Chocolate Blackout Cake. In this homage to legendary Brooklyn Blackout Cake, there are three layers of rich, moist chocolate cake and two layers of creamy chocolate pudding. Join Rick Martinez in the Bon Appétit Test Kitchen as he makes chocolate blackout cake! According to legend (a.k.a. the Internet), this decadent chocolate.

This is the third time we've made this chocolate cake. Blackout Chocolate Cake is the best chocolate cake!! with a chocolate cream cheese frosting and chocolate chip exterior just to be a little OMG. Chocolate Blackout Cake: New York style chocolate blackout cake is one of the darkest, richest, and densest chocolate cakes you may ever have the luxury of eating. You can have Chocolate Blackout Cake using 17 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Chocolate Blackout Cake

You need of Bahan Kering.
It's 240 g (2 cawan) of Tepung gandum.
It's 200 g (1 cawan) of Gula kastor/pasir.
You need 150 g (3/4 cawan) of Gula perang (brown sugar).
Prepare 75 g (3/4 cawan) of Dark cocoa powder (cocoa powder biasa pun boleh kalau tak ada dark. Saya guna 30g dark cocoa + 45g cocoa biasa).
You need 2 tsp of Baking powder.
You need 1 1/2 tsp of Baking soda.
It's 1 tsp of Garam.
You need of Bahan Basah.
It's 3 of biji Telur gred A.
It's 1 cawan of Buttermilk (kalau tak ada boleh guna homemade : 1 cawan susu + 2 tbsp cuka @ lemon jus [biarkan 30 minit]).
You need 3/4 cawan of Minyak sayur/masak.
Prepare 1/2 cawan of Air kopi/nescafe panas.
You need of Bahan untuk Choc Cheese Ganache.
Prepare 300 g of Dark choc compound.
You need 360 ml of Dairy whipping cream.
It's 100 g of Cream cheese.

The chocolate cake can be refrigerated overnight. Natural cocoa powder is one of two types of unsweetened cocoa. Our recipe, based on the spirit of Blackout Cake if not its exact ingredients, marries a moist chocolate layer cake with rich. Blackout cake, sometimes called Brooklyn Blackout cake, is a chocolate cake filled with chocolate pudding and topped with chocolate cake crumbs.

Chocolate Blackout Cake step by step

Gaulkan 3 biji telur + minyak masak/sayur + buttermilk hingga sebati..
Ayakkan tepung gandum + baking powder + baking soda + garam + dark cocoa + cocoa biasa dalam mangkuk. Gaul sebati..
Masukkan gula kastor & gula perang. Gaulkan semua hingga sebati..
Tuangkan bahan cecair tadi sedikit demi sedikit ke dalam mangkuk bahan kering. Gaulkan hingga rata & gula larut..
Masukkan air nescafe panas. Gaul hingga sebati..
Sediakan 2 biji loyang 8 inci (sapukan minyak)..
Bahagikan adunan sama rata di kedua² loyang. Bakar suhu 160°C - 170°C, 50 - 60 minit..
Dah masak biarkan sehingga sejuk baru keluarkan dr loyang..
Double boil whipping cream + dark choc compound (api sederhana) hingga cair..
Masukkan cream cheese. Gaul hingga sebati & larut. Matikan api sebelum mendidih. Kemudian tapiskan ke dalam mangkuk..
Sejukkan dalam peti sejuk. Gaulkan setiap 10 minit hingga ganache bertukar pekat/mencapai kosistensi frosting (lebih kurang 1 jam)..
Keluarkan kek dari loyang. Trim bahagian atas supaya kek rata..
Potong setiap kek kepada 2 bahagian. So semuanya ada 4 lapisan kek..
Hancurkan bahagian atas kek yang kita trim tadi..
Sapukan setiap lapisan kek dengan choc ganache secukupnya. Ratakan ke seluruh permukaan atas & tepi kek..
Tampalkan kek crumble tadi ke bahagian tepi kek. Hias kek ikut kreativiti masing²..
Sejukkan dalam peti sejuk sekurang²nya 2 jam. Dah set bolehla potong kek tersebut..
Sedia untuk dihidangkan. Selamat mencuba..

It was invented during World War II by a Brooklyn bakery chain named Ebinger's. This chocolate blackout cake is filled and covered with milk chocolate ganache. It sets quite firmly once it's on the cake, which keeps that pudding filling in place! I love it because it's rich. Anna Olson Fresh with Anna Olson.