Rick Makes Chocolate Blackout Cake | From the Test Kitchen | Bon Appétit

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt offers tanginess with fewer calories.

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder and coconut oil mimic the richness of dark chocolate.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

Butter two 8-inch cake pans and optionally line with parchment paper.

Dust the pans with cocoa powder to prevent sticking.

Sift together all-purpose flour, Dutch process cocoa, baking powder, and baking soda.

In a bowl, whisk together 1 whole egg, 1 egg yolk, vanilla extract, kosher salt, and 5 tablespoons of vegetable oil.

Add 1.5 cups of dark brown sugar and whisk until no clumps remain.

Add hot water to the mixture and whisk until smooth and glossy.

Divide the batter between the two prepared cake pans.

Bake in a 350°F oven for 25 to 35 minutes.

While the cakes are baking, prepare the pudding by whisking together Dutch process cocoa and cornstarch in a pot.

Add cream to the cocoa and cornstarch mixture and whisk to combine.

Add whole milk, 4 egg yolks, salt, and more dark brown sugar to the pot off the flame.

Bring the mixture to a boil over medium-high heat, whisking constantly to prevent burning.

Once thickened, reduce heat to low and whisk for 1-2 minutes until lumps disappear.

Strain the pudding through a sieve to remove any lumps and cover with plastic wrap pressed against the surface to prevent a skin from forming.

Chill the pudding for 3 to 5 hours until cold.

For the frosting, bring heavy cream, salt, and golden syrup to a boil over medium-high heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens