Another birthday in the family means.... another baking creation on the cards! As it was my brother's birthday on Monday 18th October, I decided to go for something chocolatey (his favourite) and what better than this Brooklyn Blackout Cake (aka Chocolate fudgy cake!) It looks wonderful once it's all dolled up and rearing to go in all it's layered glory - and between you and I, the chocolate custard filling is, quite simply, TO DIE FOR! With this recipe, you can either make a whopper of a cake, or alternatively make a eight mini individual layered cakes as an alternative to the more 'streamlined' desserts at dinner parties! (both are pictured below)
Preparation Time: 30 mins
Cooking Time: 25-30 mins
- 100g unsalted butter, at room temperature
- 260g castor sugar
- 2 eggs
- 1/4 tsp vanilla
- 45g cocoa
- 3/4 tsp baking powder
- 3/4tsp bicarb soda
- 170g plain flour
- 160ml whole milk
(If you're making a large cake, you will need to double the cake mixture ingredients)
- 500g castor sugar
- 1tsp golden syrup
- 125g cocoa
- 200g corn flour
- 85g unsalted butter
- 1/2tsp vanilla
1) Preheat oven to 170'C
2) Beat butter and sugar until light and fluffy.
3) Add the eggs, one at a time, then turn the mixer to slow and beat in the vanilla, cocoa, baking powder and bicarb soda until well mixed.
4) Add in half the flour, then all the milk and finish with the remainder of the flour. Mix well until it's all combined.
5) Pour the mixture into your three prepared cake tins (20cm) and bake in your preheated oven for 25-30mins, or until firm to touch and a testing skewer comes out with moist crumbs stuck to it.
6) Cool slightly before turning out on a wire rack.
7) To make the custard, put the sugar, golden syrup, cocoa and 600ml water in a lrage saucepan and bring to the boil over medium heat, whisking occasionally.
8) Mix the cornflour with 120ml water, then whisk into the cocoa mixture in the saucepan. Bring this to the boil, whisking constantly. Cook until it becomes very thick (this will take about 6-8 mins), then remove from the heat and stir in the butter and vanilla. Pour your custard into a bowl and cover with cling film, leaving it to cool and for it to become firm.
9) Once your cakes and custard are cool, place one cake on your cake stand and start spreading the custard onto it, spreading a 1cm layer evenly on top. Stack another cake onto this and repeat until you have three layers. Using the remaining custard, spread an even layer on top, also covering the sides of the cake (as pictured). It helps if you have a palette knife to do this. Decorate with crushed up flake or decorate as you see fit, after all, it's your creation!!
- What can I say?? I just love to bake!! Ever since I would go to Grandma's house as a little girl and bake highlight cakes or help Ninny make her famous vanilla cookies, I've been obsessed with baking! Not only from recipe books, but freestyle too! With a father as a chef, i suppose it is in my genes! Some of my favourite memories from growing up were those moments after dinner when my dad would get his sweet tooth pang and have me help him whip up a batch of toffee fruit kebabs, or irish caramels! I used to love how he never followed recipes, he always just knew what ingredients worked with one another and how to play with quantities. So, from an early age, i had learnt from the master and i was well on my way to bake on my own! When i was 7 years old, i used to bake chocoloate cakes to sell to the mothers of my friends when they came to watch our Saturday morning minkey hockey games! Before i knew it, i was being commissioned from my school teachers to bake cakes for them at $2 a pop! This blog holds just a few of my favourite tried and tested recipes which I've thoroughly enjoyed both baking and eating! So enjoy!!