Chocolate blackout cake

What dessert is most quintessentially…dessert…than chocolate cake?

People go nuts for chocolate cake. No sweet delight is more ubiquitous or well loved. However, I must admit that while I love chocolate, it’s not my favorite thing in the world. I am not a self-proclaimed chocoholic like 92% of humanity. I prefer dulce de leche or cinnamonny, buttery, custardy, bready things. I know, I know.

But this. Ohhhhhhhh this. This is the grizzly chocolate cake. It’s intense. You will be transported from reality for ten seconds while you take a bite of this delicacy. Then you’ll come back to life, and want to leave reality again. Hence, Blackout. It makes me re-think my non-chocoholic status.

I’d say this is most definitely a special occasion cake, so I made it for my dad’s 60th birthday. It’s double layered, dense, fudgey and has a strong chocolate flavor. You might be perplexed at the addition of a brewed cup of coffee in the batter, but the coffee actually deepens the chocolate flavor and balances it out. Then it’s slathered in a chocolate ganache icing. Not buttercream, but chocolatey ganache. Pure chocolate goodness.

I bet you’re rummaging through your mind for your next celebration-worthy day. Hey, “Sunday” is a mini-holiday in itself.

Chocolate Blackout Cake

Adapted from Gourmet Magazine (R.I.P.)

For Cake Layers

3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

For Ganache Frosting

1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Special Equipment

two 10- by 2-inch round cake pans

Make Cake Layers

Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make Frosting

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

*You can also freeze the cake for up to two months. Bring it back to life in the fridge for about a day.

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