Chocolate Blackout Cake Recipe | Food Diaries | Chef Zarnak Sidhwa | Dessert

Chocolate Blackout Cake Recipe | Food Diaries
Chocolate Blackout Cake Recipe | Food Diaries

Chocolate Blackout Cake is for all chocolate lovers! This dish will please your taste buds to the core!

Watch this Masala TV video to learn how to make Chocolate Blackout Cake and Corn 3 Ways Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 3 August 2021.






  • Unsalted butter (soft) 175 gm
  • Light brown sugar 300 gm
  • Caster sugar 100 gm
  • Vanilla essence 1 tsp
  • Flour 275 gm
  • Cocoa powder 50 gm
  • Baking powder 1 tbsp
  • Salt 1/4 tsp
  • Strong coffee 150 ml
  • Milk 150 ml
  • Egg whites 5

For White Chocolate Cardamom Custard Filling:

  • Egg yolks 5
  • Caster sugar 75 gm
  • Corn flour 25 gm
  • Milk 250 ml
  • Cardamom seeds (finely ground) 1 tsp
  • White chocolate (finely chopped) 75 gm

For The Frosting:

  • Unsalted butter 100 gm
  • Dark chocolate 150 gm
  • Honey 1 tbsp
  • Cream 120 ml


To make the custard filling, put the egg yolks, sugar and corn flour in a large bowl and whisk until light and creamy. In a medium pan, heat the milk and cardamom over a medium heat until just coming to a simmer. Remove from the heat and pour onto the egg yolks, whisking to combine. Pour the mixture back into the pan and whisk constantly until the custard has thickened and is smooth. Scrape back into the bowl and add the chocolate, stirring until fully melted and combined. Press a sheet of cling film onto the surface of the custard to prevent a skin from forming and chill for at least 2 hours.

To make the sponge, lightly butter and line 3 x 20cm round cake tins and heat the oven to 180C/fan 160C/gas 4. In a large bowl, cream the butter and sugars together until light and fluffy. Add the vanilla and beat to combine. Meanwhile, in a separate bowl, mix together the flour, cocoa powder, baking powder and salt. Pour the coffee and milk together into a jug. Add the egg whites to the butter mixture, a little at a time, beating until fully combined before adding more. Add the flour mixture to the cake batter in three additions, alternating with the coffee mixture. Divide the batter evenly between the prepared cake tins and bake for 30-40 minutes, or until the cakes spring back to the touch and are coming away from the sides of the tins. Allow to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
To make the frosting, put the butter, chocolate and honey into a heatproof bowl set over a pan of simmering water and heat, stirring occasionally, until fully melted. Remove from the heat and pour in the cream, stirring together. Cool until the mixture has thickened to a spreadable consistency.
To assemble the cake, use a serrated knife to slice a thin layer of sponge from the top of each cake, creating flat, even layers. Put the offcuts into a bowl and crumble to make crumbs.
Put one cake onto a serving plate and top with half of the cardamom custard, repeat with the second cake and custard, then top with the remaining cake. To finish, spread the frosting over the top and sides of the cake and carefully press the cake crumbs over the whole cake. Kept in a sealed container this cake will keep for up to three days.

Ingredients For Boiling:

  • Sweet corn 3 cups
  • Water (for boiling) as required
  • Salt 1 tsp

For Classic Butter Flavor:

  • Sweet corn (boiled) 1 cup
  • Butter 1 tsp
  • Pepper powder ¼ tsp
  • Salt ¼ tsp

For Masala Flavour:

  • Sweet corn 1 cup
  • Butter 1 tsp
  • Chili powder 1 tsp
  • Chaat masala ½ tsp
  • Pepper powder ¼ tsp
  • Salt ¼ tsp
  • Onion (finely chopped) 2 tbsp
  • Tomato (finely chopped) 2 tbsp
  • Lemon juice 1 tsp
  • Coriander (finely chopped) 2 tsp

For Chinese Schezwan Flavor:

  • Butter 1 tsp
  • Garlic (finely chopped) 2 cloves
  • Red chili (finely chopped) 1
  • Spring onion (chopped) 2 tbsp
  • Onion (finely chopped) 2 tbsp
  • Schezwan sauce 1 tsp
  • Sweet corn 1 cup
  • Salt ¼ tsp
  • Spring onion (chopped) 2 tsp


For The Schezwan Sauce:

  • Dried red chilies 2 cups
  • Oil ¼ cup
  • Garlic (chopped) ¼ cup
  • Ginger (chopped) 2 tbsp
  • Water ¼ cup
  • Black pepper ½ tsp
  • Vinegar 2 tbsp
  • Soy sauce 2 tbsp
  • Sugar 1 tbsp
  • Tomato sauce 2 tbsp
  • Salt to taste


To boil sweet corn:
Firstly, in a large vessel take enough water and 1 tsp salt. Once the water comes to a boil add 3 cup sweet corn. Boil for a minute. you can boil more if the sweet corn is still hard. Drain off and sweet corn is ready to enjoy.

To make classic butter flavor:
Firstly, in a pan take 1 cup boiled sweet corn and 1 tsp butter. Sauté for a minute or until the butter flavor is absorbed. Now add ¼ tsp pepper powder and ¼ tsp salt. Mix well making sure all the spices are well combined. Finally, classic buttered flavor sweet corn is ready.

Chocolate Blackout Cake Recipe in Urdu and English

At Masala TV you can check complete Chocolate Blackout Cake Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

Top relevant recipes of Chocolate Blackout Cake Recipe in Urdu

Your email address will not be published. Required fields are marked *