Chocolate Blackout Cake

A friend of mine asked me for this recipe, and I thought I'd give it to everyone. It is kind of a pain. It is also the best chocolate cake I've ever made. It is much better after chilling in the fridge overnight, so make it the day before.

Pudding:

(you have to do this in advance so it can cool)

4 oz bittersweet chocolate
2 T unsalted butter
2 T cornstarch
1/4 c unsweetened Dutch process cocoa
1/2 c sugar, divided
2 1/2 c milk, divided
1 large egg
2 egg yolks

1. Melt the butter and chocolate in the microwave on low. Stop when there are still visible chunks and stir till smooth.

2. In a medium bown, whisk together cocoa, corn starch, and 1/4 c sugar into 1/2 c milk. Then mix in egg and yolks.

3. In a medium, heavy-bottomed saucepan, over medium heat, bring the remaining milk and sugar just to the simmering point (it will wiggle in the pot). While constantly whisking the egg mixture, drizzle the hot liquid in a little at a time. Return the mixture to the saucepan and, whisking and scraping the bottom of the pot constantly, cook till tiny bubbles boil up for 3 seconds.

4. Pour through a sieve into a bowl. Thoroughly mix in the melted chocolate mixture, and put saran wrap on the surface. Stab it with a knife a few times to let steam escape. Cool, then put in the fridge to chill and set up.

Chocolate Cake:

1 1/4 c cake flour
1/2 c unsweetened Dutch process cocoa
1 t baking soda
1/4 t baking powder
1/2 tt salt
10 T unsalted butter
1 1/2 c sugar
3 large eggs
1/2 c buttermilk
1 t vanilla extract
1/2 c strong coffee

1. Set rack in the middle of the oven, preheat to 350, lightly coat a 9-inch springform pan with Pam.

2. Cream the butter and sugar. Add eggs and beat 5 to 6 minutes till fluffy.

3. Sift together dry ingredients, and add in thirds to butter/egg mixture, alternating with buttermilk and coffee.

4. Spread batter in the prepared cake pan and bake 30-35 minutes, till tester comes out clean.

Chocolate Ganache

4 oz bittersweet chocolate, roughly chopped
1/2 c heavy cream

1. Put the chocolate in a small bowl with the cream. Microwave on low till chocolate looks melty but still in lumps. Take out and stir till smooth and glossy, and let sit for 20 minutes or so.

To Assemble the Cake:

Take the cooled cake and cut off the domed top and set aside. Don't eat it! Toast scraps of cake (i.e., the domed top or whatever you needed to remove to make the cake flat) in a low oven, then chop up. Now, cut the cake in thirds lengthwise with a serrated knife. Spread cold pudding between the layers (you will only use a bit more than half). Then top the last layer with ganache. Smear the sides with pudding and press the crumbs onto the sides with your hands. Let it cool in the fridge overnight or at least 6 hours. Serves, um, 10. Or maybe 8.

*Corrected after ass was fact-checked by new media bloggy types.

Comments

[Mitch Mills]

Does the domed top get put back on at the end, or is the dome what supplies the "scraps" that get turned in to cake crumbs?

[belle]

sorry, I was typing this in a hurry and I wasn't clear: yes, you turn the "extra" cake into the crumbs.

[Larry B]

Umm, there's 1/2 cup sugar in the pudding, but you have it divided, and then 1/2 cup going in with the eggs.

Is there more than 1/2 cup sugar in the pudding?

The recipe sounds great, and I'm going to give it a shot.

[belle]

duh, sorry Larry. It's 1/4 c with the eggs and then the other 1/4 c in the scalded milk. I'll correct it above. Thanks for pointing it out.

[Mitch Mills]

Wow, it's like we're the "Belle Waring Truth Squad" or something. Old media cooks used to be able to get away with publishing flawed recipes, but now with the blogosphere fact-checking their asses, they've had to clean up their act!

[bob mcmanus]

I just read at Burnt Orange that recipes are the traditional response to trolls. Must analyze these archives.

[Larry B]

Thanks for the clarification. I'm actually making the cake right now, despite having no real occasion to serve it. (I suppose I'll just have to invite some folks over and utterly shatter their misguided Atkins diets.)

By the way, the pudding itself is outstanding. I can easily see myself serving it on its own.

I feel compelled to observe that this intraweb thingie is kinda weird. Here I am, making a cake from a recipe from a total stranger (whom I'd probably like if I met in person) who lives halfway around the world.

Who says that all the wonder has been sucked out of the modern world? Thanks Belle!

[belle]

right on, larry b! enjoy your cake!

[Larry B]

Just wanted to close the loop - the cake turned out great. I used the pudding to fully frost the cake and omitted the ganache (heresy, I know) and thought I'd provide a link to some snaps.

Think of it as the first branch of Belle's Distributed Virtual Bake Shop & Trust Co.

Cake pix here.

[Gary S]

Can't wait to try the recipe for Chocolate blackout cake. Used to get on Flatbush Brooklyn, NY at Ebinger's Bakery. Then from Entenmann's at the grocery store. Haven't been able to find it from Entenmann's for over 2 years. Thank You for the recipe.