In honor of Captain Bob's 91st Birthday, we'd like to share one of our most indulgent recipes...The Blackout Cake!
1½ cups sugar
1 cup unsweetened cocoa powder
1 cup heavy cream
1 tablespoon honey
2 tablespoons butter
1 tablespoon pure vanilla extract
1. Sift together the sugar and cocoa powder and set aside.
2. In a saucepan over medium heat, mix the heavy cream with the honey, butter and vanilla. Add the sugar and cocoa and stir the mixture with a whisk for 8 to 10 minutes until completely smooth. Do not allow to boil.
3. Remove from heat. Cover and cool the frosting for an hour in the refrigerator. Before using, whip with hand-held mixer at medium speed until light and fluffy.
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons unsweetened cocoa powder
3 cups cake flour
¾ cup canola oil
2 tablespoons white vinegar
2 cups cold water
confectioners' sugar for dusting finished cake
1. Preheat oven to 350°F and prepare two 9-inch round cake pans (at least 2½ inches deep) with butter, oil or parchment paper (whichever you prefer). We prefer to oil the pans and add parchment paper circles to the bottom.
2. Sift together dry ingredients and place in large bowl. Mix all wet ingredients together and pour into the dry. Combine with a whisk or mixer until batter is smooth.
3. Pour into two prepared baking pans and bake for approximately 20 minutes.
4. Cool completely on a rack. Trim the cakes to stand about 1½ inches tall. Cut trimmed-off tops into ½ to 1-inch cubes and set aside. To frost, place one layer on a plate and spread ⅓ of the frosting on it. Top with second layer and spread remaining frosting on top and sides. Press the cake cubes all over the top and sides, into the frosting. Distribute as evenly as possible. You now have a "bumpy" cake.
5. Dust with confectioners' sugar and serve.
SERVES 8 TO 10
Interested in more recipes from our Black Dog Tavern?
Check out our 40th Anniversary Cookbook.