Here I am introducing you to the Best Brooklyn Chocolate Blackout Cake Recipe. I’d love to take credit for this brilliant creation, but this recipe is based on a cake from the legendary Ebinger Baking Company. Sometime after 1906, the Brooklyn bakery created a triple layer devil’s food cake with layers of chocolate pudding and a ganache frosting, coated in cake crumbs.
I baked one of them. And I have to admit, I wasn’t that into it. But as any good chocolate cake fanatic would, I have a very strong idea of what a cake with the name Blackout Cake should taste like. Rich, dark, moist, decadent, tasty I could keep going but you know what I’m talking about.
For the custard filling and covering
250g golden caster sugar
500ml full-fat milk
140g chocolate, 85% cocoa solids, broken into cubes
2 tsp espresso powder
2 tsp vanilla extract
The custard is to be made first because you must chill it for later. Except for vanilla extract put all ingredients in a pan and gently to boil doing the mixing until the chocolate has melted and you see a soft, thick custard type material it will take 6-7 minutes to cool. Now stir in the vanilla and a spread a pinch of salt in it. Now put the custard in a wide and shallow bowl. Cover the surface with coating let it cool and chill it for at least 3 hours (or until cold and set).
For the cake
140g unsalted butter, plus extra for greasing
100ml vegetable oil
100ml coffee, made with 1 tsp espresso powder
2 large eggs, at room temperature
1 tsp vanilla extract
250g light muscovado sugar
250g plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
50g cocoa powder
Heat oven to 180C-160C. Grease and then line the bases of 2 x 20cm sandwich tins. Melt the butter, then remove butter from the heat and beat it in the coffee, eggs, oil, and buttermilk. In a large bowl, strongly mix the dry ingredients together plus add 1/4 tsp salt (saves sifting) and squish any resistant blocks of sugar with your fingers. Tip in the wet ingredients and whisk until smooth.
Divide the above ingredients between the prepared tins and bake for 25-30 mins until risen and a skewer inserted into the middle of the cakes comes out clean. Cool for 10 mins, then transfer to a shelf/table to cool completely, parchment-side down.
Remove the parchment linings from the cakes. If the cakes are domed shape, cut them flat. Now cut each cake across the middle using a large jagged knife. Put your least successful layer and any trimmings into a processor and pulse it to crumbs. Tip it in a large bowl.
Set one layer on a cake plate and spread it with a quarter of the custard. Sandwich the next layer on top then 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. Chill for 15 mins to firm up the custard again.
Hold the cake over the bowl containing the crumbs, then sprinkle and gently press a layer of crumbs all over the cake. Brush any excess from the plate. Chill for 2 hrs, or longer, before serving, and eat it cold. The cake gets fudgier and more enticing the longer you leave it. Can be made up to 2 days ahead.