The famous chocolatiers at The Chocolate Room in Brooklyn share their recipe for their legendary Ultimate Chocolate Cake, and everything is right in the world.
Husband and wife team Naomi Hosepher and Jon Payson of Brooklyn’s The Chocolate Room, have agreed to share the secrets to making a perfect chocolate cake. It’s sinful, decadent, and just plain mouthwatering. Chocolate lovers beware.
Step by Step Guide to Making the Ultimate Chocolate Cake
1. Prepare the Chocolate Cake:
- Preheat the oven to 350°F.
- Prepare three 9-inch round cake pans: Lightly butter the pans, line with parchment paper circles, and butter the parchment.
- Whisk together the eggs and vanilla in a small bowl.
- In a separate bowl, sift together the cocoa powder, cake flour, baking soda, and salt.
- Using a stand mixer with a paddle attachment, cream together the butter and brown sugar until light and fluffy.
- Gradually add the egg mixture until combined.
- Incorporate the cocoa powder, then the flour mixture in thirds, alternating with the sour cream.
- While mixing on low speed, pour in the coffee until the batter is smooth.
- Divide the batter among the prepared pans and bake for 45-50 minutes. Allow cakes to cool, then refrigerate or freeze.
2. Prepare the Blackout Cake Filling:
- Combine cornstarch with 2 tablespoons of water and set aside.
- In a saucepan, heat 1 cup of water, sugar, and corn syrup to a boil. Introduce the cocoa and return to a boil.
- Add a small amount of the cocoa mixture to the cornstarch, then pour this mixture back into the saucepan.
- Cook until it thickens into a pudding-like consistency.
- Remove from heat, whisk in butter and vanilla, and blend until smooth. Chill.
3. Assemble the Cake:
- Prepare a simple syrup by dissolving sugar in water over medium heat.
- Trim the cakes to have flat surfaces. Place one layer on a stand, brush with syrup, and spread half the filling, leaving a ½-inch border. Repeat with the second layer and top with the third layer. Chill the assembled cake.
4. Prepare the Chocolate Frosting:
- Melt chocolates and butter either over a double boiler or in the microwave.
- Whisk the eggs, sugar, water, and salt in a saucepan until it reaches 160°F.
- Combine the egg mixture with the melted chocolate mixture and blend until smooth. Cool and refrigerate until stiff.
5. Final Assembly:
- Frost the chilled cake evenly. Decorate with espresso beans and cocoa nibs if desired.
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The Ultimate Chocolate Cake Recipe from The Chocolate Room
- Total Time: 2 hours
- Yield: 12-14 servings 1x
Description
The famous chocolatiers at The Chocolate Room in Brooklyn share their recipe for their legendary Ultimate Chocolate Cake, and everything is right in the world.
Ingredients
Units
Scale
For the Chocolate Cake:
- 5 extra-large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened Dutch-process cocoa powder
- 3 cups cake flour
- 1 tablespoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup plus 2 tablespoons unsalted butter, room temperature (plus extra for greasing)
- 3 1/2 cups dark brown sugar
- 1 1/2 cups sour cream
- 1 1/2 cups cold coffee or water
For the Blackout Cake Filling:
- 1/4 cup cornstarch
- 1 cup water, divided
- 1 1/4 cups granulated sugar
- 2 tablespoons light corn syrup
- 1/2 cup unsweetened Dutch-process cocoa powder
- 5 tablespoons unsalted butter, cut into small pieces
- 1/4 teaspoon pure vanilla extract
To Assemble:
- 1/2 cup granulated sugar
- 1/2 cup water
- Chocolate Frosting
- Chocolate-covered espresso beans and cocoa nibs (optional)
For the Chocolate Frosting:
- 6 ounces dark chocolate, preferably 60% cacao, coarsely chopped
- 3 1/2 ounces unsweetened chocolate, preferably 100% cacao, coarsely chopped
- 3/4 cup plus 2 tablespoons unsalted butter
- 5 extra-large eggs
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 teaspoon salt
Instructions
1. Prepare the Chocolate Cake:
- Preheat the oven to 350°F.
- Prepare three 9-inch round cake pans: Lightly butter the pans, line with parchment paper circles, and butter the parchment.
- Whisk together the eggs and vanilla in a small bowl.
- In a separate bowl, sift together the cocoa powder, cake flour, baking soda, and salt.
- Using a stand mixer with a paddle attachment, cream together the butter and brown sugar until light and fluffy.
- Gradually add the egg mixture until combined.
- Incorporate the cocoa powder, then the flour mixture in thirds, alternating with the sour cream.
- While mixing on low speed, pour in the coffee until the batter is smooth.
- Divide the batter among the prepared pans and bake for 45-50 minutes. Allow cakes to cool, then refrigerate or freeze.
2. Prepare the Blackout Cake Filling:
- Combine cornstarch with 2 tablespoons of water and set aside.
- In a saucepan, heat 1 cup of water, sugar, and corn syrup to a boil. Introduce the cocoa and return to a boil.
- Add a small amount of the cocoa mixture to the cornstarch, then pour this mixture back into the saucepan.
- Cook until it thickens into a pudding-like consistency.
- Remove from heat, whisk in butter and vanilla, and blend until smooth. Chill.
3. Assemble the Cake:
- Prepare a simple syrup by dissolving sugar in water over medium heat.
- Trim the cakes to have flat surfaces. Place one layer on a stand, brush with syrup, and spread half the filling, leaving a ½-inch border. Repeat with the second layer and top with the third layer. Chill the assembled cake.
4. Prepare the Chocolate Frosting:
- Melt chocolates and butter either over a double boiler or in the microwave.
- Whisk the eggs, sugar, water, and salt in a saucepan until it reaches 160°F.
- Combine the egg mixture with the melted chocolate mixture and blend until smooth. Cool and refrigerate until stiff.
5. Final Assembly:
- Frost the chilled cake evenly. Decorate with espresso beans and cocoa nibs if desired.
Notes
- Chocolate Type: The type and brand of chocolate can significantly affect the taste and texture of your cake and frosting. Opt for high-quality chocolates for the best flavor.
- Storing: This cake can be stored in the refrigerator for up to 5 days. It’s best served at room temperature, so consider taking it out of the fridge about an hour before serving.
- Freezing: The unfrosted cake layers can be wrapped in plastic wrap and then aluminum foil and frozen for up to a month. When ready to use, allow them to thaw while still wrapped so the moisture remains in the cake.
- Decorations: The suggested cocoa nibs and chocolate-covered espresso beans add a delightful crunch and intense flavor, but you can also consider other decorations like shaved chocolate, berries, or edible flowers for a different visual appeal.
- Spice It Up: If you’re adventurous, consider adding a pinch of cayenne pepper to the chocolate frosting for a hint of heat, complementing the rich chocolate flavor.
- Dutch-Process Cocoa: It’s crucial to use Dutch-process cocoa powder as specified. It has been treated to neutralize its natural acidity, which can affect the cake’s rise and flavor.
- Simple Syrup: The simple syrup not only adds moisture but also a subtle sweetness to the cake layers. You can infuse this syrup with flavors like orange, mint, or even rum for an added twist.
- Serving Suggestion: For an extra luxurious experience, serve slices of this cake with a dollop of whipped cream or a scoop of vanilla or coffee ice cream.
- Prep Time: 60 mins
- Cook Time: 60 mins
- Category: Baking, Cake, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 45g
- Sodium: 320mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 9g
- Protein: 150mg
Such a great recipe, thank you for sharing!
This is one of the best cakes I’ve had in my life.