Brooklyn Blackout Cake 2003

So I am back.. been back since last Thursday.. my Jakarta and KL trips were good.. took my camera and lappy with me but didnt even make full use of it... makes me wonder if i shud even be bothered to take along my lappy with me on my short trips.. i did take a few good pics on our visit to Taman Safari in Bogor tho... Sonia had a blast of cos! ty Lies for taking the time to take us there and to Acha whom i met while in Jakarta.. ty for coming by to see me... it was so so nice to meet another fellow baker in Jakarta.. take care my friend and hope to see u again soon!

Anyway theres one more trip thats coming up in a few days time and i just cant wait! Theres something abt Bangkok that i am in love with.. not bec of the bakery supply shop cos really.. its not as big and exciting as in Jkt.. its the ppl.. the surroundings and the markets that get me really really excited... this bkk trip also sees me flying with Sonia on my own for the very first time.. err well not really... the first trip that i took with Sonia alone was when we flew fm Adelaide to Brisbane..  she was only a few months old and my dear hubs already put his foot down and told me.. "u gonna take that plane without me... u will survive".. errr well i did survive and it made me a much more independent woman ever since.. anywho... back to my upcoming trip.. am flying there with Sonia and will be meeting hubs in bkk.. my hubs flew to Germany late last night and will be flying into bkk the same day we will be there :o)

Alrighty.. lets get back to this cake.. recipe is fm Tish Boyle.. the first recipe that i choose fm the book that hubs bought me a few weeks ago.. dont ask me why i decided on it.. not bec of the pic in the book cos the pic doesnt show much.. i guess its the interesting name .. :o) 

This cake is rich, intensely chocolaty, fudgy, moist and decedent. It’s almost black, brownie-like layers/ mud cake texture are sandwiched together with a smooth and fudgy chocolate pudding fillings and pls dont get me started with the chocolate frosting too lol... to some it may be a little sweet but to me it works well with the cake itself.. yums!

Chocolate Pudding Filling:
4 large egg yolks
2/3 cup (4.6 oz/132 g) granulated sugar
2 tablespoons plus 1/2 teaspoon cornstarch
1/8 teaspoon salt
1 cup (240 ml) water
2/3 cup (160 ml) heavy cream
3 ounces (85 g) semisweet or bittersweet chocolate, finely chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Chocolate Blackout Cake:
1 1/2 cups (6.4 oz/181 g) all-purpose flour
1 cup (2.9 oz/85 g) natural cocoa powder - i used valrhona
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups (14 oz/400 g) granulated sugar
2 large eggs
1 large egg yolk
1 cup (240 ml) buttermilk
1/2 cup (1 stick/4 oz/113 g) unsalted butter, melted
2 teaspoons vanilla extract
1 cup (240 ml) hot brewed coffee

Fudgy Chocolate Frosting:
4 ounces (113 g) unsweetened chocolate, chopped (I use valrhona 55%)
11 tablespoon (156 g) unsalted butter, softened
1 2/3 cups (191 g) confectioners’ sugar
2 teaspoons vanilla extract

Make the Chocolate Pudding Filling:

1. In the bowl of an electric mixer, using the paddle attachment, beat the egg yolks, sugar, cornstarch, and salt at medium speed until pale, about 1 minute.

2. In a medium, heavy saucepan, combine the water and cream, and bring to a boil over medium heat. Remove the pan from the heat and whisk about 1/2 of the hot cream mixture into the yolk mixture. Whisk this mixture into the remaining cream mixture in the saucepan. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Continue to boil, whisking, for 1 minute. Remove the pan from the heat and whisk in the chocolate until it is completely melted. Pass the filling through a fine-mesh sieve into a small bowl. Stir in the vanilla extract. Cover the surface of the pudding with plastic wrap, and refrigerate for at least 2 hours, until chilled.

Make the Chocolate Blackout Cake:

3. Position a rack in the center of the oven and preheat the oven to 350°F. Greased two 9" baking pan.

4. In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the granulated sugar and, using the paddle attachment, mix at low speed until blended.

5. In a medium bowl, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract. While mixing the dry ingredients at low speed, add the egg mixture in a steady steam. Scrape down the sides of the bowl with a rubber spatula, then beat at medium speed for 1 minute, until well blended. Add the hot coffee at low speed, mixing just until blended. Remove the bowl from the mixer stand and stir the batter from the bottom of the bowl a few times to thoroughly blend the batter. Scrape the batter into the prepared cups, dividing it evenly. Bake it for 30 to 35 minutes, until a cake tester inserted into the center of each cake comes out clean. Cool the cakes on a wire rack. (i divide batter into three 7" cake pan)

Make the Fudgy Chocolate Frosting:

6. Put both chocolates in a medium stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted. Remove the bowl from over the pot and set the chocolate aside to cool until tepid.

7. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the confectioners’ sugar and beat at high speed for 2 minutes, until light and creamy. Beat in the vanilla extract. Add the cooled chocolate at low speed, mixing until blended and scraping down the sides of the bowl as necessary. Increase the speed to high and beat for 1 minute, until slightly aerated. Use the frosting immediately, or cover well and keep at room temperature for up to 3 hours before using.

Assembly

Using a large serrated knife, cut the two chocolate cake layers in half, to create 4 layers. Set one layer aside and crumble half of it into crumbs to use as decoration later (you can eat the remaining bit).

Place one cake layer on a serving plate and spread over half of the filling. Top with another cake layer, the rest of the filling and the final cake layer. You should have a three-tiered cake at this stage.

Spread the chocolate frosting over the top and sides of the cake. Don’t worry about being too neat as its going to get covered in crumbs.

Scatter the saved cake crumbs over the top of the cake (sides too if you wish)

Serve immediately or store at room temperature for up to 3 days. The cake becomes even more moist and fudgy over time.