredients
Chocolate Cake Layers
- 1杯无盐黄油，房间温度（2杆，226克）
- 2 1/2杯砂糖（500克）
- 4 large eggs, room temp (224 grams)
- 1杯热水（237克）
- 1杯酪乳，房间温度（240克）
- 3杯自我上升的蛋糕面粉（360克）
- 1 cup black cocoa (100 grams)
牛奶巧克力ganache糖霜
- 5杯牛奶巧克力芯片（750克，约2袋）
- 1杯+ 1 TBSP重质霜，室温（250克）
Chocolate Pudding Filling
- 1 package instant chocolate pudding (3.9 oz package, 110 grams)
- 1 1/2杯全牛奶，冷（367克）
Instructions
Chocolate Cake Layers
- 首先将烤箱预热至350 F / 175 C.
- Line four seven-inch or three 8-inch pans with parchment rounds and spray with non-stick baking spray.
- Add 1 cup butter and 2 1/2 cups sugar into the bowl of a stand mixer. Mix on high for 1 minute with a whisk attachment until the mixture should become light in color.
- Add in 4 large eggs, two at a time. Mix on medium high until they're fully incorporated.
- In a separate bowl, combine 1 cup of hot coffee and 1 cup of buttermilk. Add in 1 cup of baking cocoa and whisk until no clumps remain.
- 接下来，将1杯自上升的蛋糕粉放入黄油/蛋混合物中。用橡胶刮刀刮碗的侧面，以确保面粉完全掺入。
- 倒入一半的酪乳/可可混合物，并在低速混合。
- Repeat with the remaining cake flour and cocoa mixture.
- After adding in the last cup of self-rising cake flour, mix on low until the flour is just incorporated.
- 在准备好的平底锅之间均匀地倒击球手。我喜欢使用厨房秤来确保每个平底锅都有完全相同的面糊。
- 烘烤31-33分钟或直到牙签出来，少量潮湿的面包屑。
- Allow layers to cool in the pans for about 10 minutes then run an offset spatula around the edge of the pans to help separate the layers from the pans.
- Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
- Use aserrated knife在层的上面级，并将它们放在碗中。
- 用叉子将它们分成小面包屑，然后用塑料包装盖住并留出（用于蛋糕的装饰）。
Chocolate Ganache Frosting
- 蛋糕层烘烤和凉爽，使巧克力Ganache Frosting。
- 将巧克力放在耐热碗中，并留出一边。
- Pour the heavy cream into a pot, and heat on medium high until it is just beginning to bubble.
- Pour the hot cream over the chocolate, begin sure all the chocolate is submerged / covered.
- 让这个网站约2分钟，让热量从奶油中熔化巧克力。
- 用橡胶刮刀小心地搅拌混合物，直到Ganache是柔滑的光滑，所有巧克力融化。
- 如果任何位的巧克力仍然融化，你可以在微波炉中加热30秒的间隔，直到奶油和巧克力完全合并。
- Cover with plastic wrap, and set aside.
巧克力布丁：
- Add theinstant pudding mixinto a medium sized bowl, and add 1 1/2 cups cold whole milk.
- Whisk for about 1 minute, until the mixture thickens.
- Cover with plastic wrap, and set aside.
组装这种巧克力停电蛋糕：
- Stack and frost cake layers on agreaseproof cake board,使用少量的巧克力酱,帮助把the first cake layer to the board.
- 当你用一个堆叠它们时，将甚至在蛋糕层上涂上巧克力Ganache层large offset spatula, and spread 1/4 of the chocolate pudding on top of each layer of ganache.
- 用薄薄的巧克力Ganache覆盖蛋糕。平滑使用A.bench scraper然后在冰箱里（10分钟）或冰箱（5分钟）冷却蛋糕，直到Ganache坚定到触摸。
- Add a second, thicker layer of chocolate ganache to the cake, and smooth using a bench scraper. If desired, use anicing combto create texture around the sides of the cake.
- 根据需要装饰！我选择使用粉碎的蛋糕上衣和剩下的布丁来覆盖蛋糕的顶部，并在底座上放置一些面包屑。我也加了一个巧克力ganache滴水for fun!!
Notes
Make your提前蛋糕层and freeze them.它打破了这个过程并使其更加平衡。
Make yourfrosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
磨砂蛋糕可以持续到冰箱长达一周，或者在冰箱里长达一个月。Buttercream锁在所有的水分中，保持蛋糕新鲜味鲜美！
If you cut into the cake and have leftovers,使用任何剩余的糖霜来覆盖切割部分以保持湿润并存放在冰箱上长达一周。
剩余的Ganache也可以存储在冰箱中最多3周！要么在瓶子里留下它，或将它放入密封容器中。
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories445. Total Fat20G. Saturated Fat12g 反式脂肪0g 不饱和脂肪6g Cholesterol62mg 钠84毫克 碳水化合物59g Fiber2g 糖40G 蛋白7g
This looks absolutely heavenly!
Aw thank you Nichole!! I’m not going to lie, it was hard to stop eating this one
我想尝试一下，但我不能忍受没有咖啡/浓咖啡的巧克力蛋糕！它只是让巧克力更加巧克力！
Haha I actually totally agree Lishia! But everytime I share a chocolate cake recipe with espresso or coffee, i get a ton of comments asking if they can omit it It’s the worst!
I def support adding in some instant espresso to elevate the flavor
Thanks so much for this recipe. Also what if we want to use regular flour inatead of cake flour .
当然,我总是分享快乐!我认为texture is a lot better with cake flour, but you can use regular flour in its place!
Both versions look gorgeous and I’m sure they taste delicious! What brand chocolate pudding do you use, as I find some to taste very artificial? I also usually make everything from scratch.
Hi Desiree,
我只是使用果冻品牌,但是我吃我长大t so I’m pretty used to the flavor. I think Trader Joe’s and Whole foods carry some less artificial brands of instant pudding that might be a good alternative!! Or you can always make your own too
I’d just say definitely make sure you like the taste of whatever pudding you end up using, since it’s such a dominant flavor inside the cake. Hope that helps, happy baking!!
嗨chelsey！我喜欢所有的食谱（所以我的同事在我与他们分享的时候！），看到你把你的热情变成全职工作，这是如此令人兴奋和令人印象深刻。我希望你今年要休息一些时间来享受你的成功
I went looking for your favorite chocolate cake recipes and would love to try this updated Blackout Cake. Do you think it would bake into cupcakes well, or would the cake flour make it a little too crumbly? Do you think this recipe would make about 24 cupcakes, or would it make more since it’s a 4 layer cake? Thank you so much!
Aw thank you Grace!
I think this recipe would probably make about 3 dozen cupcakes, because it’s a lot of batter! I’m not sure if they would bake well into cupcakes because I haven’t tried it before, but I feel like they should!
如果你试试吧，请告诉我它是怎样的！<3
This sounds delicious! Would I need to change anything if I used 6 inch cake pans?
Hi Sarah,
The bake time will be a bit longer with 6 inch cake pans, and you will probably have a bit of leftover ganache! But other than that you should be fine Happy baking!
is there a substitute for the black cocoa powder or do i need to hunt it down? i need a chocolate cake recipe that can hold a cookie crumb/fudge layer in between the cake layers
嗨黛西，
You can use regular baking cocoa in place of the black cocoa! This cake recipe is pretty soft because of the cake flour in the recipe, but it should be able to handle a chocolate ganache / fudge filling. Hope that helps, happy baking!
救命！我做了这个蛋糕，我的层永远不会上升。平坦作为煎饼。没有品尝这一点。以为我跟着食谱。任何建议，都没有看过我所做的事情。我以前遇到了许多蛋糕，我的出现了什么是出了什么问题。甚至买了蛋糕面粉。
嗨安娜，
I’m so sorry to hear that! Is there a chance that the cake flour you used wasn’t self-rising?? Or what brand of self-rising cake flour did you use? That would be my first guess as to what went wrong :/ In terms of the taste, what type of cocoa powder did you use??
Hopefully we can get to the bottom of this together, this is one of my favorite cake recipes! <3
嗨切尔西！而不是水，我可以替代咖啡吗？
嗨梅丽莎，
你可以完全这样做！I bet that would be delicious Happy baking!
你好！是否可以使用常规蛋糕面粉而不是自我上升？我要加多少小苏打/粉末？
Hi Yasmeen,
You can definitely do that instead! Just like I mention in my post, for every cup of self-rising flour that this recipe calls for, measure out 1 cup of cake flour, then add 1/4 teaspoon salt and 1 1/4 teaspoons baking powder.
希望有帮助，快乐烘焙! <3
Is there any way u can make it with 9 inch Cale pans? Double the recipe? I want it to be 4 layers.
Hi Cate,
I would recommend doubling the recipe to make 4, 9-inch cake layers. That should be just about perfect!! Hope that helps, happy baking!
我明天制作了这块蛋糕。这太美味了。我甚至无法解释。非常感谢这个惊人的食谱。我为我的未婚夫做了这个蛋糕，对他抱歉。大声笑，这块蛋糕融化了他的心。？。从巴基斯坦那么多爱？
很高兴听到Ayesha !!非常感谢你的分享
你可以使用什么而不是巧克力布丁？X
Hi Sky,
我会加入一些巧克力乳酪！这是我的配方：https://lpl外围赌注m.1michelle.com/2019/03/28/Chocolate-Buttercream-frosting/
希望有帮助，快乐烘焙!
Hi
根据视频的说法，巧克力布丁上有两件物品。
Please let me know what it was. Was it chocolate crumbs and toffee etc
Thank you
嗨Carole，
我只是添加了一些额外的布丁我离开了爱r, and some of the cake tops that I reserved and crumbled up (same thing added around the base of the cake). Hope that helps, happy baking!
你好！I’m making a cake for Friday. I put the cakes in freezer last week and wanted to make the frosting on Wednesday. Could I frost the cake Wednesday and it not be dry and taste great for Friday or should I wait until Thursday?
嗨水晶，
A frosted cake can stay good in the fridge for up to a week! As long as the frosting is completely covering the cake layers, it should lock in all the moisture, and the cake should stay nice and moist I let cakes sit in the fridge overnight, or for a few days all the time! I usually leave my cakes just open in the fridge without a covering! It should be fine as long as you don’t have anything fragrant in your fridge (like fish or onions).
希望有帮助，快乐烘焙!
嘿chels !!我的兄弟想要一个两个分层的巧克力蛋糕，他的婚礼和我喜欢这个食谱，但我想知道它是否能够掌握顶级或者
If there wouldn’t be enough support and the sides could bludge out. Should I use your original Brooklyn blackout cake recipe?
Thanks for your help
Hi Jake,
这个蛋糕上的Ganache令人惊讶的超级坚固，特别是如果你制作黑暗的巧克力Ganache！只要它被正确支持，它应该保持其形状即可罚款，并且在每个蛋糕层上留在每个蛋糕层上的戒指，以保持布丁到位。我建议使用这个配方而不是我原来的布鲁克林停电蛋糕。希望有帮助，快乐烘焙
I plan to make this recipe, but in 6-inch pans. I think you said at one point that you have a 27-inch oven — so do I. I do use an oven thermometer but I find that bake times are often too short for my over, and I figure it’s b/c most people have a 30″ oven. If you still have a 27-inch oven, how many pans do you bake at a time? If I put three 6-inch pans, I try to rotate them halfway through to bake more evenly but they still take longer than the recipe says they should take to bake. Should I just do two at a time?
I also tried using cake strips but could never get them to bake all the way through. One thing I have tried is starting at a lower temp (like 300F for 20 minutes) and then upping it (to 350F for 20 minutes) and that seems to help them bake all the way through without doming up really bad. Looking for any tips with cakes in a 27-inch oven, basically!
嗨Jagax，
I still bake all my cake layers at one time! Otherwise it would take me forever to make all my cakes. I do rotate my cake pans halfway through to help them bake more evenly, but they all bake through in the amount of time I share in my recipes. I’ve tested my recipes in full sized ovens and the bake time is the same in larger ovens.
If your oven seems to struggle with all your cake pans you can definitely try baking 2 at a time to see if that helps them bake more quickly/evenly.
我发现蛋糕条对我来说对我来说不太多，因为我的蛋糕锅如此接近我的烤箱的两侧。它并没有真正改变他们如何烘烤。他们仍然闲逛！
Hope that helps, best of luck with your oven!!
Hi,
I made this recipe but I didn’t have cake flour. I found it to be dense. It baked flat and nice but was dense. Do you think I can lessen the flour ?
嗨arielle，
The cake flour is what gives this cake a tender crumb! This recipe calls for self rising cake flour, did you add in leavening agents?
For every cup of self-rising flour that this recipe calls for, you should use 1 cup of cake flour, then add 1/4 teaspoon salt and 1 1/4 teaspoons baking powder. If you want to use AP flour, still add in this additional baking powder and salt, but make the adjust below too!
如果使用AP面粉，可以稍微少使用！拿一杯所有旨意的面粉，勺子和平整。删除两汤匙，然后加入两汤匙玉米淀粉到所有目的面粉。在使用之前筛选。
希望有帮助，快乐烘焙!
Hi Chelsea,
I’m from the UK and I made this cake using AP with added cornstarch and then 1 3/4 tsp of baking powder. The sides rose slightly but then 2/3 of the layers had a dome. Is this normal? Or did I do something wrong. I also use a fan over so cooked at 160
Hi Sian,
Are you able to turn off the fan in your oven? Convection ovens definitely bake cake layers differently than a normal oven!
Would love to try this recipe. How much batter would I need for a 10 inch cake pan?
嗨乔安妮，
That depends on how many cake layers you want to make! I have a great batter calculator you can use to figure out how much batter you need here://m.1michelle.com/2019/04/22/how-much-cake-batter-per-pan/
希望有帮助，快乐烘焙!
Hi Chels
我可以使用常规自我养育吗？英国缺乏面粉所以找不到任何东西？。
Please let me know.
谢谢！
这太好了，所以如此美好！
Hi Chelsea,
由于锁定，英国不可能在英国找到面粉。我所拥有的只是自我提升面粉 - 我可以使用它而不是蛋糕SR面粉吗？
请告诉我 - 我真的想尝试一下！
Hi Anam,
如果这就是你手边的全部，你可以用它来代替自我上升的蛋糕面粉。蛋糕纹理会略微更密集，但蛋糕仍然应该变得伟大！
I recently made this cake and the cake layers were very small what can I do to make them taller?
嗨梅根，
What size of cake pan did you use? The easiest way to make taller cake layers is to either increase the amount of batter in each pan or use smaller pans <3
Hi there, if I wanted to make this recipe in 3 6 inch pans, would you recommend cutting the recipe in half or 1/3?
Hi Lori,
I’d actually recommend making 2/3 of this recipe to make 3, 6″ cake layers! If you half it, the layers will be thinner than mine are in these photos. Hope that helps, happy baking!
Awesome, thank you
Hey chelsweet!!!
你的蛋糕是惊人的我真的很享受和爱它......我只是想知道如何将三层涂上这块巧克力蛋糕，我应该怎样汇总成分，你可以帮我。
谢谢..
hi you make awesome cakes. I have a question you just stir the ganache? no whisk or mixer? thanks
Hey! I am thinking about trying this recipe, and I have a few questions.
1. Can we use regular cake flour?
2. How many 6 inch layers would I get out of this recipe?
3. Would this work/be good without the pudding and just the chocolate ganache?
对问题的伏击感到抱歉。谢谢！
Hey there! I think I’m seeing what Carole saw! It looks like you do, ganache, pudding, crumbled cake, then chocolate nibs or chips or something! I thought at first toffee too. Let us know what you used in the video about the recipe can’t wait to try this cake!!!
Nothing about this recipe has turned out for me, wasted $40 on ingredients including the ingredients to try again…was making it for a friends birthday. Used cake flour…super dense and doesn’t taste right. Ganache won’t set and keeps melting everywhere.