Rich Chocolate Brooklyn Blackout Cake (Print Version)
# Ingredients:
→ Whipped Ganache
01 -
8 ounces semi-sweet or bittersweet chocolate, finely chopped
02 -
1 cup heavy cream
→ Chocolate Cake
03 -
3/4 cup unsweetened cocoa powder
04 -
3/4 cup hot water or coffee
05 -
1 2/3 cups brown sugar
06 -
1 cup sour cream
07 -
1/2 cup vegetable oil
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
1 3/4 cups all-purpose flour
11 -
1 1/2 teaspoons baking soda
12 -
3/4 teaspoon baking powder
13 -
1/2 teaspoon kosher salt
# Instructions:
01 -
Heat cream in microwave until steaming. Add chopped chocolate, let sit 2 minutes, then whisk until smooth. Set aside to cool.
02 -
Preheat oven to 350°F. Grease 9x13-inch pan. Mix cocoa with hot water/coffee until smooth.
03 -
Whisk brown sugar, sour cream, oil into cocoa mixture. Add eggs and vanilla. Gently stir in flour, baking soda, baking powder, and salt until just combined.
04 -
Pour batter into pan. Bake 30-35 minutes until toothpick comes out clean. Cool completely, about 1 hour.
05 -
Beat cooled ganache until pale and fluffy. Spread over cooled cake creating swoops and swirls.
# Notes:
01 -
Stores up to 3 days at room temperature
02 -
Keeps up to 5 days refrigerated
03 -
Use real chocolate, not chips, for ganache