Blackout Cake

Blackout Cake

  • Preparation 1 h
  • Cooking 1 h
  • Chilling 4 h
  • Servings 10
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Ingredients

  • Dark Chocolate Pastry Cream

    • 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
  • Chocolate Cake

    • 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

Preparation

  • Chocolate Pastry Cream

  • Chocolate Cake

  • Assembly

Note from Ricardo

You can save remaining cake crumbs for another use, such as garnishing a fruit salad or ice cream.

Personal Note