Brooklyn Blackout Cake Pt 1 Recipe
Servings: 12
Ingredients
- 2 c. Cake flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Salt
- 1/2 c. Unsweetened Dutch process cocoa pdr
- 2 Tbsp. Water
- 2 ounce Unsweetened chocolate
- 3/4 c. Whole lowfat milk
- 2 stk butter, 8 ounce, softened
- 2 c. Sugar
- 4 lrg Large eggs, separated
- 2 tsp Vanilla
- 1 Tbsp. Unsweetened Dutch process cocoa pdr, plus 2 tsp.
- 1 1/2 c. Warm water
- 3/4 c. Sugar
- 1 ounce Semisweet chocolate
- 2 Tbsp. Cornstarch, plus 1 tsp.
- 2 Tbsp. Cool water
- 1/2 tsp Salt
- 2 Tbsp. Butter, in 2 pcs
- 1 tsp Vanilla
- 12 ounce Semisweet chocolate
- 1 1/2 stk butter, 6 ounce., softened cut in 12 pcs
- 1/2 c. Lukewarm water, See Notes.
- 1 Tbsp. Light corn syrup
- 1 Tbsp. Vanilla
Directions
- BAKE: 350 greased 9" baking pans (2) 25-35 mins.
- PREPARE CHOCOLATE FILLING ONE DAY IN ADVANCE
- FILLING:Put the cocoa, warm water, sugar, and chocolate in a medium saucepan and cook over low heat, stirring often, till chocolate dissolves. Dissolve the cornstarch in the cool water, stirring to make a smooth paste. Add in the cornstarch mix and the salt to the saucepan. Bring to a boil over medium-high heat and boil gently for 1 minute, stirring constantly. Stir the mix often where the sides and the bottom of the pan meet. Remove from heat and add in butter & vanilla, stirring till the butter melts. Pour into a refrigerator container and refrigerateovernight. The filling will thicken to the consistency of pastry cream or possibly soft pudding.
- CAKE:Sift flour, baking pwdr, baking soda, and salt together and set aside.
- Put the cocoa pwdr, water, unsweetened chocolate, and lowfat milk in a medium saucepan and cook over low heat, stirring constantly, till the chocolate melts. Remove from heat and cold.
- Put butter in mixer and mix on low speed till smooth, about 15 seconds.
- Add in sugar and beat on medium speed for 2 mins. Scrape down sides of bowl.
- Add in egg yolks, beating well after each addition. Scrape down sides of bowl.
- Add in the vanilla and beat for 2 more min at medium speed. Scrape bowl.
- With the mixer on low speed, add in the cooled chocolate mix, mixing just till the chocolate is combined thoroughly. Slowly add in the flour mix, mixing just till the flour is incorporated and the mix looks smooth.
- Stop the mixer and scrape the bowl again. Beat egg whites till soft peaks.
- Use a rubber spatula to fold about 1/4 of the beaten egg whites into chocolate batter. Fold remaining egg whites into batter.
- Pour the batter into prepared pans. Smooth the top of the batter. Bake.
- Cold and remove from pans.
- FROSTING:Gently heat chocolate. Add in butter pcs and stir until melted completely.
- measure out the lukewarm water. Check for your fingertips which the water temperature feels similar to the chocolate temperature. Add in water to the chocolate all at once and gently whisk the mix till the frosting is smooth. Stir in the corn syrup and vanilla. Cold the frosting at room temperature (with an occasional chilling, if necessary) for about 30 mins or possibly until thickens slightly.
- ASSEMBLE CAKE:Split each cooled layer into 2 layers. Place one bottom layer on a serving platter and cover with 1/2 of chilled filling, leaving a 1/4" plain edge as filling may run slightly. Place another bottom layer on top and cover with remaining filling. Place one top layer on top. Using fingers, crumble remaining cake layer into small crumbs. If any filling has run over onto the sides of cake, spread it out onto the sides of the cake with a thin metal spatula. Cover the top and sides of the cake with a thin layer of the fudge frosting and chill the cake for 15 mins to hard cake and filling. Spread remaining frosting over the top and sides of cake. Press
- continued in part 2
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 12 servings | |
| Calories 745 | |
| Calories from Fat 428 | 57% |
| Total Fat 49.54g | 62% |
| Saturated Fat 30.45g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 147mg | 49% |
| Sodium 768mg | 32% |
| Potassium 384mg | 11% |
| Total Carbs 78.4g | 21% |
| Dietary Fiber 6.3g | 21% |
| Sugars 48.02g | 32% |
| Protein 10.01g | 16% |
