Mocha Blackout Cake
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
61
Spice
48
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour2 tbsps
Instant Espresso Powder2 tsps
Baking Soda1.5 tsps
Baking Powder1 cup
Granulated Sugar2 cup
Vegetable Oil3 large
Egg2 tsps
Pure Vanilla Extract1 tsp
Table Salt2.5 cups
Whole Milk3 tbsps
Cornstarch2 tbsps
Unsweetened Cocoa Powder1 tbsp
Vanilla Extract3 large
Egg Yolk1 cup
Whipping CreamDirections:
1
For the Cake: Heat the oven to 350 degrees F and arrange a rack in the middle
2
Coat 2 (9-inch) round cake pans with butter and dust with cocoa powder
3
In a large mixing bowl, whisk together cocoa, flour, espresso powder, baking soda, and baking powder until well combined; set aside
4
Combine the sugar, oil, eggs, vanilla, and salt in a separate large bowl, and whisk until combined and smooth
5
Combine the milk and coffee in a small bowl
6
Add 1/3 of the milk mixture into the sugar/egg mixture and whisk until just incorporated
7
Add 1/3 of the flour mixture, and whisk until smooth
8
Continue with the remaining milk and flour mixture, alternating between each and whisking until all the ingredients are just incorporated and smooth
9
Divide the batter evenly between prepared pans
10
Put the pans on a baking sheet
11
Bake, rotating the baking sheet 180 degrees halfway through, until a tester inserted in the center comes out clean, about 25 to 30 minutes
12
Remove the cakes from the oven and let them rest, in the pans, on a cooling rack for 10 to 15 minutes
13
Remove the cakes from the pans, and cool completely before proceeding
14
For the Pudding: Combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan and whisk to evenly combine
15
Whisk in the milk and vanilla until completely incorporated and the mixture is smooth
16
Whisk in the egg yolks until combined
17
Cook over medium-low heat, stirring constantly, until mixture thickens and bubbles, about 7 minutes
18
Reduce the heat to low and cook, stirring constantly, until completely thickened, about 1 minute more
19
Remove from the heat and immediately add the chocolate and the butter, and stir until melted and evenly combined
20
Put plastic wrap directly on surface of the pudding and chill at least 1 1/2 hours
21
To assemble: Arrange 1 of the cakes on a flat cake plate and top with 1/3 of the pudding, spreading evenly and almost to the edges
22
Top with second cake then use the remaining pudding to frost the top and sides of the cake
23
Press the cookie crumbs into the sides and top of the cake
24
Pick up any fallen crumbs and apply them, pressing gently to cover the cake completely
25
Cover loosely with plastic wrap and refrigerate at least 30 minutes before serving
26
For the Whipped Cream: In a medium bowl, add the cream and whisk until soft peaks form
27
Add the rum and continue to whisk until stiff and the cream sticks to the whisk
28
Serve the whipped cream on the side