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Sunday, February 6, 2011

Chocolate Blackout Cake!!!!!!!!!!

I love chocolate cake. And chocolate pudding. And chocolate cookies. This cake literally has ALL THREE desserts packed into one. It is to die for. This dessert is so chocolate-y and divine. The cake itself is moist and infused with lots of chocolate flavor. The pudding its so rich and it manages to have a wonderful balance of deep chocolate flavor and the perfect amount of sweetness. I’ve made this cake a few times with my parents and we’ve used a variety of recipes, including Karen Barker’s (pastry chef at Magnolia Grill)… this is the most recent recipe I’ve had…. They are all awesome- you can’t go wrong with any of the recipes. Chocolate Blackout Cake really might be the best cake I have ever had. Moral of the story: stop whatever you are doing right now and make. this. cake.
 (Adapted-barely- from Cook’s Country TV- episode: “Forgotten Cakes”)
  • 1 1/4 cups granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon of salt
  • 1 cup heavy cream
  • 2 cups whole milk
  • 6 ounces unsweetened chocolate, chopped
  • 2 teaspoons vanilla extract
Whisk together the sugar, cornstarch, salt, cream and milk in large saucepan. Put pan on medium heat and add the chocolate, whisking constantly, until melted and mixture begins to bubble. Stir in vanilla and transfer pudding to a large bowl. Place plastic wrap directly on the surface of the pudding (to keep the pudding from getting a, uh… yucky… crust? thats not the word, but I can’t think of it right now…). Place pudding in the fridge and cool for at least 4 hours (until cool). 
  • 1 stick (8 tablespoons) unsalted butter (plus more for pan greasing)
  • 1 1/2 cups all-purpose flour (plus more for pan dusting)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dutch processed cocoa powder
  • 1 cup brewed coffee
  • 1 cup buttermilk
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
Preheat oven to 325 degrees. Grease and flour two cake pans. Set aside. 
In a large bowl, whisk together the flour, baking powder, baking soda, salt. Set aside.
In a saucepan, melt the butter over medium heat. Add the cocoa powder and cook until fragrant, about one minute (whisking). Take off the heat and whisk in the coffee, buttermilk and sugars. Whisk in the eggs and vanilla. Slowly add the flour mixture and stir to combine. 
Pour into prepared pans and bake until toothpick test comes out clean (about 30-35 minutes). Don’t overbake! Remove from oven and cook to room temperature. 
Cut both cakes in half, horizontally- use a serrated knife for this task and work slowly, so as to not break the cake in half… you should now have 4 thin layers of cake. You may discard one of the layers. 
Place on layer on the cake stand and place some of the pudding on top, spreading it over the top of the layer. Place the next layer on top and continue, using all three layers, putting pudding between each layer and on top and all around the sides. 
Crumble chocolate cookies (homemade or store bought) and sprinkle them all over the cake. Serve and prepare yourself for chocolate heaven. 

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