Kenwood challenged me to make a dessert that would not only be delicious but would also match the colour of their Titanium Chef Baker XL (Black). There's one thing I love more than creating a recipe and baking, that's when there is a goal/challenge involved.
I'm not a fan of using ingredients such as food colouring, I much prefer to work with natural ingredients. A few years ago I came across black cocoa powder, it's what Oreo cookie use to get such a dark cookie, and I have had a blast experimenting with it.
And this is how the Blackout Chocolate Cake became to be. If you love chocolate you're going to enjoy the moist chocolate cake with chocolate buttercream frosting. It's not only novel to look at, it's damn hard not to go back for seconds (and sometimes even a third slice)
Equipment:
6-inch cake tin
Titanium Chef Baker XL
Ingredients
185g AP flour, plus more for dusting
250g sugar
30g black cocoa powder
15g Dutch cocos
3/8 tsp baking powder
3/8 tsp bicarb soda
3/8tsp instant coffee powder
1/8 tsp salt
2 large egg
95g vegetable oil (I use olive oil)
190g full cream milk
Frosting:
330g unsalted butter, room temperature
330g icing sugar
200g milk chocolate (I like to use Lindt for this recipe)
40g black cocoa powder
15g cocoa powder
60ml thickened cream
1/8 tsp salt
Decoration ideas:
Punnet of blackberries
Dark Chocolate Maltesers
Dark Chocolate Flake
Method
1. Preheat oven to 175°C. (350F) Cut a baking paper circle to fit the bottom, and then butter the sides, and edges of the cake pan. Pour in some flour and jiggle around until evenly coated. Tap out any excess.
2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl until combined.
3. Whisk together the eggs, oil, & milk in a medium bowl.
4. Add the wet ingredients to the dry ingredients in thirds, mixing with a spatula until combined.
5. Pour batter into the prepared pan. Bake until cake is set in the centre, 45-50 min. To check that it is ready, check with a skewer, if it comes out clean it's done.
6. Let the cake cool in the pan for 15 min. While still warm, place a wire rack over it, flip the rack and pan together; the cake should easily slide out. (Run a paring knife along the side of the pan if needed).
Note: This is a sponsored post, however any review, and or opinions are my own. This recipe was created using the Kenwood Titanium Chef Baker XL.
