Ingredients with Measurements:
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- For the frosting:
- 1 1/2 cups unsalted butter, at room temperature
- 1 cup unsweetened cocoa powder
- 5 cups powdered sugar
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-step instructions:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.
- Gradually stir in the hot water until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the butter in a large mixing bowl until creamy. Add the cocoa powder and mix until well combined.
- Gradually add the powdered sugar, alternating with the milk, and mix until the frosting is smooth and creamy.
- Stir in the vanilla extract and salt.
- To assemble the cake, place one cake layer on a serving plate and spread a thick layer of frosting on top. Place the second cake layer on top and spread a thick layer of frosting over the entire cake, using an offset spatula to smooth the frosting.
- Chill the cake in the refrigerator for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
- Total time: 1 hour 55 minutes
5. Temperature:
- Oven temperature: 350°F (175°C)
Serving size:
- 12 servings
Nutritional information:
- Calories: 670
- Fat: 32g
- Carbohydrates: 94g
- Protein: 6g
- Fiber: 4g
- Sugar: 76g
- Sodium: 490mg
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use melted butter instead of vegetable oil.
- You can use hot coffee instead of hot water for a richer flavor.
Variations:
- You can add chopped nuts or chocolate chips to the batter.
- You can add a layer of sliced strawberries or raspberries between the cake layers.
- You can use a different frosting, such as cream cheese frosting or whipped cream frosting.
Tips and tricks:
- Make sure to grease and line the cake pans to prevent the cakes from sticking.
- Use room temperature butter for the frosting to ensure a smooth and creamy texture.
- Chill the cake in the refrigerator before serving to make it easier to slice.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- You can microwave individual slices of cake for 10-15 seconds to warm them up.
Presentation ideas:
- Dust the top of the cake with cocoa powder or powdered sugar.
- Top the cake with fresh berries or chocolate shavings.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
Pairings:
- A glass of cold milk or a cup of hot coffee
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake layers are uneven, use a serrated knife to trim them before assembling the cake.
- If the frosting is too thick, add more milk. If it's too thin, add more powdered sugar.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the cake.
- Store the cake in the refrigerator to prevent bacterial growth.
Food history:
- The Blackout Cake originated in New York City during World War II, when the city was under blackout conditions. The cake was named after the blackout drills that were conducted to prepare for air raids.
Flavor profiles:
- Rich, chocolatey, and sweet
Serving suggestions:
- Serve the cake as a dessert after a family dinner or at a birthday party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Chocolatey, Creamy, Decadent, Sweet