The Chew: Heather Graham Californication
Heather Graham, star of Californication, came by The Chew to cook up this Blackout Cake Recipe with chefs Michael Symon and Mario Batali. She said she loves chocolate, even though she often has to deprive herself due to acting. Heather Graham plays a dental hygienist on Californication this season and she said it’s been a learning process for her. She even went to learn from a dentist how to remove plaque from teeth.
But don’t make Heather Graham’s mistake when it comes to this Blackout Cake Recipe. For some reason, there was a huge bowl of salt on the table and she confused it for sugar. She dumped the whole thing of salt right in the bowl. Mario Batali and Michael Symon wouldn’t let her forget it for the rest of the segment. Make sure you don’t make the same mistake!
The Chew: Michael Symon’s Blackout Cake Recipe Ingredients
For the Chocolate Crème
- 2 cups Whole Milk
- 2 cups Heavy Cream
- 4 large Egg Yolks
- 1/3 cup Sugar
- 2 cups 60% or higher Dark Chocolate; chopped
For the Cake Batter
- 1 3/4 cup Flour
- 3/4 cup Unsweetened Cocoa Powder (not Dutch-Processed)
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 1 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 teaspoon Instant Coffee
- 1 cup Sour Cream
- 1/3 cup Water
- 2 teaspoons Vanilla Extract
- 1/2 cup Vegetable Oil
- 3 large Eggs
For the Icing
- 1 bag Semi-Sweet Chocolate Chips
- 2 sticks Unsalted Butter
- softened 8 ounces Cream Cheese
- softened 2 large Egg Yolks
- 1 teaspoon Vanilla Extract
- pinch of Salt
- 3 cup Powdered Sugar
- sifted Flakey Sea Salt; for garnish
Michael Symon: The Chew’s Blackout Cake Recipe Directions
- Start by making the Chocolate Crème. If you want to, you can make this up to a few days ahead of time. Just make sure to keep it refrigerated.
- Place the chocolate in a mixing bowl with a strainer set over the top and then set aside. We’ll come back to it soon. If Heather Graham is in your kitchen, make sure she doesn’t toss a bowl of salt on top of it.
- Pour the cream and milk into a heavy-bottomed sauce pot. Warm over low heat until just before boiling.
- Meanwhile, whisk together egg yolks and sugar in small mixing bowl until it’s fluffy.
- When the cream and milk mixture is almost boiling, temper the egg yolks by slowly whisking in a ladle of the hot cream mixture. You want to make sure everything mixes well, so keep whisking as you add a few more ladles. Then, pour the egg mixture back into the cream mixture while continuing to whisk.
- Over medium low heat, bring the mixture back up to a simmer while stirring with a rubber spatula until the mixture starts to thicken. Strain the anglaise over your chocolate.
- Let it sit for a few seconds and then whisk everything together until it’s smooth.
- Let the creme crème sit on the counter until it’s no longer steaming. Once it’s cooled, chill thoroughly until ready to use. As it chills, it will start to thicken.
- Preheat oven to 350°F. Lightly spray three eight inch round cake pans with nonstick spray then place parchment into each pan. Then butter and flour the pans and shake off excess.
- Sift together the flour, cocoa powder, baking soda, salt, and baking powder. Then add the sugars and instant coffee. Mix together with a mixer set on low.
- Then, in a separate bowl, whisk together all of the remaining wet ingredients. With the mixer on medium low speed, add in wet ingredients to the dry ingredients and thoroughly combine.
- Then divide everything evenly among the three pans.
- Place the pans in the oven for 20 to 25 minutes. You’ll know it’s done when you can insert a toothpick into the center and it comes out clean.
- Cool each cake and then flip them out of the pans and peel off the parchment.
- Whisk together the butter and cream cheese in a bowl until light and fluffy. Scrape the sides and bottom of the bowl to avoid lumps. Then add the egg yolks and vanilla and mix until combined. Then mix in the powdered sugar with a pinch of salt and beat until thoroughly mixed. Cover with plastic wrap and set aside until ready to use.
- Now, for the fun part. Place one of the cakes on to a plate with the flat side up. Spread 1/2 cup of the chocolate creme evenly over the top. Then place another layer on top and repeat. Finally, top with the last cake and cover everything in the chocolate creme.