Brooklyn Blackout cake for Jacynta

180g all purpose flour
85g cocoa powder (not Dutch – processed)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
400g granulated sugar
2 large eggs
1 large egg yolk
240 ml buttermilk
115g unsalted butter melted
2 tsp vanilla extract
240 ml coffee

To Make the Cake
1. Position the rack in the center of the oven and preheat the oven to 180c. Grease the bottom and sides of two 9 inch round cake pans.
Dust the pans with flour.

2. Sift together the four, cocoa powder, baking powder, baking soda, and salt into the bowl of an electric mixer.  Add the granulated sugar and, using the paddle attachement, mix at a low speed until blended.

3. In a medium bowl, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract.  At low speed, add the egg mixture to the dry ingredients in a steady stream.  Scrape downthe sides of the bowl with a rubber spatual, athen beat at a mdeium speed until well blended, about 1 minute. Add the hot coffee, mixing until just blended.  Remove the bowl from the mixer stand and stir the batter up from the botom of the bowl a few times to thourughly blend it.  Scrap eth ebatter into the prepared pans, dividing it evenly and smoothing the tops.

4. Bake the cakes for 30 to 35 minutes, until the center reaches 85c.  Cool the cakes in the pans on wire racks for 10 minutes.

5. Invert the cakes onto the racks and cool completely.

Author: Bec

Chef/Patissier

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