If ever there was a showstopping cake, this is it. If you’ve never had the pleasure of eating Brooklyn Blackout Cake, let me tell you what makes it so special. It’s chocolate cake layered with a beautiful, pudding-like filling and coated with cake crumbs. The chocolate flavor is intense, but oh-so magical. I simply love this cake.
Brooklyn Blackout Cake Printer-Friendly Recipe
From: Gale Gand via Food & Wine
Active Time: 25 Minutes
Total Time: 2 Hours 30 Minutes
Servings: 8 to 10
Ingredients
Cake
1 stick unsalted butter, softened, plus more for the pan
2 1/4 cups cake flour, plus more for dusting
1/4 cup solid vegetable shortening
2 cups sugar
3 large eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened natural cocoa powder (Do NOT use Dutch-process, it will make the cake taste soapy)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
Filling
3 cups water
2 1/2 cups sugar
1 tablespoon light corn syrup
1 1/2 cups unsweetened natural cocoa powder (Do NOT use Dutch-process, it will make the cake taste soapy)
2/3 cup cornstarch
6 tablespoons unsalted butter, cut into small cubes
1/2 teaspoon pure vanilla extract
Pinch of salt
Directions
To make the cake
Preheat oven to 375 degrees. Coat two 9-inch round cake pans with butter and lightly dust with flour, then line the bottoms of the cake pans with parchment paper. Set aside.
To make the Filling
Whisk together a 1/2 cup of water with the cornstarch and set aside. Combine the remaining 2 1/2 cups of water with the sugar, corn syrup, and cocoa powder in a large saucepan. Bring to a boil, whisking constantly. When the mixture reaches a boil, pour in the cornstarch mixture. Continue to cook and whisk over medium-high heat for a few minutes, the mixture will become very thick. Remove from heat and whisk in the butter, vanilla, and salt. Pour the filling into a bowl, cool for a few minutes and then place plastic wrap directly on top of the mixture. Cool in the refrigerator for 45 minutes.
To Assemble the Cake
Use a serrated knife to cut both of the cakes in half horizontally. Take the least attractive of the top layers and break into crumbs, either by pulsing a few times in a food processor or by smashing into crumbs in a plastic bag. Place one of the cake bottoms on a cake stand and spread 1 1/2 cups of the filling on top. Place the second cake bottom on top and spread with another 1 1/2 cups of the filling. Finally, place the top cake layer on top and spread the remaining filling (should be about 2 cups worth) over the top and sides of the cake. Now pat the cake crumbs over the entire cake. Place the cake in the refrigerator for 45 minutes before slicing and serving. Enjoy!
readytoyumble says
Ooooo this looks INSANE! Adding to the top of my baking list!
spoonfulosugar says
Thank you, thank you, thank you 🙂 I hope you love it as much as I do!