brooklyn blackout cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsweetened chocolate

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more widely available and less expensive.

Make the Pudding: Heat the whole milk, sugar, corn syrup and cocoa powder in a skillet over medium-high heat, whisking occasionally. In a separate bowl, whisk together the hot water and corn starch. Once the milk mixture boils, add the corn starch mixture and whisk constantly. After a couple of minutes, the pudding should significantly thicken. Allow to boil for a minute, then remove from heat. Add the butter and vanilla, mix, then cover and place in the fridge. Allow to cool for about 4 hours, or overnight.

Make the Cake: Preheat the oven to 350ºF and grease two 8-inch cake pans.

In a small skillet, melt butter and sugar together. Allow to boil, then place mixture in a standing mixer. Whip for about 5 minutes, until thick. Now add the eggs, then the vanilla.

In a small bowl, mix the cocoa powder and water together. Add the chocolate to the butter mixture. Now, add one cup of flour, the baking soda, baking powder, and salt to the mixture. Next, add the sour cream, then the rest of the flour.

Divide batter into the two cake pans. Bake for about 30 minutes, or until an inserted toothpick comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens