My version of the Brooklyn Blackout Cake – moist cake, layered with an intensely chocolatey pudding, then covered with chocolate ganache frosting it becomes wonderfully rich and fudgy. It will satisfy even the strongest chocolate cravings!
Chocolate Blackout Cake
Chocolate Pudding Filling:
4 large egg yolks
2/3 cup (132 g) granulated sugar
2 1/2 tablespoons cornstarch
1/3 cup cocoa
1/4 teaspoon salt
1 cup (240 ml) milk
2/3 cup (160 ml) heavy cream
3 ounces (85 g) semisweet or bittersweet chocolate, finely chopped
1 tablespoon unsalted butter
In the bowl of an electric mixer, using the paddle attachment, beat the egg yolks, sugar, cornstarch, cocoa, and salt at medium speed for about 1 minute.
In a medium, heavy saucepan, combine the milk and cream, and bring to a boil over medium heat. Remove the pan from the heat and whisk about 1/2 of the hot cream mixture into the yolk mixture. Whisk this mixture into the remaining cream mixture in the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue to boil, whisking, for 1 minute. Remove the pan from the heat and whisk in the chocolate and butter until it is completely melted. Pass the filling through a fine-mesh sieve into a small bowl. Cover the surface of the pudding with plastic wrap, and refrigerate for at least 2 hours, until chilled.
Beat for at least 5 minutes:
1.5 cups (300 g) sugar
half tsp vanilla
30g cocoa (3 heaped tablespoons)
3/4 cup boiling water
Add the following to egg & sugar mixture and beat well:
1 1/4 cup flour
3 tsp baking powder
1/2 tsp cream of tartar
1/2 cup oil
1/2 tsp salt
Then add hot cocoa and beat well.
Bake in two 20cm baking pans 25 mins at 180 C
Chocolate Ganache Frosting:
115 g dark/bittersweet chocolate, chopped
150 g butter, softened
1/3 cup cocoa
1 2/3 cups (190 g) confectioners/icing sugar
2 teaspoons vanilla extract
Put chocolate in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from over the pot and set the chocolate aside to cool until tepid.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the confectioners’ sugar and cocoa and beat at high speed for 2 minutes, until creamy. Beat in the vanilla extract. Add the cooled chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat for 1 minute, until slightly aerated. Use the frosting immediately, or cover well and keep at room temperature for up to 3 hours before using.
Assembling the cake:
Using a large serrated knife, cut the two chocolate cake layers in half, to create 4 layers (I find this easier to do if the cakes have been put in the freezer for an hour first).
Place one cake layer on a serving plate and spread over a third of the filling. Top with another cake layer, and another third of the filling. Continue until you have a four-tiered cake at this stage. Use any excess chocolate filling to crumb coat the cake and place in the fridge for 20 minutes.
Spread the chocolate thinly over the top and sides of the cake. Then pipe dots vertically down the side of the cake and smear each dot out with the back of a teaspoon, repeat until the cake is covered.