Brooklyn Blackout Cake with Chocolate Curd Frosting

Ingredients:

Cake

• 2.5 cups premium flour
• 1 cup cocoa powder
• 2 and 1/4 teaspoons of baking soda
• 1.5 tsp salt
• 1 teaspoon baking powder
• 1 and 1/4 cups sugar
• 3/4 cup brown sugar
• 1 cup of butter at room temperature
• 2 and 1/4 cups of sour milk
• 2 large eggs at room temperature
• 1.5 tsp vanilla extract
• 170 g dark chocolate (break into pieces, melt and cool)

Cream glaze

• 700 g of butter at room temperature
• 1 cup cream cheese at room temperature
• 700 g melted dark chocolate, cooled
• 4 tsp vanilla extract
• 1/2 tsp salt
• 4 cups powdered sugar (sifted)
• 2/3 cup cocoa powder (sifted)

Preparation:

1. Preheat oven to 175°C. Grease and line 3 round baking pans (20 cm in diameter) with parchment paper.
2. Sift the flour, cocoa, baking soda, salt, and baking powder into a large bowl (or the bowl of a stand mixer fitted with a dough hook). Add both types of sugar and the butter and beat until fluffy.
3. In a small bowl, whisk together sour milkCombine the eggs, vanilla, and flour in a large bowl and add to the batter, continuing to beat on low speed. Gradually increase the speed to medium-high and continue beating until the batter is smooth, about 3 minutes.
4. Finally, slowly pour in the melted chocolate, mixing well. Divide the dough into 3 equal portions and place them into the molds, shaking them gently to remove any air bubbles.
5. Bake the cakes for 40 to 50 minutes, checking for doneness with a dry toothpick or match. Cool the cakes in the pan for 30 minutes, then transfer them to a wire rack and cool completely.
6. Prepare the glazeTo do this, beat the butter and cream cheese on high speed, scraping down the sides of the bowl. Beat until light and fluffy. Reduce the speed and pour in the melted chocolate. Add vanilla, salt, powdered sugar, and cocoa, and mix until smooth.
7. To cover the cake with icingCarefully cut each cake layer in half. Spread the icing on the first layer, spreading it evenly over the surface. Add the second layer and repeat. Make a total of 6 layers. Spread the top layer and decorate the sides of the cake with icing. You can chill the cake before serving, but it's best stored at room temperature.