The Mad Cake Batter

sweet treats and savory deets


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Chocolate Blackout Cake

I’m not going to lie…I made this cake months ago; it was for a baby shower. It does have stout beer in it which one doesn’t really think of when they think, “baby shower,” but hey, it cooked through.

This recipe is from Ovenly’s cookbook. They call it Brooklyn Blackout Cake because the exclusively use Brooklyn Brewery’s Black Chocolate Stout. Unfortunately, it was not available at my local liquor store, but I did find a chocolate stout that worked well in its stead. This cake was a major hit. It is a dense chocolate cake and you better have a drink within arms reach when you eat it.

CHOCOLATE STOUT CAKE:

  • 1 1/2 cup chocolate stout
  • 1 1/2 cup unsalted butter, cut into 1/2 inch pieces
  • cake11 1/2 cup dark Dutch-process cocoa powder
  • 3 cup all-purpose flour
  • 2 3/4 cup sugar
  • 3/4 TBS baking soda
  • 1 1/2 tsp salt
  • 1 cup sour cream
  • 3 large eggs

Preheat the oven to 350 degrees. Prepare two 9-inch cake pans with butter and dusted flour. Line the bottom with parchment paper. In a heavy saucepan over medium heat. Simmer the stout and butter until the butter is fully melted. Remove from heat and add the cocoa powder and whisk until smooth. Allow to cool for 5 minutes.

In a large bowl, whisk all the dry ingredients. In a separate bowl, whisk the sour cream and eggs. Add the stout mixture to the egg mixture and whisk to combine. Add the flour mixture and combine until well incorporated and smooth. Divide the batter equally between the two cake pans. Bake for 35-40 minutes. Transfer to a rack to cool.

SALTED DARK CHOCOLATE PUDDING:

  • cake21/4 cup + 1 3/4 cup whole milk
  • 2 1/2 TBS arrowroot
  • 1/2 sugar
  • 2 oz dark chocolate
  • 3 TBS dark dutch-process cocoa powder
  • 1 tsp vanilla extract
  • 3/4 tsp sea salt

In a small bowl, whisk together the 1/4 cup whole milk and arrowroot (Ovenly uses cornstarch) until smooth. In a medium saucepan, combine the 1 3/4 cup milk, sugar, dark chocolate, cocoa powder, vanilla, and salt. Heat over medium-low, whisking until chocolate is melted. Whisk in the arrowroot until fully incorporated. Reduce heat to low and continue to stir with a wooden spoon. Allow the mixture to come to simmer and it will thicken. It will be thick and starting to bubble. Remove from heat and allow to cool.

DARK CHOCOLATE PUDDING BUTTERCREAM:

  • 16 TBS cold unsalted butter
  • 7 cups confectionary sugar
  • 3/4 cup Salted Dark Chocolate Pudding
  • 1/2 cup dark Dutch-Process cocoa powder
  • 1/4 tsp salt

In a standard mixer with a paddle attachment, combine the butter with 3 cups sugar, 1/2 cup cocoa powder, and salt. Mix on low until just incorporated. Add confectionary sugar 1 cup at a time until reaching the desired consistency. Mix on high for 3-4 min until light and fluffy. Assemble the cake and enjoy!