Brooklyn Blackout Cake

Prep time: 1 hour Cook time: 25-35 mins Total time: 1 hour 25-35 mins

Ingredients

Cake

 ¾ cup black cocoa powder

1½ cups flour

1½ teaspoons baking soda

¾ teaspoon baking powder

1 egg, room temperature

1 egg yolk, room temperature

1½ cups brown sugar

¾ cup yoghurt, room temperature

3/4 cup hot water

5 tablespoons vegetable oil

2 teaspoons vanilla

¾ teaspoon salt

Pudding

⅓ cup cocoa powder

5 tablespoons corn flour

1¼ cups heavy cream

4 egg yolks, beaten

1¼ cups milk

⅔ cup brown sugar

¼ teaspoon salt

100 grams chocolate, chopped

1 teaspoon vanilla

Frosting

1 cup heavy cream

⅛ teaspoon salt

340 grams chocolate, chopped

¾ cup yoghurt, room temperature

2 tablespoons unsalted butter, room temperature

Equipment

Standing or handheld mixer

Measuring cups and spoons

2 medium bowls

Large bowl

Two 8 inch round cake pans, lined with parchment paper

Large heatproof saucepan

Sieve

Plastic wrap

Spatula

How To

Cake

Arrange a rack in center of oven; preheat to 176 C/350F. 

Line two 8 round cake pans with parchment paper.

Mix sifted flour, baking soda, baking powder, and cocoa powder in a medium bowl, then whisk to combine. In a large bowl, whisk egg, egg yolk, brown sugar, yoghurt, oil, vanilla, salt, and ¾ cup hot water until smooth. Whisk in dry ingredients until just combined.

Pour in the pans. Bake 25–35 minutes.

Pudding and Assembly

Whisk cocoa powder and cornflour in a large saucepan. Whisk in cream until smooth and no lumps remain. Add egg yolks, milk, brown sugar, and salt; whisk to combine. Bring to a boil over medium-high heat, whisking occasionally, then reduce heat to low. Continue to cook, whisking, until thick and smooth, 1–2 minutes.

Remove from heat and add chocolate and vanilla, stirring until chocolate is melted and mixture is smooth. Strain through a sieve into a bowl. Cover with plastic wrap, pressing directly onto surface of hot pudding to prevent a skin from forming. Chill until cold, at least 2 hours.

Remove plastic from chilled pudding and whisk until smooth. Using a spatula, spread half of the pudding over the cake layer. Top with another cake layer, cut side down, and spread remaining pudding over cake. Chill cake 1 hour to let pudding firm up. 

Frosting

Bring cream and salt to a boil in a large saucepan over medium-high heat. Remove from heat and stir in chocolate, yoghurt and butter. Stir occasionally, until chocolate and butter are melted and mixture is smooth. Transfer to bowl. Let frosting sit at room temperature, stirring every 30 minutes or so, until thickened and spreadable (it will look like a broken chocolate sauce at first, but after a few hours it will start to thicken). You can put it in the fridge or freezer to speed end up the thickening.

Decorating

Spread frosting all over top and sides of chilled cake. I decorated the sides with cake crumbs (optional).