This indulgent treat consists of layers of moist chocolate cake layered with a thick chocolate custard and topped with a smooth chocolate pudding. It’s a triple threat for chocolate lovers and a delightful challenge for home bakers who want to impress. Whether for a special occasion or a weekend treat, Brooklyn Blackout Cake promises a satisfying chocolate experience.
Ingredients:
For the cake:
- 140g unsalted butter, plus extra for greasing
- 100ml vegetable oil
- 140g buttermilk
- 100ml coffee, made with 1 teaspoon espresso powder
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 250g light muscovado sugar
- 250g plain flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- 50g cocoa powder
For the custard filling and topping:
- 250g golden caster sugar
- 500ml whole milk
- 140g chocolate, 85% cocoa solids, chopped into cubes
- 50g starch
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
Method:
For the cake:
Preheat the oven to 180°C (350°F). Grease and line two 20cm round cake tins with baking paper.
In a large bowl, cream together 140g unsalted butter and 250g light muscovado sugar until light and fluffy.
Whisk in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl sift together 250g plain flour, 50g cocoa powder, 1 teaspoon bicarbonate of soda and 2 teaspoons baking powder.
In another bowl, mix 100ml vegetable oil, 140g buttermilk and 100ml coffee made with 1 teaspoon espresso powder.
Add the dry and wet ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Pour the mixture evenly into the prepared tins and bake for 25-30 minutes, or until a skewer inserted in the centre comes out clean.
Leave the cakes in the tins to cool for 10 minutes, then turn out onto a wire rack to cool completely.
To make the custard filling and topping:
In a saucepan, whisk together 50g cornflour and 500ml whole milk until smooth.
Add 250g golden caster sugar, 2 teaspoons espresso powder and 2 teaspoons vanilla extract. Cook over a medium heat, stirring constantly, until the mixture thickens and comes to the boil.
Remove from the heat and add the 140g chocolate, stirring until the chocolate is completely melted and the mixture is smooth.
Allow the custard to cool slightly, then place a piece of cling film directly over the surface to prevent a skin forming. Place in the fridge until cold and set.
To assemble the cake:
When the cakes have cooled completely, use a serrated knife to level them if necessary.
Place one cake layer on a serving platter and spread a thick layer of chocolate cream on top.
Place the second cake layer on top and cover with the remaining custard.
Place the cake in the fridge until the custard has set, then serve and enjoy!
