Cheesecake Factory Blackout Cake Recipe

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

Cheesecake Factory Blackout Cake Recipe

0 from 0 votes
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 the 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 my 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

Nutrition facts:

Serving: 8 

Amount per cake:

Protein19 gr
Calories1200 kcal
Fat70 gr
Carbs230 gr
Sugar185 gr

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.

Leave a Reply

Your email address will not be published.