Brooklyn Blackout Cake
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 35 min. + cooling
YIELD: 12 servings.
If you love chocolate, you will LOVE this cake. I found this recipe when looking for a special cake to make my chocolate-loving daughter-in-law's birthday. Be sure to give the pudding and the cake enough time to cool or the end results will be disappointing. —Donna Bardocz, Howell, Michigan
Ingredients
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PUDDING:
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1/2 cup sugar
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2 tablespoons cornstarch
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1/4 teaspoon salt
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1-1/2 cups whole milk
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3 ounces semisweet chocolate, chopped
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1 teaspoon vanilla extract
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CAKE:
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1-1/2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, cubed
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3/4 cup Dutch-processed cocoa
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1 cup sugar
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1 cup packed brown sugar
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1 cup buttermilk
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1 cup strong brewed coffee
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1 teaspoon vanilla extract
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2 large eggs
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FROSTING:
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8 ounces semisweet chocolate, chopped
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1/2 cup unsalted butter, cubed
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1/3 cup hot water
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2 teaspoons light corn syrup
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2 teaspoons vanilla extract
Directions
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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.
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2.
Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment; 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.
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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 parchment. Cool completely.
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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.
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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.
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6.
Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.
Nutrition Facts
1 slice: 609 calories, 30g fat (18g saturated fat), 76mg cholesterol, 353mg sodium, 73g carbohydrate (51g sugars, 7g fiber), 9g protein.
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