Brooklyn Blackout Cake (Print Version)
# Ingredients:
→ Ganache Frosting
01 -
8 ounces (227g) chopped semi-sweet or dark chocolate (skip chocolate chips)
02 -
1 cup (240ml) heavy whipping cream
→ Chocolate Cake Base
03 -
3/4 cup (63g) cocoa powder (unsweetened)
04 -
3/4 cup (180ml) hot coffee or water
05 -
1 2/3 cups (356g) packed brown sugar
06 -
1 cup (227g) plain sour cream
07 -
1/2 cup (120ml) neutral cooking oil
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
1 3/4 cups (210g) everyday flour (all-purpose)
11 -
1 1/2 teaspoons baking soda
12 -
3/4 teaspoon baking powder
13 -
1/2 teaspoon finely ground kosher salt
14 -
Non-stick cooking spray
# Instructions:
01 -
Warm cream in a microwave until hot. Toss in the chocolate pieces, leave undisturbed for 2 minutes, then stir until silky and glossy. Let it cool down.
02 -
Turn your oven to 350°F. Use butter or spray to coat a 9x13-inch pan evenly.
03 -
Stir the cocoa with the hot coffee (or water) until it’s smooth and begins to thicken slightly.
04 -
Add sugar, sour cream, oil, eggs, and vanilla to the cocoa mix. Stir in flour, salt, baking soda, and baking powder until just mixed.
05 -
Pour batter into the pan and bake for 30 to 35 minutes. Check with a toothpick—it should come out clean. Cool down completely for about an hour.
06 -
Once ganache is like peanut butter (room temp), whip it for 4 minutes until it’s fluffy and lighter in color. Spread it all over the cooled cake.
# Notes:
01 -
Use high-quality chocolate (skip chips) to make the ganache
02 -
Brewed coffee works great instead of hot water for a richer taste
03 -
Store at room temp for 3 days or keep in the fridge for up to a week