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Chocolate Blackout Cake

Chocolate lovers, we're looking at you! Sink your teeth into this decadent chocolate masterpiece for a heavenly dessert.


  • Cake
  • 1 stick unsalted butter, softened, plus more for the pan
  • 2 1/4 cups all purpose flour
  • 2 cups sugar
  • ¾ cup cocoa powder
  • 1 tsp baking powder
  • 1tsp bicarb soda
  • ½ tsp salt
  • 1 cup milk
  • ½ cup coffee
  • ¼ cup oil
  • 3 eggs
  • Ganache
  • 600g dark chocolate
  • 300ml thickened/whipping cream
  • Chocolate syrup
  • ½ cup boiling water
  • ½ cup cocoa powder
  • ½ cup sugar
  • Decorations
  • 1 cup semi-sweet mini choc chips


  1. Ganache
  2. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
  3. Cake
  4. Preheat the oven to 375°. Spray a 9-inch round cake tin (4 inches high) with oil. Line the bottom with parchment paper.
  5. Add the flour, cocoa powder, sugar, baking powder, bicarb soda and salt into a large mixing bowl and mix until well combined.
  6. Next add the milk, coffee shot, oil and eggs and mix using an electric mixer until smooth.
  7. Add the cake batter to the cake tin and bake for 40 minutes, or until a toothpick inserted in the centres comes out with a few moist crumbs attached. Let the cake cool for 15 minutes, then invert it onto a rack and let cool completely.
  8. Once cooled, trim the top off the cake and then slice the cake into 3 layers.
  9. Chocolate syrup
  10. Add the sugar, cocoa powder and boiling water into a bowl and mix until smooth. Set aside.
  11. To assemble the cake, add a dab of the set ganache onto a 10” cake board and place the first layer of cake on top. Brush the cake with the chocolate syrup using a pastry brush and then pipe a layer of ganache on top. Use a small offset spatula to spread evenly, the add the next layer of cake and repeat with the rest of the layers.
  12. Pipe ganache around the sides of the cake and use the small spatula to even the top and sides of the cake. It doesn’t have to be perfect. Then use a cake scraper to make it smooth and even.
  13. Finish off by adding the small choc chips around the sides of the cake before serving.