The Blackout Brooklyn Chocolate Cake is a chocoholic’s dream! Chocolate melting sponge cake stuffed with chocolate pudding and chocolate icing. Such a dark cake was invented in Brooklyn during World War II in memory of blackout, or blackout, thanks to which it was possible to save New York naval shipyard from enemy attacks, turning off the light and plunging city into darkness. The owner of a bakery in the same area, and decided to name his cake in honor of those events. Bake and you this amazing cake for a special special occasion. it turned out even wetter, better to bake a biscuit on the eve of it assembly, cool and, wrapping tightly in a cling film, remove in холодильник. 
Time: 3 час.Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cake
- Basic chocolate biscuit, see recipe below
Filling
- 1 tbsp. whole milk
- 1/3 Art. Sahara
- 2 tbsp. l corn starch
- 1 tsp vanilla extract
- 1 large egg
- 60 gr dark chocolate, finely chopped
Ganache icing
- 350 gr dark chocolate, finely chopped
- A pinch of salt
- 1.5 tbsp. fat cream plus 2 tbsp. l for cream
Basic Chocolate Sponge Cake
- 1 tbsp. cocoa powder
- 2.5 tbsp. premium flour
- 2 tbsp. Sahara
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs at room temperature
- 3/4 Art. vegetable oil
- 0.5 tbsp. sour cream
- 2 tsp vanilla extract
Recipes with similar ingredients: premium flour, chocolate dark, milk, eggs, cream, sour cream, vanilla extract, cocoa, starch
Recipe preparation:
- Prepare the filling: in a medium-sized saucepan on moderate heat, bring the milk to a boil. In a heat resistant bowl with a whisk until smooth, mix sugar, corn starch, vanilla and egg. Gradually pour in half the hot milk, then pour everything back into the pan.
- Reduce heat and simmer, stirring constantly, for 2 to 3 minutes, until the mixture does not boil and does not thicken. Then pour it into a bowl (if a lot of lumps, then strain through a fine sieve) and stir in the chocolate, so that it melts. Put a cling film on the surface of the filling and put in the refrigerator for at least 1 hour.
- Meanwhile, prepare the ganache icing: in large heat resistant bowl put chocolate and salt. In a saucepan on moderate bring to a boil 1.5 tbsp. fat cream. Pour them into chocolate and leave for 5 minutes, then mix until smooth consistency. Pour 3/4 tbsp. ganache into a measuring cup and set aside. Put the remaining cream in the bowl for about 1 hour, so that it thickens, but does not freeze.
- Cake assembly: put 1 sponge cake on a dish. Top with a filling, 1.5 cm indent from the edge. Cover the second cake and lightly press. The chilled ganache in the refrigerator add 2 tbsp. l cream and whisk it with a mixer on medium speeds to air mass, approximately 1 minute (long do not whip the cream). Cover the whole cake with whipped ganache.
- Pour over the ganache, which stood at room temperature, so that it flows down the sides of the cake. Give the cake harden for 30 minutes, then chop.
Basic Chocolate Sponge Cake
Preheat the oven to 175 ° C. Two round baking dish with a diameter of 22 cm. sprinkle with a cooking spray and cover their bottom baking paper. In a medium-sized bowl, whisk until homogeneous consistency of cocoa powder and 1.5 tbsp. boiling water. In big Mix the flour, sugar, baking powder, baking soda and salt in a bowl. Add eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed for 1 minute to a uniform consistency. Slow down the mixer, pour the cocoa evenly and start mix the dough with a silicone spatula (the dough will be liquid). Spill dough on prepared handicap and tap them on the table so that it subsided. Bake for 30 to 40 minutes. Check availability a toothpick. She should come out of the cake dry. Arrange forms with cakes on a wire rack and cool for 10 minutes. Then walk with a knife between the cake and the wall of the mold, and lay out each cake on grill to cool completely. Remove the paper. Optional level the cakes by cutting off the swollen with a long serrated knife tops.
