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Simple Pleasures Made Simply Delicious: Chocolate Black-Out Cake

Simple Pleasures Made Simply Delicious: Chocolate Black-Out Cake

Day 127

I wonder if I should call this cake a Maryland Cake because it’s where I live. I’ve seen versions of this
cake everywhere, and most often it’s named for the state in which the baker
lives. Interestingly, the New York Times
picked it up and showcased it as a *Denver Sheet Cake. It does have a
certain homey appeal that I could imagine parents making for their children’s
birthdays year after year, thereby naming it after home, wherever that is.

This cake is no-fuss since it’s made in a 9×13 pan. The
recipe is easy to follow, and the results are a rich, really moist, and always
crowd pleasing cake for chocolate lovers. I called my version a
chocolate black-out cake because I made
some changes to add depth of flavor. My version is solid black, once iced, and
the intensity of the chocolate is enough to make your teeth ache, in a good
way.

I tweaked the recipe to give it my own signature, and I
served it with Talenti’s new hazelnut
chocolate chip
ice cream. If you haven’t tried this flavor, it’s a must; I
almost wish I had not discovered it because it pairs perfectly with anything
chocolate and I have a weakness for anything chocolate.
1½ cups brewed strong coffee, completely cooled
2½ cups all-purpose flour
16 oz. confectioner’s sugar
Place oven rack in middle position; heat oven to 350
degrees. Grease and flour a 9×13-inch sheet pan. Combine flour, sugar, and
baking soda in a large bowl, and whisk well.
Combine butter, cocoa and brewed coffee in a medium
saucepan over medium-low heat; whisk frequently until butter has melted and
mixture is smooth, glossy and bubbling around edges. Remove from heat.
Fold cocoa mixture into dry ingredients until just
combined. Stir in buttermilk, eggs and vanilla until combined.
Turn batter into prepared pan and bake until cake has
risen, shrunken slightly from edges, and tests clean with a toothpick, about 25
to 30 minutes. Remove from oven, and cool completely on a rack.
Combine butter, cocoa and buttermilk in a small
saucepan over medium-low heat; whisk frequently until butter has melted and
mixture is smooth and bubbling around edges.
Remove from heat and transfer to a standing mixer bowl
fitted with a paddle attachment.
With machine on low speed, add vanilla and sugar, and
mix until smooth.
Pour warm frosting over top of cooled cake, and smooth
with a spatula. Allow frosting to become firm before slicing cake.
If you prefer cold cake, refrigerate until ready to
serve. It tastes amazing at both room temperature and cold.
*The New York Times recipe, where I originally found
this cake (I changed some ingredients), is at this link:

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