Brooklyn Blackout Cake

Name: Brooklyn Blackout Cake
Cuisine: American
Ingredients: Unsalted butter, room temperature (for pans); ¾ cup (63 g) Dutch-process cocoa powder, plus more for pans; 1½ cups (187 g) all-purpose flour; 1½ tsp. baking soda; ¾ tsp. baking powder; 1 large egg plus 1 large egg yolk, room temperature; 1½ cups (packed; 320 g) dark brown sugar; ¾ cup sour cream, room temperature; 5 Tbsp. vegetable oil; 2 tsp. vanilla extract; ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt; ⅓ cup (28 g) Dutch-process cocoa powder; 5 Tbsp. (35 g) cornstarch; 1¼ cups heavy cream; 4 large egg yolks, beaten to blend; 1¼ cups whole milk; ⅔ cup (packed; 142 g) dark brown sugar; ¼ tsp. kosher salt; 4 oz. milk chocolate, chopped; 1 tsp. vanilla extract; 1 cup heavy cream; 3 Tbsp. golden syrup (such as Lyle’s Golden Syrup); ⅛ tsp. kosher salt; 12 oz. bittersweet chocolate, chopped; ¾ cup sour cream; 2 Tbsp. unsalted butter

Instructions

Our version of legendary Brooklyn Blackout Cake boasts three layers of rich, moist chocolate cake, two of creamy chocolate pudding, and fudgy ganache frosting.

Updated at: Sat, 23 Nov 2024 23:06:45 GMT