Chocolate Blackout Cake - Coooking With Grandpa
Hello everyone! Today we're making a chocolate blackout cake for Grandpa's birthday! Again, we recommend using a scale, but we have the volume measurements listed. Hope you enjoy!
Ingredients:
Sponge Cake-
Whole Egg - 3 eggs (6 oz)
Egg Yolk - 4 yolks (3 oz)
Sugar - 1 3/4 cup (12 oz)
Vanilla - 6 mL (1 1/4 tsp)
Boiling water - 3 oz
Cake Flour - 2 1/2 cup (10 1/2 oz)
Baking Powder - 1 1/8 tsp (5.3 g)
Bitter Chocolate - 2/3 cup (3 oz)
Milk - 3/4 cup (6 oz)
Sugar - 1/2 cup (3oz)
Salt - 1/2 tsp (2.7 g)
Sugar- 2 1/4 cups (15 3/4 oz) }
Water- 15 3/4 oz }
Salt- 1 1/4 tsp (5.2 g) } Bring to a boil (1st 5 ing.)
Butter, Unsalted- 1 stick (4 oz) }
Corn Syrup- 3 3/4 oz (1/3 cup) }
Cocoa- 1/3 cup (1 1/2 oz) }
Cornstarch- 10 tbsp (75 g) } Temper into above
Vanilla- 1 Tsp (5 mL) }
Watch this video for procedure for filling -
VEGAN BROOKLYN CHOCOLATE BLACKOUT CAKE | My Vibrant Kitchen
Happy Monday! Today I'm sharing with you my vegan Brooklyn chocolate blackout cake.
It's the most chocolaty chocolate cake I've ever tried! A rich & moist chocolate sponge, filled with chocolate pudding, iced with whipped chocolate ganache and then finally topped with chocolate cake crumbs!
Full recipe on the blog:
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Professional Baker Teaches You How To Make CHOCOLATE CAKE!
Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed.
Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out!
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Ingredients
Cake
2 ½ cup (375 g) all-purpose flour
1 cup (120 g) regular cocoa powder
2 ¼ (12 g) tsp baking soda
1 ½ (8 g) tsp salt
1 tsp (3 g) baking powder
1 ¼ (250 g) cup sugar
¾ cup (150 g) dark brown sugar, packed
1 cup (225 g) unsalted butter, room temperature
2 ¼ cup (560 ml) buttermilk, room temperature
2 large large eggs, room temperature
1 ½ (8 ml) tsp vanilla extract
6 oz (170 g) bittersweet chocolate, chopped, melted and cooled
Frosting
3 cup (775 g) unsalted butter, room temperature
1 cup (250 ml) cream cheese, room temperature
24 oz (680 g) bittersweet chocolate, chopped, melted and cooled
4 tsp (20 ml) vanilla extract
½ (3 g) tsp salt
4 cup (520 g) icing sugar, sifted
⅔ (80 g) cup cocoa powder, sifted
Directions
Cake
1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans.
2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture.
3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes.
4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles.
5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely.
Frosting
1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth.
2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature.
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#OhYum #DessertRecipe #ChocolateCake
Vegan Brooklyn Blackout Cake
# Brooklyn #vegan # cake
You better believe this cake is the true blackout cake~ because you are going to pass out when you taste it!
So easy to make yet so decadent!
CLICK HERE FOR THE RECIPE
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CLICK HERE FOR ACETATE CAKE STRIPS
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WHY I AM VEGAN- MY STORY -
Super Rich And Moist BLACKOUT Cake!!!
How to make a rich and moist Blackout Chocolate Cake.
Here's what you'll need:
2 large eggs
1 and 3/4 cup sugar (350g)
1/2 cup oil (120ml)
2/3 cups milk (160ml)
1/2 tbsp vanilla (7ml)
1/2 cup yogurt (150g)
1 cup warm water (250ml)
2 cups all purpose flour (250g)
1 cup pure cocoa powder (90g)
1 and ½ tsp baking powder (7g)
1 and ½ tsp baking soda (7g)
1 tsp salt (5g)
1/2 tbsp instant coffee (7g)
FLUFFY CHOCOLATE GANACHE:
2 cups semi-sweet chocolate chips (320g)
1 cup hot heavy cream or all purpose cream (250ml)
▪Baking pan size is 8x3 inches.
Food for the soul:
Romans 12:1 Therefore, I urge you, brothers and sisters, in view of God's mercy, to offer your bodies as a living sacrifice, holy and pleasing to God--this is your true and proper worship.
#chocolate
#chocolatecake
#blackout
#savoreasy