Blackout Cake

Name: Blackout Cake
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 2 teaspoons baking soda; 2 Tbsps butter, at room temperature; 3 Tbsps butter; 237 milliliters buttermilk; 36 chocolate wafer cookies; 177 milliliters cocoa (preferable Dutch processed); 2 Tbsps cocoa (preferably Dutch processed); 59 milliliters hot brewed coffee; 237 milliliters brewed coffee, at room temperature; 2 teaspoons corn syrup; 1 Tbsp cornstarch; 1 egg; 1 egg yolk; 2 eggs; 355 milliliters all-purpose flour; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 355 milliliters milk; 113 grams semi-sweet chocolate, finely chopped; 227 grams semi sweet chocolate; 79 milliliters sugar; 473 milliliters sugar; 1 teaspoons vanilla extract; 1 teaspoon vanilla extract; 118 milliliters vegetable oil

Blackout Cake might be just the dessert you are searching for. One portion of this dish contains around 11g of protein, 36g of fat, and a total of 763 calories. This recipe serves 10. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up milk, cocoa, vegetable oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 20 minutes.

Instructions

Combine 1 cup milk with 2 tablespoons sugar in a small saucepan and bring to just under a boil.

Ingredients you will need

Sugar

Milk

Equipment you will use

Sauce Pan

In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch.

Ingredients you will need

Corn Starch

Cocoa Powder

Sugar

Salt

Equipment you will use

Mixing Bowl

Whisk in remaining 1/2 cup unheated milk. Gradually whisk in hot milk and place entire mixture back into the saucepan.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Whisk

Heat, over medium heat, stirring, until mixture thickens and just starts to bubble.

Whisk in egg and egg yolk and cook, stirring, for 30 seconds.

Ingredients you will need

Egg Yolk

Egg

Equipment you will use

Whisk

Remove from the heat and whisk in chopped chocolate and butter. When both are melted, strain pudding through a fine-mesh strainer, and cool. Cover with plastic and reserve in refrigerator.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Sieve

Whisk

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Oven

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

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Salt

In a mixer with a whip 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.

Ingredients you will need

Vegetable Oil

Buttermilk

Lemon

Sugar

Egg

Equipment you will use

Blender

Bowl

Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans.

Ingredients you will need

Vanilla

Coffee

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.

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Toothpicks

Oven

Frying Pan

When cool, split each cake in half with a serrated slicing knife. Reserve 1 layer for another use.

Equipment you will use

Knife

Spread bottom layer with half of the reserved Chocolate Pudding.

Ingredients you will need

Chocolate

Spread

Place second layer on top and spread with remaining pudding. Top with last cake layer.

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Spread

To make the Icing: Over a double boiler, melt chocolate with butter.

Ingredients you will need

Chocolate

Butter

Icing

Equipment you will use

Double Boiler

Remove from heat, whisk in brewed coffee, corn syrup, and vanilla.

Ingredients you will need

Brewed Coffee

Corn Syrup

Vanilla

Equipment you will use

Whisk

Place icing over an ice bath and chill, whisking often until the mixture is of soft but a spreadable consistency. Working quickly, ice the sides and top of cake.

Ingredients you will need

Icing

Ice

Equipment you will use

Whisk

In a food processor, pulse the cookies into crumbs. Press the crumbs onto sides and top of cake.

Ingredients you will need

Equipment you will use

Food Processor

Serve cake at room temperature. If holding for more than 2 hours, store in refrigerator for up to 48 hours, but bring to room temperature before serving.