Name: Cheesecake Factory Chocolate Blackout Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1/4 cup granulated sugar; 1/4 cup packed brown sugar; 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 packed brown sugar; 1 cup buttermilk; 1 cup strong brewed coffee; 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; 1/2 cup toasted peanuts or almonds ((optional)); 1 cup cake crumbs (for decoration)

If you’ve ever visited the Cheesecake Factory, you know that their desserts are nothing short of legendary. Among their wide array of indulgent treats, the Chocolate Blackout Cake stands out as a true chocolate lover’s dream. Rich, decadent, and utterly irresistible, this cake is not just a dessert; it’s an experience. Today, I’m sharing a homemade version of this iconic treat that you can whip up in your kitchen. So, grab your apron, and let’s dive into this heavenly creation!

Why You’ll Love This Recipe

This Cheesecake Factory Chocolate Blackout Cake Recipe is a chocoholic’s paradise. It features multiple layers of moist chocolate cake, creamy chocolate frosting, and a delightful crunch from the cake crumbs. Each bite is a perfect blend of rich chocolate flavor and velvety texture. Not only is it impressive enough to serve at a party, but it’s also surprisingly approachable for home bakers looking to create something special. Whether for a birthday, celebration, or just because, this cake will surely steal the show.

The Essentials

To create the ultimate Cheesecake Factory Chocolate Blackout Cake, you’ll need the following ingredients:

1/4 cup granulated sugar
1/4 cup packed brown sugar
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 packed brown sugar
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
1/2 cup toasted peanuts or almonds (optional)
Cake crumbs for decoration

Equipment at a Glance

To make this delicious cake, you will need the following equipment:

Mixing bowls: For combining ingredients.
Measuring cups and spoons: Precision is key in baking.
Whisk: To mix the batter smoothly.
Spatula: For folding in ingredients gently.
Baking pans: Two 9-inch round pans for the cake layers.
Cooling rack: To cool the cakes evenly.
Stand mixer or hand mixer: For whipping up the frosting.

The Method for Cheesecake Factory Chocolate Blackout Cake Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Grease and flour your two 9-inch round baking pans. In a medium saucepan, combine the whole milk, chopped semisweet Belgian chocolate, and 1 teaspoon of vanilla extract. Heat over medium-low, stirring until the chocolate is melted and the mixture is smooth. Set aside to cool slightly.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cocoa powder, granulated sugar, brown sugar, and sea salt. Make sure everything is well combined.

Step 3: Cream the Butter

In another bowl, beat the cubed unsalted butter until creamy and smooth. Gradually add the dry mixture to the butter, alternating with the buttermilk and the chocolate milk mixture. Mix until just combined.

Step 4: Add Eggs and Coffee

Add the room temperature eggs and brewed coffee to the batter, mixing until everything is smooth and well incorporated. Be careful not to overmix.

Step 5: Bake the Cakes

Evenly distribute the batter into the prepared baking pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a cooling rack.

Step 6: Prepare the Frosting

While the cakes are cooling, prepare the frosting. Melt the Belgian semisweet chocolate and let it cool slightly. In a mixing bowl, beat the cubed unsalted butter until creamy. Gradually add the melted chocolate, light corn syrup, and 1 teaspoon of vanilla extract, mixing until fluffy. If necessary, add a little hot water to reach your desired consistency.

Step 7: Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of chocolate frosting on top. Place the second layer on top and frost the top and sides of the cake. For a decorative touch, use cake crumbs and sprinkle toasted peanuts or almonds on top.

Step 8: Chill and Serve

For the best flavor and texture, chill the cake in the refrigerator for at least an hour before serving. This allows the frosting to set and makes slicing easier.

Low-Carb/Keto Alternatives

If you’re looking for low-carb or keto-friendly alternatives for this dessert, here are some options:

Replace all-purpose flour with almond flour or coconut flour.
Use erythritol or stevia as a sugar substitute.
Opt for unsweetened cocoa powder instead of Dutch-processed cocoa.
Consider using sugar-free chocolate for the frosting and cake layers.

Flavor Logic

The combination of rich Belgian chocolate and robust brewed coffee enhances the chocolate flavor, creating a depth that is both intense and satisfying. The addition of buttermilk introduces a tangy note that balances the sweetness, while the texture from the cake crumbs adds an enjoyable crunch. Together, these elements create a harmonious flavor profile that will have your taste buds dancing with delight.

Keep It Fresh: Storage Guide

To maintain the freshness of your Cheesecake Factory Chocolate Blackout Cake, consider the following storage tips:

Store the cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze the cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. When ready to enjoy, thaw the layers in the refrigerator overnight and frost before serving.

Common Qs About Cheesecake Factory Chocolate Blackout Cake Recipe

Can I make this cake in advance?

Absolutely! The cake layers can be made a day or two ahead and stored in the refrigerator. Just frost it on the day you plan to serve.

What if I can’t find Belgian chocolate?

While Belgian chocolate is preferred for its rich flavor, you can substitute it with any high-quality semisweet or dark chocolate available at your local store.

Can I use a different type of frosting?

Yes! If you prefer a lighter frosting, consider using whipped cream or a cream cheese frosting. Just ensure that it complements the rich chocolate flavor of the cake.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this can lead to a dry cake.

Desserts to Finish

If you love this Chocolate Blackout Cake, here are some other delightful desserts to try:

Ready, Set, Cook

Now that you have the complete guide to creating your very own Cheesecake Factory Chocolate Blackout Cake, it’s time to gather your ingredients and get baking! This cake is sure to impress your friends and family, and it will undoubtedly satisfy your chocolate cravings. Enjoy every slice of this decadent masterpiece, and don’t forget to share your baking adventures with others. Happy baking!