My Brooklyn Blackout Cake

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Simply put, this cake defines heaven for any chocolate lover.  What a perfect time, Valentine’s Day, for the Brooklyn Blackout Cake to come into my life via a customer who was sweet enough to think of me when I asked him for the recipe. It has been such a blast researching and reading about this cake! There is a lot of passion out in the world for this beautiful 3 tiered devil’s food cake, layered with chocolate pudding, with a dark chocolate frosting, and topped with additional devil food crumbs.  I know that I have fallen deeply in love with it’s taste and the memories that it carries for so many people.  Enjoy this cake, it has a soul and a love that I can not describe in words.

Note:  I must apologize, I can not be sure of where I got my recipes to give credit where credit is due. I researched a lot of recipes and wrote them all down, choosing the three different recipes that were going to work for me and not being sure as to where I got each one. All I can do is ask that the recipe authors please forgive me.

Ingredients:

For The Cake:

1 1/2   cups all purpose flour

2   teaspoons baking powder

1/2   teaspoon baking soda

1/2   teaspoon kosher salt

8   Tablespoons (1 stick) unsalted butter

3/4   cup good dutch-processed cocoa powder, sifted

1   cup brewed coffee, room temperature (I used espresso)

1   cup buttermilk

1   cup packed light brown sugar

1   cup sugar

2   large eggs

1   teaspoon pure vanilla extract

 

For The Pudding:

1   cup whole milk

1/4   cup cornstarch, sifted

2   cups half and half

1 1/4    cups sugar

6   oz good unsweetened chocolate, chopped

1/2   teaspoon kosher salt

2   teaspoons pure vanilla extract

 

For The Frosting:

8   oz  good semi-sweet chocolate, chopped

2 1/2   Tablespoons butter (I used unsalted)

1/4   cup hot brewed coffee (Again, I used espresso)

2   teaspoons light corn syrup

1/2   teaspoon pure vanilla extract

 

Preparing:

For The Pudding:

Note:  I made the pudding the night before and let it set in the refrigerator.

Mix together the milk and the cornstarch.

Heat the half and half (do not boil, milk is heated when it starts to steam).

Add the cornstarch mixture, stirring over the heat until it thickens.

Add the sugar, salt, vanilla, and chocolate, blending until smooth

Let cool to room temperature or let it set in the refrigerator overnight.

 

For The Cake:

Grease and flour two 8″ cake pans.

Combine flour, baking powder, baking soda, and salt in a bowl and set aside.

In a saucepan, melt butter and stir in cocoa powder.

Off heat, whisk in the coffee, buttermilk, and sugars until dissolved.

Whisk in eggs and vanilla.

Finally, whisk in the flour mixture until smooth.

Pour batter evenly into cake pans and bake at 375 degrees for 25 to 35 minutes or until a cake tester, when inserted, comes out clean.

Cool a bit before turning cakes out onto a cooling rack.  Cool completely before slicing layers.

Slice each cake into two layers.  Take one layer and crumble onto a sheet pan and let sit in a 200 degree oven for about 20 – 30 minutes to dry out.  This will be the topping to your cake.

 

For The Frosting And Assembling Your Cake:

Note:  The frosting hardens quickly so having your cake assembled before is essential.

Place a layer on a cake plate, spread a layer of pudding on top.  Add another layer of cake and pudding.  Top with your final layer and make your frosting.

In the top of a double boiler, melt butter and chocolate, stirring well.

Off heat, whisk in hot brewed coffee, corn syrup, and vanilla.

Place bowl over an ice bath and whisk until cool and to your desired consistency.

Frost straight away!  (I only frosted the top and a little bit below, I liked the look).

Top your cake with the dried out cake crumbles, pressing some into the sides of the cake and enjoy!

 

 

 

 

 

 

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