Blackout Cake
Blackout Cake
Ingredients
- 8 oz (225 g) dark chocolate, coarsely chopped
- 3/4 cup (180 ml) sugar
- 1/4 cup (60 ml) cornstarch
- 2 eggs
- 1 cup (250 ml) milk
- 1 cup (250 ml) 35% cream
- 1 cup (250 ml) unsalted butter, cut into cubes
- 1 1/2 cups (375 ml) unbleached all-purpose flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 3/4 cup (180 ml) cocoa powder, sifted
- 3/4 cup (180 ml) milk, warm
- 1/2 cup (125 ml) strong coffee, warm
- 1/4 cup (60 ml) canola oil
- 1/2 teaspoon (2.5 ml) baking soda
- 3/4 cup (180 ml) unsalted butter, softened
- 1 cup (250 ml) brown sugar
- 1/2 cup (125 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- 3 eggs
Instructions
- Place chocolate in a bowl. Set aside.
- In a saucepan off the heat, combine sugar and cornstarch. Add eggs and 125 ml (½ cup) of milk and beat with a whisk until smooth. Stir in remaining milk and cream.
- Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 30 seconds. Pour over chocolate. Let melt for 1 minute without stirring. With a whisk, stir thoroughly. Add butter and stir until melted and smooth.
- Cover with plastic wrap directly on cream. Let cool and refrigerate for about 3 hours or until completely chilled.
Blackout Cake