Blackout Cake- USA #26

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Blackout Cake- USA (specifically Brooklyn, NY)#26

When I saw Blackout Cake, I immediately thought the blackout of 1977 in NY. Someone else thought it was called Blackout cake because it's so chocolatey you blackout. hahaha. Wrong, it's in reference to the blackout drills during World War II. Who knew!?
So, this is a 3 layer chocolate cake, filled with chocolate pudding filling and topped with a chocolate frosting. I think I blacked out.

Cake:

3/4 c. Dutch processed cocoa powder, plus more for pans
1-1/2 c. all-purpose flour
1-1/2 tsp. baking soda
3/4 tsp. baking powder
1 large egg, room temperature
1 large egg yolk, room temperature
1-1/2 c. packed dark brown sugar
3/4 c. sour cream, room temperature
3 T. vegetable oil
2 tsp. vanilla extract
3/4 tsp. kosher salt
3/4  c. hot water

  1. Preheat oven 350F
  2. Butter 2-8"round cake pans, then dust with cocoa powder, tapping out excess.
  3. Sift flour, baking soda, baking powder and 3/4 c. cocoa powder into a medium bowl, whisk to combine.
  4. Whisk egg, egg yolk, brown sugar, sour cream, oil, vanilla, salt, and 3/4 c. hot water in a large bowl until smooth.
  5. Whisk in dry ingredients.
  6. Divide batter between pans.
  7. Bake cake until center is firm, 25-35 minutes.
  8. Cool in pan.

Filling:

1/3 c. dutch-processed cocoa powder
5 T. cornstarch
1-1/4 c, heavy cream
4 large egg yolks, beaten
1-1/4 c. whole milk
2/3 c. packed dark brown sugar
1/4 tsp. kosher salt
4 oz. milk chocolate, chopped
1 tsp. vanilla extract
  1. Whisk cocoa powder and cornstarch in a large saucepan.
  2. Whisk in cream until smooth and no lumps remain.
  3. Add egg yolks, milk, brown sugar, and salt, whisk to combine.
  4. Bring to a boil over medium high heat, whisking occasionally.
  5. Reduce heat to low.
  6. Continue to cook, whisking until thick and smooth, 1-2 minutes.
  7. Remove from heat and add chocolate and vanilla, stirring until chocolate is melted and mixture is smooth.
  8. Strain through a fine mesh sieve into a medium bowl.
  9. Cover with plastic wrap, pressing directly onto surface of hot pudding to prevent a skin from forming.
  10. Chill until cold, at least 2 hours.

Frosting:

1 c. heavy cream
3 T. Golden syrup, such as Lyle's Golden Syrup. (can be found in British section of grocery store)
1/8 tsp. kosher salt
12 oz. bittersweet chocolate, chopped
3/4 c. sour cream, room temperature
2 T. unsalted butter, room temperature

  1. Bring cream, syrup and salt to a boil in a large saucepan over medium high heat.
  2. Remove from heat and stir in chocolate, sour cream and butter.
  3. Let sit, stirring occasionally, until chocolate and butter are melted and mixture is smooth and no streaks of white remain.
  4. Transfer to a medium bowl.
  5. Let frosting sit at room temperature, stirring every 30 minutes or so, until thickened and spreadable, about 1-1/2 hours.
  6. Stir until smooth. 

Assembly of cake

  1. Slice each cake in 1/2, horizontally. There should be 4 layers. 
  2. Use one layer for crumbling on top of frosting.
  3. Spread filling mixture between 3 layers. 
  4. Spread frosting all over, top and sides.
  5. Use cake crumbs from the 4th layer to decorate sides and top.

Results: This was an all day event. So, make sure you set aside the time to do it. I did it in between taking care of my grandchildren. It was a bit chaotic, to say the least. With that said, it is a very chocolatey, decadent cake. It took awhile to find the golden syrup and I'm not sure it added anything to the frosting. I think corn syrup would work just as well. Now I have a bottle of it. You don't need to make a full recipe for of frosting. I have enough for another cake. I'll use it for hot fudge sauce on ice cream. This is one of those cakes where you need to sever vanilla ice cream with it to cut all the fudge.

Bottom Line: I probably won't make this again unless someone begs me. I think a typical chocolate cake is just as good. The filling, which is like a pudding, adds another texture that was interesting and it was delicious, but... If you are a chocoholic, this is a perfect cake for you. (Have paramedics on standby)

On to #27! I'm running out of people who will try all of these cakes. I think the neighbors are hiding. They see me coming with a plate and the curtains move slightly and then no one is home. HAHAHA  Oh, well. I think I'll slow down. Maybe just make a cake a week.
In the meantime, please share this blog with friends and family. Thanks




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