THE GENERAL MUIR’S BROOKLYN BLACKOUT CAKE

For the cake:

2 1/2 cups all-purpose flour

1 1/2 cups Hershey’s cocoa powder 3 1/2 cups granulated sugar

2 1/4 teaspoons baking soda

1/4 teaspoon salt

4 eggs

3/4 cup vegetable oil

1/2 cup buttermilk

1/2 cup warm decaf coffee 1 teaspoon vanilla

For Chocolate Ganache Frosting: 1/2 pound 70 percent dark chocolate

chips or chunks

1 1/2 cups heavy cream

1 cup granulated sugar

1/4 cup light corn syrup

1/4 cup water

1 pound unsalted butter, room

temperature, cut into chunks

For Salted Caramel:

1/4 cup heavy cream

1/4 teaspoon Maldon sea salt

1/2 cup granulated sugar

2 1/2 tablespoons water

2 tablespoons light corn syrup Pinch cream of tartar

2 1/2 tablespoons sour cream Chocolate Cookie Crumbs (see recipe)

Make cake layers: Preheat oven to 350 degrees. Line three 9-inch cake pans with parchment paper and spray with non-stick cooking spray.

In a large bowl, whisk together flour and cocoa. Add sugar, baking soda and salt and whisk until thoroughly combined.

In a second bowl, whisk together eggs, oil, buttermilk, coffee and vanilla. Add to the flour mixture, whisking well. Divide batter between prepared cake pans and bake 25 to 30 minutes or until internal temperature of cake layers is 190 degrees. Remove from oven and allow to cool 5 minutes. Remove layers from pan and cool on wire rack. May be made ahead and refrigerated or frozen until ready to use.

Make frosting: Put chocolate in the bowl of a stand mixer and set aside.

In a saucepan, heat cream until just ready to boil. Remove from heat and set aside.

In a separate saucepan, combine sugar, corn syrup and water. Bring to a boil and cook over high heat until mixture reaches 325 degrees and turns light amber, about 20 minutes. Remove from heat. Slowly add cream to sugar mixture which will bubble up. Pour this mixture over chocolate. Fit stand mixer with paddle attachment and beat chocolate at low speed for 10 minutes. Slowly add butter pieces. Scrape bowl occasionally and beat until mixture is shiny and smooth. Pour mixture into a sheet pan to cool. Can be made ahead and refrigerated. When ready to use, bring to room temperature.

Make salted caramel: In a small saucepan, combine cream and salt and heat until cream is just ready to boil. Remove from heat and set aside.

In a medium saucepan, combine sugar, water and corn syrup. Sprinkle cream of tartar around edges of pan. Bring to a boil and cook over high heat until mixture reaches 340 degrees and turns amber, about 20 minutes. Swirl pot occasionally while mixture is cooking. Remove from heat. Slowly add cream to sugar mixture which will bubble up. Whisk in sour cream. Allow mixture to cool and store at room temperature until ready to use.

To assemble cake: Cut domed top off cold cake layers and spread each cut side with salted caramel.

Place first layer on a tray or baking sheet and use an offset spatula to spread top with frosting. Add second cake layer, cut side down.

Spread layer with frosting and top with third layer, cut side down. Ice sides and top with ganache. Take a handful of chocolate crumbs and press it against the outside of the cake, being careful not to get crumbs on top.

Continue until the outside of the cake is covered in crumbs. Swirl the frosting on the top of the cake and move to a cake plate. Serves: 16

Per serving: 807 calories (percent of calories from fat, 52), 7 grams protein, 94 grams carbohydrates, 4 grams fiber, 49 grams fat (22 grams saturated), 149 milligrams cholesterol, 275 milligrams sodium.

BEN JOHNSON