Shirl's Brooklyn Blackout Cake

shirlgard.com

Shelby Ayers

TWO HALF SHEET PANS 13" x 18" x 1" / 33 cm x 45 cm x 2.5 cm SCALED @ 1000g EACH

400 grams pastry flour - King Arthur 3 cups

120 grams Dutch-process cocoa powder - Valrhona 1 cup + 3 Tablespoons

2 teaspoons baking soda 12g

1 tablespoon instant coffee - Medaglia D'Oro 3g

½ teaspoon fine sea salt 3g

200 grams eggs 4 large

20 grams egg yolk 1 large

500 grams granulated sugar 2 ½ cups

340 grams mayonaise - Hellman's 1 ½ cups (8 grams

1 ½ teaspoons vanilla extract or vanilla bean paste (

420 grams water room temperature (1 ¾ cups)

2000 grams = Total 70 oz 4# 6 oz

subheading: 600 grams OLD-FASHIONED CHOCOLATE PUDDING:

One recipe scaled into 6 to 100g 3 ½ oz portions / 3 portions for each cake.

subheading: BITTERSWEET CHOCOLATE GLAZE:

One recipe: use what you need for these cakes and save the remainder for another use.

Directions at shirlgard.com

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