Go Back
Homemade Cheesecake Factory Chocolate Blackout Cake Recipe photo

Cheesecake Factory Chocolate Blackout Cake Recipe

This Chocolate Blackout Cake is a chocoholic's dream! Indulge in layers of rich chocolate and creamy ganache for an unforgettable dessert!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • 9-inch Round Cake Pans
  • Cooling rack
  • Double Boiler or Microwave
  • Electric Mixer

Method
 

Step 1: Prepare the Cake Layers
  1. 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.
  2. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and sea salt. Whisk together until well combined and set aside.
  3. In a separate bowl, melt the 6 ounces of semisweet Belgian chocolate using a double boiler or microwave. Let it cool slightly.
  4. 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.
  5. 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
  1. 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
  1. 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
  1. 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.
  2. 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
  1. 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!

Notes

  • Use high-quality Belgian chocolate for the best flavor.
  • Chill the cake after assembly for easier slicing.
  • Toast nuts for added crunch and flavor.