Name: Cheesecake Factory Chocolate Blackout Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1/4 cup granulated sugar; 1/4 cup brown sugar (packed); 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 brown sugar (packed); 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 (optional)

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There’s something utterly indulgent about a slice of rich, decadent chocolate cake, and the Cheesecake Factory’s Chocolate Blackout Cake is a shining star in the dessert universe. With its layers of luscious chocolate, creamy fillings, and a delightful crunch, this cake is the epitome of chocolate heaven. Whether you’re celebrating a special occasion or just craving a sweet treat, this recipe is sure to impress your family and friends. Let’s dive into the details of how to create this heavenly dessert, step by step!

Why This Recipe Belongs in Your Rotation

This Cheesecake Factory Chocolate Blackout Cake Recipe is a showstopper that combines rich chocolate flavors with a moist texture and creamy elements. It’s perfect for birthday celebrations, anniversaries, or any gathering where a delicious dessert is required. The combination of different chocolate types adds depth to the flavor, making it an unforgettable treat. Plus, once you master this recipe, it’ll become a go-to for impressing guests or simply treating yourself!

What’s in the Bowl

To create this incredible cake, you’ll need the following ingredients:

1/4 cup granulated sugar
1/4 cup brown sugar, packed
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 brown sugar, packed
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 (optional)

Gear Checklist

Before you start baking, make sure you have the following equipment:

Mixing bowls – for combining ingredients.
Whisk – for blending and aerating the batter.
Spatula – for folding in ingredients and scraping bowls.
Measuring cups and spoons – for accurate ingredient measurements.
9-inch round cake pans – for baking the cake layers.
Cooling rack – for cooling the cake layers properly.
Double boiler or microwave – for melting chocolate.
Electric mixer – for mixing cake batter easily.

Build Cheesecake Factory Chocolate Blackout Cake Recipe Step by Step

Step 1: Prepare the Cake Layers

Start by preheating your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans or line them with parchment paper for easy removal.

In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and sea salt. Whisk together until well combined and set aside.

In a separate bowl, melt the 6 ounces of semisweet Belgian chocolate using a double boiler or microwave. Let it cool slightly.

In a large mixing bowl, cream together the cubed unsalted butter and the granulated and brown sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the melted chocolate and vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and brewed coffee. Mix until just combined.

Step 2: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

Step 3: Prepare the Chocolate Ganache

While the cakes are cooling, prepare the chocolate ganache. In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chopped Belgian semisweet chocolate. Let it sit for a few minutes, then stir until smooth and glossy. If desired, you can add light corn syrup for extra shine.

Step 4: Assemble the Cake

Once the cake layers are completely cooled, place one layer on a serving plate. Spread a layer of chocolate ganache over the top, then sprinkle with cake crumbs and chopped toasted peanuts or almonds.

Place the second cake layer on top and frost the entire cake with the remaining ganache. Use a spatula to create swirls or peaks for a beautiful finish.

Step 5: Chill and Serve

Chill the cake in the refrigerator for at least 30 minutes to set the ganache before slicing. When ready to serve, cut into generous slices, and enjoy the rich, chocolatey goodness!

Customize for Your Needs

This Cheesecake Factory Chocolate Blackout Cake Recipe can be adjusted to suit your preferences:

For a richer chocolate flavor, use a combination of dark and milk chocolate.
Substitute the brewed coffee with espresso for a more intense flavor.
Add a layer of chocolate mousse or whipped cream between the cake layers for extra creaminess.
Top with fresh berries for a fruity contrast to the rich chocolate.

What I Learned Testing

The quality of chocolate makes a significant difference in flavor. Using high-quality Belgian chocolate is key for that luxurious taste.
Chilling the cake after assembly helps the ganache set beautifully and makes slicing much easier.
Don’t skip the toasting of nuts; it adds a delightful crunch and enhances their flavor.
Allowing the cake to rest overnight can deepen the flavors, making it even more delicious.

Save It for Later

If you’re not quite ready to bake, you can save this Cheesecake Factory Chocolate Blackout Cake Recipe for later! Bookmark it, print it out, or share it with friends who love chocolate as much as you do. This recipe is perfect for any occasion, and you’ll definitely want to revisit it again and again.

Handy Q&A

Can I use milk chocolate instead of semisweet chocolate?

Yes, you can use milk chocolate, but it will result in a sweeter cake. If you prefer a less sweet flavor, stick to semisweet or dark chocolate.

How do I store leftover cake?

Store leftover cake in an airtight container in the refrigerator. It will stay fresh for about 3-4 days.

Can I freeze the cake?

Absolutely! You can freeze the assembled cake for up to 2 months. Just make sure to wrap it tightly in plastic wrap before freezing.

What can I serve with this cake?

This cake pairs wonderfully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a side of fresh berries for a delightful contrast.

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Serious Eats – For in-depth food science and techniques.

Ready, Set, Cook

Now that you have everything you need to create the perfect Cheesecake Factory Chocolate Blackout Cake, it’s time to gather your ingredients and get baking. Remember, the best desserts are made with love and a dash of passion. So roll up your sleeves, and let your inner pastry chef shine! Enjoy every rich, chocolatey bite of this delectable cake, and make it a memorable centerpiece for your next gathering. Happy baking!