Brooklyn blackout cake, the Ebinger Baking Company, an iconic baking institution from Brooklyn, is credited with first making the Brooklyn blackout cake, which has had a resurgence in popularity in our neck of the woods. Being Brooklyn-based ourselves, we decided to take a stab at our own version using our Salted Dark Chocolate Pudding. Instead of the traditional devil’s food cake. 

We make our stout cake with Brooklyn Brewery's Black Chocolate Stout and almost-black, dark Dutch-process cocoa powder, which is richly bittersweet. Once our cake is baked, we add salted fudgy pudding into our base buttercream and then thickly layer it on the cake. This cake, we hope, is as memorable as its bold predecessor. Looking to send a Blackout Cake to a friend? Ovenly ships nationwide.

Why do people like Brooklyn blackout cake

Layers of tender chocolate cake, smooth chocolate pudding filling, and chocolate fudge frosting are all combined to create this Brooklyn Blackout Cake. Additionally, it is readily vegan, nut-free, gluten-free, and nut-free. If you love chocolate, this cake is for you!

My favorite cake has always been the Brooklyn Blackout Cake, ALWAYS! This dessert is rich, moist, and allergy-friendly. Nobody would ever take it seriously!

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Ingredients that go into Brooklyn blackout cake

For the cake

• 140g unsalted butter , plus extra for greasing
• 100ml vegetable oil
• 140g buttermilk
• 100ml coffee , made with 1 tsp espresso powder
• 2 large eggs , at room temperature
• 1 tsp vanilla extract
• 250g light muscovado sugar
• 250g plain flour
• 1 tsp bicarbonate of soda
• 2 tsp baking powder
• 50g cocoa powder

For the custard filling and covering

• 250g golden caster sugar
• 500ml full-fat milk
• 140g chocolate , 85% cocoa solids, broken into cubes
• 50g cornflour
• 2 tsp espresso powder
• 2 tsp vanilla extract

 

How to bake Brooklyn blackout cake

STEP 1:

Prepare the custard because it takes time to chill. In a large pan, combine all the ingredients—aside from the vanilla—and slowly bring to a boil while continuously stirring, until the chocolate has melted and the mixture is smooth and thick. From cold, it will take 5-7 minutes. Scrape the custard into a large, shallow basin, then stir in the vanilla and a good teaspoon of salt. Once cool and set, cover the surface with cling film and chill for at least 3 hours.

STEP 2 

Set oven temperature to 180°C/160°F fan/gas 4. The bases of two 20 cm sandwich pans should be lined and greased. Butter should be melted in a skillet before being removed from heat and being beaten with oil, buttermilk, coffee, and eggs. To avoid sieving, combine the dry ingredients in a large bowl with 1/4 teaspoon salt, then use your fingers to break up any stubborn sugar lumps. Add the liquid ingredients and stir to combine.

STEP 3: 

Distribute the batter among the lined pans and bake for 25 to 30 minutes, or until the cakes are risen and a skewer inserted in the centre of one of them comes out clean. Transfer to a rack to entirely cool, parchment-side down, after cooling for 10 minutes.

STEP 4: 

Take off the cakes' parchment linings. Trim the cakes flat if they are domical. Now take a large serrated knife and cut each cake down the centre. Process your least successful layer and any trimmings into fine crumbs in a food processor. Pour into a large basin.

STEP 5: 

Place one of the layers on a cake plate and cover with a fourth of the custard. The third and final layer of cake is placed on top, followed by the addition of another quarter of the custard. Spread the remaining custard evenly over the cake's top and down its sides using a spoon. For the custard to firm back up, chill for 15 minutes.

Step 6: 

While holding the cake above the bowl of crumbs, sprinkle and gently press a layer of crumbs onto the cake. Remove any extra by brushing the plate. You'll still have a few crumbs. Before serving, chill for at least two hours. Enjoy it cold. up to two days in advance. The longer you leave the cake, the fudgier and more tempting it becomes.

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Best ways to enjoy a Brooklyn blackout cake

I won't lie; it's a little messy to put this cake together. You want the pudding to be a little loose, which is clear. However, if you press down too hard when sandwiching it between the cake layers, it may seep out the sides. The frosting is also somewhat floppy, but it will stiffen once the completed cake is chilled. I was a little appalled at the mess I was creating the first time I made it. However, the very astute bakers at Ebinger did just that by covering the cake in crumbs! The layers look fantastic once it has been assembled and chilled, and no one will ever know what the crazy, oozy, pudding mess naked cake looked like. It cuts beautifully as well.

Other popular cakes

Besides cake, there are other types of cakes that are highly popular in Singapore and around the world. Below is a list of some of the most known and mentioned ones:

Red velvet cake, Pineapple-upside-down cake, Black Forest cake, Cupcakes, Coffee cake, Angel food cake, Devil's food cake, Pound cake, Sponge cake, Genoise sponge cake, Carrot cake, Opera cake, Chiffon cake, Flourless chocolate cake, Johnny cakes, Brooklyn blackout cake, Apple cake, Fruit cream cake, Poke Cake, Cheese cake, Strawberry shortcake, Basque cheesecake, Basbousa, Bundt cake, Mille crepes cake, Ice cream cake, Icebox cake, Honey cake, Hummingbird cake, King cake

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