BROOKLYN BLACKOUT CAKE

Half recipe adapted from Bake with Zoha

Makes 3 6" round layers

Ingredients:

Cake:

3/8 c cocoa powder, ideally dutch processed (37 g)

1 t instant coffee

3/8 c boiling water (90 g)

1 c AP flour (130 g)

3/4 t baking powder

3/4 t baking soda

3/4 t salt

1/2 c granulated sugar (100 g)

1/3 c brown sugar (70 g)

1 whole egg, 1 egg yolk, room temperature

1/3 c vegetable oil (66 g)

1/6 c buttermilk (40 g)

1/2 c sour cream, room temperature (120 g)

Pudding filling:

1 1/2 T cornstarch (14 g)

1 T cocoa powder (6 g)

1/8 t salt

1/6 c sugar (33 g)

1/2 + 1/3 c milk (200 g)

90 g milk chocolate

1 1/2 t butter

1/2 t vanilla

Chocolate Frosting:

100 g semi-sweet chocolate

120 g heavy cream

4 oz cream cheese, room temperature (113 g)

1/8 c sugar (25g)

Method:

Cake:

Preheat oven to 325°F and prepare 3 6" cake pans with butter and parchment paper circles.

Dissolve the cocoa and instant coffee in the boiling water and mix until smooth.

Whisk dry ingredients together in a medium bowl.

Whisk wet ingredients together in a large bowl.  Add cocoa solution and mix well.

Sift dry ingredients into wet ingredient bowl in two additions, mixing gently until just combined, with no lumps remaining. 

Divide batter between three prepared cake pans and bake for 25 minutes, or until a toothpick inserted in the center comes out with light moist crumbs attached.

Let the cakes cool in the pans for 20 minutes, then remove to a wire rack. Let cool completely (refrigerating for 1 hour).

Pudding Filling:

Add all dry ingredients in group 1 to a saucepan and whisk.  Slowly add milk, whisking constantly, to prevent lumps.

Place over medium heat and whisk frequently, until pudding begins to bubble and thicken.  Remove from heat, add butter, chocolate and vanilla, and rest for 1 minute.  Whisk to combine, pour into a lidded container, and refrigerate until cold.

Chocolate Frosting:

Place chocolate and cream in a microwave safe bowl and microwave in 20 second increments, stirring after every round, until the chocolate dissolves and ganache forms.  Set aside.

Place cream cheese and sugar in a large bowl and whisk until smooth, scraping bowl occasionally.

Pour ganache into cream cheese mixture and beat until fluffy.  Frosting will be runny.  Refrigerate, frosting will thicken as it cools.