This is a nice chocolate cake. You know, one of those cakes that actually tastes like chocolate. I came across The Cake Book by Tish Boyle while I was at TAFE and loved it. We made many of the recipes and this Brooklyn Blackout Cake was one of our favourites.
If you get the chance to pick one up you can read how it got its name Blackout. Funny story. For the lovers of chocolate cake.
The Original Brooklyn Blackout Cake
- 180g all-purpose flour (Plain Flour)
- 85g cocoa powder (not Dutch - processed)
- 1½ tsp baking powder
- 1½ 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
- Position the rack in the centre 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.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt into the bowl of an electric mixer. Add the granulated sugar and, using the paddle attachment, mix at a low speed until blended.
- 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 down the sides of the bowl with a rubber spatula, then beat at a medium 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 bottom of the bowl a few times to thoroughly blend it. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops.
- Bake the cakes for 30 to 35 minutes, until the centre reaches 85c.
- Cool the cakes in the pans on wire racks for 10 minutes.
- Invert the cakes onto the racks and cool completely.
I added my chocolate glaze to this cake to make it even more special.