You know that scene in Matilda where the kid is forced to eat that whole entire cake? And you know how it's kind of disgusting and glorious at the same time? There are 2 types of people that watch the movie. First the person that feels nauseous at the idea of eating anything after that scene, and second the people that think "man Bruce, I wish you had left me a chunk"
I think we all know where I fall in that scale.
Well this cake is the condensed version of that glorious cake. Seriously Cooks Country--this is at the top of ridiculously dark and moist chocolate cakes in all of America. And I think it is a little dangerous that you are just proliferating stuff like this in cookbooks in my house. Because we all know I will eventually make it and then consider the pros and cons of eating the whole thing myself Bruce Bogtrotter style. Luckily one slice was enough to give me a chocolate hangover. Well one slice and licking the pudding bowl clean...
As always America's test kitchen makes good recipes, but here are my kitchen notes:
- The cake batter method is crazy, but really easy. Just go with it.
- I used brewed Pero in place of coffee. You can also sub water.
- I used 9" cake pans. The cakes baked to the top, I'm not sure how the batter would fit in 8". They also took longer than 35 minutes.
- This cake is best after sitting in the fridge for a few hours, or overnight
- Decorating? So easy! I want to crumble cake and cover every dessert with it.
Brooklyn Blackout Cake
1/14 cups sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups half and half
1 cup milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
1/12 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter
3/4 cup Dutch cocoa powder
1 cup brewed coffee, room temp.
1 cup buttermilk
1 cup packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
For the pudding:
Whisk the sugar, cornstarch, salt, half and half, and milk in a large saucepan.
Set the pan over medium heat and add chopped chocolate.
Whisk constantly until the chocolate melts and the mixture begins to bubble, 2-4 minutes. The mixture should be the consistency of pudding. Do not over heat or it will curdle.
Stir in the vanilla and transfer pudding to a large bowl.
Place plastic wrap directly on the surface of the pudding and refrigerate until cold. 4 hours to 1 day
For the Cake:
Preheat oven to 325 degrees Fahrenheit, grease and flour 2 8" cake pans. Whisk together the flour, baking powder, baking soda, and salt.
Melt the butter in a large saucepan over medium heat. Stir in the cocoa powder and cook until fragrant, about 1 minute. Off the heat whisk in the coffee, buttermilk and sugars until dissolved. Whisk in the eggs and vanilla then slowly whisk in the flour mixture.
Divide the batter evenly between pans and bake until a toothpick inserted in the center comes out clean. 30-35 minutes.
Cool the cakes in pans 15 minutes, then turn on to a rack and cool completely
Cut each cake in half horizontally. Crumble one of the cake layers (half of a cake) into medium crumbs and set aside (this will top the cake)
Start with one layer on a flat serving platter--spread 1 cup of pudding over the cake. Top with another layer of cake and add 1 more cup of pudding over that. Finish with the last cake layer, then spread remainder of the pudding over the cake. Sprinkle the cake crumbs over the top and sides of the cake pressing lightly to adhere the crumbs.
Refrigerate up to 2 days.