Blackout Chocolate Cake (Print Version)
# Ingredients:
→ Ganache Topping
01 -
1 cup (240ml) heavy cream
02 -
8 ounces (227g) dark or semi-sweet chocolate, finely chopped (avoid using chips)
→ Moist Chocolate Base
03 -
3/4 cup (180ml) hot coffee or water
04 -
3/4 cup (63g) cocoa powder, unsweetened
05 -
1/3 cups (356g) packed brown sugar
06 -
1/2 cup (120ml) vegetable oil
07 -
1 large spoonful (227g) sour cream
08 -
2 big eggs
09 -
1 teaspoon pure vanilla extract
10 -
1 3/4 cups (210g) plain flour
11 -
3/4 teaspoon baking powder
12 -
1/2 teaspoon coarse salt
13 -
1 1/2 teaspoons soda for baking
14 -
Baking spray to coat the pan
# Instructions:
01 -
Microwave cream just until it's steaming. Toss in the chopped chocolate and give it 2 minutes to sit. Whisk until silky and leave to cool.
02 -
Set oven to 350°F. Apply baking spray or butter on a 9x13-inch pan.
03 -
Combine cocoa with the hot water or coffee, stirring until it's lump-free and smooth.
04 -
Add sour cream, eggs, vanilla, oil, and sugar to your cocoa mix. Stir in the flour, soda, powder, and salt just until blended.
05 -
Pour your mix into the prepared pan. Bake for around 30-35 minutes or until a toothpick comes out clean. Let it cool completely on a rack, about an hour.
06 -
Once the ganache feels like peanut butter, whip it for 4 minutes until it looks pale and light. Spread it all over the cooled cake.
# Notes:
01 -
Stick to using real chocolate for that perfect ganache.
02 -
Coffee gives the cake a rich depth without tasting like coffee.
03 -
This treat lasts 3 days at room temp or 5 days in the fridge.