Brooklyn Blackout Chocolate Chip Cake

Ingredients:

Cake

• 110 g of butter at room temperature, plus extra for greasing the pan
• 2.5 cups of premium flour, plus for dusting the pan
• 110 g semi-sweet chocolate, chopped
• 1.5 cups whole milk
• 1/2 cup cocoa powder
• 1.5 tsp baking powder
• 1 teaspoon baking soda
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1.5 cups brown sugar
• 1/2 cup granulated sugar
• 1 tbsp vanilla extract
• 4 large eggs

Cream

• 700 g semi-sweet chocolate, chopped
• 1/3 cup corn syrup
• 300 g butter at room temperature, cut into pieces
• 2.5 cups powdered sugar

Preparation:

1. Preheat oven to 170°C. Grease two round cake tins (20 x 5 cm) with butter and dust with flour, removing any excess.
2. Make a cakeIn a microwave-safe bowl, combine the chocolate, milk, and 1/2 cup water. Microwave in 30-second intervals, stirring, until the chocolate is melted. Stir until smooth and let cool.
   
   Meanwhile, sift flour, cocoa, baking powder, soda and salt into a large bowl.
3. In a large bowl, beat the butter with a mixer on medium speed until fluffy, about 4 minutes. Add the vegetable oil, brown sugar, granulated sugar, and vanilla; beat until fluffy, about 4 more minutes.
   
   Beat the eggs into the batter one at a time. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the melted chocolate mixture. Beat until combined.
4. Divide the batter among the prepared pans, smoothing the surface. Bake for 40-45 minutes, until a toothpick inserted into the pan comes out clean. Let cool in the pan for 20 minutes, then run a knife around the edges and invert the cakes onto a wire rack to cool completely.
5. Reheat the oven to 350°F (170°C). Line a rimmed baking sheet with foil. Using a long serrated knife, cut each cake layer crosswise in half to make 4 layers. Crumble one of the layers into small pieces on the baking sheet. Bake until dry, about 20 minutes. Let cool completely. Cover with parchment paper and crush the layers into coarse crumbs using the bottom of a saucepan.
6. Prepare the creamIn a large heatproof bowl, combine the chocolate, corn syrup, and 1/2 cup hot water. Place the bowl over a saucepan of simmering water. Stir for about 5 minutes, until the chocolate melts. Remove the bowl from the saucepan and let it cool for 10 minutes.
   
   Transfer to the bowl of a stand mixer fitted with a whisk attachment and begin beating on high speed. Add the vanilla, then the butter, 1 tablespoon at a time, beating until fluffy. Gradually beat in the powdered sugar until creamy.
7. Refrigerate for about 10 minutes, stirring occasionally, until the cream is thick enough to spread. (If the cream thickens too much, microwave it in 10-second increments for no more than 30 seconds until soft.)
   
   Place one cake layer on a plate and spread 1 heaping cup of frosting on top. Add the second cake layer, a layer of frosting, and then the final cake layer. Spread the remaining frosting on the top and sides. Press the crumbs from the cake layer down onto all sides of the cake.