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Mocha Blackout Cake

Mocha Blackout Cake
Mocha Blackout Cake might be just the dessert you are searching for. This recipe serves 10. One serving contains 827 calories, 13g of protein, and 42g of fat. Head to the store and pick up vanillan extract, cornstarch, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes.

Instructions

1
Heat the oven to 350 degrees F and arrange a rack in the middle. Coat 2 (9-inch) round cake pans with butter and dust with cocoa powder.
Ingredients you will need
Cocoa PowderCocoa Powder
ButterButter
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OvenOven
2
In a large mixing bowl, whisk together cocoa, flour, espresso powder, baking soda, and baking powder until well combined; set aside.
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Instant EspressoInstant Espresso
Baking SodaBaking Soda
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
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Mixing BowlMixing Bowl
WhiskWhisk
3
Combine the sugar, oil, eggs, vanilla, and salt in a separate large bowl, and whisk until combined and smooth.
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VanillaVanilla
SugarSugar
EggEgg
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
4
Combine the milk and coffee in a small bowl.
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CoffeeCoffee
MilkMilk
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BowlBowl
5
Add 1/3 of the milk mixture into the sugar/egg mixture and whisk until just incorporated.
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SugarSugar
MilkMilk
EggEgg
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WhiskWhisk
6
Add 1/3 of the flour mixture, and whisk until smooth. Continue with the remaining milk and flour mixture, alternating between each and whisking until all the ingredients are just incorporated and smooth.
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All Purpose FlourAll Purpose Flour
MilkMilk
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WhiskWhisk
7
Divide the batter evenly between prepared pans.
8
Put the pans on a baking sheet.
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Baking SheetBaking Sheet
9
Bake, rotating the baking sheet 180 degrees halfway through, until a tester inserted in the center comes out clean, about 25 to 30 minutes.
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Baking SheetBaking Sheet
OvenOven
10
Remove the cakes from the oven and let them rest, in the pans, on a cooling rack for 10 to 15 minutes.
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Wire RackWire Rack
OvenOven
11
Remove the cakes from the pans, and cool completely before proceeding.
1
Combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan and whisk to evenly combine.
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Instant EspressoInstant Espresso
Cocoa PowderCocoa Powder
Corn StarchCorn Starch
SugarSugar
SaltSalt
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Sauce PanSauce Pan
WhiskWhisk
2
Whisk in the milk and vanilla until completely incorporated and the mixture is smooth.
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VanillaVanilla
MilkMilk
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WhiskWhisk
3
Whisk in the egg yolks until combined.
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Egg YolkEgg Yolk
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WhiskWhisk
4
Cook over medium-low heat, stirring constantly, until mixture thickens and bubbles, about 7 minutes. Reduce the heat to low and cook, stirring constantly, until completely thickened, about 1 minute more.
5
Remove from the heat and immediately add the chocolate and the butter, and stir until melted and evenly combined. Put plastic wrap directly on surface of the pudding and chill at least 1 1/2 hours.
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ChocolateChocolate
ButterButter
WrapWrap
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Plastic WrapPlastic Wrap
6
To assemble: Arrange 1 of the cakes on a flat cake plate and top with 1/3 of the pudding, spreading evenly and almost to the edges. Top with second cake then use the remaining pudding to frost the top and sides of the cake.
7
Press the cookie crumbs into the sides and top of the cake. Pick up any fallen crumbs and apply them, pressing gently to cover the cake completely. Cover loosely with plastic wrap and refrigerate at least 30 minutes before serving.
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Cookie CrumbsCookie Crumbs
WrapWrap
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Plastic WrapPlastic Wrap
8
For the Whipped Cream: In a medium bowl, add the cream and whisk until soft peaks form.
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Whipped CreamWhipped Cream
CreamCream
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WhiskWhisk
BowlBowl
9
Add the rum and continue to whisk until stiff and the cream sticks to the whisk.
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CreamCream
RumRum
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WhiskWhisk
10
Serve the whipped cream on the side.
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Whipped CreamWhipped Cream
DifficultyExpert
Ready In2 hrs, 50 m.
Servings10
Health Score7
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