Blackout Chocolate Recipe
Dark chocolate cake, chocolate marscapone, raspberry coulis
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Ingredients
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Dark Chocolate Cake
Chocolate Mascarpone Filling
Raspberry Coulis
Assembly & Finish
Method
Dark Chocolate Cake
- 1
- 2
Combine dry ingredients
In a large bowl, sift or whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until homogenous.
- 3
Mix wet ingredients
In a separate bowl, whisk the eggs, whole milk, buttermilk, oil, and vanilla until combined.
- 4
Incorporate chocolate and coffee
Stir the finely chopped semisweet/bittersweet chocolate into the hot brewed coffee until the chocolate melts and forms a smooth mixture. Let cool slightly but remain warm.
- 5
Combine wet and dry
Pour the wet mixture into the dry ingredients and stir until just combined. Then fold in the chocolate-coffee mixture until the batter is smooth. Do not overmix.
- 6
- 7
Cool
Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack and remove the parchment. Let cool completely to room temperature before assembling (chilling briefly in the refrigerator speeds up setting).
Chocolate Mascarpone Filling
- 8
Prepare mascarpone base
In a chilled bowl, gently loosen the mascarpone with a spatula until slightly soft — be careful not to overwork or it can become grainy.
- 9
Whip cream
In a separate bowl, whip the heavy cream to soft peaks, then gradually add the powdered sugar and continue to whip to medium peaks.
- 10
Combine flavors
Fold the whipped cream into the mascarpone gently until uniform. Sprinkle in the cocoa powder, vanilla extract, melted cooled chocolate, and a pinch of salt; fold until smooth and airy. Taste and adjust sweetness if needed. Chill while the cake cools.
Raspberry Coulis
- 11
Cook raspberries
Place the raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and the mixture becomes saucy, about 6–8 minutes. If the puree is too thick, add up to 1 tablespoon cold water to loosen.
- 12
Strain and cool
Pass the cooked raspberry mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract as much purée as possible while leaving seeds behind. Discard the seeds. Cool the coulis to room temperature, then refrigerate until ready to use.
Assembly & Finish
- 13
Level and split cake
If you baked a single thick cake, level the top with a serrated knife and slice horizontally into two even layers. If you used two pans, simply trim any domes to create flat layers.
- 14
Layer with mascarpone
Place the bottom cake layer on a serving plate. Spread about one-third of the chocolate mascarpone filling evenly over the layer. Place the second cake layer on top and spread the remaining mascarpone over the top and sides as desired, reserving a small amount for decorative piping if desired.
- 15
Add coulis and garnish
Spoon raspberry coulis in a thin even layer on the top of the cake (or serve alongside slices). Dust the top lightly with unsweetened cocoa powder, scatter chocolate shavings, and arrange fresh raspberries for garnish.
- 16
Chill and serve
Chill the assembled cake for at least 1 hour to let the filling set and flavors marry. Remove from refrigerator 15 minutes before serving for best texture. Slice with a warm, clean knife (dip in hot water and wipe between cuts) and serve with extra raspberry coulis on the side if desired.
