POLITEKNIK INTERNATIONAL BALI

Recipe Title Blackout Cake

Category Padang

Yield

Quantity Ingredients Remarks

For pans

14 gr Butter

20 gr Cocoa powder

Chocolate cake

210 gr All purpose flour Sifted

87 gr Cocoa powder Sifted

9 gr Baking soda Sifted

4 gr Baking powder Sifted

1 pc Egg

1 pc Egg yolks

288 gr Dark brown sugar

172 gr Sour cream

55 gr Vegetable oil

2 tsp Vanilla essence

2 gr Coarser salt

177 gr Hot water

Chocolate pudding

39 gr Cocoa powder Sifted

43 gr Cornstarch Sifted
 296 gr Cream

4 pcs Eggs yolks

296 gr Milk

114 gr Dark brown sugar

Pinch Coarser salt

113 gr Milk chocolate Melted

1 tsp Vanilla essence

Frosting

237 gr Cream

53 gr Light corn syrup

Pinch Coarser salt

340 gr Dark chocolate Melted

172 gr Sour cream

27 gr Butter

Method:

1. For pans : Grease the baking mold with butter, then dust with cocoa powder, tapping out excess.

2. Chocolate cake : Sift flour, baking soda, baking powder, and cocoa powder into a medium bowl, then
whisk to combine. Whisk egg, egg yolk, brown sugar, sour cream, oil, vanilla essence, salt, and hot water in a
large bowl until smooth. Whisk in dry ingredients until just combined.

3. Divide batter between prepared pans. Bake at 180c for 25-35 minutes or until the skewered inserted comes
out clean.

4. Chocolate pudding : Warm cream and milk in saucepan. In bowl, mix the egg yolks, cornstrach, cocoa
powder, dark brown sugar, coarser salt and vanilla essence.

5. Pour the warm milk into the egg yolks mixture. Then bring it to boil, always whisk. Then pour into the
melted milk chocolate. Mix well. Wrap in contact and keep it in chiller.

6. Frosting : Bring cream, light corn syrup and salt to boil in a saucepan. Then pour into the melted dark choc-
olate. Then mix well. Then add the sour cream and butter, mix untill well combined. Wrap in contact and keep
it in room temperature. Set aside. It will be thicken for 2-3 hrs later.

7. Assembly : Cut the chocolate cake into 3 layers. Then add the chocolate pudding in the center as filling.
Then stack another 1 layer cake. And repeat the process. Once it's done, 3 layers. Cover the whole cake with
frosting. Cover until smooth with scrapper and palette spatula. Keep it in chiller.

8. If there's leftover of the chocolate cake, make it crumble and stick it around the cake.