Brooklyn Blackout Cake Recipe
INGREDIENTS
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2 tablespoons unsweetened Dutch-process cocoa powder
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1 1/2 cups hot water
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3/4 cup sugar
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3 ounces semisweet chocolate, chopped
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3 tablespoons cornstarch, dissolved in 2 tablespoons water
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1/4 teaspoon salt
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1/4 cup (4 tablespoons) unsalted butter, cut into 4 pieces
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1 teaspoon vanilla extract
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2 ounces unsweetened chocolate, chopped
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1/2 cup unsweetened Dutch-process cocoa powder
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3/4 cup whole milk
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2 cups cake flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 cup unsalted butter, at room temperature
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2 cups sugar
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4 large eggs
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2 teaspoons vanilla extract
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12 ounces semisweet chocolate, chopped
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3/4 cup unsalted butter, at room temperature
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1/2 cup lukewarm water, 88°F to 90°F (31°C to 32°C)
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1 tablespoon light corn syrup
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2 teaspoons vanilla extract
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