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Brooklyn Blackout Cake

by Rick Martinez
Yield: 12–16 servingsCook: 25–35 minutesTotal: 4 hours 10 minutes
Source: https://www.bonappetit.com/recipe/blackout-cake

Ingredients

You have 9 of 26
protein
  • ○4egg yolks(beaten to blend)
  • ✓1egg(room temperature, plus 1 large egg yolk)
dairy
  • ✓2 Tbspbutter(unsalted)
  • ✓¾ cupsour cream(room temperature)
  • ✓1¼ cupsheavy cream
  • ○1¼ cupswhole milk
  • ✓1 cupheavy cream
  • ✓¾ cupsour cream
  • ✓butter(room temperature, for pans)
grain
  • ○1½ cupsall-purpose flour
pantry staple
  • ○5 Tbspvegetable oil
  • ○2 tspvanilla extract
  • ○¾ tspkosher salt(Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton)
  • ○⅓ cupDutch-process cocoa powder
  • ○5 Tbspcornstarch
  • ○3 Tbspgolden syrup(such as Lyle’s Golden Syrup)
  • ○⅛ tspkosher salt
  • ○⅔ cupdark brown sugar(packed)
  • ○¼ tspkosher salt
  • ○4 ozmilk chocolate(chopped)
  • ○1 tspvanilla extract
  • ○¾ cupDutch-process cocoa powder(plus more for pans)
  • ○1½ cupsdark brown sugar(packed)
  • ✓¾ tspbaking powder
  • ○12 ozbittersweet chocolate(chopped)
  • ✓1½ tspbaking soda

Instructions

  1. Arrange a rack in center of oven; preheat oven to 350°. Line two 8x2"-deep round cake pans with parchment paper. Grease with unsalted butter, then dust with cocoa powder, tapping out excess.
  2. Sift ¾ cup (63 g) Dutch-process cocoa powder, 1½ cups (187 g) all-purpose flour, 1½ tsp. baking soda, and ¾ tsp. baking powder into a medium bowl, then whisk to combine. Whisk 1 large egg plus 1 large egg yolk, room temperature, 1½ cups (packed; 320 g) dark brown sugar, ¾ cup sour cream, room temperature, 5 Tbsp. vegetable oil, 2 tsp. vanilla extract, ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and ¾ cup hot water in a large bowl until smooth. Whisk in dry ingredients until just combined.
  3. Divide batter between prepared pans. Bake cake until a toothpick or cake tester inserted into the center comes out clean, 25–35 minutes. Transfer pans to a wire rack; let cake cool completely in pan.

My notes

The milky chocolate pudding filling is a richer, more chocolaty version of pudding cups. Golden syrup can be substituted with dark corn syrup.