Thursday, 30 June 2011

Brooklyn Blackout Cake

Thinking "chocolate"........I know, more chocolate!! I probably need therapy for my obsession with chocolate, but hey, it keeps me happy. This cake is for the true chocolate lovers and has been requested by a few of our followers. The waiting is over.

The cake was first made by Mother of M & B and B herself for M's birthday last year. It was very successful and it was thumbs up all round. I was extremely impressed by the whole package. The presentation, followed by the smooth chocolate taste..............wow, wow and wow. Honestly, I thought they had bought it from a shop........sorry Mum and B!! It was just stunning. Now, here it is one year on and I've managed to produce a replica.

You will have all heard me make mention of my great "Hummingbird Bakery" cook book. You probably all realise that the Hummingbird Bakery is actually a cake shop in London and we are so lucky that they are prepared to share some of their favourite cakes and pie recipes with us in this delightful book. I have tried quite a few and they have all been yummy. Of course, this is one of those favourites from this wonderful book.

Back to the cake at hand......it's quite easy really. The chocolate custard could probably be labelled the more difficult step in the process. Although all that is required is that you keep a very close eye on proceedings and be prepared to put a bit of muscle into the mixing. The custard is actually an egg less chocolate custard. I would describe the texture as being similar to that of a "yogo", thick, creamy and morish.

The cake really looks the part once assembled. It has a fine layer of cake crumbs sprinkled all over the custard surface. Give it a go and impress your friends just like we did.


You will need: (for the cake)
100g unsalted butter at room temperature
260g caster sugar
2 eggs
1/4 teaspoon vanilla extract
45g cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
a pinch of salt
170g plain flour
160ml whole milk
Chocolate Custard
500g sugar
1 tablespoon golden syrup
125g cocoa powder
200g cornflour
85g unsalted butter, cubed
1/2 teaspoon vanilla extract

You will need three 20-cm cake tins, base-lined with greaseproof paper.

 Preheat the oven to 170 degrees/Gas 3
Put the butter and sugar in a freestanding electric mixer and cream until light and fluffy.

Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla extract, cocoa powder, baking powder, bicarbonate of soda and salt until well mixed.

Add half the flour, then all the milk, and finish with the remaining flour. Mix well until everything is well combined. Pour the mixture into the prepared cake tins and smooth over with a palette knife.


Bake in the preheated oven for 25-30 minutes. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.


 For the chocolate custard: Put the sugar, golden syrup, cocoa powder and 600 ml water into a large saucepan and bring to the boil over medium heat, whisking occasionally.

Mix the cornflour with 120 - 200 ml water, whisking briskly as you add the water. (You have to be very quick at this stage as it will be very thick) The mixture should be the consistency of thick glue so add more water if it's still too thick (do not exceed 250 ml though).

Whisk gradually into the cocoa mixture in the pan over medium heat. Bring back to the boil, whisking constantly. Cook, whisking constantly, for a few minutes, until quite thick. (This is where the arm power comes in.....just keep the whisking going to ensure all the lumps are gone) Remove from the heat and stir in the butter and vanilla extract. Pour into a bowl, cover with clingfilm and chill until very firm.

OK now you will need to slice a thin layer off one cake and put in a food processor and process into fine crumbs. (This crumb mix goes on the outside of the custard. I found using a serrated knife worked the best when slicing a thin layer off one of the cakes)


Put one cake on a cake stand and spread one-quarter of the custard over it.


Place a second cake on top and spread another quarter of the custard over it.

Top with the last cake and spread the remaining custard over the top and sides.


Cover with the cake crumbs and chill for 2 hours.


 WOW......that was fun!!!
(Please keep your comments coming as B and I love reading them!)

Enjoy this one! M x                  

1 comment:

  1. Love the Brooklyn Blackout cake! A chocolate filling to die for!

    ReplyDelete