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Brooklyn Blackout Cake Recipe

Brooklyn Blackout Cake Recipe
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Brooklyn Blackout Cake Recipe: This Brooklyn blackout cake is a decadent chocolate cake that is topped with chocolate frosting and filled with opulent chocolate pudding. It is a rich chocolate cake.

Brooklyn Blackout Cake Recipe

Ingredients

For the cake

  • 1 ¾ cups Flour AP
  • ½ teaspoon Kosher salt
  • 1 ¼ cups Granulated sugar
  • 1 teaspoon Baking soda
  • 1 ½ teaspoon Baking powder
  •  cup Cocoa powder dutch processed
  •  cup Buttermilk
  • ½ cup Vegetable oil
  • 2 Eggs
  • 2 teaspoon Vanilla extract
  • 1 cup Coffee hot

Chocolate pudding filling

  • 1 ¼ cup Milk
  • ¼ cup Cornstarch mixed with a little bit of water
  • 1 teaspoon Vanilla extract
  •  teaspoon Kosher salt
  • 120 g Dark chocolate
  •  cup Granulated sugar
  • 2 tablespoon Cocoa powder dutch processed
  • 30 g Butter Unsalted

Chocolate frosting

  • 200 g Butter unsalted
  •  cup Cocoa powder dutch processed
  • 1 cup Powder sugar
  • 50 g Dark chocolate melted and cooled
  • 1 teaspoon Vanilla extract
  • 2-3 tablespoon Heavy cream

INSTRUCTIONS

  • Using cooking spray and parchment paper, prepare two 8-inch baking pans and preheat the oven to 180 degrees Fahrenheit (350 degrees Celsius).
  • Add the flour to a large mixing bowl, sift the cocoa powder, add the baking powder, baking soda, kosher salt, and granulated sugar, and mix everything together with a whisk. Stir until everything is well distributed.
  • A whisk is used to blend the eggs, vegetable oil, buttermilk, and vanilla extract until they are almost completely incorporated into the mixture.
  • Make sure there are no lumps of flour in the batter after adding the hot coffee and mixing it until it is smooth.
  • For more consistent baking, I recommend using cake strips to divide the batter between two baking pans measuring 8 inches in diameter. If you want better results, weigh the batter before baking it in an oven that has been warmed for twenty-five to thirty minutes, or until a toothpick comes out clean. You can also use a cake pan that is 9 inches large.
  • Allow the cake to completely cool before applying the frosting. This will prevent the icing from melting off the cake.
  • After the cakes have been allowed to cool fully, remove them from the pan and cut off the tops to create a surface that is level. Take the tops and crumble them into little pieces to create crumbs that will be used later on in the process.
  • After the cakes have been allowed to cool fully, remove them from the pan and cut off the tops to create a surface that is level. Take the tops and crumble them into little pieces to create crumbs that will be used later on in the process.
  • Add the dark chocolate that has been melted and allowed to cool. The frosting should be whipped and silky after being mixed on high speed.

Make the chocolate pudding

  • After sifting the cocoa powder and adding the cornstarch slushy (which was made by combining cornstarch with a little amount of water in a small mixing dish), pour the milk, vanilla extract, kosher salt, granulated sugar, and dark chocolate into a saucepan.
  • While the mixture is being cooked over medium heat, while stirring it continually with a whisk, the chocolate should be melted and the liquid should get thicker. Be patient, as this could take up to ten minutes to complete.
  • Add the butter once the mixture has reached the desired consistency, and continue to stir until the butter has completely melted. At this point, remove the mixture from the heat and strain it into a big basin or baking pan in order to hasten the process of chilling down.
  • The top should be covered with plastic wrap in such a way that the plastic wrap is in contact with the icing on top. With this, the formation of skin will be prevented.
  • It should be allowed to cool at room temperature for thirty minutes before being moved to the refrigerator to continue cooling for another one to two hours. (depending on the thickness that you are searching for)
  • Alternately, if you want to speed up the process even further, you can put it in the freezer for half an hour so that it can chill down more quickly.
  • On the surface that you will be frosting, place the first layer of cake. Make a border around the borders of the first cake layer by using the chocolate frosting to form a border.
  • Afterward, use a spoon or a spatula to smooth out the chocolate pudding once it has been poured into the center of the cake.
  • The second layer of cake should be placed on top, and the remaining frosting should be used to cover the cake.
  • In the event that you so desire, press the chocolate cake crumbs onto the sides of the cake as well as the top. Serve and take pleasure in it!

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