Brooklyn Chocolate Cake

The original name of this excellent chocolate dessert is "chocolate blackout cake," which translates to "knockout cake." The cake originated in Brooklyn and is considered a true chocolate bomb, as it consists of a rich sponge cake and a chocolate cream reminiscent of pudding.

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 37 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Biscuit

  • 140 g Butter, salted

  • 100 ml Oil, vegetable oil, canola

  • 140 g Milk, sour

  • 1 teaspoon Coffee, espresso

  • 2 piece Egg, fresh

  • 250 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 1 teaspoon Baking powder

  • 50 g Cocoa, powdered, unsweetened

  • 200 g Sugar, brown

Cream

  • 200 g Sugar, white

  • 500 ml Milk, whole milk

  • 150 g chocolate, dark

  • 50 g Koruzni škrob

  • 2 teaspoons Coffee, espresso

  • 1 teaspoon Vanilla, extract, imitation

  • 1 pinch Salt, table

  • pieces Butter, unsalted

Steps

  1. In a saucepan, add sugar, milk, chocolate, coffee, and cornstarch. Place it on the stove and slowly bring the mixture to a boil over medium heat while continuously whisking with a hand whisk. Stir until the chocolate is completely melted and a slightly thicker cream, resembling pudding, forms. Remove the saucepan from the heat and mix in the vanilla extract and salt.

  2. Pour the cream into a larger bowl. Cover it with plastic wrap, touching the surface, to prevent a skin from forming while cooling. Let the cream cool to room temperature, then place the bowl in the refrigerator for 2 to 3 hours to chill and set.

  3. Preheat the oven to 180°C (350°F). Grease two cake pans (20 cm in diameter) with butter, then line the bottoms with parchment paper. Dissolve a teaspoon of instant coffee in 100 ml of hot water. Melt the butter, let it cool to lukewarm, and then mix it with oil, buttermilk, the dissolved coffee, and eggs.

  4. Sift the flour, baking soda, baking powder, and cocoa into a bowl. Add sugar and mix the ingredients well. Pour the wet mixture into the dry ingredients and mix thoroughly until you have a smooth and uniform batter.

  5. Pour the batter into the prepared cake pans, gently shaking them to evenly distribute the mixture and smooth the top. Bake the sponges in the preheated oven for 25 to 30 minutes, or until they rise nicely and a toothpick inserted into the center comes out clean.

  6. Let the baked sponges cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

  7. Once cooled, horizontally slice each sponge in half to create four cake layers. Crumble the ugliest layer into crumbs using a food processor.

  8. Place one cake layer on a large plate or platter and spread 1/4 of the chocolate cream over it. Place the second layer on top and spread another 1/4 of the cream. Add the final layer, then generously cover the top and sides of the cake with the remaining cream. Refrigerate the cake for 15 minutes to let the cream set and cool.

  9. Sprinkle the cooled cake with the cake crumbs on top and around the sides. Chill the cake in the refrigerator for at least 2 hours before serving.

Nutrition Information (Per 100g)

  • Calories: 367.62 kcal
  • Fat: 13.24 g
    • Saturated Fat: 7.66 g
  • Carbohydrates: 56.6 g
    • Sugars: 34.88 g
  • Protein: 4.61 g
  • Fiber: 1.86 g

Advice

Coffee and salt, which we add to the chocolate sponge and cream, enhance the chocolate flavor in the dessert. Instead of buttermilk, you can use liquid yogurt or milk with a teaspoon of lemon juice added.