Brooklyn Blackout Dessert (Print Version)
# Ingredients:
→ Ganache Topping
01 -
1 cup (240ml) heavy cream
02 -
8 ounces (227g) finely chopped semi-sweet or dark chocolate (avoid using chips)
→ Cake Base
03 -
3/4 teaspoon baking powder
04 -
1 3/4 cups (210g) all-purpose flour
05 -
1 cup (227g) sour cream
06 -
3/4 cup (180ml) hot coffee or water
07 -
3/4 cup (63g) unsweetened cocoa powder
08 -
1 2/3 cups (356g) brown sugar
09 -
2 large eggs
10 -
1 1/2 teaspoons baking soda
11 -
1/2 cup (120ml) vegetable oil
12 -
1 teaspoon vanilla extract
13 -
1/2 teaspoon kosher salt
14 -
Nonstick spray for coating the pan
# Instructions:
01 -
Warm the cream in the microwave until hot to the touch. Toss in the chopped chocolate, let it rest for 2 minutes, then stir until silky and fully mixed. Leave it to cool down.
02 -
Turn the oven on to 350°F. Butter or spray a 9x13-inch baking dish to prevent sticking.
03 -
Combine cocoa powder and hot water or coffee. Stir until smooth and thickened a bit.
04 -
Blend together brown sugar, sour cream, oil, eggs, and vanilla. Gently fold in the flour, baking soda, baking powder, and salt until just mixed.
05 -
Pour the mix into the greased dish. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let it cool for about an hour.
06 -
Once the ganache is at room temperature and thick like peanut butter, whip it for 4 minutes until pale and fluffy. Spread across the cooled cake.
# Notes:
01 -
Use real chocolate for the ganache—skip the chips.
02 -
Swap hot water for coffee if you want a richer, deeper taste.
03 -
Store at room temp for 3 days or refrigerate for up to 5 days.