Cheesecake Factory Chocolate Blackout Cake
User Reviews
5.0
24 reviews
Excellent
Cheesecake Factory Chocolate Blackout Cake
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Cheesecake Factory Chocolate Blackout Cake is baked with dark chocolate chips, layered with Belgian chocolate icing, and sprinkled with toasted peanuts.
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Ingredients
Chocolate pudding:
- 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
Cake layers:
- 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
Chocolate frosting:
- 16 ounces Belgian semisweet chocolate chopped
- 1 cup unsalted butter cubed
- 2/3 cups hot water
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
Garnish:
- cake crumbs
- 1/2 cup toasted peanuts or almonds
Instructions
Chocolate pudding:
- In a saucepan over medium heat, combine sugars, cornstarch, salt, and milk. Stir until thickened and bubbly. Lower the heat and continue to cook for 2 minutes.
- Add the chocolate and stir until melted.
- Pour the mixture into a bowl and stir in the vanilla extract. Allow to cool slightly and cover the pudding with plastic wrap. Place in the fridge for at least 2 hours or until cold.
Cake layers:
- Preheat the oven to 325 degrees F. Grease 4 8-inch round baking pans and line the bottoms with parchment paper.
- In a medium bowl mix flour, baking powder, baking soda, and salt.
- Place a large saucepan over medium heat and melt the butter. Stir in cocoa and cook for a few minutes. After that, stir in sugars and chocolate until melted.
- After that, remove the mixture from the heat and stir in buttermilk, coffee, and vanilla extract.
- Whisk in the eggs one by one.
- Slowly, while stirring add the flour mixture, and mix until fully combined and the batter is smooth.
- Pour the batter into the prepared pans. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Remove the pans from the oven, and let them cool for 10 minutes before inverting the cakes on a cooling rack. Allow to cool completely before adding the frosting.
Chocolate frosting:
- First, melt the chocolate and butter over hot water in a double boiler or in the microwave in 30-40 seconds increments. Once melted, gradually whisk in the hot water, corn syrup, and vanilla.
- Chill the mixture in the fridge for 25-30 minutes, or until spreadable.
- Cut the top of each cake horizontally with a long serrated knife to make it flat. Add the tops to a bowl and use your hands to make them into crumbs.
- Arrange each cake layer on a serving plate and distribute the pudding mixture over each layer. Layer the cakes on top of each other.
- Cover the sides and top of the cake with frosting. Pipe also some roses on top.
- Sprinkle the cake crumbs and toasted peanuts or almonds over the sides of the cake and press lightly to adhere.
- Place in the refrigerator to chill for at least 8 hours before serving.
Nutrition Information
Show Details
Calories
869kcal
(43%)
Carbohydrates
94g
(31%)
Protein
10g
(20%)
Fat
54g
(83%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
390mg
(16%)
Potassium
724mg
(21%)
Fiber
9g
(36%)
Sugar
73g
(146%)
Vitamin A
874IU
(17%)
Calcium
180mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 869 kcal
% Daily Value*
| Calories | 869kcal | 43% |
| Carbohydrates | 94g | 31% |
| Protein | 10g | 20% |
| Fat | 54g | 83% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 390mg | 16% |
| Potassium | 724mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 73g | 146% |
| Vitamin A | 874IU | 17% |
| Calcium | 180mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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