Chocolate Blackout Cake

 The Chocolate Blackout Cake is an easy cake and is absolutely delicious on its own, but what's even better is that it can be served three different ways: a rich chocolate cake with fresh whipped cream and chopped walnuts, a chocolate mousse dessert topped with ganache sauce and cocoa powder, or a decadent brownie topped with caramel sauce and pecans. Who knew such versatility could come from just one cake?

Chocolate Blackout Cake


2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cocoa powder, sifted       

2 eggs, lightly beaten 

1 cup granulated sugar 

1/2 cup chocolate chips 

8 tablespoons butter, melted and cooled 

3 tablespoons vanilla extract 

1 tablespoon lemon juice 

4 ounces bittersweet chocolate bar or chips


Preheat the oven to 350 degrees. Grease a 6-inch round cake pan with cooking spray or butter. Coat the bottom and sides of the pan with nonstick cooking spray or butter and line it with parchment paper. 

In a medium bowl, combine the flour, salt, and cocoa powder. Stir to mix well. In a large bowl or large measuring cup with a pouring spout, combine the eggs, sugar, chocolate chips, butter, and vanilla. Mix until the ingredients are well combined. 

Add the dry ingredients to the egg mixture and mix until just combined. Pour into prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean (don't over-bake this cake!). Cool on a wire rack for 10 minutes before removing from the pan and serving.

Chocolate Blackout Cake