Blackout Cake


Blackout Cake

By Shannon O'Donnell

My Mom baked from scratch nearly every other day while I was growing up (no joke!), and all of her goodies had a unifying theme:  they were nearly always something CHOCOLATE.  My Mom's love for the divine, addictive little cocoa bean was passed on to me, and although I have plenty of amazing chocolate cake recipes from her, I found one in the last several years that simply can't be beat.  It's called 'Chocolate Blackout Cake', and it's sourced back to another famous baker...Martha Stewart.



* 1 1/2 sticks of soft butter
*  3 cups of sugar
*  3 eggs
*  2 tsp vanilla
*  4 1-ounce squares of unsweetened chocolate, melted over double boiler
*  3 cups of flour
*  3 tsp baking soda
*  1/2 tsp salt
*  3/4 cups buttermilk
*  1 1/3 cup boiling water



1)  Preheat oven to 350°
2)  Grease two 9" round pans.
3)  Beat butter & sugar until fluffy.
4)  Add eggs and vanilla.  Beat in chocolate until well blended.
5)  Add the dry ingredients, alternating with buttermilk.
6)  Carefully add in boiling water.  Beat on low until smooth.  Batter will be thin.
7)  Bake 35 to 40 minutes, or until cake comes clean with a toothpick test.
8)  Once cool, remove from pans.  Stack on a cake stand and frost.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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