Brooklyn Blackout Cake Recipe

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Brooklyn Blackout Cake
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Ingredients
16
Count
Nutrition
1383
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Have ready 2 x 20 cm loose-bottom cake tins at least 5 cm deep.
  2. First make the filling as this requires a cooling time. Blend the cornflour with about a third of the 600 ml milk until smooth. Bring the remaining milk to the boil in a small nonstick saucepan with the 300 g sugar, syrup and 100 g cocoa, whisking until smooth. Add the cornflour solution, bring to the boil, stirring constantly, until you have a rich, thick custard. Remove from the heat and add the 1 teasp vanilla estract and 100 g butter, stirring until it melts. Ideally the mixture should be silky smooth but if not give it a quick whiz in a food processor. Pour into a large bowl, cover the surface with clingfilm, and set aside to cool completely.
  3. Preheat the oven to 190C/Gas 5 and butter the cake tins.
  4. For the cake mixture, cream the 180 g butter and 300 g sugar together in a food processor, then incorporate the eggs one at time, followed by the 1 teasp. vanilla extract, scraping down the sides of the bowl as necessary. Sift together the dry ingredients and add them half at a time to the creamed mixture, then add the 200 ml milk with the motor running.
  5. Divide the mixture evenly between the cake tins, weighting them for accuracy and smoothing the surface. Bake for 30-40 minutes until a skewer inserted at the centre comes out clean. Run knife around each cake and leave to cool.
  6. Remove the collars from the cakes and slit each one in half horizontally using a bread knife. Set aside the best-looking top half. Place the other top half in the food processor and whiz to crumbs.
  7. To assemble the cake, first give the chocolate-custard filling a stir. Spread a quarter of the filling over one cake base, taking it almost to the rim, place the other bace on top and spread with another quarter of the custard. Lay the reserved cake top in place. Coat the top and sides with the remaining custard.
  8. Coat all over the cake crumbs (this is the 'blackout'). When coating the sides, imagion you're making a sand castle, take handfuls of the crumbs and gently press them against the side, leaving any loose ones to fall down and discarding the excess. Chill for a couple of hours, then cover with clingfilm. Remove from the fridge 15-30 minutes before eating.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1383.03 Kcal (5790 kJ)
Calories from fat 509.67 Kcal
% Daily Value*
Total Fat 56.63g 87%
Cholesterol 221.92mg 74%
Sodium 1312.96mg 55%
Potassium 696.74mg 15%
Total Carbs 204.48g 68%
Sugars 149.26g 597%
Dietary Fiber 5.14g 21%
Protein 15.69g 31%
Vitamin A 0.6mg 19%
Iron 3.3mg 18%
Calcium 418.9mg 42%
Amount Per 100 g
Calories 290.74 Kcal (1217 kJ)
Calories from fat 107.14 Kcal
% Daily Value*
Total Fat 11.9g 87%
Cholesterol 46.65mg 74%
Sodium 276.01mg 55%
Potassium 146.47mg 15%
Total Carbs 42.99g 68%
Sugars 31.38g 597%
Dietary Fiber 1.08g 21%
Protein 3.3g 31%
Vitamin A 0.1mg 19%
Iron 0.7mg 18%
Calcium 88.1mg 42%

* 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

  • 31.6
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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