Ingrédients pour Chocolate Blackout Cake
- Cake Flour
- Unsweetened Cocoa Powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- Unsalted Butter
- 1/4 cup granulated sugar (plus 1 3/4 cups for cake)
- 2 large eggs (plus 2 large for cake)
- 1 cup buttermilk
- Vanilla
- Brewed Coffee
- Ganache
- Bittersweet Chocolate
- 1/4 cup cornstarch
- 1/2 cup whole milk (plus 2 cups for pudding)
- Egg
- Egg Yolks
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Comment préparer Chocolate Blackout Cake
- **Prepare the Chocolate Pudding:**
- Melt 6 ounces of bittersweet chocolate and 1/2 cup (1 stick) unsalted butter in a heatproof bowl set over a simmering pot of water, stirring until smooth.
- In a medium bowl, whisk together 1/4 cup cornstarch, 1/4 cup unsweetened cocoa powder, and 1/4 cup granulated sugar.
- Gradually whisk in 1/2 cup whole milk until smooth.
- Whisk in 2 large eggs and 2 large egg yolks.
- In a saucepan, heat 2 cups whole milk and 1/4 cup granulated sugar over medium heat until just simmering.
- Slowly temper the egg mixture into the hot milk, whisking constantly. Return the mixture to the saucepan and whisk continuously until it thickens and boils for 3 seconds.
- Remove from heat and strain through a fine-mesh sieve.
- Stir in the melted chocolate mixture until fully combined.
- Cover the surface with plastic wrap and let cool completely for 1 hour, then refrigerate until chilled.
- **Bake the Chocolate Cake:**
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Sift together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon salt three times.
- Cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in 1 cup buttermilk and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of freshly brewed strong coffee, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the prepared cake pans.
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Assemble the Cake:**
- While the cakes cool, prepare the ganache (recipe #37844).
- Once the ganache is spreadable, trim the tops of the cooled cakes to create even layers.
- Toast cake scraps on a baking sheet for 5 minutes, let cool, then pulse in a food processor until coarsely ground.
- Layer the cakes with the chilled chocolate pudding, frost with the ganache, and coat the sides with the chocolate crumbs.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
136 g
Sugar
1638g
Fat
584g
Carbs
207g
