When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Print This Delicious and Healthy Blackout Cake Recipe

Blackout Cake Recipe

This is one of my favorite versions of Blackout Cake: chocolate cake, rich chocolate pudding and a chocolate crumb coating.

Blackout Cake made with Oreo Cookie Crumbs

Chocolate Layer Cake

6 Eggs separated, yolks and whites
1 tsp Vanilla extract
1 1/4 cups Sugar
1/2 cup Cake flour
1/2 cup Unsweetened cocoa powder
1 tsp Baking powder
6 Tb Unsalted butter, melted
1/2 tsp Cream of tartar

1 recipe Blackout Cream

2 cups Crushed chocolate wafer crumbs (approx. 40)

Blackout Cream

1/2 cup Sugar
2 Tb Light corn syrup
1/2 cup Semi sweet Chocolate chips
1/4 cup Cornstarch
1/4 cup Heavy cream
4 Tb Unsalted butter, cut into pieces
Oven Temp ~ 350°
Baking Time ~ 30 -
Pan Type ~ 9 inch springform pan
or two 8 inch layer pans
Preheat the oven. Grease and flour a pan. Line the bottom of the pan with parchment paper or wax paper. Grease the paper and set aside.

To make the cookie crumbs, break cookies into chunks and place between two pieces of wax paper or wrap them in a clean kitchen towel, roll firmly with a rolling pin. This is a job best suited for the kids in the family.

In a mixing bowl beat the egg yolks on high speed about 5 minutes or until thick and lemon colored. Add the vanilla. Reduce the speed to low and gradually beat in 1 cup of the sugar. Continue beating for about 5 minutes or until the mixture thickens slightly and doubles in volume. In a small bowl combine the cake flour, cocoa and baking powder. Sift 1/3 cup of the flour mixture over the egg yolk mixture and fold it in until combined. Repeat with 1/3-cup measures of the remaining flour mixture until it is all incorporated. Blend in the butter.

In a different mixing bowl beat the egg whites and cream of tartar on high until soft peaks form, takes about 2 minutes. Gradually add the remaining 1/4 cup of sugar to the egg whites, beating on high until stiff peaks form. Gently fold 1 cup of the beaten egg white mixture into the egg yolk mixture to lighten the batter; next fold the whole yolk mixture into the egg white mixture. Pour Blackout Chocolate Cake batter into prepared pan.

Bake until the cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Remove the pan and cool blackout cake completely.

Cut the cake in half horizontally forming 2 equal layers (best to freeze the cake slightly to hold together when slicing). Place one layer on a serving plate and spread with Blackout Cream. Top with the remaining cake layer. Frost the top and sides with the remaining Blackout Cream. Sprinkle the cake with the chocolate wafer crumbs.

Blackout Cream

In a medium saucepan over low heat; combine 1 1/2 cups of water, the sugar and corn syrup. Stir in the chocolate and cook, stirring constantly until the chocolate is melted, about 2 to 3 minutes.

In a small bowl combine 1/2 cup water and the cornstarch, whisk until the cornstarch is dissolved. Add the dissolved cornstarch paste and the heavy cream to the chocolate mixture and bring to a boil, stirring constantly. Boil for 1 minute. Remove from the heat and whisk in the butter.
Transfer the mixture to a bowl. Cover the surface with plastic wrap and chill for 1 hour before using.

Nutrition facts:
Serving Size 104 g
Calories 386
Calories from Fat 151
Total Fat 16.8g 26%
Saturated Fat 8.8g 44%
Cholesterol 111mg 37%
Sodium 219mg 9%
Total Carbohydrates 56.6g 19%
Dietary Fiber 2.2g 9%
Sugars 37.7g
Protein 5.7g
Vitamin A 9% • Vitamin C 0% • Calcium 5% • Iron 12%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!