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Commercial RecipeHERSHEY'S Blackout Cake


0 minutes
3 (9-inch) layer cakes

Did you know blackout cake was invented during World War II in a nod to mandatory blackouts to protect the Brooklyn Navy Yard? This dark, triple-chocolate delight still thrives 80 years later. And no wonder. Chocolate cake with chocolate filling and chocolate frosting is a timeless path to happiness.

Ingredients & Directions


  • 3 lbs.
  • 1 lb. 7 oz.
    all-purpose flour
  • 10-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 1-1⁄2 Tbsp.
    baking soda
  • 1-1⁄2 Tbsp.
    baking powder
  • 1 Tbsp.
  • 10-1⁄2 oz. (6 large)
  • 3
    egg yolks
  • 24 fl. oz.
  • 12 oz.
    salted butter, melted
  • 1 oz.
    vanilla extract
  • 24 fl. oz.
    brewed coffee
  • 10 oz. (2 cups)
    vanilla or chocolate cook & serve and pie filling mix
  • 36 fl. oz.
  • 1 lb. 2 oz.
    HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)
  • 12 oz.
    salted butter, melted
  • 7 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 2 lbs. 4 oz.
    powdered sugar
  • 8 fl. oz.
  • 1⁄2 oz.
    vanilla extract



Heat convection oven to 300°F (standard oven: 350°F). Generously spray with vegetable cooking spray and flour six (9-inch) springform or round baking pans.


Blend together sugar, flour, HERSHEY'S Cocoa, baking soda, baking powder and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add eggs, egg yolks, buttermilk, butter and vanilla; continuing mixing on medium speed 2 minutes or until well blended. Blend in coffee until well blended. Evenly divide batter into each prepared pan.


Bake 20 to 35 minutes* or until wooden pick inserted in center comes out clean. Meanwhile, prepare CHOCOLATE FILLING. When cake is done, cool 10 minutes; remove from pans to wire rack. Cool completely.


Prepare CHOCOLATE FILLING: With wire whisk, stir together pudding mix** and milk in large heavy-bottomed saucepan. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Add HERSHEY'S SPECIAL DARK Chocolate Chips; stir until chips are melted and mixture is smooth. Pour into large glass bowl; press plastic wrap directly onto surface. Cool completely. Spread approximately 1 lb. 5 oz. CHOCOLATE FILLING over top surface of each of three cake layers; top each layer with a second cake layer. Refrigerate 30 minutes or until filling is set.


Prepare "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: Mix melted butter and HERSHEY'S Cocoa in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Alternately add powdered sugar and milk; continue mixing on medium speed to spreading consistency (additional milk may be needed). Blend in vanilla. Evenly divide and frost each cake. Cover; refrigerate at least 2 hours before serving. Makes 10 to 12 servings per cake.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 12 minutes of baking. Step 4: Do not use instant pudding mix.