Chocolate Blackout Cake
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Cook time: 
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Порций: 16
 
This deep, dark Blackout Cake has creamy chocolate pudding between the layers.
Ингредиенты
Cake
  • 2 cups cake flour + more for dusting
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter
  • 4 (1-oz) squares unsweetened chocolate
  • 1¾ cups sugar
  • 2 large eggs
  • ¾ cup sour cream
  • 1 tsp vanilla extract
  • ¾ cup boiling water
Filling
  • ⅔ cup sugar
  • 3 Tbsp unsweetened cocoa powder
  • 1 Tbsp cornstarch
  • ¼ tsp salt
  • ¾ cup coffee, cold
  • 3 (1-oz) squares unsweetened chocolate, coarsely chopped
  • 3 Tbsp unsalted butter
  • 1½ tsp vanilla extract
Frosting
  • 1¼ cups heavy cream
  • 8 oz good-quality bittersweet or semisweet chocolate, broken up
  • 2 Tbsp unsalted butter
Приготовление
For the cake:
  1. Preheat oven to 350°F.
  2. Grease 3 (9-in.) round cake pans. Line bottoms with waxed paper. Grease and flour paper.
  3. In bowl, combine flour, baking soda and salt.
  4. In saucepan, over low heat, melt butter and chocolate, stirring. Pour into large bowl; let cool 10 minutes.
  5. With mixer, beat in sugar, eggs, sour cream and vanilla.
  6. Add dry ingredients, then boiling water, beating just until combined.
  7. Pour ¾ cup batter into 1 prepared pan; divide remaining batter between other pans.
  8. Bake thin layer 10 minutes; turn out onto rack; let cool. Remove paper. Bake remaining layers 25 minutes, until wooden pick inserted in centers tests clean. Let cool in pans on rack 10 minutes. Run knife around sides, turn out onto racks; remove paper. Reinvert layers; let cool.
For the filling:
  1. In saucepan, whisk sugar, cocoa powder, cornstarch and salt. Add coffee. Over medium heat, cook, stirring, until mixture comes to a boil; cook, stirring, 1 minute. Remove from heat. Stir in chocolate, butter and vanilla until melted. Pour into small bowl; let cool. Refrigerate 2 hours.
For the frosting:
  1. In saucepan, heat cream; remove from heat. Finely chop chocolate. Add butter and chocolate to the cream. Stir until chocolate is melted. Pour into bowl; refrigerate until thick, 2 hours. With mixer on high speed, beat until fluffy and spreadable, 30 seconds. Reserve ½ cup; refrigerate remaining frosting.
Assembling the cake:
  1. Crumble thin cake layer into coarse crumbs. Halve remaining layers horizontally.
  2. Place half layer, cut side up, on plate; spread with half of the filling. Top with half layer, cut side down; spread with the reserved ½ cup frosting. Top with half layer, cut side up; spread with remaining filling. Top with remaining layer, cut side down; coat top and sides of cake with remaining frosting. Sprinkle with crumbs to cover; press crumbs to stick.
  3. Refrigerate 15 minutes (if longer, let come to room temperature before serving). Garnish with raspberries, if desired.
Recipe by Мои кулинарные зарисовки at https://www.aynmark.com/archives/155