Chocolate Fudge “Blackout” Cake (a new favorite!)

Did you know? The most popular summer recipe is CAKE. I find this surprising…over ice-cream? Unless we’re talking this cake recipe. Then I totally get it.

I rarely create an original recipe, I taste-test. King Arthur Flour made this one, the Chocolate Fudge “Blackout” Cake. As a devoted cake mix girl, it takes a lot for me to consider making a cake from scratch – especially one with three layers of different chocolate.

This one? Oh my heavens. It made me look real good.

Summer epiphany: when you’re actually home and demanding a SLOW summer, you have time to make a cake! And while time is still a precious commodity, some cakes demand to be made. THIS ONE.

Upon taking a bite, my husband, the critic of all food critics, pretty much melted into a puddle onto the floor. I’ll be making it again.

And with strawberries just coming into season, they are the perfect addition to this lusciousness.

King Arthur didn’t have strawberries in the original recipe – that’s my contribution. We like it! Also, I eliminated the optional espresso powder b/c I didn’t have it – still good! Would you like a bite? I suggest making the three different chocolates (not hard) the day before and assembling the day of – then you can relax and enjoy the cake of your labor…

Hurry up now! Before you lose your nerve…make this cake!

Chocolate Fudge “Blackout” Cake

FILLING

  • 1 cup semisweet chocolate chips
  • 1/8 teaspoon salt
  • 2 tablespoons sugar
  • 1 large egg, at room temperature
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

CAKE

ICING

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

Instructions

  1. To make the filling: Place the chocolate chips, salt, and sugar in a blender or food processor and pulse until finely ground.
  2. Add the egg and pulse just until the mixture is smooth.
  3. Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
  4. Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the vanilla and pulse to blend.
  5. Pour the pudding into a shallow bowl, and refrigerate it until chilled and thickened, 2 hours to overnight. I found that overnight works best. Still not setting? Stir in gelatin.
  6. Preheat the oven to 350°F. Lightly grease two 8″ x 2″ round cake pans. Line them with 8″ parchment circles, if desired, and grease the parchment; this step will ensure your cake’s crumble-free turnout from the pan.
  7. To make the cake: Whisk together the dry ingredients.
  8. Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping the bottom and sides of the bowl.
  9. Stir in the water; the batter will be thin.
  10. Pour the batter into the two prepared pans.
  11. Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  12. Remove the cakes from the oven. Cool them for 15 minutes, then turn them out of the pans to cool completely on a rack.
  13. To make the icing: Combine the cream and chocolate in a microwave-safe bowl or in a saucepan. Heat until the cream is steaming and showing small bubbles around the edge.
  14. Remove the chocolate/cream from the microwave or burner, and stir until the chocolate is melted and the mixture becomes completely smooth, with no lighter areas remaining visible.
  15. Refrigerate the icing for 30 minutes (I went longer). Beat the chilled icing briefly, until it thickens a bit and becomes spreadable.
  16. To assemble the cake: Cut the domed tops off both cake layers; these will become your crumb coating.
  17. Place one layer on a serving plate. For best presentation, lay strips of parchment around the edge of the plate before laying the cake on top; these will catch the inevitable icing drips, and can be removed once you’re done icing the cake.
  18. Top the cake with the filling, spreading it evenly to the edges.
  19. Center the second layer of cake atop the filling.
  20. Spread the icing over the top and onto the sides of the cake.
  21. Crumble the reserved cake, and gently press it onto the top and sides of the assembled cake.
  22. Serve immediately, or within a couple of hours. For longer storage, refrigerate. This cake is best served the same day it’s made, or within 24 hours. Freeze, well-wrapped, for longer storage. You may also choose to freeze individual slices — for those times when you HAVE to have a piece of chocolate cake!

Enjoy!

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