Brooklyn Blackout Cake

  1. Chocolate Sheet Cake With Chocolate Buttercream Frosting
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  3. BASBOSA
  4. CHOCOLATE CAKE WITH OREO BUTTERCREAM FROSTING
  5. CHEESECAKE WITH RASPBERRY OR BLACKBERRY SAUCE
  6. VANILLA CAKE WITH BLUEBERRY ICING
  7. Brooklyn Blackout Cake
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  9. Ice Cream Pie
  10. Vanilla Cake with Blueberry Icing
Brooklyn blackout Cake

Brooklyn Blackout Cake

Course Dessert
Cuisine American

Equipment

  • Measuring cups and spoons
  • 1 large bowl
  • 2 medium bowls
  • Large saucepan
  • Sieve
  • Plastic wrap
  • Scale
  • 2 round 8 inch / 20 cm cake pans, lined with parchment paper or buttered and floured.

Ingredients
  

Cake

  • 3 cups flour
  • 2 cups sugar
  • 1 ½ cups dark cocoa
  • 1 tablespoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon salt
  • 4 eggs
  • 1 ½ cups buttermilk
  • 1 ½ cups hot water
  • ½ cup oil

Pudding

  • cup cocoa powder
  • 5 tablespoons corn flour
  • cups heavy cream
  • 4 egg yolks beaten
  • cups milk
  • cup brown sugar
  • ¼ teaspoon salt
  • 120 grams chocolate chopped
  • 1 teaspoon vanilla

Frosting

  • ¾ cup heavy cream
  • teaspoon salt
  • 2 cups chopped chocolate
  • ¾ cup yoghurt room temperature
  • 2 tablespoons unsalted butter

Instructions
 

  • Preheat oven to 350F/176 C.

Cake

  • Mix all the dry ingredients. Then add the wet ingredients and mix with a handheld electric whisk. Pour into the pan and bake for 30 mins at 350 F/176 C.

Pudding and Assembly

  • Whisk cocoa powder and corn flour in a large saucepan. Whisk in the cream until smooth. Add egg yolks, milk, brown sugar, and salt while you’re whisking over medium heat. Keep it until it boils while whisking occasionally, then reduce heat to low. Continue to cook, whisking, until thick and smooth, 1–2 minutes.
  • Remove from heat and add chocolate and vanilla, stirring until chocolate is melted and mixture is smooth. Strain through a sieve into a bowl. Don’t forget to strain! Cover with plastic wrap, pressing directly onto surface of hot pudding to prevent a skin from forming. Chill until cold, at least 2 hours if not more.
  • Cakes: Using a knife or cake cutter cut the cakes in half. Put 1 layer, cut side up, on a plate or cake stand.
  • Remove plastic from chilled pudding and mix it with a spoon until smooth. Spread half of the pudding over the cake layer. Top with another cake layer, cut side down, and spread remaining pudding over cake. Top with third cake layer cut side down (leave top bare). Chill cake for a few hours (1- 8 hours).

Frosting

  • Bring cream and salt to a boil in a large saucepan over medium-high heat. Remove from the heat and stir in chocolate, yoghurt and butter. Stir occasionally, until chocolate and butter are melted and mixture is smooth (it will look like a broken chocolate sauce at first, but after a few hours it will start to thicken). Transfer to bowl. Put it in the fridge to thicken it up.
  • Spread frosting all over the chilled cake.
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