Chocolate Blackout Cake | Bon Appétit (Super Moist)
We have to give credit to Chef Rick Martinez this recipe. It is absolutely superb.
This cake is definitely something you'd want to pay attention to at all times since it requires some steps wherein you wouldn't want to step away but trust us, the results are going to be exceptional at the end.
For the pudding
1/3 cup cocoa powder
5 tbsp cornstarch
11/4 cups heavy cream
4 egg yolks, beaten
11/4 cup whole milk
2/3 cup (packed) dark brown sugar
1/4 tsp kosher salt
4 oz milk chocolate, chopped
1 tsp vanilla extract
Unsalted butter (room temperature) for the pan
3/4th cup Cocoa powder, as well as a little extra for dusting the pan
11/2th tsp baking soda
3/4th tsp baking powder
1 large egg yolk, room temperature
5 tbsp vegetable oil
3/4 tsp salt
1 cup heavy cream
3 tbsp golden syrup
1/8th tsp salt
12 oz bittersweet chocolate, chopped
3/4 cup sour cream, room temperature
2 tbsp unsalted butter, room temperature
Preheat the oven to 350°. Butter two 8x2" deep round cake pans, dust with cocoa powder, tapping out excess.
Sift flour, baking soda, baking powder, and remaining ¾ cup cocoa powder into a medium bowl, whisk to combine. Whisk egg, egg yolk, brown sugar, sour cream, oil, vanilla, salt, and ¾ cup hot water in a large bowl until smooth. Whisk in dry ingredients until just combined.
Divide batter between prepared pans. Bake cake for around 25–35 minutes or until the tester comes out clean. Transfer pans to a wire rack; let the cake cool completely in pan. Invert onto a plate, then invert again.
Pudding and Assembly
Whisk cocoa powder and cornstarch in a large saucepan. Whisk in cream until smooth and no lumps. Add egg yolks, milk, brown sugar, and salt; whisk to combine. Bring to a boil over medium-high heat, whisking occasionally, then reduce heat to low. Continue to cook, whisking, until thick and smooth, 1–2 minutes.
Remove from heat and add chocolate and vanilla, stirring until chocolate is melted and the mixture is smooth. Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto the surface of hot pudding to prevent a skin from forming. Chill until cold, at least 2 hours.
Using a serrated knife even strokes, carefully halve cakes lengthwise. Set aside the 3 prettiest layers for assembly. Crumble remaining layer with your fingers into fine crumbs (or push through a wire rack set inside a rimmed baking sheet). Place 1 layer, cut side up, on a platter or cake stand.
Remove plastic from chilled pudding and vigorously whisk until smooth. Using a rubber spatula, spread half of the pudding over cake layer on the stand, spreading towards the edges but be careful not to overload it as it might ooze out as you layer the cake. Top with another cake layer, cut side down and spread remaining pudding over cake. Top with third cake layer cut side down (leave top bare). Chill cake 1 hour and up to 8 to let pudding firm up.
Bring cream, syrup, and salt to a boil in a large saucepan over medium-high heat. Remove from heat and stir in chocolate, sour cream, and butter. Let sit, stirring occasionally, until chocolate and butter are melted and the mixture is smooth and no streaks of white remain. Transfer to a medium bowl. Let frosting sit at room temperature, stirring every 30 minutes or so, until thickened and spreadable (it will look like a broken chocolate sauce at first, but magically, about 1½ hours later, it will start to thicken). Stir until smooth.
Spread frosting all over top and sides of the chilled cake. The frosting on top should be as smooth and level as possible, but it’s okay if the sides look messy; the crumbs will hide any mistakes you make.
Place cake stand on a sheet tray. Take a handful of cake crumbs and press into sides of the cake. Repeat, turning the cake as you go, to completely cover sides in crumbs. Sprinkle crumbs on outside edges of the top layer.