Brooklyn blackout cake
This is a must for chocolate lovers. The filling and frosting are made from an eggless chocolate custard. When you make the custard, if you spread it on a thin tray and cover it with clingfilm, it will cool down more quickly. The cake looks amazing when covered with crumbled chocolate sponge, with the almost black custard peeking through. You can refrigerate the cake to set slightly before serving.
100 g unsalted butter. at room temperature
260 g caster sugar
1/4 teaspoon vanilla extract
45 g cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
a pinch of salt
170 g plain flour
160 ml whole milk
500 g caster sugar
1 tablespoon golden syrup
125 g cocoa powder
200 g cornflour
85 g unsalted butter, cubed
½ teaspoon vanilla extract
Preheat the oven to 170°C (325°F) Gas 3
Put the butter and sugar in a freestanding electric mixer w a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time r 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 wel mixed Add half the flour, then all the milk, and finish with the remaining flour Mix well until everything is well combined. Pou the mixture into the prepared cake tins and smooth over with 0 minutes palette knile Bake in the preheated oven for 25-30 m Leave the cakes to cool slightly in the tins before turning our onto a wire cooling rack to cool completely maxing.
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 The mixture should be the consistency of thick glue so add more water if it's still too thick (do not exceed 250 ml) Whisk gradually into the cocoa mixture in the pan over medium (not high) heat. Bring back to the boil, whisking constantly Cook, whisking constantly, for a few minutes, until quite thick Remove from the heat and stir in the butter and vanilla extract Pour into a bowl, cover with clingfilm and chill until very firm. Slice a thin layer off one cake and put in a food processor Process into fine crumbs. 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 crumbs and chill for 2 hours.
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