Cheesecake Factory Chocolate Blackout Cake
User Reviews
5
Cheesecake Factory Chocolate Blackout Cake
Description
This recipe begins by preparing a chocolate pudding with sugars, cornstarch, milk, sea salt, and Belgian semisweet chocolate, cooked until thick and chilled to firm up. The cake layers are baked in multiple 8-inch round pans from a batter combining flour, baking powder and soda, salt, butter melted with cocoa, dark chocolate, and sugars, then blended with buttermilk, strong brewed coffee, vanilla, and eggs.
The chocolate cake is moist and tender with a rich chocolate and coffee flavor from the dutch-processed cocoa and brewed coffee. Once cooled, the cake is layered with the chilled chocolate pudding and frosted with a thick chocolate glaze that combines chopped Belgian chocolate and butter with hot water, corn syrup, and vanilla extract for shine and smoothness. Toasted peanuts or almonds and cake crumbs garnish the final presentation, giving texture contrast.
This cake yields a deeply chocolate layered dessert ideal for chocolate lovers seeking a complex flavor profile with textures from creamy pudding, moist cake, and glossy frosting. It requires multiple steps but results in a show-stopping centerpiece.
Ingredients
Chocolate pudding:
- 1/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 tablespoons cornstarch
- 1/4 teaspoon salt sea salt
- 1 1/2 cups milk whole
- 6 ounces Belgian semisweet 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 salt sea salt
- 1/2 cup butter cubed, unsalted
- 6 ounces Belgian dark chocolate melted
- 1 cup cocoa powder Dutch-processed
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup buttermilk
- 1 cup coffee strong brewed
- 1 teaspoon vanilla extract
- 2 egg room temperature, large
Chocolate frosting:
- 16 ounces Belgian semisweet chocolate chopped
- 1 cup butter cubed, unsalted
- 2/3 cups water hot
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
Garnish:
- cake crumbs
- 1/2 cup peanuts or almonds, toasted
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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