Brooklyn blackout cake
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Loading... - jaxon isabella
- 27 Feb 2023
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Invented during the second world war by Brooklyn bakery chain Ebinger’s in recognition of the mandatory blackouts to protect the naval yards, this is the darkest of dark chocolate cakes and completely moreish
Ingredients
300g dark brown sugar
250g plain flour
100g dark cocoa powder
2 tsp bicarbonate of soda
1 tsp baking powder
125g salted butter, melted and cooled
75ml soured cream
300ml buttermilk
3 medium eggs
1 tsp vanilla extract
FOR THE CUSTARD FILLING
500ml whole milk
150g dark brown sugar
125g light brown sugar
1 tbsp golden syrup
75g salted butter
75g dark cocoa powder
60g cornflour
1 tsp vanilla extract
1 x 15g tube black gel food colouring (we used Dr Oetker)
Step by step
1. The day before assembling the cake, or at least 7 hours ahead, start with the custard filling. Put everything apart from the vanilla extract and food colouring into a saucepan and heat until the sugar has dissolved and the butter has melted, stirring as you go. Bring to a simmer and cook until the mixture has thickened to a thick custard consistency, whisking continuously to avoid any lumps forming. Whisk through the vanilla and food colouring, transfer to a bowl and press clingfilm or baking paper onto the surface. Leave to cool to room temperature, and then chill for at least 6 hours, ideally overnight.
2. To make the cake, preheat the oven to 180°C, fan 160°C, gas 4 and grease and line two 18cm cake tins. In a large bowl, mix the sugar, flour, cocoa, bicarb and baking powder together. In a separate bowl, whisk together the cooled melted butter, soured cream, buttermilk, eggs and vanilla. Add the wet ingredients to the dry ingredients and then mix until fully combined. Read More…
