Dark Brooklyn Chocolate Cake (Print Version)
# Ingredients:
→ Whipped Ganache
01 -
8 ounces (227g) dark or semi-sweet chocolate, chopped finely (regular bars, not chips)
02 -
1 cup (240ml) whipping cream
→ Chocolate Cake
03 -
3/4 cup (63g) cocoa powder, unsweetened
04 -
3/4 cup (180ml) coffee or hot water
05 -
1 2/3 cups (356g) sugar, brown
06 -
1 cup (227g) creamy sour cream
07 -
1/2 cup (120ml) oil, vegetable type
08 -
2 eggs, large
09 -
1 teaspoon vanilla for flavor
10 -
1 3/4 cups (210g) flour, all-purpose
11 -
1 1/2 teaspoons soda, baking type
12 -
3/4 teaspoon powder, baking
13 -
1/2 teaspoon salt, kosher variety
14 -
Spray for cooking
# Instructions:
01 -
Warm the cream in your microwave till it's hot. Drop in your chopped chocolate, wait 2 minutes, then mix until it's silky smooth. Let it cool down.
02 -
Turn your oven to 350°F. Coat a 9x13-inch pan with some butter or spray it well.
03 -
Stir the cocoa with your hot coffee or water until you get a thick, smooth mix.
04 -
Stir in the brown sugar, then add sour cream, oil, eggs, and a dash of vanilla. Finally, mix in your flour, soda, powder, and salt just enough to blend everything.
05 -
Dump your batter into the pan and stick it in the oven for about 30-35 minutes. You'll know it's done when a toothpick comes out clean. Let it cool for an hour.
06 -
Once your ganache feels like soft peanut butter and hits room temp, whip it for 4 minutes till it's light and fluffy. Spread it all over your cooled cake.
# Notes:
01 -
Always pick bar chocolate over chips for the ganache
02 -
Try hot coffee instead of water for a richer taste
03 -
Stays fresh for 3 days out or 5 days in the fridge