Chocolate Blackout Cake

 

 

 

This is one of the best chocolate cakes you will ever eat. The cake is super moist and fudgy with dark chocolate cake layers sandwiched and frosted with a rich, creamy chocolate pudding. Chocolate Blackout Cake was developed in Brooklyn, New York during World War II, named after the blackout drills performed by the Civilian Defense Corps. A Blackout was performed so Ships when sailing off to battle could not be spotted by enemy planes. City lights were turned off and windows were covered with black material. I came across this recipe in the latest issue of "Food and Wine" magazine. Made a few changes and must say this cake recipe is a keeper! Everyone in the family and my friends loved it so much, Try this super delicious, gooey and decadent chocolate blackout cake.

 

Ingredients for the Cake:-

1stick plus 1/4 cup- unsalted butter, softened

2 1/4 cups- cake flour

2 cups- sugar

3 large- eggs

2 tsp-pure vanilla extract

3/4 cup-unsweetened natural cocoa powder

1 tsp-baking powder

1 tsp-baking soda

1/2 tsp-salt

1 cup-milk

 

Ingredients for the filling and frosting:-

3 cups-water

21/2 cup-sugar

1 tblsp- maple syrup

1 1/2 cups-unsweetened natural cocoa powder

2/3 cup-cornstarch

6 tblsp-unsalted butter cut in small cubes

1/2 tsp-pure vanilla extract

Pinch of salt

1. Preheat the oven to 375 deg. Butter two 9-inch round cake pans and coat with flour.
2. Using an electric or hand mixer beat the butter until creamy. Add the sugar and beat until fluffy for about 3 mins
3. Add eggs one at a time beating well  between the additions. At low speed beat in the vanilla extract, cocoa powder, baking soda, baking powder and salt.
4. Add the cake flour and milk alternating in 3 batches.
5. Divide the cake batter equally between the pans and bake in the oven until a toothpick inserted comes out clean.
6. Meanwhile in a big pan combine 2 1/2 cups of water with sugar, maple syrup and cocoa powder and bring it to boil on a medium heat.
7. In another bowl combine cornstarch with 1/2 cup of water until smooth. Whisk this into the cocoa mixture stirring constantly until the mixture is very thick,
8. Take off the heat and add the butter, vanilla extract and salt.
9. Transfer the mix in a bowl, cover it with a plastic wrap and refrigerate until firm for about 45 mins.
10. After the cakes are done, cool them on a rack and take them out of the pans. Using a sharp knife peel the uneven top cake layer horizontally and transfer to a food processor, Be careful as you don't want to break or cut the cake, just slightly scrape off the layers.  Now you have two cakes with smooth tops. Just beat the crumbs in a food processor until they are fine.
11. Set one cake on a cake plate and spread with 1 1/2 cups of the filling. Top with the second cake and cover with the remaining filling. If you think the filling is too much store it in an airtight container in the refrigerator.
12. Spread the filling all over the cake top and sides smoothly.
13. Pat the crumbs all over the cake.

Tips/notes:-
Use natural cocoa powder to make this cake, Its bitter and adds intense chocolate flavor to the cake. Don't use dutch process or any other alkalized cocoa as combined with baking soda it can make a cake taste soapy.
Refrigerate for at least 1 hour before serving.