Anyone out there a fan of a custard slice, cake, pie or just custard in general? Well then do I have a treat for you! Have you ever heard of a Brooklyn Blackout Cake before? A few years ago I attempted to make one, but it was a bit of a fail. It literally started falling apart the second I brought it out, which is never a good look on any cake table. I was a bit apprehensive to try it again, but this cake sounds and looks so good that I had to give it another go.
So I tried out a few recipes, altered one or two things here and there and bam made this Brooklyn Blackout Cake which tastes as good as it looks. I’m actually thinking if renaming it the Joburg Blackout Cake hahah, just for fun!
This cake is made up of soft spongy layers that are flanked top, bottom and sides with smooth, rich, bittersweet homemade chocolate custard. Just typing this makes me want to turn my oven on and make another one right now just for me!
Now, some of you may think that because you have to make a custard from scratch it’s a bit of a tricky bake, but actually, it’s the easiest part and getting to lick the bowl afterwards like a 7-year-old will be, without a doubt, the highlight of your day. I guarantee it.
I have once again partnered up with the lovely folk at Maizena to bring you a series of non-tricky, delicious recipes that wouldn’t be the same without the magic of cornstarch. I have four of these guys coming up and I’m so excited to share this one with you because I know that if you make it, you are going to be stuffing your face with one of the yummiest cakes I have come across.
Happy baking! For more of my easy-to-make recipes just click here 🙂
INGREDIENTS FOR THE CAKE:
· 140g unsalted butter, plus extra for greasing
· 100ml vegetable oil
· 140g buttermilk
· 100ml coffee, slightly cooled
· 2 large eggs, at room temperature
· 1.5 tsp Moir’s vanilla extract
· 250g light brown sugar
· 250g plain flour
· 1 tsp bicarbonate of soda
· 2 tsp Moir’s baking powder
· 55g cocoa powder
· 1/4 teaspoon salt
INGREDIENTS FOR THE CUSTARD:
· 250g caster sugar
· 500ml full-fat milk
· 140g chocolate dark chocolate – I used a 78% variety. Anything between 70-85% is good.
· 50g Maizena cornflour
· 2 tsp coffee powder
· 2 tsp vanilla essence
1. Heat oven to 180°C/160°C (if fan assisted) then grease and line the bases of 2 x 9-inch cake tins.
2. Make the custard first as it needs to be completely chilled. Place all the ingredients, except the vanilla essence in a large pan and bring to a gentle boil, whisking all the time, until the chocolate has melted and you have a nice thick custard. It will take about 8 mins or so to get to this point.
3. Remove from the heat and stir in the vanilla essence before scraping the custard into a wide, shallow bowl. Cover the surface with cling film, so that a skin doesn’t form and then set aside to chill for at least 2 hrs or until cold and set. I popped mine in the fridge after the first hour.
4. Melt the butter in the microwave and then beat in the oil, buttermilk, coffee, eggs and vanilla essence. In a large bowl, whisk the dry ingredients together.
5. Tip in the wet ingredients into the dry ones and mix until smooth. Divide the batter between the prepared tins and bake for ±25 minutes (cooking time will depend on your oven), I would check it after about 22 minutes. Bake until risen and a skewer inserted into the middle of the cakes comes out clean. Cool for 10 minutes in the tins before transferring to a rack to cool completely. If the cakes are domed, trim them flat.
6. Now cut each cake layer through the middle using a large serrated knife. So that you are left with 4 layers. Place your least successful layer and any trimmings into a food processor and pulse to make crumbs. Tip into a bowl and set aside.
7. Place one layer on a cake plate and spread it with a quarter of the custard. Place the next layer on top, add another quarter of the custard, then top with the final layer of cake. Spoon the remaining custard on top of the cake, then spread it around the top and down the sides until smooth and completely covered.
8. Take a minute to lick the custard spoon and bowl.
9. Take your bowl of crumbs and sprinkle them on top of your iced cake, gently pressing them down to form a nice thick layer of crumbs all over the top. Traditionally you cover the sides too, but I decided not to.
10. Chill for 2 hours or longer, before serving, it’s best eaten cold. Can be made up to 2 days ahead because the cake actually gets fudgier the longer you leave it.