Brooklyn Blackout Cake Recipe

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Brooklyn Blackout Cake
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Ingredients
18
Count
Nutrition
651
Calories
Total time
55
Minutes
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Ingredients:

  • 8 tbsp butter
  • 2 cups sugar
  • 3 eggs
  • 3/4 cup cocoa powder
  • 1/2 tsp salt
  • 2 1/4 cups flour
  • 1 cup skim milk
  • 3 cups water
  • 2 1/2 cups sugar
  • 1 tbsp corn syrup
  • 2/3 cup cornstarch (scant 2/3 cup)
  • 6 tbsp butter

Directions:

  1. Preheat the oven to 375 degrees.
  2. Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them inches In a mixer fitted with a whisk attachment (or 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 after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and 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 the remaining cake flour and milk and 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 temperature. 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.
  3. Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of 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.
  4. To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 650.52 Kcal (2724 kJ)
Calories from fat 239.88 Kcal
% Daily Value*
Total Fat 26.65g 41%
Cholesterol 79.34mg 26%
Sodium 937.97mg 39%
Potassium 422.44mg 9%
Total Carbs 100.84g 34%
Sugars 56.5g 226%
Dietary Fiber 7.32g 29%
Protein 8.95g 18%
Vitamin C 0.2mg 0%
Vitamin A 0.2mg 6%
Iron 3.7mg 20%
Calcium 193.5mg 19%
Amount Per 100 g
Calories 274.09 Kcal (1148 kJ)
Calories from fat 101.07 Kcal
% Daily Value*
Total Fat 11.23g 41%
Cholesterol 33.43mg 26%
Sodium 395.2mg 39%
Potassium 177.99mg 9%
Total Carbs 42.49g 34%
Sugars 23.81g 226%
Dietary Fiber 3.09g 29%
Protein 3.77g 18%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 6%
Iron 1.6mg 20%
Calcium 81.5mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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