Easy Brooklyn Blackout Cake (Print-Friendly Format)
Moist chocolate cake crowned with fluffy whipped ganache, perfect for any dessert lover.
# Required Ingredients:
→ Whipped Ganache
01 -
227 grams semi-sweet or bittersweet chocolate, finely chopped (avoid chocolate chips)
02 -
240 millilitres heavy cream
→ Chocolate Cake
03 -
Cooking spray
04 -
63 grams unsweetened cocoa powder
05 -
180 millilitres hot water or freshly brewed coffee
06 -
356 grams packed brown sugar
07 -
227 grams sour cream
08 -
120 millilitres vegetable oil
09 -
2 large eggs
10 -
1 teaspoon vanilla extract
11 -
210 grams all-purpose flour
12 -
1.5 teaspoons baking soda
13 -
0.75 teaspoon baking powder
14 -
0.5 teaspoon kosher salt
# How to Make It:
01 -
Place the heavy cream in a microwave-safe mixing bowl and heat in 30-second intervals until steaming, approximately 1 to 2 minutes. Add chopped chocolate and let stand for 2 minutes to melt. Whisk until completely smooth, then set aside to cool at room temperature.
02 -
Preheat the oven to 175°C. Generously grease a 23x33-centimetre cake pan with butter or baking spray.
03 -
In a large mixing bowl, combine unsweetened cocoa powder with hot water or coffee. Whisk until the mixture is smooth and slightly thickened.
04 -
Whisk the brown sugar, sour cream, and vegetable oil into the cocoa mixture. Add the eggs and vanilla extract, whisking until uniform. Incorporate the flour, baking soda, baking powder, and salt, gently stirring until no dry streaks of flour remain.
05 -
Pour the batter evenly into the prepared cake pan. Bake for 30 to 35 minutes until a toothpick inserted in the centre comes out clean.
06 -
Place the pan on a wire rack and allow the cake to cool to room temperature, approximately 1 hour.
07 -
Once the ganache has cooled and thickened to a spreadable consistency, whip it with a hand mixer on medium speed for about 4 minutes until pale and fluffy.
08 -
Spread the whipped ganache evenly over the cooled cake using an offset spatula or the back of a spoon to create decorative swirls. Slice and serve.
# Additional Information:
01 -
If the ganache sets too firmly, microwave in 15-second bursts, stirring well each time until it softens to a spreadable texture.
02 -
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.