Chocolate Blackout Cake

Ok, after much hype, here it is....

 

Chocolate Blackout Cake
Recipe slightly adapted from Food Network Magazine
Prep time: 2 hours   Chill time: 1 hour   Cook time: 50-60 minutes

For the cake:

Cooking spray
1 cup unsweetened cocoa powder

1 1/2 cups boiling water
2 cups all-purpose flour

1/2 cup whole wheat flour
2 cups sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 eggs
3/4 cup canola oil (OR split this in half between oil and unsweetened applesauce)
1/2 cup sour cream
2 tsp vanilla extract

For the filling:
1 cup whole milk
1/3 cup sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 egg
2 oz semisweet chocolate, finely chopped

For the ganache:
12 oz semisweet chocolate, finely chopped
Pinch of salt
1 1/2 cups plus 2 tbsp heavy cream, divided

1.  For the CAKE: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray. 

 

2.  Whisk the cocoa powder and the boiling water in a medium bowl until smooth; set aside. 

It's so easy to hide healthy bits, like wheat flour, in chocolate.

 

 

3.  Whisk the flours, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. 

Can you tell I used light sour cream here?

 

 

4.  Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)

I need a straw.

5.  Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle.  Put both pans on a cookie sheet in case of spills.  Bake until a toothpick inserted into the middle comes out clean, about 40 minutes (closer to 50 though if you're like me and only have 8-inch pans). Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.

Mine puffed up quite a bit.

 

6.  For the FILLING: Bring the whole milk to a simmer in a medium saucepan over medium heat. Whisk the sugar, cornstarch, vanilla and egg in a medium heatproof bowl until smooth. 

The beginnings of a beautiful pastry cream.

 

 

7.  Gradually whisk half of the hot milk into the sugar mixture, then return that mixture to the pan with the remaining milk. Reduce the heat to medium low and cook, whisking constantly, until the mixture boils and thickens, 2 to 3 minutes. 

Your arm will get sore but your efforts WILL be rewarded.

 

 

8.  Transfer to a bowl (strain through a fine-mesh sieve if it looks lumpy), then stir in the chocolate until melted. Press plastic wrap directly onto the surface and refrigerate until cold, at least 1 hour. 

Tell me again why I shouldn't just dig in?

 

 

9.  For the GANACHE: Put the chocolate and salt in a large heatproof bowl. Bring 1 1/2 cups heavy cream to a simmer in a saucepan over medium heat; pour over the chocolate and whisk until smooth. 

I have no words.  Dear God....

 

 

10.  Pour 3/4 cup of the ganache into a liquid measuring cup and set aside at room temperature. Refrigerate the remaining ganache in the bowl until thick but not set, about 1 hour.

Same stuff, two different frostings.

11. Cake ASSEMBLY: Trim the tops of the cakes with a long serrated knife to make them level.  Put 1 cake layer on a platter, cut side up; spread the filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer, cut side down, and press down gently.

It's coming together!!

12.  Add the remaining 2 tablespoons heavy cream to the chilled ganache and beat with a mixer on medium speed until just fluffy, about 1 minute (do not overbeat). 

I gave Kieran a taste of this.  His reaction was priceless!!

 

 

13.  Frost the whole cake with the whipped ganache. Pour the room-temperature ganache on top, letting it drip down the sides. Let set before slicing, about 30 minutes.

Obviously I'm not an expert froster.  Don't really care either.

Go ahead.  Lick the screen. I won't tell.

 

Ok so if you couldn't tell, this isn't a run-of-the-mill, ordinary, hey-let's-celebrate-Wednesday kind of cake.  However, DON'T BE INTIMIDATED by the number of steps!  Every bit of this cake is very easy to assemble; if you can chop, scoop, stir, and spread you can make this cake.  

 

And actually, there are some very simple, "Everyday" swaps you could make for this cake to come together a little faster if you like.  Use a box mix if you like!  I have nothing against box cake mixes.  The filling here is this gloriously decadent pastry cream, which is similar to pudding.  For the frosting, if you don't want to mess around with ganache then use a regular chocolate frosting.  But whipping some ganache and then drizzling more on top just totally MAKES this cake!  It becomes a truffle-coated cake.  H-E-A-V-E-N!!!!

Oh, and in case you're wondering, here's some photographic results by my resident food critics.  Remember, a picture is worth 1,000 words. ;)

Kieran wastes no time getting chocolate EVERYWHERE

Gavin had trouble taking small bite; just wanted to eat this in great big gulps!