This cake is inspired by the classic Brooklyn blackout cake recipe, which is a chocolate cake that is typically made with three layers of chocolate cake, with chocolate pudding filling in between the layers. The cake is then covered in a rich chocolate ganache.

This chocolate Brooklyn blackout cake is a bit of a twist on the classic, as it is made with four layers of chocolate cake, with a chocolate mousse filling in between the layers. The cake is then covered in a dark chocolate ganache and finished with a chocolate glaze. This cake is sure to satisfy any chocolate lover’s craving!

For the custard filling and covering:

250g golden caster sugar

500ml full-fat milk

140g chocolate, 85% cocoa solids, broken into cubes

50g cornflour

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 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 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

140g buttermilk

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 in 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 into 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.

We hope you enjoyed our article about the chocolate Brooklyn blackout cake recipe. With this knowledge, we know that you can make the most of your cake-baking experience, whether you are a novice or a professional baker. So what are you waiting for? Get your hands dirty and get baking today by visiting our website.