Blackout Chocolate Cake (Print Version)
# Ingredients:
→ Ganache Topping
01 -
1 cup (240ml) heavy cream
02 -
8 ounces (227g) finely chopped semi-sweet or dark chocolate (avoid chocolate chips)
→ Cake Base
03 -
1/2 teaspoon kosher salt
04 -
3/4 cup (63g) unsweetened cocoa powder
05 -
1 teaspoon vanilla extract
06 -
1 1/2 teaspoons baking soda
07 -
3/4 cup (180ml) hot coffee or water
08 -
1 cup (227g) sour cream
09 -
1/2 cup (120ml) vegetable oil
10 -
3/4 cup (63g) brown sugar
11 -
1 3/4 cups (210g) all-purpose flour
12 -
2 large eggs
13 -
3/4 teaspoon baking powder
14 -
Non-stick spray
# Instructions:
01 -
Warm the cream in a microwave until steaming hot. Toss in the chopped chocolate and let it sit for 2 minutes. Stir until it’s silky smooth, then set aside to cool down.
02 -
Set your oven to 350°F. Coat a 9x13 pan with a spray or a little butter.
03 -
Mix unsweetened cocoa powder with hot water or coffee until smooth and kind of thick.
04 -
Stir together brown sugar, vanilla, oil, eggs, and sour cream. Add dry ingredients (flour, soda, powder, and salt) and mix gently until the batter just comes together.
05 -
Pour batter into the greased pan. Bake it for 30 to 35 minutes, or until a clean toothpick comes out. Let it cool completely, about 1 hour.
06 -
Once the ganache is like soft peanut butter, whip it until it’s airy and light, about 4 minutes. Spread it generously over the cooled cake.
# Notes:
01 -
For ganache, always pick real chocolate over chips.
02 -
Replace hot water with coffee for a richer taste.
03 -
Stays fresh for 3 days on the counter or up to 5 days refrigerated.