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Turn your home into a taste of Brooklyn with this rich chocolate cake, boasting an incredibly juicy texture and smooth whipped ganache. This easier take on the traditional blackout cake packs intense chocolate taste without fancy methods or weird ingredients.
I've tried countless chocolate cake recipes, and this one always gives amazing results without much work. The whipped ganache turns into a fluffy topping that's way easier to handle than regular buttercream.
Key Components:
- Good cocoa powder - Dutch-processed gives darker color and better flavor
- Brown sugar - keeps things moist with hints of caramel
- Sour cream - creates that soft, juicy texture
- Chocolate bars - don't use chips if you want smooth ganache
- Hot coffee - brings out chocolate flavor without tasting coffee-like
Step-by-Step Guide:
- Nail Your Ganache
- Cut chocolate into same-sized bits for smooth melting
- Warm cream just until it steams - don't let it bubble
- Don't stir right away - let chocolate sit in hot cream
- Let it cool naturally, checking how thick it's getting
- Get Your Batter Right
- Mix cocoa with hot liquid completely - crush all lumps
- Mix wet stuff until totally smooth
- Add dry ingredients carefully to keep cake tender
- Bang pan to pop air bubbles before it goes in the oven
- Bake It Perfectly
- Put rack in oven middle
- Turn pan around halfway through cooking
- Look for cake pulling from pan edges
- Stick toothpick in several spots to check it's done
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My grandma always added a tiny bit of espresso powder to make chocolate taste stronger - I've used that trick here and it works wonders.
Picking the Right Chocolate:
I've baked for years and learned that chocolate quality makes a huge difference. I like using chocolate with 60-70% cacao for just the right mix of sweetness and rich flavor.
Getting Temperatures Right:
Working in a bakery taught me chocolate is all about heat control. Your ganache should be cool enough to stay put but warm enough to spread nicely.
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This Brooklyn Blackout Cake has become my go-to celebration dessert. The mix of deep chocolate flavor and fluffy whipped ganache makes an amazing treat that always has people asking for the recipe.
Getting Whipped Ganache Just Right
After making this tons of times, I found the trick to great whipped ganache is all about timing. Let the mix cool until it forms a soft peak when you lift your spoon - usually around 30 minutes sitting out. This gives you a topping that goes on like butter and sets with a pretty shine.
Choosing Your Chocolate
Chocolate with 60-70% cacao works best for good balance. Cheap chocolate can do the job, but better brands like Ghirardelli or Guittard really make this cake stand out. I figured this out during a chocolate tasting class that changed how I bake.
Making It Ahead of Time
This cake actually tastes better the next day as flavors blend more. You can wrap the cake without frosting and freeze it up to 3 months. For parties, I often bake the cake way ahead, freeze it, then thaw and frost on party day.
About Cocoa Types
Dutch-processed cocoa makes a darker, smoother taste, while natural cocoa is more fruity. Both work great in this cake - I've tried lots of batches with each kind while creating this recipe. Natural cocoa goes really well with the coffee in the batter.
Fixing Common Problems
Knowing cake science helps avoid mistakes. If your cake falls in the middle, your baking powder might be old or your oven temperature off. For heavy cake, make sure ingredients aren't cold and don't mix too much. I learned these tips from years teaching baking classes.
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Final Thoughts:
Check your oven with a separate thermometer
Bake in light metal pans for even results
Keep at room temp under a cake cover
This Brooklyn Blackout Cake shows chocolate baking at its best - big flavor without big hassle. After tweaking it for years, it's now the chocolate cake everyone asks me to make, showing that sometimes keeping it simple gives the most amazing results.
Frequently Asked Questions
- → Can I make the ganache with chocolate chips?
- Bars of chocolate melt smoother than chips since chips have stabilizers that change the texture.
- → What’s the purpose of coffee in this cake?
- Coffee deepens the chocolate flavor subtly. For no coffee taste, just swap it for hot water.
- → Can I prep this cake in advance?
- Sure! It stays fresh 3 days at room temp or up to 5 days when refrigerated.
- → How does whipped ganache differ?
- Whipping makes it airy, smooth, and spreadable, with a mousse-like softness.
- → How do I soften ganache that’s too stiff?
- Heat it briefly in 15-second intervals in the microwave, stirring after each, until it softens up.