Chocolate Blackout Cake Recipe

Preheat oven to 350°F (175°C). Butter two 8-inch round cake pans, line bottoms with parchment, and lightly flour or dust with cocoa powder.

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl until homogenous.

In a large bowl, whisk the granulated sugar, eggs, buttermilk, oil, and vanilla until smooth and combined.

Slowly add the dry ingredients to the wet mixture and whisk until just combined; don’t overmix.

Gradually whisk in the very hot coffee until batter is smooth and thin. The hot coffee deepens and intensifies the chocolate flavor.

Divide batter evenly between prepared pans (use a kitchen scale or measure by eye). Smooth tops and tap pans on the counter to remove large air bubbles.

Bake 28–35 minutes, rotating pans halfway, until a toothpick inserted near center comes out with moist crumbs but not wet batter and cakes spring back slightly to the touch.

Cool cakes in pans 10 minutes, then run a knife around edges and invert onto wire racks. Remove parchment and cool completely before filling (at least 1 hour). If cakes dome, level with a serrated knife.

Place chopped chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer (do not boil).

Pour hot cream over chocolate and let sit 2 minutes, then gently stir from center outward until smooth and glossy. Stir in butter and optional corn syrup until incorporated.

Allow ganache to cool to spreading consistency at room temperature (about 30–45 minutes). For a thicker filling, chill briefly and stir to a spreadable texture. Reserve 1/2 cup for a shiny drizzle if desired.

Place cream cheese and mascarpone in a medium bowl and beat with a handheld mixer or paddle attachment just until smooth, scraping sides so there are no lumps.

In a separate bowl, whisk together whole milk, heavy cream, powdered sugar, and vanilla until sugar dissolves.

Gradually add the cream mixture to the beaten cheeses and mix on low until fully combined and smooth. Do not overwhip—mixture should be creamy and spreadable, similar to thick yogurt. Chill briefly if too soft (15–20 minutes).

Peel the bananas and slice them lengthwise into halves. If bananas are very ripe, work gently to keep slices intact.

Heat a nonstick skillet over medium heat and add the butter. When foam subsides, add banana halves cut side down and cook 1–2 minutes until they take on a light caramel color.

Sprinkle granulated sugar evenly over the cut surfaces of the banana halves (or brush slices lightly with rum/liqueur first for extra flavor then sprinkle sugar).

Using a kitchen torch, caramelize the sugar on each banana until deep amber and crisp. If you don’t have a torch, place bananas on a foil-lined sheet and broil 2–3 inches from the element until sugar melts and browns—watch carefully to avoid burning.

Allow brûléed bananas to cool slightly; sugar will harden. Slice each half crosswise into 1/2-inch pieces for layering.

If cakes are domed, level the tops so layers are even. Place one cake layer on a cake board or serving plate.

Spread about 3/4 cup of the Fior di Latte filling evenly over the first layer, leaving a small border at the edge so the filling won’t squeeze out.

Arrange a single layer of sliced brûléed bananas over the filling, covering the surface but leaving about 1/2 inch from edge.

Spoon about 1/2 cup of cooled ganache over bananas and gently spread to cover; the ganache will help seal moisture and add chocolate intensity.

Place the second cake layer on top and press gently to level. Apply a thin crumb coat of ganache all over the top and sides (use remaining ganache as needed), smoothing with an offset spatula. Chill 20 minutes to set the crumb coat.

After chilling, finish with a thicker layer of ganache or alternating spoonfuls of Fior di Latte and ganache for stripes—use remaining Fior di Latte filling and ganache to achieve desired look. Smooth top and sides, or leave rustic.

Garnish the top with remaining brûléed banana slices, shaved chocolate or cocoa nibs, and a light sprinkle of flaky sea salt and powdered sugar if desired.

Refrigerate the assembled cake at least 1 hour before serving to let flavors meld and ganache set. Bring to room temperature 20–30 minutes before slicing for easier cutting and best texture.