Are you ready for the most chocolaty of chocolate cakes ever?! Let me introduce you to my vegan Brooklyn chocolate blackout cake!
I spent the past week sick in bed and this recipe feels like the perfect way to kick off this new (and hopefully much better!) week.
Why is this cake called chocolate blackout cake you might wonder. Not because it’s going to send you straight into a chocolate coma, even though it might. No, it was invented by Brooklyn-based bakery Ebinger’s when Brooklyn had mandatory blackouts during the second world war.
It seems Ebinger’s knew of the mood enhancing properties of chocolate well before it became widely known as the best remedy against the hope and happiness draining dementors.
This cake is made of a rich and moist chocolate sponge, filled with silky chocolate pudding, iced with whipped chocolate ganache and then topped with chocolate cake crumbs.
Told you it was the most chocolaty of chocolate cakes!
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- 320 g white all purpose flour
- 150 g cocoa powder
- 200 g white caster sugar
- 1 Tbsp baking powder
- Pinch of salt
- 475 ml coffee
- 180 ml vegetable oil
- 1 Tbsp white wine vinegar
- 1 tsp vanilla extract
- 200 g coconut milk
- 100 g soy milk
- 25 g cocoa powder
- 50 g sugar
- 15 g corn flour (aka corn starch)
- 200 g coconut milk
- 200 g dark chocolate
- Brew a large mug of fresh coffee (475 ml) and set it aside to cool.
- Pre-heat the oven to 180˚C.
- For the chocolate sponge add the flour, cocoa powder, sugar, baking powder and salt to a big mixing bowl and whisk until combined.
- Add the coffee, oil, vinegar and vanilla extract to the mixing bowl and stir until you have a smooth batter without any lumps.
- Transfer the batter to a greased, loose bottom cake tin and bake the cake for 40 to 45 minutes until a toothpick comes out clean.
- Let the cake cool fully before removing it from the tin and slicing the dome off and then carefully slicing it in half horizontally.
- Use a fork or your hands to break the dome of the cake into crumbs.
- For the pudding layer whisk together the coconut milk, soy milk, cocoa powder and sugar in a small sauce pan.
- Transfer a few spoonfuls of the liquid to a glass or mug and stir in the corn flour. Once you have a thin smooth paste, bring the pudding mixture in the sauce pan to a boil and slowly add the cornflour paste while vigorously whisking the mixture. Keep whisking until the mixture thickens to a thick pudding consistency. Take it off the heat and let it cool for 10 minutes before spreading it onto the bottom half of the cake. Carefully top the pudding layer with the second half of the cake and pop it in the fridge.
- Meanwhile for the chocolate ganache bring the coconut milk to a boil in a sauce pan then turn off the heat and add the chopped chocolate. Let it sit for 3 minutes, then stir until you have a smooth ganache. Let the ganache set in the fridge for 15 to 30 minutes until it is cold to the touch, has thickened and will slowly run down a spoon.
- Once the ganache is the right consistency, use an electric whisk and whip it for 1 to 2 minutes until it has gone lighter in colour and will hold its shape. Be careful not to over whip it or it might become grainy.
- Ice the cake with the whipped ganache. You will have to work quickly because the whipped ganache can firm up rather quickly. Finally, cover the cake with the cake crumbs and let it set for another 30 mins. Enjoy!