Cheesecake Factory Blackout Cake Recipe

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The cheesecake factory is a famous restaurant chain known for its large portions and delicious food. Recently, the restaurant was struck by a power outage that left many customers in the dark. The blackout cake they offer as an alternative to their normal dessert selection really makes you appreciate your light at home!

The cheesecake factory blackout cake is a classic dessert. It was introduced during the WWII era when people were rationing butter to make it last for longer periods of time. The recipe uses less sugar and butter than traditional cakes, but has an amazing flavour that will have you coming back for more!

The cheesecake factory blackout cake is a delicious, yet indulgent dessert that’s sure to satisfy any sweet tooth. The cheesecake factory blackout cake is a rich, moist and decadent cake with a delicious hint of vanilla. It’s a perfect middle-of-the-road cake to make for any occasion!

How to Make Cheesecake Factory Blackout Cake

Do you want to make cheesecake at home? Then follow this quick recipe! Cheesecake Factory blackout cake is extremely simple to make. If you’re looking for a quick dessert, blackout cake is one of the best options available. It’s great for any party, especially if you plan on serving cheesecake for your guests.

Ingredients

For The Pudding:

Sugar, 1/2 cup
Cornstarch, 2 tablespoons
Salt, 1/4 teaspoon
Whole milk, 1 1/2 cups
Semisweet chocolate (chopped), 3 ounces
Vanilla extract, 1 teaspoon

For The Cake:

All-purpose flour, 1-1/2 cups
Baking powder, 2 teaspoons
Baking soda, 1/2 teaspoon
Salt,
Unsalted butter (cubed) , 1/2 cup
Dutch-processed cocoa, 3/4 cup
Sugar, 1 cup
Brown sugar (packed), 1 cup
Buttermilk, 1 cup
Strong brewed coffee, 1 cup
Vanilla extract, 1 teaspoon
2 large eggs

For the Frosting:

Semisweet chocolate (chopped), 8 ounces
Unsalted butter (cubed), 1/2 cup
Hot water, 1/3 cup
Light corn syrup, 2 teaspoons
Vanilla extract, 2 teaspoons

Instructions

Step 1

Mix sugar, cornstarch, and salt in a small heavy saucepan. Combine with milk. Over medium heat, cook and stir until thickened and bubbly. Lower the heat and continue cooking for another 2 minutes.

Step 2

Add the chocolate and stir until melted. Pour into a bowl and stir in the vanilla. Remove from heat and allow to cool slightly. Cover the pudding with plastic wrap while it cools. Place in the fridge for at least 2 hours or until cold.

Step 3

Preheat the oven to 325°. Grease two 8-inch round baking pans; line the bottoms with parchment paper. Mix flour, baking powder, baking soda, and salt in a small bowl. Melt butter in a large saucepan. Stir in cocoa and cook for a few minutes. Then stir in sugars.

Step 4

After that, remove from heat and add buttermilk, coffee, and vanilla. Stir the eggs in one by one. Then add the flour mixture in a slow, steady stream.

Step 5

Pour the batter into the prepared pans. Bake for about 35-40 minutes. Check by inserting a toothpick into the centre. Remove the pans from the oven, and let them cool for 10 minutes before removing the parchment. Allow cooling completely.

Step 6

For frosting, melt chocolate and butter over hot water in a double boiler or metal bowl. Once melted, remove from heat. Slowly whisk in hot water. Pour in corn syrup and vanilla. Put in the fridge for 25-30 minutes, or until spreadable.

Step 7

Cut each cake in half horizontally with a long serrated knife. Arrange each cake layer on a serving plate. Distribute half of the pudding over each layer. Continue layering. Place the third cake layer on top. Decorate the cake as desired.

Step 8

Over the whole cake, sprinkle the remains of the cake and press lightly to adhere. Place in the refrigerator.

Also Read: Steak Diane Cheesecake Factory Recipe