Brooklyn Blackout Cake
Adapted from Gale Gand in her book Butter, Sugar, Flour, Eggs
Total Steps
15
Ingredients
18
Tools Needed
13
Ingredients
- 1 stick softened butter
- 1/4 cup vegetable shortening
- 2 cups sugar
- 3 eggs eggs
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups cake flour
- 1 cup milk
- 3 cups water
- 2 1/2 cups sugar
- 1 tablespoon corn syrup
- 1 1/2 cups unsweetened cocoa powder
- 2/3 cup cornstarch
- 6 tablespoons unsalted butter, cut into cubes
- 1/2 teaspoon vanilla extract
Instructions
Step 1
Preheat the oven to 375 degrees F.
Step 2
Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in.
Step 3
In a mixer, cream the butter and shortening together. Add the sugar and mix until light and fluffy.
Step 4
Add the eggs one by one, mixing after each addition.
Step 5
Add the vanilla, cocoa, baking powder, baking soda, and salt and mix.
Step 6
Then add, alternating, about 1/3 of the cake flour, then about 1/3 of the milk until finished.
Step 7
Pour into the prepared pans and bake for 30 to 35 minutes or until a tester inserted into the center comes out clean.
Step 8
Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature.
Step 9
Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
Step 10
For the filling: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally.
Step 11
Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch.
Step 12
Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly until very thick.
Step 13
Remove from the heat and stir in the butter and vanilla.
Step 14
Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm.
Step 15
To finish the cake: Place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve.