Cheesecake Factory Blackout Cake Recipe

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Today, we are talking about one of the unique and taste-changing items, the Cheesecake Factory Blackout Cake, which is made with chocolate frostings and cheese or cream pudding. It contains the super tasty ingredients and life-changing flavors of the cake world.

Basically, this blackout cake recipe was developed in the Bon Appétit Test Kitchen, New york. And gradually, it was spread as a Brooklyn Blackout Cake which was found in Ebinger’s bakery in Brooklyn, New York.

Last month, I was surprisingly gifted with this famous delicious cake from my friend, and it was made by herself at home. But it tasted the same as the cheesecake factory blackout version.

So, I grabbed that recipe from her and tried it out at home without any delay. Now, I want to share this great recipe top to bottom so that you can try this out at home easily.

Cheesecake Factory Blackout Cake Recipe
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Cheesecake Factory Blackout Cake Recipe

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Recipe by Lindsay G. Cabral Cuisine: AmericanDifficulty: Medium
Servings

8

servings
Prep time

40

minutes
Cooking time

30

minutes
Calories

1200

kcal
Total time

1

hour 

10

minutes

To get authentic blackout cake items, you don’t need to run into the out-of-home rather you can make it at your comfortable kitchen, just with some cake-making special ingredients.

But it is also available in the store-shop at a low cost. You need to make just three main items- cake, pudding parts, and frosting fudge with the below ingredients.

Ingredients For cake

  • Unsalted butter- 1 tsp

  • Dutch Processed cocoa powder- ¾ cup

  • Flour- 1.5 cup

  • Baking soda- 1.5 cup

  • Baking powder-¾ cup

  • Whole eggs- 2 pieces

  • Dark Brown sugar-1.5 cup (packed)

  • Sour cream- ¾  cup

  • Olive oil- 4 tsp

  • Salt-1 pinch

  • Hot water- ⅓ cup

  • For Pudding

  • Dutch Processed cocoa powder- ⅓ cup

  • Cornstarch- 4 tsp

  • Heavy cream-1.4 cups

  • Dark Brown sugar- 2 cups

  • Salt- ¼ tsp

  • Milk chocolates(chopped)- 4 ounces.

  • Vanilla extract- 1 tsp

  • For Frosting,

  • Heavy cream-1 cup

  • Golden Syrup-3 tsp

  • Bittersweet chocolate- 10 ounces (chopped)

  • Sour cream- ¾ cup

  • Making tools:

  • Heavy cream-1 cup

  • Golden Syrup-3 tsp

  • Bittersweet chocolate- 10 ounces (chopped)

how to make Cheesecake Factory Blackout Cake

  •  Grease the pan with butter and cocoa:Cut out two pieces of parchment paper in rounds and set them into two different 8-inch cake pans. Then grease the pans with 1 tsp of butter and dust inside them with 2 tsp of Dutch Processed cocoa powder.
    Grease the pan with butter and cocoa
  • Combine the cake making dry powders: Take a small mixing bowl and a sieve, now set the sieve over the bowl and put Dutch Processed cocoa powder- ¾ cup, flour- 1.5 cups, baking soda- 1.5 cups, and baking powder-¾ cup one by one. Mix them and strain them into the sieve as there are no left clumps.
    Combine the cake making dry powders
  •  Mix the wet ingredients: This time, take a giant bowl and place the dark Brown sugar-1.5 cup, vanilla extract-1 tsp, one whole beaten egg, and one pinch of salt. Add ¾ cup of sour cream and 2 tsp of olive oil, and ⅓ cup of hot water. Now, mix them finely as per as there are no lumps.
     Mix the wet ingredients
  • Shift the dry mixture into the wet mixture: Directly pour the previous-set dry mixture into the wet mixture. And whisk them very well as they combine perfectly. But don’t whisk it over; otherwise, the cake will get hard. Just make a pure mild cake batter.
    Shift the dry mixture into the wet mixture
  •  Pour the batter into the two pans: Now, pour the batter into the two cake pans we greased before. Use a spatula to set and spread the batter into the pans equally.
    Pour the batter into the two pans
  •  Bake the cakes: This time place the baking pan into the oven. Bake the cake for around 20-25 minutes at 350 degrees. After baking, let the cake separate for the next step.
    Bake the cakes
  •  Make pudding: Take a saucepan and mix the pudding-making ingredients that I mentioned with the exact quantity of each element. Add dark brown sugar and just the white section of two eggs without their yolks. Combine them with a whisker and put the pan into a low heated hitter/counter for a few seconds.
    Make pudding
  • Add chopped chocolates, milk and extract: Turn off the hitter, add ⅓ cup of milk, chopped chocolates, and 1 tsp of vanilla extract to the mixture, and then combine them again. Give it a thick liquid cream.
    Add chopped chocolates, milk and extract
  •  Make frosting fudge: Retake another saucepan. And pour here 1 cup of heavy cream, 1 tsp of golden syrup, ⅓ cup of chopped bittersweet chocolates, and ⅓ cup of sour cream. Now, remix them and boil for a few minutes. Melt the chocolate and turn off the heat. Then set the frosting aside for almost 2 hours.
     Make frosting fudge
  • Halve the cakes: Release the two cakes from the pan and cut each cake into two layers lengthwise. Separate one layer aside to make cake crumbs and use the left three layers for assembly. Set the four parts of the cake over the wire rack.
    Halve the cakes
  •  Assemble the cake parts: Rim a baking sheet on a flat plate and put the thickest layer on the bottom of it. Now, give a piping with the frosting fudge around the edge of the cake.
    Assemble the cake parts
  • Spread the pudding: Afterward, divide the pudding in half and put it down nicely on top of the cake layers. Spread the pudding gradually using a spatula. Then set the second layer on it. Spread the pudding in the same way and drop the third thick layer on top of the side. 
    Spread the pudding
  • Assemble frosting: Now, using a bench scraper and an offset spatula, size the cake into the rounds. Assemble the frosting all over the cake sides and tops. Try to make sure the frosting is smooth enough and leveled as much as possible.
    Assemble frosting
  • Decorate with crumbs: Crumble the ugliest thin part of the cake with your hand-fingers. Then take a handful of crumbs and press them on all the sides and layers by your palm. Press them until the wet parts get dry.Decorate with crumbs

Recipe Video

Health Benefits:

  1. This tasty treat has a. great source of flavonoid antioxidants that can help the body protest the force of aging and skin diseases.
  2. It contains copper, magnesium, and vitamin minerals that control blood pressure and heart diseases. 
  3. It’s balanced in high protein, which is mainly needed to build the strong bones of children.

Unhealthy Facts:

  • This cake is harder to manage for diabetic patients because it combines sugar, flour, dark chocolates, and dairy content.
  • Sometimes it can be a reason not to digest properly. The uses of hard food like milk, cheese, and chocolates are high in unhealthy saturated fat.
  • People dealing with acid reflux and stomach upset are highly discouraged from having this sweet treat. Cheesecake, milk, and cream are all high in fat and acid-forming.

Frequently Asked Questions( FAQs)

Here is given some most wanted queries based on the Blackout Cake recipe to let you know your search and benefits.

Where is it from?

This blackout cake recipe was developed in the Bon Appétit Test Kitchen in New york. And gradually, it was spread as a Brooklyn Blackout Cake, which was found in Ebinger’s bakery in Brooklyn, New York.

How can I make it more flavourful?

You can add crushed candies to the filling, mix the crumbs with frostings, and cut them into cake balls. Drizzle some ganache over them. This would be a perfect dark chocolate cake as well. My favorite dark chocolate ganache Rich’s JW Allen Ganache, is available at 

Can I use any chips for the chocolates?
Yes, if you want, you can add some Godiva semisweet chips. 

Is it okay If I double the ganache?
The cake will be tasted a little bitter! But you can extend the ganache according to your taste.

Is the recipe time-consuming to make it daily?
Certainly not any cake you should eat daily. It’s utterly harmful to health and time-consuming to manage as well. But It’s worth trying for the special functions.

How long will it be moist?
Though it will be moist and soft in the fridge for the next two days, I won’t suggest you refrigerate it for long.

How can I save my time to make it?
You can save time by making it the day before. Wrap it finely and keep fridged until you start applying on the filling and ganache. 

Can I add vanilla as a substitute?
I wouldn’t recommend this as the vanilla can’t give the same consistency as the chocolates can. 

Can I add any other sweets for more fun? 
If you want to get more sweetness, you can add white semi-sweet morsels. It’ll extend more sweetness to your cake.

What can be used instead of boiled water or milk?
You can use boiling coffee rather than boiling milk and water. It will intensify the chocolate flavor.

Nutrition Facts

8 servings per container

  • Amount Per ServingCalories1200
  • % Daily Value *
  • Total Fat 70g 108%
    • Protein 19g 38%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      Conclusion:

      Whether you like or don’t like any cakes, you must fall in love when you taste that homemade cake at least once.

      Making this impressive black-out layer of chocolate with cheese or pudding is entirely sweet and easy when you will try to make it by following the proper steps.

      So, you can surely make the exact cake at your home and surprise your beloved.

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