Not-Quite Brooklyn Blackout Cake

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Not-Quite Brooklyn Blackout Cake

Yield: 1 8-inch cake

Author: Sarah Truesdell

Dark devil's food cake and pudding filling. Inspired by Brooklyn Blackout cake

Ingredients

For the cake

• 1 3/4 cups (245g) all-purpose flour
• 2 cup (400g) sugar
• 3/4 cup (90g) cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 c (8 fl. oz.) buttermilk
• 1/2 c (4 fl. oz.) vegetable oil*
• 2 large eggs
• 1 tsp vanilla
• 1 cup (8 fl. oz.) hot coffee or hot water

For the filling

• 1/2 cups granulated sugar
• 1/4 cup corn starch
• 1/2 tsp salt
• 2 cups half-and-half
• 1 cup whole milk
• 6 ounces unsweetened chocolate, chopped
• 2 tsp vanilla extract

For the hybrid chocolate frosting

• ½ cup heavy cream
• ⅔ cup chopped semi sweet or dark chocolate
• 2 cups unsalted butter, room temperature
• 1 cup dutch process cocoa powder
• 4 cups powdered sugar
• 1 tbsp vanilla extract
• ½ tsp salt

Instructions

Make the cake

1. Preheat oven to 350℉. Position rack to middle position.
2. Line three 8-inch cake pans with parchment circles. No need to grease or flour.
3. Make hot coffee or heat up water, hold in a warm place.
4. In a large bowl, sift together all-purpose flour, cocoa, sugar, baking powder, baking soda, and salt. If you do not have a sifter, break apart any visible clumps of cocoa powder with your fingers.
5. In a spearate, medium bowl, whisk together buttermilk, oil, eggs and vanilla.
6. Pour wet ingredients into dry and mix with a wooden spoon or spatula until just mixed and no large lumps of dry ingredients remain.
7. Carefully stir in hot coffee or hot water (MUST BE HOT). Stir until completely mixed.
8. Pour into prepared pan(s) and bake for 35-40 minutes, until a toothpick inserted in the middle comes out clean.
9. Cool in pan(s).
10. To release cake from round cake pans: run a thin knife between cake and edge of pan. Invert onto cooling racks. Do not try to remove the parchment paper until the cake is completely cooled.

Make the filling

1. In a large saucepan, whick together the sugar, cornstart, salt, half-and-half, and milk. Add chocolate and cook over medium heat until chocolate melts and mixture bubbles.  Whisking continuously, cook for two minutes after mixture begins to bubble.
2. Remove from heat.  Stir in vanilla and pour into a heat proof storage vessel.  Place plastic wrap directly on the surface of the pudding.  Cool to room temperature and then chill in the fridge overnight.

Make the frosting

1. Combined chopped chocolate and heavy cream in a medium, microwave safe bowl.  Microwave for 30-45 seconds.  Remove and stir until smooth.  If necessary, return to microwave for 5-10 second burst to melt chocolate completely.  Set aside to cool.
2. In a large mixing bowl, beat butter until smooth and creamy.  Slowly add powdered sugar and cocoa and beat until smooth. Beat in 1 teaspoon of vanilla and 1/2 teaspoon of salt.  Slowly stream in chocholate ganache while beating.  

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