Brooklyn Blackout Cake
This Brooklyn Blackout Cake is the perfect treat for chocolate lovers! Rich custard and layers of chocolate cake combine to make a truly indulgent dessert. With a crunchy chocolate crumb topping, it's a decadent delight that will have everyone asking for seconds!
Welcome to my journey of delicious treats! This time I'd like to introduce you to one of my absolute favorite desserts: Brooklyn Blackout Cake!
If you like chocolate and coffee, this cake is definitely for you. The tender cake layers hide a creamy custard and it is all sprinkled with delicious chocolate crumbs. Every time I make it, there is a wave of applause at the dinner table.
It's incredibly sinful and indulgent – it's one of those cakes that you have just one forkful of and you know you can’t resist having an entire piece. The chocolatey, coffee flavor is just irresistible. Plus, look how gorgeous it is!
For specials occasions or a simple weeknight treat, I like to bake this Brooklyn Blackout Cake and I'm sure you will love to bake it too. Start ovens preheating and make sure you give it enough time to set in the fridge – it will be worth the wait!
Why You’ll Love This Brooklyn Blackout Cake Recipe
These are all the reasons I'm loving this Brooklyn Blackout Cake recipe:
It's indulgent and rich: The combination of chocolate, espresso powder, and custard make for a cake that's truly decadent and luxurious. Plus the golden caster sugar gives it a hint of sweetness without being overbearing. Plus, it's sure to please any guest coming over for dessert!
It's moist and flavorful: With buttermilk, espresso powder, and cocoa powder, Brooklyn Blackout Cake is full of flavor and never dry. The cake is fluffy and melts in your mouth, making it a truly delightful dessert.
It's great for any occasion: Whether you're hosting a dinner party or need to bring a dessert to a potluck, Brooklyn Blackout Cake is a great choice. Its elegant look and indulgent flavors make it ideal for a special event, but it's also easy enough to make for yourself on a lazy Sunday.
Brooklyn Blackout Cake
This Brooklyn Blackout Cake is the perfect treat for chocolate lovers! Rich custard and layers of chocolate cake combine to make a truly indulgent dessert. With a crunchy chocolate crumb topping, it's a decadent delight that will have everyone asking for seconds!
Ingredients
For the cake
- 140g unsalted butter, plus extra for greasing
- 100ml vegetable oil
- 140g buttermilk
- 100ml coffee, made with 1 tsp espresso powder
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 250g light muscovado sugar
- 250g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 50g cocoa powder
For the custard filling and covering
- 250g golden caster sugar
- 500ml full-'fat' milk
- 140g chocolate, 85% cocoa solids, broken into cubes
- 50g cornflour
- 2 tsp espresso powder
- 2 tsp vanilla extract
Instructions
- Step 1: Begin by preparing the custard because it needs to set in the refrigerator. Place all the components in a large saucepan, apart from the vanilla, and bring to a boil while stirring continuously until the chocolate has dissolved and you have a smooth, thick mixture. This should take around 5-7 minutes from when the cold 'ingredients' were first added. Add the vanilla and a pinch of salt, and pour the custard into a broad, shallow bowl. Cover the surface with cling film, let it cool down, and then place in the refrigerator for at least 3 hours or until the custard has chilled and solidified.
- Step 2: Preheat the oven to 180C/160F fan/gas 4. Grease and line the bases of two 20cm sandwich tins. Melt the butter in a pan and remove from the heat. Mix the oil, buttermilk, coffee and eggs into the butter. In a large bowl, whisk the dry 'ingredients' together, adding in ¼ teaspoon of salt (no need to sift). Squish any lumps of sugar using your fingers. Pour in the wet 'ingredients' and mix until the consistency is smooth.
- Step 3: Split the batter between the ready pans and bake for 25-30 minutes until it increases in size and a skewer inserted into the center of the cakes comes out clean. Allow to cool for 10 minutes, then move to a rack to cool fully, parchment side facing down.
- Step 4: Peel away the parchment paper from the cakes. If the cakes are domed, slice off the top for a level surface. Use a serrated knife to cut the cakes in half. Put the layer that didn't turn out as well and any excess cake into a food processor and pulse until the pieces are broken down into crumbs. Pour the crumbs into a large bowl.
- Step 5: Place one layer of the cake on a plate and spread a quarter of the custard over it. Put the next layer of cake on top and add another fourth of the custard. Place the last layer of cake on top and spoon the excess custard over the cake, using a knife to spread it evenly around the top and sides. Allow the custard to chill and set in the refrigerator for 15 minutes.
- Step 6: Take the cake above the bowl filled with crumbs and sprinkle it gently while pressing down a layer of crumbs. Gently brush any crumbs from the plate. You will still have some crumbs left. Let it chill for two hours, or longer, before eating and serve it cold. The cake will be more delicious and appetizing the longer it sits. It can also be made up to two days in advance.
