Brooklyn Blackout Cake

The recipe Brooklyn Blackout Cake can be made in roughly 45 minutes. This recipe makes 10 servings with 329 calories, 8g of protein, and 16g of fat each. For 61 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 6 people found this recipe to be tasty and satisfying. It works well as a side dish. It is brought to you by Foodista. If you have eggs, water, salt, and a few other ingredients on hand, you can make it. Overall, this recipe earns a not so spectacular spoonacular score of 33%. If you like this recipe, you might also like recipes such as The New Brooklyn Blackout Cake, Brooklyn Blackout Cake Recipe, and Brooklyn Blackout Cakelets.

Servings: 10

 

Ingredients:

1 teaspoon baking powder

1 teaspoon baking soda

2 1/4 cups cake flour

1 tablespoon corn syrup

2/3 cup cornstarch

3 eggs

1 cup milk

1/2 teaspoon salt

1/4 cup sugar

6 tablespoons unsalted butter, cut into cubes

1 1/2 cups unsweetened cocoa powder

1/2 teaspoon vanilla extract

1/4 cup vegetable shortening

2 cups of water

Equipment:

oven

baking paper

sauce pan

whisk

bowl

plastic wrap

Cooking instruction summary:

  1. Preheat the oven to 375 degrees.
  2. Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in.
  3. In a mixer, cream the butter and shortening together. Add the sugar and mix until light and fluffy.
  4. Add the eggs one by one, mixing after each addition.
  5. Add the vanilla, cocoa, baking powder, baking soda, and salt and mix.
  6. Then add, alternating, about 1/3 of the cake flour, then about 1/3 of the milk until finished.
  7. Pour into the prepared pans and bake for 30 to 35 minutes or until a tester inserted into the center comes out clean,
  8. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature.
  9. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
  10. Filling: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally.
  11. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch.
  12. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly until very thick, 3 to 4 minutes.
  13. Remove from the heat and stir in the butter and vanilla.
  14. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.
  15. To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours.

 

Step by step:


1. Preheat the oven to 375 degrees.Butter and flour 2 (9-inch) cake pans.

2. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in.In a mixer, cream the butter and shortening together.

3. Add the sugar and mix until light and fluffy.

4. Add the eggs one by one, mixing after each addition.

5. Add the vanilla, cocoa, baking powder, baking soda, and salt and mix.Then add, alternating, about 1/3 of the cake flour, then about 1/3 of the milk until finished.

6. Pour into the prepared pans and bake for 30 to 35 minutes or until a tester inserted into the center comes out clean,


Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature.Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.Filling

1. Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally.Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch.

2. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly until very thick, 3 to 4 minutes.

3. Remove from the heat and stir in the butter and vanilla.

4. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours.


Nutrition Information:

Quickview
329k Calories
8g Protein
16g Total Fat
43g Carbs
4% Health Score
Limit These
Calories
329k
16%

Fat
16g
25%

  Saturated Fat
7g
47%

Carbohydrates
43g
15%

  Sugar
8g
9%

Cholesterol
69mg
23%

Sodium
264mg
11%

Caffeine
29mg
10%

Get Enough Of These
Protein
8g
17%

Manganese
0.73mg
36%

Copper
0.57mg
28%

Selenium
18µg
26%

Fiber
5g
20%

Phosphorus
199mg
20%

Magnesium
76mg
19%

Iron
2mg
13%

Zinc
1mg
9%

Potassium
318mg
9%

Vitamin B2
0.15mg
9%

Calcium
77mg
8%

Vitamin A
321IU
6%

Folate
21µg
5%

Vitamin E
0.79mg
5%

Vitamin B5
0.49mg
5%

Vitamin D
0.71µg
5%

Vitamin B12
0.24µg
4%

Vitamin K
3µg
4%

Vitamin B1
0.05mg
3%

Vitamin B3
0.6mg
3%

Vitamin B6
0.06mg
3%

covered percent of daily need
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Food Trivia

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Food Joke

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