Hello chocolate! Rich, chocolate cake, filled with a soft and gooey chocolate filling, covered in a whipped chocolate ganache. This cake will definitely meet any chocolate cravings!
Amy Grace, my newest niece was born last Thursday. In a time of craziness when everyone is staying home and hiding out from all that keeps happening. Pandemics, earthquakes, and lots more make for a lot of uneasiness right now, but new babies bring lots of joy and happiness. And Amy Grace is beautiful and calming to the heart to see.
Birthdays deserve cake. So I made a cake last Thursday. I've wanted to to make a Brooklyn Blackout Cake for a long time, and this was the perfect time to make it. I am glad I did! It was so yummy! I like cake, but I don't typically love frosting. It's usually too sweet. But this cake doesn't have a standard frosting or filling. It was just the right amount of sweet.
I adapted the recipe slightly from the King Arthur website. King Arthur always has delicious recipes and this one was no different. The cake is chocolaty, deliciousness filled with a soft chocolate filling and a delicious whipped chocolate ganache. So, so yummy!
Filling 3/4 cup semisweet chocolate chips 1/4 cup milk chocolate chips 1/8 teaspoon salt 2 tablespoons sugar 1 large egg, at room temperature 1 cup heavy cream 1 teaspoon vanilla extract Cake 2 cups sugar 2 cups flour 2 tablespoons cornstarch 3/4 cup dark cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 4 large eggs, at room temperature 3/4 cup vegetable oil 2 teaspoons vanilla extract 1 1/4 cups water Icing 1 1/2 cups chocolate chips of your choice 3/4 cup heavy cream The night before making the cake, make the filling. Blend chocolate chips, salt, and sugar in a blender or food processor. Blend until finely ground. Add egg and pulse until everything is combined. Add cream in a small saucepan over medium-high heat. Heat just before cream reaches a rolling boil, at least 205 degrees if you have a thermometer. With the blender running, add the cream to the to the chocolate chip mixture. Stop the blender and scrape the edges. Add the vanilla and pulse until combined. Pour the mixture into a shallow dish and refrigerate until thickened, at least 2 hours, but overnight is best. Cake Preheat oven to 350. Lightly grease two 8" round cake pans. You can also line the pans with parchment and spray them if desired for easier removal from the pan. Whisk together the dry ingredients. Add the eggs, oil, and vanilla. With the paddle attachment mix on medium speed for 2 minutes. Be sure to scrap down sides as needed. The batter will be pretty thick at this point. Stir in the water. This will make the batter pretty thin. Divide the batter between the two prepared pans. Bake the cakes for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven. Cool for 15 minutes in the pans. Turn out cakes and let them cool completely on a cooling rack. Icing Combine the cream and chocolate in a bowl or in a saucepan. You can either heat on the stove over medium heat, or in the microwave. Heat until the cream is showing small bubbles around the edge. Remove from heat and stir until chocolate is melted and mixture is totally smooth. Place the icing in the fridge for about 30 minutes. Remove from fridge and beat with a spoon until a spreadable icing is formed. Assembly Cut off of the top of the cakes and make them level. Save top layers for later. Place one layer of the cake on plate. Spread the pudding evenly over the top. Place the second cake on the first layer. Spread icing around the edges of the cake and the top of the cake. Crumble the top scrapes and sprinkle the crumbles over the top of the cake. Enjoy!
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