Chocolate Blackout Cake

Name: Chocolate Blackout Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 2 Tbsps cornstarch; 1 large egg; 3 larges eggs, at room temperature; 591 milliliters all-purpose flour; 355 milliliters heavy cream; 1 pinch Pinch of salt; 1 teaspoon salt; 57 grams semisweet chocolate, finely chopped; 340 grams semisweet chocolate, finely chopped; 118 milliliters sour cream; 79 milliliters sugar; 473 milliliters sugar; 237 milliliters unsweetened cocoa powder (natural or Dutch process); 1 teaspoon vanilla extract; 2 teaspoons vanilla extract; 177 milliliters vegetable oil; 237 milliliters whole milk

Chocolate Blackout Cake might be just the dessert you are searching for. One serving contains 880 calories, 11g of protein, and 51g of fat. This recipe serves 10. Head to the store and pick up baking powder, vegetable oil, cocoa powder, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Make the filling: Bring the milk to a simmer in a medium saucepan over medium heat.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. Gradually whisk half of the hot milk into the sugar mixture, then return to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes.

Ingredients you will need

Corn Starch

Vanilla

Sugar

Milk

Egg

Equipment you will use

Whisk

Bowl

Frying Pan

Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour.

Ingredients you will need

Chocolate

Wrap

Equipment you will use

Plastic Wrap

Sieve

Bowl

Put the chocolate and salt in a large heatproof bowl. Bring 1 1/2 cups heavy cream to a simmer in a saucepan over medium heat; pour over the chocolate and let sit 5 minutes, then whisk until smooth.

Ingredients you will need

Heavy Cream

Chocolate

Salt

Equipment you will use

Sauce Pan

Whisk

Bowl

Pour 3/4 cup of the ganache into a liquid measuring cup and set aside at room temperature. Refrigerate the remaining ganache in the bowl until thick but not set, about 1 hour.

Equipment you will use

Measuring Cup

Bowl

Assemble the cake: Put 1 cake layer on a platter; spread the filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently.

Ingredients you will need

Spread

Add the remaining 2 tablespoons heavy cream to the chilled ganache and beat with a mixer on medium speed until just fluffy, about 1 minute (do not overbeat). Frost the whole cake with the whipped ganache.

Ingredients you will need

Heavy Cream

Equipment you will use

Blender

Pour the room-temperature ganache on top, letting it drip down the sides.

Let set before slicing, about 30 minutes.

Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Oven

Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.

Ingredients you will need

Cocoa Powder

Water

Equipment you will use

Whisk

Bowl

Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined.

Ingredients you will need

Baking Soda

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)

Ingredients you will need

Vegetable Oil