Brooklyn Blackout Cake

By JanetLynn198

Ingredients

• Chocolate custard:
• 6 1/2 tbsp unsalted butter, room temperature
• 1 1/4 cups sugar
• 2 eggs
• 1/4 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• pinch of salt
• 1 1/3 cups flour
• 2/3 cups milk
• 2 1/3 cups sugar
• 1 tbsp light corn syrup
• 1 cup unsweetened cocoa powder
• 1 1/2 cups cornstarch
• 5 1/2 tbsp unsalted butter, cubed
• 1/2 tsp vanilla extract
• Three 8"cake pans, lined with parchment paper

Details

Servings 12
Cooking time 64mins

Preparation

Step 1

1. Preheat oven to 325F. Put butter and sugar in mixer and cream until light and fluffy. Add eggs one at a time, mixing well and scraping any unmixed ingredients from side of bowl with rubber spatula after each addition. Turn mixer down to slow speed and beat in vanilla, cocoa, baking powder, baking soda and salt until well mixed. Add half the flour, then all the milk and finish with remaining flour. Mix well until everything is well mixed.

2. Pour batter into prepared cake pans and smooth over with palette knife. Bake in preheated oven for 25-30 mins. Let cake layers cool slightly in pans before turning out onto wire rack to cool completely.

3. For the chocolate custard: Put the sugar, corn syrup, cocoa, and 2 1/2 cups water into a large pan and bring to a boil over medium heat, whisking occasionally. Mix the cornstarch with 1/2 to 3/4 cup 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 1 cup.

4. Whisk gradually into the cocoa mixture in the pan over medium, not high heat. Bring back to a boil, whisking constantly. Cook, whisking constantly for a few minutes, until quite thick. Remove from the heat and stir in the butter and vanilla. Pour the custard into a bowl, cover with plastic wrap and chill until very firm.

5. Slice a thin layer off one cake, put in a food processor and process into crumbs. Put one layer on a cake stand and spread one quarter of the chocolate custard over it. Place a second layer on top and spread another quarter of the custard over it. Top with the last layer and spread the remaining custard over the top and sides. Cover with the crumbs and chill for 2 hours.