Bklyn, ny.
The Brooklyn Blackout Cake
adapted from a recipe from Ladybird bakery, Bklyn, Ny.
Whatcha wanna get:
FOR THE CAKE!
8 tblspns (1 stick) unsalted butter, softened
¼ cup vegetable shortening (or ¼ cup softened butter, additional to the 8 tblspns)
2 cups sugar
3 eggs
2 teaspoons of pure vanilla extract
¾ cup cocoa powder, preferably Dutch-process
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 ¼ cups cake flour (I used all-purpose)
1 cup milk.
FOR THE CUSTARD!!!
3 cups water
2 ½ cups sugar
1 tblspn corn syrup (light or dark, I used dark)
1 ½ cups cocoa powder, preferably Dutch-process
Scant 2/3 cup cornstarch
6 tblspns unsalted butter, cut into pieces
½ teaspoon pure vanilla extract.
Heat your oven to 375 degrees F. Butter and flour two 9" round cake pans (I used two 12" pans, so it’s a little thinner). Cut two circles of parchment or wax paper to fit the bottom of the pans, then press them in.
MAKE THE CAKE!
1. Cream the butter and shortening together in a mixer fitted with a whisk attachment (or using a hand mixer). Add the sugar and mix until light and fliffy. Add the eggs one at a time, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder/soda and salt - mix. With the mixer running at a low speed, add about a third of the cake flour, then about a third of the milk, and mix. Repeat with remaining cake flour and milk until finished.
2. Pour into the pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the pans for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature.
3. Using a long serrated knife, cut the cake layers horizontally at the tops to level out each cake. Reserve the cut tops for crumbs. Break the cut tops into smaller pieces with your hands and process in a food processor or blender into fine crumbs. Reserve on the side in a bowl.
TO MAKE THE CUSTARD!
Pour 2 ½ cups of the water, the sugar, corn syrup and cocoa powder into a large saucepan and bring to a boil over medium-high heat, whisking occasionally. Dissolve the cornstarch in ½ cups of water and whisk into the cocoa mixture. Return to a boil, whisking constantly. Cook, whisking until very thick, about 3-4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl and cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill in a refrigerator until firm, about 45 minutes.
It will remind you of Jell-O chocolate pudding. You will literally sit there and say, “Wow, I could have opened a bag of instant pudding mix and made this custard." But then your thoughts will follow with rapturous delight that you learned to make your own Jell-O chocolate pudding! Hurrah!
FINISH THAT BEAST!
To finish the cake, place a layer of cake on a cake plate or whatever you have that is awesome and ready to hold it (reserve the most even layer for the top). Spread the cooled custard on the top of the first layer and top it with the second layer of cake. Now you have a sandwich. Let’s take it further. Cover the tops and sides of the cake with the rest of the custard and coat the entire cake with the cake crumbs. Chill the cake until ready to serve, at least 2 hours (this is why mine didn’t come out as pretty - I was impatient and hungry). Serve the same day or next but no more than two days after it was made. You can wrap it in plastic wrap to keep as much air out as possible, but it’s best day of.
Let me sum everything up simply: Kimberly, Miku and Lacey all waited around until it was finished - just not everybody stayed awake. It was that good.
