Chocolate Blackout Cake

From Cook's Country | October/November 2006

Why this recipe works:

Chocolate Blackout Cake was first made by a bakery in Brooklyn 35 years ago. We wanted to create a version that could be prepared long after the shop had shut its doors. To achieve this, we used Dutch-processed cocoa for big chocolate flavor, and added cocoa powder to the butter we were… read more

Chocolate Blackout Cake was first made by a bakery in Brooklyn 35 years ago. We wanted to create a version that could be prepared long after the shop had shut its doors. To achieve this, we used Dutch-processed cocoa for big chocolate flavor, and added cocoa powder to the butter we were already melting for the cake. This method—toasting the cocoa in the butter—produced a cake that was dark and rich. And to complement the distinctive chocolate flavor of the Chocolate Blackout Cake, we wanted the pudding component of our recipe to taste sweet and dairy-rich. We achieved this by using a combination of milk and half-and-half, which gave the pudding a velvety quality.

less

Serves 10 to 12

Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection