This cake could also be called Brooklyn Chocolate Wonder. It’s definitely Brooklyn’s finest contribution to this world’s taste buds. I’ve been meaning to test it sometime now only because of it’s name. If you are a choc-o-holic like me, the word “blackout” doesn’t remind you, even remotely, of a massive power cut, but more of an intense, dark, chocolate heaven. And this is what this cake is all about.

For those of you who never heard of this amazing cake, let me try and describe it. Ideally I would like to describe it in Cypriot dialect so that I don’t run out of words, but you will hate me for it.

So, I will recall all the English adjectives I know: It’s three layers of dense, moist, buttery, melt-in-your-mouth, fudgy, chocolate cake, sandwiched and frosted with the most heavenly, velvety, rich, creamy chocolate custard and finally coated in cake crumbs. How did I do?

Brooklyn Blackout Cake

Galatia Pamboridis
This cake could also be called Brooklyn Chocolate Wonder. It’s definitely Brooklyn’s finest contribution to this world’s taste buds. If you are a choc-o-holic like me, the word “blackout” doesn’t remind you, even remotely, of a massive power cut, but more of an intense, dark, chocolate heaven. It’s three layers of dense, moist, buttery,melt-in-your-mouth, fudgy, chocolate cake, sandwiched and frosted with the most heavenly, velvety, rich, creamy chocolate custard and finally coated in cake crumbs.
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Chilling Time 1 day
Course cakes, Dessert, Sweets
Servings 12

Ingredients
  

  • 1 cup + 2 Tbsp cocoa powder
  • 1 Tbsp instant coffee granules
  • ¾ cup boiling water
  • 1 cup sour cream
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • 125 grams unsalted butter, softened
  • ½ cup sunflower oil
  • 4 large eggs
  • 1 ½ cup granulated sugar
  • ½ cup soft dark brown sugar
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

For the filling and frosting

  • 1 ½ Tbs corn flour
  • 1 ½ cup whole milk
  • ½ cup cream
  • ½ cup granulated sugar
  • 2 Tbsp cocoa powder
  • 100 grams bittersweet chocolate, I used Cadbury’s Bournville, chopped
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 Tbsp unsalted butter

Note

  • It’s best to make the cakes and filling one day in advance. Splitting the cakes in half will be far easier once they chilled plus the custard will have time to cool thicken and will be easier to spread.
Collections Birthdays, Buffet dinners, Christmas, valentines,

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