INGREDIENTS
FOR THE CAKE
- 3½ cups all-purpose flour 420 grams
- 2 cups granulated sugar 400 grams
- 1 cup brown sugar 213 grams
- 1½ cups dark cocoa powder 126 grams
- 1 tablespoon baking soda 18 grams
- 2 teaspoons baking powder 8 grams
- 1 teaspoon kosher salt 3 grams
- 5 large eggs 250 grams, room temperature
- 2 cups milk 454 grams, room temperature
- 1 cup plain Greek yogurt 227 grams, room temperature
- 1 cup water 227 grams
- 1 tablespoon pure vanilla extract 12 grams
- ¾ cup unsalted butter 170 grams, melted (1½ sticks)
FOR THE FROSTING
- 2 cups unsalted butter 452 grams, room temperature (4 sticks)
- 4 cups powdered sugar 452 grams
- 1 cup dark cocoa powder 84 grams
- 2 teaspoons pure vanilla extract 8 grams
- ½ teaspoon kosher salt
- ½ cup heavy cream 114 grams, room temperature
EQUIPMENT
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan
- Hand Mixer
- Fine-Mesh Sieve
Instructions
FOR THE CAKE
- Preheat the oven to 350°F. Grease two 9-inch round cake pans. Set aside.
- Add the flour, sugars, cocoa powder, baking soda, baking powder, and salt to a large bowl and whisk until combined.3½ cups all-purpose flour,2 cups granulated sugar,1 cup brown sugar,1½ cups dark cocoa powder,1 tablespoon baking soda,2 teaspoons baking powder,1 teaspoon kosher salt
- In a separate bowl, whisk together the eggs, milk, Greek yogurt, water, vanilla extract, and melted butter.5 large eggs,2 cups milk,1 cup plain Greek yogurt,1 cup water,1 tablespoon pure vanilla extract,¾ cup unsalted butter
- Add the wet ingredients to the dry ingredients and mix with a handheld electric mixer until just combined.
- Pour the batter evenly among the 2 cake pans (about 1,264 grams per pan).
- Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool for at least 10 minutes.
FOR THE FROSTING
- Using a hand mixer, cream the butter until smooth.2 cups unsalted butter
- Sift in the powdered sugar and cocoa powder and beat until well incorporated.4 cups powdered sugar,1 cup dark cocoa powder
- Add in the vanilla extract, salt, and heavy cream and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks.2 teaspoons pure vanilla extract,½ teaspoon kosher salt,½ cup heavy cream
FOR ASSEMBLY
- Using a bread knife, shave off the rounded top of each cake to create a flat top. Save the cake scraps in a bowl.
- Place 1 cake layer on a cake stand cut side down. Spread a generous layer of frosting on top. Add on the second layer.
- Frost the entire exterior of the cake with the remaining frosting.
- Crumble the cake scraps in your hands to create cake crumbs. Gently press the cake crumbs on the sides of the cake and sprinkle the crumbs on top.
NOTES
- For a gluten-free blackout cake, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- You can use any cocoa powder you like in this cake, although dark will yield the richest flavor.
- You can use any milk you have on hand in this recipe, including non-dairy milk.
- In place of the Greek yogurt, you can use sour cream.
- In the cake, in place of the butter, you can use vegetable, canola, or coconut oil.
- Measure your dry ingredients using the spoon-and-level method to avoid adding too much flour.
- Do not overmix the cake batter; otherwise, you will end up with dry, tough cakes.
- Make sure to sift the powdered sugar and cocoa powder to remove any lumps. This will lead to a smoother frosting.
- Make sure to save your cake scraps for decoration!
- Do not frost warm cakes. The frosting will melt off!
- Feel free to halve the frosting recipe and instead fill your cakes with chocolate pudding.
Storage: Store blackout cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.
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