Tomorrow it will be one year since I started this blog. A few recipes and 2 babies later I am loving this outlet I have to share my creations. Thank you all for visiting 🙂
To celebrate I decided to make something a tad bit fancy – Brooklyn Blackout cake.Â
I heard about the Brooklyn Blackout Cake yet again from the Hummingbird book. It is a rather unique and inspiring book.
To celebrate I decided to make something a tad bit fancy – Brooklyn Blackout cake.Â
I heard about the Brooklyn Blackout Cake yet again from the Hummingbird book. It is a rather unique and inspiring book.
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Of course, as was the Hummingbird Cake, this seemed even more intimidating with its cake crumb topping. Eventually, after lots and lots of reading and mental preparation I decided to be a dare devil and go for it.Â
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I am generally more familiar with the English desserts and for a change this is purely a North American beauty. For those of you outside this region this cake has a wonderful history on how it came about and got its name.Â
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It’s unique for its chocolate pudding filling which acts as the frosting and the chocolate cake crumb coating to give it that super fancy look. It really isn’t as tough as it looks to make and it tastes lovely. I believe the original cake is three-layered, I made a 2 layer one, ONLY for convenience AND because I didn’t have the smaller pan size to make it 3 layered. If you do, it DOES look much nicer as a 3 layered cake.Â
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Ingredients:
1/2 C butter
1 C + 3 tbsp sugar
2 eggs
1/2 tsp vanilla
3 tbsp cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
1 1/3 C flour
2/3 C milk
Chocolate Custard
2 1/4 C sugar
1 Tbsp golden syrup
1/2 C cocoa
3/4 C + 3/4 tsp cornflour
1/3 C butter
1/2 tsp vanilla
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Directions:
- Preheat oven to 170 C
- Mix butter and sugar and add eggs one at a time followed by vanilla, cocoa, baking powder and baking soda
- Finally add in the flour and milk, alternating between the two, starting and ending with flour. Mix till combined
- Bake in oven for 20 mins. This will fill two 9″ pans.
For the custard:
- Boil 600 ml of water and add sugar, golden syrup and cocoa. Whisk to ensure the cocoa does not form any lumps
- In a separate bowl, mix cornflour with 120 ml of water and add into the cocoa mixture. Bring to boil and keep whisking until the mixture thickens slightly and becomes custard like
- Add in the butter and vanilla and set aside to cool
- Cover with clingfilm to avoid a thick skin layer from forming
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Assembly:Â
- Once the cakes and custard have cooled, slice a thin top layer off the cake and put in the food processor to form crumbs
- Place the first cake and top generously with the custard leaving enough for the top and sides
- Place the second cake layer, top with the custard and finally ice the sides of the cake
- Lastly, take the cake crumbs and cover the custard all over the cake with it
- Let it chill for a few hours before serving
