13 March 2009

Recipe: Chocolate Blackout Cake

Chocolate Blackout Cake Recipe

From Denny: In the mood for something totally decadent? Granted, this is more time consuming when you feel like a labor of love afternoon but it's still easy. She takes you through it step by step. You can also link to Karen's fab cookbook for more of her chocolate genius!

Tomorrow: Chocolate Peanut Butter Streusel Cake

From -
Sweet Stuff: Karen Barker's American Desserts

Yield: 12 servings

Ingredients for Pudding:

• 3 cups milk
• 2/3 cup sugar
• 1/2 teaspoon kosher salt
• 4 tablespoons cocoa (preferably Dutch processed)
• 2 tablespoons plus 2 teaspoons cornstarch
• 2 eggs
• 2 egg yolks
• 8 ounces semisweet chocolate, finely chopped
• 3 tablespoons butter, at room temperature

Ingredients for Cake:

• 1 1/2 cups plus 1 1/2 tablespoons all-purpose flour
• 3/4 cup cocoa (preferable Dutch processed)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 eggs
• 2 cups sugar
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 1 cup brewed coffee, at room temperature
• 1 teaspoon vanilla extract
• 3 dozen chocolate wafer cookies


1. To make the chocolate pudding: Combine 2 cups milk with 4 tablespoons sugar in a small saucepan and bring to just under a boil.

2. In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch. Whisk in remaining 1 cup unheated milk. Gradually whisk cocoa mixture into hot milk. Heat, over medium heat, stirring, until mixture thickens and starts to bubble.

3. Whisk together eggs and egg yolks in a small bowl. Temper the eggs by adding a few tablespoons of the heated milk. Add the tempered eggs to the saucepan and stir for 30 seconds. Remove from the heat and whisk in chopped chocolate and butter. The pudding should be relatively thick and will firm up when cooled. Cool, cover with plastic wrap and reserve in refrigerator.

4. To make the cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess.

5. Sift together flour, cocoa, baking soda, baking powder, and salt. Reserve.

6. In a mixer with a paddle attachment, beat eggs and sugar until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans.

7. Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 minutes. Cool in pan for 15 minutes. Invert onto cooling racks, peel off paper and cool completely.

8. When cool, split each cake in half with a serrated slicing knife. Spread bottom layer with 1/4 of the reserved chocolate pudding. Repeat with remaining layers, ending with pudding on top.

9. In a food processor, pulse the cookies into crumbs. Sprinkle on top of the cake.

Tomorrow: Chocolate Peanut Butter Streusel Cake
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