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Brooklyn Blackout Cake




Source of Recipe


Internet


List of Ingredients




CAKE:

1/2 cup butter, softened
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons vanilla
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2-1/4 cups cake flour
1 cup milk
Custard

CUSTARD

3 cups water, divided use
2-1/2 cups sugar
1 tablespoon corn syrup
1-1/2 unsweetened cocoa powder
Scant 2/3 cup cornstarch
6 tablespoons butter, cut into pieces
1/2 teaspoon vanilla



Recipe



CAKE

Preheat oven to 375 degrees. Butter and flour two 9-inch cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in.

Using a hand mixer, cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing well after each addition.

With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda and salt; mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with remaining cake flour and milk; mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes.

Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely to room temperture.

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.

CUSTARD

To make custard, pour 2-1/2 cups water, sugar, corn syrup and cocoa powder into a large, nonreactive saucepan and bring to a boil over medium-high heat, whisking occasionally.

Meanwhile, in a small bowl, whisk the remaining 1/2 cup water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly.

Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. 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 cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with a layer of 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. Serve the same day.

12 to 16 servings

This is a chocolate cake with a pudding-like filling which is also an icing.

NOTE: As the recipe states, it should be eaten on the day it is made; if not, the crumbs begin to disintegrate in the pudding "frosting." The whole thing gets gummy by the next day. The pudding layers make ice cream or whipped cream unnecessary.