Wednesday, 7 May 2014

Brooklyn Blackout Cake

The following recipe is from a recipe book given to me as a Christmas present. It is an excellent cake to make for your family at Christmas, or any time really, but be warned, it may destroy any diet plans you had for the New Year.

Brooklyn Blackout Cake
- From Annie Bell's Baking Bible

KIT
Clingfilm
2 x 20cm non-stick cake tins with removable bases, 5cm deep
Food processor/hand whisk
Bread knife
Unsalted butter for greasing tins

FILLING
75g cornflour
600mL whole milk
300g golden caster sugar
1 tablespoon golden syrup
100g cocoa powder, sifted
1 teaspoon vanilla extract
100g unsalted butter, diced

Blend the cornflour with ~200mL milk until smooth. Bring remaining milk to the boil in a small non-stick saucepan with the sugar, syrup and cocoa, whisking until smooth. Add the cornflour solution and bring to the boil, stirring constantly until you have a rich, thick custard.

Remove from the heat, and add the vanilla and butter, stirring until it melts. If it seems lumpy, use a food processor or hand blender to fix it. Pour into a large bowl, cover the surface with clingfilm and set aside to cool. Stir before use.

CAKE

180g unsalted butter, diced
300g golden caster sugar
3 medium eggs
1 teaspoon vanilla extract
50g cocoa powder
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
280g plain flour
200mL whole milk

Preheat oven to 190 degrees (170 if fan oven) and butter both cake tins.

Cream the butter and sugar together in food processor/using electric whisk, then incorporate the eggs one at a time. Add the vanilla, 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. Add the milk while the motor of the food processor is running.

Divide the mixture between the cake tins, weighing for accuracy, smoothing the surface of each. Bake for 30-40 minutes until a skewer inserted into the centre comes out clean. Run a knife around the collar of each cake and leave to cool.

When the cakes are cold, remove the collars and slit each one in half with the bread knife. Whizz one of the top halves to crumbs in the food processor.

Spread one of the bases with one quarter of the custard. Sandwich with the remaining cake base, and spread another quarter of the custard over the surface. Top with the remaining layer, and coat the cake with the remaining custard. To finish, coat the whole cake with the cake crumbs. Chill the cake for a couple of hours, then cover with clingfilm. Remove from the fridge 15-30 minutes before eating.

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