Sunday, October 25, 2009

Blackout Cake

What's this blackout about? The first time I heard about this cake's name , I was very curious. In fact, it's just a chocolate cake with layers of dark chocolate and chocolate frosting . The texture is very different from other chocolate cake as it's very dense. It's rich and chocolaty without overly sweet. If you are a chocolate lover, you will find it a heaven!
I only bake half of the recipe and stack two layers for this as experimental since it's my first attempt. I am fine with the richness and think this recipe is worth a try.
Below is the full recipe. Hope to share with you.

Preparation
 - Preheat oven at 180*C for 15 mins. Baking Time: 30mins
- Baking pan: Prepare 9” square. Base lined with baking paper (Don’t grease the side).


A. Chocolate Cake Ingredients
- 200g butter
- ½ tsp salt
- 300g brown sugar
- 3 extra large eggs (70g)
- 1 tsp vanilla essence
- 120g melted couverture chocolate (56%)
- 450g plain flour } sift
- 3 tsp baking powder } together
- 200ml butter milk
- 350ml boiling water

Method
1. Mixer whip butter (abt 1 min), add in salt and brown sugar continue to beat till light and fluffy (3-4 mins).
2. Beat in eggs for another 4-5 mins. ** While beating the eggs, melt the chocolate with simmering water.
3. Add in vanilla essence and warm melted chocolate. Continue to mix at lower speed for 2 mins till combined. 4. Manual fold in portion of the sifted flours (including baking powder) and alternate with a portion of the milk and mix well. Repeat the same step with the remaining portions till finish and well combined.
5. Slowly pour in boiling water and machine whip at low speed till combined.
6. Bake in preheated oven at 180*C for 30 mins.
7. After baked, leave it for 30 mins before turning out onto a rack.

B. Chocolate Ganache Ingredients
 - 300 ml dairy cream
- 375g couverture chocolate (56%)
- 15g butter

Method
 1. Cook cream in heavy duty pot till almost boils. Remove from stove and then stir in with chocolate and butter till smooth and even. Rest to cool (runny).
2. Take 1/3 of chocolate ganache to keep in freezer for 10 -20 mins until thicken.
3. To assemble the cake, slice the cake into 2 layers. Spread the 1st layer with thicker ganache.
4. Top another layer and spread with runny ganache and keep in freezer for 5 mins. Coat the 4 sides of cake with almond nips and top with chocolate shaving. Chill it for 1-2 hours before serving.

No comments:

LinkWithin

Related Posts with Thumbnails