Brooklyn blackout cake
Dark coffee and cocoa cake filled with chocolate custard and covered in cake crumbs.
Active time1 h 15 min
CookingNot specified
Total7 h
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Ingredients
- 145 g unsalted butter
- 500 ml whole milk
- 2 large eggs
- 50 g unsweetened cocoa
- 3 tsp instant espresso powder
- 140 g 85% dark chocolate
- 100 ml water
- 3 tsp vanilla extract
- 250 g plain flour
- 50 g cornflour
- 100 ml sunflower oil
- 2 tsp baking powder
- ½ tsp fine salt
- 250 g golden caster sugar
- 250 g light muscovado sugar
- 1 tsp baking soda
- 140 g buttermilk
Preparation
Chop the chocolate. Combine the golden sugar, milk, chocolate, cornflour and 2 tsp espresso powder in a saucepan. Heat gently, whisking, until boiling and thickened, about 5 to 7 minutes from cold. Off the heat, stir in 2 tsp vanilla and 0.125 tsp salt. Pour into a dish, cover the surface and cool. Chill for at least 180 minutes until cold and set.
500 ml whole milk3 tsp instant espresso powder140 g 85% dark chocolate3 tsp vanilla extract50 g cornflour½ tsp fine salt250 g golden caster sugar- knife
- saucepan
- whisk
- dish
- cling film
Heat the stated water in a small saucepan. Dissolve 1 tsp espresso powder in the hot water and cool to lukewarm. Melt 140 g butter. Off the heat, whisk in the oil, buttermilk, prepared coffee, eggs and 1 tsp vanilla. Separately mix the muscovado, flour, baking soda, baking powder, cocoa and 0.25 tsp salt. Add the liquid mixture and whisk just until smooth.
145 g unsalted butter2 large eggs50 g unsweetened cocoa100 ml water250 g plain flour100 ml sunflower oil2 tsp baking powder250 g light muscovado sugar1 tsp baking soda140 g buttermilk- saucepan
- mixing bowls
- whisk
Heat the conventional oven to 180 °C. Grease 2 round 20 cm tins with 5 g butter and line the bases with baking paper. Divide the batter between the tins and bake for 25 to 30 minutes. A skewer should emerge free of raw batter. Rest for 10 minutes, then turn out onto a rack and cool completely.
- oven
- round cake tins
- baking paper
- wooden skewer
- wire rack
Remove the paper and level any domed tops. Split the cakes horizontally into 4 layers. Pulse the least even layer and thin trimmings into crumbs. Stack the other 3 layers with a quarter of the custard at each join. Spread the remaining custard over the top and sides. Chill for 15 minutes. Gently press crumbs all over the cake, then chill for at least another 120 minutes.
- cake knife
- food processor
- spatula
- plate
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration