Recipe: Bruce's Bakery Blackout Cake with Blackout Cream

BRUCE'S BAKERY BLACKOUT CAKE

"All the bakeries in Brooklyn used to make blackout cake. My father's bakery made the best, of course, and this is his version: chocolate cake, rich chocolate pudding, and chocolate crumb coating."

6 eggs, separated, yolks and whites reserved
1 teaspoon vanilla extract
1 1/4 cups sugar, divided use
1/2 cup cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
6 tablespoons (3/4 stick} unsalted butter, melted
1/2 teaspoon cream of tartar
1 recipe Blackout Cream (recipe follows)
2 cups crushed chocolate wafer crumbs (about 40 chocolate wafers), for sprinkling on top*

Preheat the oven to 350 degrees F. Grease and flour a 9-inch springform pan. Line the bottom of the pan with parchment paper or wax paper. Grease the paper and set aside.

In a mixing bowl, beat the egg yolks on high speed about 5 minutes, or until thick and lemon colored. Add the vanilla.

Reduce the speed to low and gradually beat in 1 cup of the sugar. Continue beating until the mixture thickens slightly and doubles in volume, about 5 minutes.

In a small bowl, combine the cake flour, cocoa powder, and baking powder. Sift 1/3 cup of the flour mixture over the egg yolk mixture and fold it in until combined. Repeat with 1/3-cup measures of the remaining flour mixture until it is all incorporated. Blend in the butter.

In a mixing bowl, beat the egg whites and cream of tartar on speed until soft peaks form, about 2 minutes. Gradually add the remaining 1/4 cup of sugar to the egg whites, beating on high speed until stiff peaks form. Gently fold 1 cup of the beaten egg white mixture into the egg yolk mixture to lighten the batter, then fold the whole yolk mixture into the egg white mixture. Pour into the prepared pan.

Bake for 30 to 35 minutes, or until the cake springs back when lightly touched. Cool on a wire rack for 10 minutes. Remove the pan and cool completely.

Cut the cake in half horizontally, forming 2 equal layers. Place one layer on a serving plate and spread with Blackout Cream. Top with the remaining cake layer. Frost the top and sides with the remaining Blackout Cream. Sprinkle the cake with the chocolate wafer crumbs.

*At Bruce's, we use chocolate cake crumbs for the outer coating, but cookie crumbs work well, too. To make the cookie crumbs, break cookies into chunks and place between two pieces of wax paper or wrap them in a clean kitchen towel and roll firmly with a rolling pin.

BLACKOUT CREAM
Makes 2 1/2 cups (enough to fill and frost a 2-layer cake)

This is our own special recipe for blackout cream, a sweet, creamy, comfort-food pudding with the grown-up taste of dark chocolate. It's an essential ingredient in our Blackout Cake, but you can also use it for any layer cake-or grab a spoon and eat it alone or with whipped cream.

1/2 cup sugar
2 cups water, divided use
2 tablespoons light corn syrup
10 ounces good-quality semisweet chocolate, coarsely chopped
1/4 cup cornstarch
1/4 cup heavy (whipping) cream
4 tablespoons (1/2 stick) unsalted butter, cut into pieces

In a medium saucepan over low heat, combine 1 1/2 cups of water, the sugar, and corn syrup. Stir in the chocolate and cook, stirring constantly, until the chocolate is melted, about 2 to 3 minutes.

In a small bowl, combine the remaining 1/2 cup water and the cornstarch and whisk until the cornstarch is dissolved. Add the dissolved cornstarch paste and the heavy cream to the chocolate mixture and bring to a boil, stirring constantly. Boil for 1 minute. Remove from the heat and whisk in the butter.

Transfer the mixture to a bowl. Cover the surface with plastic wrap and chill for 1 hour before serving

Make 1 (9-inch) cake, 12 servings
Source: Bruce's Bakery Cookbook by Bruce Zipes