Saturday, January 27, 2018

Chocolate Blackout Cake Recipe

Yesterday I posted a list of National Cake Holidays and said today I would post the recipe for a yummy Chocolate Blackout Cake. A cake that I thought would be perfect for National Chocolate Cake Day which is celebrated every January 26.

Yesterday I also gave a bit of Blackout cake information to get ya'll ready for today's post ha ha ha! I talked about how the cake was sometimes called a Brooklyn Blackout Cake. This is one dark chocolate cake and is made with a cup of brewed coffee too. Man oh man my daddy would of loved this cake. Happy Baking everyone. Recipe Below.

Originally published as Brooklyn Blackout Cake in Taste of Home recipes Across America 2013, p102 / see website



INGREDIENTS

  • PUDDING:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 cups whole milk
  • 3 ounces semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • CAKE:
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cubed
  • 3/4 cup Dutch-processed cocoa
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup buttermilk
  • 1 cup strong brewed coffee 
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • FROSTING:
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter, cubed
  • 1/3 cup hot water
  • 2 teaspoons light corn syrup

DIRECTIONS


  1. In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold.
  2. Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined.
  3. Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.\
  4. For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable.
  5. Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake.
  6. Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers. Yield: 12 servings.

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