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

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17:11   |   May 14, 2019 at 07:00

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

Transcription

  • I feel like I've said sugar a lot just
  • now brown sugar and pillowy sugar sugar
  • sugar I am sugar man I am going to make
  • blackout cake there is a or there was a
  • bakery called Evan Jers in Brooklyn it
  • opened around 1906 and they were famous
  • for this blackout cake so it's a really
  • rich devil's food cake that had layers
  • of dense pudding and then was topped
  • with a ganache frosting it got its name
  • because during World War two they would
  • literally turn off all the electricity
  • to Brooklyn so that the battleships
  • leaving New York Harbor would leave
  • undetected the first thing we're gonna
  • do is we're gonna start with the cake I
  • am going to butter two 8-inch cake pans
  • if you have some extra parchment lying
  • around you may want to just cut a couple
  • of rounds and throw them in just as an
  • insurance policy that nothing's gonna
  • stick I'm using a pastry brush you can
  • use your hands my mom used to use a
  • piece of paper towel whatever works and
  • I just have a little bit of extra cocoa
  • powder you only need a couple of
  • tablespoons it's just for ensuring that
  • the cake doesn't stick you could use
  • flour but I feel like since you're
  • making a chocolate cake you might as
  • well use more cocoa you want a thin
  • layer of the cocoa as possible it's only
  • there to make sure that the cake pops
  • out of the pan easily it's gonna give
  • you a really nice dark finish around the
  • edges of the cake which I also really
  • like okay so our pans are ready we are
  • going to start by sifting all of the dry
  • ingredients AP flour Dutch process cocoa
  • I really like the flavor and the
  • richness of Dutch process cocoa it's not
  • an even swap for regular cocoa and then
  • I have baking powder and baking soda and
  • just give that a little sift honestly in
  • baking this is one of the few times that
  • I actually still sit things the cocoa
  • does tend to clump and you you'll get to
  • the bottom and you'll see these little
  • like almost like stones of cocoa and you
  • can just push those through
  • all right that is nicely mixed this is
  • not your really quick and easy chocolate
  • birthday cake this is something that you
  • are going to have to dedicate probably a
  • full day to do so I have a whole egg and
  • a yolk vanilla extract kosher salt and
  • five tablespoons of veg oil I'm going to
  • give this a little whisk break up the
  • yolks this is fresh
  • brown sugar it's it should be really
  • soft it should feel like wet sand there
  • is a way to revive brown sugar you can
  • transfer it to an airtight container and
  • put a slice of bread into the container
  • and literally after one night the
  • moisture from the bread will actually
  • infuse into the sugar and you'll get
  • nice soft pillowy sugar again so I'm
  • putting a cup and a half of dark brown
  • sugar and we just want to whisk this in
  • make sure there's no big clumps of sugar
  • in there that looks good
  • this is so fun I love cakes like this
  • just dump it all in it once I'm gonna
  • give this a little stir just to get the
  • flour and the cocoa wet this is hot
  • water it's gonna help make the cocoa
  • bloom you want to whisk this until it
  • looks smooth you can see now it's a
  • little bit lumpy as you whisk it it'll
  • start to get really glossy and shiny and
  • that's what you want it'll start to kind
  • of look like melted chocolate really
  • good so now I'm just gonna eyeball this
  • we want to divide the batter in half
  • normally I would actually weigh it out
  • but it is doubtful that anyone is going
  • to do that at home and plaque she
  • probably wouldn't do it at home either
  • so and these will get baked in a 350
  • degree oven for about 25 to 35 minutes
  • [Music]
  • all right
  • so while the cakes are baking I'm gonna
  • do the pudding which actually is
  • honestly my favorite part of a full
  • recipe the first thing we're gonna do is
  • we're going to whisk up the cocoa so
  • this is more Dutch processed cocoa
  • because it's gummy and then cornstarch
  • and that's gonna be our thickening I'm
  • gonna give this a little whisk just to
  • combine them and also if there's any
  • little clumps of chocolate or cocoa
  • they'll break this up and now I'm gonna
  • add in the cream it's just gonna help
  • keep a nice smooth texture we're gonna
  • bloom up both the cornstarch and the
  • cocoa powder that looks good it's okay
  • if there are a couple of lumps in there
  • all right so we're gonna add whole milk
  • and so I'm doing everything off flame
  • right now like and a lot of putting
  • recipes you would do all of this in a
  • bowl and then transfer it to a pot and
  • then bring it up to a boil I wanted to
  • make this as easy as possible so we're
  • just gonna pretend like this pot is our
  • mixing bowl I've got four egg yolks
  • that's going to give us richness
  • okay oh shit so off flame we're gonna
  • add a little salt I've got some more
  • dark brown sugar I love dark brown sugar
  • and chocolate the molasses and the
  • caramel flavors and a little bit of
  • smokiness complements the deep dark rich
  • flavors of the chocolate and now I'm
  • going to put this on medium high bring
  • this to a boil this is definitely
  • something you don't to walk away from
  • it's not gonna boil over because of the
  • cornstarch but it will burn rather
  • quickly and there's really no way to
  • save it once the cornstarch and the
  • chocolate burns in the bottom of the pan
  • you pretty much have to start over again
  • all right starting to thicken so I'm
  • gonna reduce to low you just want to
  • whisk you'll see some lumps it'll look a
  • little broken but the more you whisk the
  • lumps will go away you want to keep
  • doing this for about a minute or two
  • just until you don't see a lot of lumps
  • we're gonna strain it just to get any
  • errant lumps out of there but you can
  • see it just looks like really beautiful
  • pudding it's funny because a lot of
  • components in this in this recipe who
  • require a great deal of faith that it's
  • actually going to work this being one of
  • them it'll look really broken in the
  • beginning but you know give it a min or
  • two and just whisk all right this is
  • looking really good and thick it's the
  • consistency of pudding it will thicken
  • up as it sets now as if that wasn't
  • enough we've got some milk chocolate and
  • some vanilla extract and then you just
  • want to whisk it until all of the
  • chocolate has melted and no streaks of
  • the milk chocolate remain so now we're
  • gonna take this over and strain it you
  • definitely want to do this while the
  • pudding is still hot because it will
  • thicken up fairly quickly if you don't
  • want to strain it you really don't have
  • to but this is just a another little
  • insurance policy that you're gonna get
  • really smooth beautiful pudding I'm
  • gonna save this pot so that I can lick
  • it later and then just push the pudding
  • through
  • the sieve oh my god and that is it and
  • now I'm going to cover it with plastic
  • this is really important because if I
  • just put this in the refrigerator like
  • this or even if I just let this at room
  • temp there you'll get a skin that forms
  • on the top of the pudding so push it
  • push the plastic down onto the surface
  • of the pudding you're basically creating
  • a little airtight barrier you won't get
  • a skin on the top and then when you pull
  • it off after its chilled and you whisk
  • it you won't have any little clumps of
  • pudding skin which is kind of gross now
  • that it's covered we're gonna chill this
  • for about three to five hours until it's
  • really cold and then we will sandwich it
  • between our cake layers
  • while the what's happening for the
  • footings chillin I'm gonna make the
  • magic frosting so I say magic because
  • it's really stupidly simple and sort of
  • unbelievable and every time I make it I
  • kind of wonder is this really gonna work
  • and then it does so I am going to bring
  • to a boil heavy cream a little salt and
  • this is golden syrup
  • I love golden syrup it's like a really
  • mild version of a molasses you still get
  • the cane flavor and a little bit of the
  • caramel I'm going to turn this up to
  • medium high and I'm gonna twist this and
  • talk at the same time the pudding is
  • really really sweet because I'm using
  • milk chocolate I wanted to give a nice
  • counterpoint we've got the dark
  • chocolate and we've also got sour cream
  • for a little tang to cut through the
  • pudding we can just let that come to a
  • boil all right so I just turned this off
  • we came to a boil now we want to add our
  • chocolate and sour cream and butter we
  • just want to gently stir this melt the
  • butter melt the chocolate incorporate
  • the sour cream this is definitely
  • something you don't want to do on heat
  • there's enough residual heat in here you
  • can see it's like almost completely
  • melted I don't even think I'm underneath
  • the whisk it's really good just like
  • that it's beautiful it's smooth it's
  • pillowy and then you're probably
  • thinking how is that gonna be frosting
  • well just you wait
  • all right so we want to transfer this to
  • a bowl we just need to get it out of the
  • pan and help it cool a little bit faster
  • and we're gonna let this sit for about
  • an hour and a half we're gonna stir
  • every 30 minutes and magically it will
  • thicken up to the consistency of this
  • and it's really strange in about 30
  • minutes it will start looking like
  • pudding and it'll get a little thicker
  • at an hour and a half you will get this
  • this is basically the end consistency
  • that you want for the spreading onto the
  • cake
  • it's really important that these cakes
  • are definitely room temperature before
  • you do this because if you if there are
  • even the slightest bit warm and you try
  • and cut them they're just gonna come up
  • and you're gonna get a really jagged
  • edge give that a little tap there you go
  • we're just going to reinvent this onto a
  • sheet tray we'll do the same with this
  • guy I'm going to invert this one onto
  • the cake stand okay so we're gonna cut
  • both of these layers in half and we're
  • actually only going to use three of the
  • layers for the cake itself the ugliest
  • layer we're going to crumble it up and
  • use it for the crumb coating around the
  • sides the way that I normally do this if
  • you don't have a turntable basically
  • just look for halfway like make a little
  • mark like that and then you can just
  • kind of turn the cake stand around like
  • that or the cake whichever is easier if
  • you just keep turning it around and
  • around you will go through the center of
  • the cake just like that we'll do the
  • next one this one I think I'm gonna go
  • all the way through it's nice and cool
  • alright I think that this is probably
  • our ugly layer so you can crumble this
  • in a number of different ways you can
  • just do it by hand or the more fun part
  • is pretend this is a box grater and just
  • rub it around like that you want really
  • fine crumbs okay you can see this is
  • what your finished crumb looks like
  • right now it's like really super moist
  • it's okay if it dries out a little bit
  • because we're just gonna stick this to
  • the side of the cake this is the chilled
  • pudding and you want to before you start
  • spreading this on you want to give it a
  • little whisk just to make sure you can
  • see it's like super thick you want to
  • whisk it to give it get it loose enough
  • to spread so we're gonna start with this
  • layer and it's okay if it's not
  • completely smooth nice thing about this
  • cake is not only it tastes good but in
  • the decorate it's actually really super
  • easy to decorate and it's also very
  • forgiving so we want to take half of the
  • pudding you don't want to go all the way
  • out to the edge
  • because when you put the other layer on
  • top it's going to push the pudding out a
  • little bit no we're gonna take another
  • layer we're gonna put this cut side down
  • the puddings gonna start to ooze which
  • is why you don't want to come all the
  • way out to the edges and if it's not
  • completely level you can use the pudding
  • to kind of level the next layer on top
  • so the pudding thickens as it chills so
  • if this were room temp it would be too
  • liquidy to spread like this this layer
  • is pretty smooth and flat so I'm
  • actually going to put the flatter side
  • up and the rounder side down
  • that'll give us a nice level surface on
  • the top and now the crucial step here is
  • to chill the cake all right so we put
  • this in the fridge about an hour ago and
  • really what we were trying to do is just
  • firm up the pudding so you can see it's
  • not sticking to my finger anymore that's
  • kind of what you want and then we are
  • going to take our frosting put a little
  • bit on top this we just want to get out
  • to the edges even a nice smooth even
  • coating not super thick we've got a lot
  • of chocolaty goodness in there put a
  • pretty big dollop of frosting on the
  • sides there's quite a bit to get to fill
  • in in terms of the gaps the first time I
  • made this cake I actually hid for a
  • little bit because I was worried that
  • Claire was gonna judge my frosting
  • abilities but the nice thing is we're
  • actually putting a coat of crumbs around
  • it so it's going to hide all the little
  • mistakes that you make now I'm going to
  • use the rest of the frosting and just
  • even out the top of the cake and you can
  • see where there's a little lip of
  • frosting you can just pull it in and use
  • that to help you smooth it out
  • now the fun part or I really like this
  • part all you have to do is just go
  • around and press into the cake and you
  • want to go all the way up the sides of
  • the cake
  • just gently press you don't have to go
  • crazy all right
  • so now I'm just gonna put this in
  • refrigerator and let it chill and then I
  • will rush off all the crumbs take off
  • the paper and we will cut it
  • all right it's been chilling I dusted
  • off the crumbs and now it's time to cut
  • I've got some very hot water a very
  • sharp knife I am going to heat up the
  • knife this is going to give me a nice
  • clean cut not necessary but you know
  • it's a it's a cold cake there's lots of
  • really you know squishy chocolate layers
  • that are gonna melt and this is just
  • gonna help go through here I go that's
  • your band size yes exactly
  • is that melon coming here and just mean
  • you I don't know should we share one hi
  • Emily I guess she doesn't get okay Emily
  • there's some cake I brought my Michael B
  • Jordan oh nice right yeah this is so
  • very happy
  • that's so chocolatey yeah I got I want
  • like a pool of this ganache situation I
  • mean we may have a couple of extra bowls
  • over there you just take them up into
  • your desks hang out thank you so much
  • yeah any time how could you not gaze
  • into my layers this is an amazing cake
  • even if you don't do the pudding and the
  • frosting it's actually just a really
  • good easy rich chocolate cake so throw
  • in a chocolate buttercream boom but you
  • should make this cake
  • so Morocco Morocco is around when I
  • developed this cake and we we have
  • strong opinions about chocolate cake
  • yeah psychotically psychotically yeah
  • moistness not super sweet the crumb like
  • really open and like don't try too hard
  • you know don't try to make it something
  • it's not like it's not it's not like a
  • torte it's not you know like a flat you
  • know it's not like fudgy it's not a
  • brownie it's no chocolate cake also it's
  • a good vehicle for frosting and in this
  • case pudding that's where we differ it's
  • like I'd be hot just with the cake I
  • don't even need the front boring a

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Description

Join Rick Martinez in the Bon Appétit Test Kitchen as he makes chocolate blackout cake! According to legend (a.k.a. the Internet), this decadent chocolate cake was first created by Ebinger’s bakery in Brooklyn, New York, and named after the blackout drills during World War II.
Check out the recipe here: https://www.bonappetit.com/recipe/blackout-cake

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