Brooklyn Blackout Cake
Chocolate Cake. Chocolate Custard. Chocolate Buttercream. All covered in moist cake crumbs
Ingredients
For the Chocolate Custard:
- 2 cup Plant Milk (474ml)
- ½ cup Granulated Sugar (100g)
- 4 Tbs Cornstarch *see notes (32g)
- 2 Tbs Cocoa Powder
- 2½ ounces Semi-Sweet Chocolate (½ cup chopped)
- 1½ Tbs Vegan Butter (21g0
- 1 teaspoon Vanilla Extract (5ml)
Instructions
- Prepare your cake pans with grease & parchment paper liner & preheat the oven to 350°F The recipe below for chocolate cake will make either 3-8" layers OR 4-7" layers. Which ever size you choose you must use one of the layers for the cake crumb coating
- First prepare the cake recipe as per the instructions on that page.
- For the 7" layers, the oven temperature will stay at 350℉ but will probably take about 25 minutes to bake, always check at around 18 minutes just to see how it's going
- While the cake is baking prepare the cocoa paste for the chocolate buttercream by combining the hot water with the cocoa powder, whisk smooth then set aside to cool.
- Prepare the buttercream recipe according to the instructions on that recipe post, & at the last stage of mixing add the cooled cocoa paste. Mix well.
- Prepare the custard by combining plant milk, sugar, cocoa powder & cornstarch in a medium sauce pot over medium to high heat & bring to a boil stirring constantly to avoid scorching the bottom .
- Once it starts to bubble remove from the heat & add the vegan butter & the chocolate, stir to melt evenly
- Add the vanilla extract stir to mix well.
- Set up your cooled cake layers with the acetate strip & pour the custard into each layer *see video instruction for more clarity.
- Refrigerate the cake until set and then ice with chocolate buttercream
- Use the remaining cake layer to break up into large crumbs to stick onto the buttercream icing.
Video
Notes
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Acetate cake strips are my preference for building a cake like this so I can pour the hot custard into the layers rather than cooling the custard and spreading it in later. This method allows the custard to set in the cake for a very smooth clean layer
*Optional of course, but I guarantee once you try my method you won't go back!
Storage Brooklyn Blackout Cake must be kept refrigerated because of the chocolate custard filling. It will stay fresh, loosely covered for up to 6 days in the refrigerator
Tried this recipe?Let us know how it was!