Cheesecake Factory Chocolate Blackout Cake Recipe – Simples Recipe Ever :- For every chocolate enthusiast, Cheesecake Factory Chocolate Blackout Cake is the ideal dessert. You will swear you are sitting in a posh Belgian bakery when you taste this renowned chocolate cake, which is cooked with dark chocolate chips, coated with Belgian chocolate icing, and topped with toasted peanuts. Or perhaps The Cheesecake Factory is where you are.
Cheesecake Factory Chocolate Blackout Cake Recipe – Simples Recipe Ever
Which restaurant is your favorite, The Cheesecake Factory? We also adore it! Try our graham cracker crust and sour cream Cheesecake Factory Original Cheesecake recipe. They are also excellent in eggrolls. With fresh avocados, sun-dried tomatoes, and egg roll wrappers, we create our version of the Cheesecake Factory Avocado Egg Rolls.
Ingredients
Chocolate pudding:
- 1/4cupgranulated sugar
- 1/4cupbrown sugarpacked
- 2tablespoonscornstarch
- 1/4teaspoonsea salt
- 1 1/2cupswhole milk
- 6ouncessemisweet Belgian chocolatechopped
- 1teaspoonvanilla extract
Cake layers:
- 1-1/2cupsall-purpose flour
- 2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1/4teaspoonsea salt
- 1/2cupunsalted buttercubed
- 6ouncesBelgian dark chocolatemelted
- 1cupDutch-processed cocoa powder
- 1cupgranulated sugar
- 1cupbrown sugarpacked
- 1cupbuttermilk
- 1cupstrong brewed coffee
- 1teaspoonvanilla extract
- 2large eggsroom temperature
Chocolate frosting:
- 16ouncesBelgian semisweet chocolatechopped
- 1cupunsalted buttercubed
- 2/3cupshot water
- 2tablespoonslight corn syrup
- 1teaspoonvanilla extract
Garnish:
- Cake crumbs
- 1/2cuptoasted peanutsor almonds
Instructions
Turn on the instructions’ pictures. Chocolate pudding: Put the sugars, cornstarch, milk, and salt in a saucepan over medium heat. Stir until bubbling and thickened. Cook for an additional two minutes on low heat.
Stir in the chocolate until it melts. Transfer the blend into a basin and whisk in the vanilla essence. After allowing the pudding to cool slightly, cover it with plastic wrap. Put in the refrigerator and let it cool for at least two hours.
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Cake layers: Start the oven at 325 degrees Fahrenheit. Four 8-inch circular baking pans should be greased and have parchment paper placed within. Combine the flour, baking soda, baking powder, and salt in a medium-sized basin.
Melt the butter in a large saucepan over a medium heat. After adding the cocoa, simmer for a short while. Next, whisk in chocolate and sugars until melted.
Then take the mixture off of the stove and mix in the vanilla extract, buttermilk, and coffee. Stir in each egg one at a time. Add the flour mixture gradually, tossing, and mixing until the batter is smooth and well blended.
Transfer the mixture into the ready pans. A toothpick inserted in the center should come out clean or with just a few crumbs after baking for about 35 minutes.
After taking the pans out of the oven, allow them to rest for ten minutes before turning the cakes over to cool on a wire rack. Let cool fully before piping in the frosting.
To make chocolate frosting, first melt the butter and chocolate in a double boiler over hot water, or in short bursts of 30 to 40 seconds in the microwave. After melting, slowly whisk in the vanilla, corn syrup, and boiling water.
The mixture should be refrigerated for 25 to 30 minutes, or until it becomes spreadable. Using a large serrated knife, cut each cake’s top horizontally to make it flat. Place the tops in a basin and crumble them with your hands.
Place every cake layer on a serving platter, then cover each layer with a layer of pudding mixture. Arrange the cakes in layers atop one another.
Spread frosting over the cake’s top and sides. Add some roses on top of the pipe. Lightly press the toasted almonds or peanuts and cake crumbs into the cake’s sides to ensure they stick. Before serving, place in the fridge to cool for at least eight hours.
Nutrition
- Calories 869 kcal
- Carbohydrates 94 g
- Protein 10 g
- Fat 54 g
- Saturated Fat 31 g
- Polyunsaturated Fat 3 g
- Monounsaturated Fat 16 g
- Trans Fat 1 g
- Cholesterol 95 mg
- Sodium 390 mg
- Potassium 724 mg
- Fiber 9 g
- Sugar 73 g
- Vitamin A 874 IU
- Calcium 180 mg
- Iron 6 mg
NOTES
After melting a little bit of extra chocolate, I like to sprinkle it over the top of the dessert. It is a chocolate blackout cake, so there is no reason to not eat it!
It is possible to serve this cake either cold or at room temperature; however, it is more convenient to cut the cake at room temperature or before the chocolate drizzle has set.
