Easy Brooklyn Blackout Cake (Print Version)
# Ingredients:
→ Whipped Ganache
01 -
8 ounces (227g) semi-sweet or bittersweet chocolate, finely chopped (not chocolate chips)
02 -
1 cup (240ml) heavy cream
→ Chocolate Cake
03 -
3/4 cup (63g) unsweetened cocoa powder
04 -
3/4 cup (180ml) hot water or coffee
05 -
1 2/3 cups (356g) brown sugar
06 -
1 cup (227g) sour cream
07 -
1/2 cup (120ml) vegetable oil
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
1 3/4 cups (210g) all-purpose flour
11 -
1 1/2 teaspoons baking soda
12 -
3/4 teaspoon baking powder
13 -
1/2 teaspoon kosher salt
14 -
Cooking spray
# Instructions:
01 -
Heat cream in microwave until steaming. Add chopped chocolate, let sit 2 minutes, then whisk until smooth. Set aside to cool.
02 -
Preheat oven to 350°F. Grease a 9x13-inch cake pan with butter or baking spray.
03 -
Whisk cocoa powder with hot water or coffee until smooth and slightly thickened.
04 -
Whisk in brown sugar, sour cream, oil, eggs, and vanilla. Add flour, baking soda, baking powder, and salt, whisking just until combined.
05 -
Pour batter into prepared pan and bake 30-35 minutes until toothpick comes out clean. Cool completely, about 1 hour.
06 -
When ganache is room temperature and set to peanut butter consistency, beat until pale and fluffy, about 4 minutes. Spread on cooled cake.
# Notes:
01 -
Use real chocolate, not chips, for ganache
02 -
Can use coffee instead of hot water for deeper flavor
03 -
Keeps up to 3 days at room temperature or 5 days refrigerated