Chocolate Blackout Cake

Rich, moist chocolate cake filled with chocolate pudding and covered in cake crumbs!

For the cake
1 and ½ cups freshly boiled water
1 cup cocoa powder (Hershey's Special Dark or any Dutch-process cocoa work best)
2 and ½ cups all-purpose flour
1 and ½ tsps baking powder
1 tsp baking soda
1 tsp salt
¾ cup vegetable oil
2 cups caster sugar
3 eggs, at room temp
2 tsps vanilla extract
½ cup plain yoghurt/curd, at room temp
For the chocolate pudding
⅛ cup cornflour
¼ cup caster sugar
A pinch of salt
1 and ½ cups milk
85 gms dark chocolate, roughly chopped

First, make the cake. Combine the hot water and cocoa in a bowl and stir well till the cocoa has dissolved. Set aside.
In a large bowl, sift the flour, baking powder, baking soda and salt.
Grease a 9" springform tin with sides that are at least 3 inches high (see notes). Preheat the oven to 175 C.
Now in a large, deep mixing bowl, or the bowl of a stand mixer, beat the oil and sugar until combined. Add the eggs, one at a time, along with the vanilla and beat slowly to combine

next full instruction :

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel

Read More About This Recipe Click Here