Brooklyn Blackout Cake
The name of this almost fudgy, dark chocolate cake goes back to World War II, when the borough of Brooklyn, New York practiced mandatory blackouts to protect the shipyards located there from possible nighttime attacks by the Nazis.
But the origins of the recipe go back to 1898. The cake was developed by a German bakery called Ebinger's on Flatbush Avenue. Their cakes and pastries were so popular that at its height, the store had 50 locations. When they changed the name of the luscious dessert during the war, it stuck.
What sets it apart from other chocolate cakes is the custard/pudding frosting, which is ultra-smooth and not overly sweet like many icings - which means there is no sugar high- one piece of cake will satisfy your dessert urge. Which means there are leftovers for the next day - not a bad thing at all.
Unfortunately, the bakery went out of business in 1972. Although they never shared the recipe, interpretations of Brooklyn Blackout Cake abound, this one taken from The Hummingbird Bakery Cookbook (Ryland, Peters & Small, 2009). All the recipes I've used from this book turn out well, and this one is always a crowd favourite. For best results, make it a day ahead for the flavours to knit, but it's still delicious after only a few hours of chilling.
Here's a terrific Red Velvet Cake and more desserts.
Ingredients for the Cake
6 1/2 tablespoons unsalted butter, at room temperature
1 1/4 cups white sugar
2 eggs
1/4 teaspoon vanilla extract
3/4 teaspoon baking powder
3.4 teaspoon baking soda
a pinch of salt
1 1/3 cups all-purpose flour
2/3 cups milk
Ingredients for the Chocolate Custard
2 1/2 cups white sugar
1 tablespoon light corn syrup
1 cup unsweetened cocoa powder
1 1/2 cups cornstarch
5 1/2 tablespoons unsalted butter, cubed
1/2 teaspoon vanilla extract
Method for the Cake
Preheat the oven to 325 degrees Fahrenheit. Grease and flour three 8" cake pans or line with parchment paper.
Using either an electric mixer or hand mixer, cream the butter and sugar together in a bowl, until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
Turn the mixer down to slow speed and beat in the vanilla, cocoa, baking powder, baking soda and the salt until well mixed.
Add half the flour, then all the milk, and finish with the remaining flour. Mix well until everything is combined.
Pour the batter into the prepared cake pans and smooth over with a palette knife.
Bake in the preheated oven for 25-30 minutes.
Let the cakes cool slightly in the pans before turning out on a wire rack to cool completely.
Method for the Custard
Put the sugar, corn syrup, cocoa and 2 1/2 cups of water into a large saucepan. Bring to a boil over medium heat, whisking occasionally.
Mix the cornstarch with 1/2-3/4 cups water, whisking briskly as you add the water. The mixture should be the consistency of thick glue, so add more water if it's too thick, but do not exceed 1 cup.
Whisk the cornstarch gradually into the cocoa mixture in the pan over medium (not high) heat. Bring back to a boil, whisking constantly. Cook, whisking constantly for a few minutes, until quite thick.
Remove from the heat and stir in the butter and vanilla.
Pour the custard into a bowl,. Cover immediately with plastic wrap, pressing it onto the top of the custard so moisture doesn't collect. Chill until very firm.
Building the Blackout Cake
Optional - Slice a thin layer off the top of one cake. Put it in a food processor and process it into crumbs.
Put one layer on a cake stand or plate and spread 1/4 of the chocolate custard over it. Place the second layer on top and spread another quarter of the custard over it.
Top with the last layer and spread the remaining custard over the top and sides. If using, cover the top (and optionally the sides) with the crumbs.
Chill the cake for 2 hours before serving. Even better, let the flavours blend by keeping it overnight in the fridge.
The name of this almost fudgy, dark chocolate cake goes back to World War II, when the borough of Brooklyn, New York practiced mandatory blackouts to protect the shipyards located there from possible nighttime attacks by the Nazis.
But the origins of the recipe go back to 1898. The cake was developed by a German bakery called Ebinger's on Flatbush Avenue. Their cakes and pastries were so popular that at its height, the store had 50 locations. When they changed the name of the luscious dessert during the war, it stuck.
What sets it apart from other chocolate cakes is the custard/pudding frosting, which is ultra-smooth and not overly sweet like many icings - which means there is no sugar high- one piece of cake will satisfy your dessert urge. Which means there are leftovers for the next day - not a bad thing at all.
Unfortunately, the bakery went out of business in 1972. Although they never shared the recipe, interpretations of Brooklyn Blackout Cake abound, this one taken from The Hummingbird Bakery Cookbook (Ryland, Peters & Small, 2009). All the recipes I've used from this book turn out well, and this one is always a crowd favourite. For best results, make it a day ahead for the flavours to knit, but it's still delicious after only a few hours of chilling.
Here's a terrific Red Velvet Cake and more desserts.
Ingredients for the Cake
6 1/2 tablespoons unsalted butter, at room temperature
1 1/4 cups white sugar
2 eggs
1/4 teaspoon vanilla extract
3/4 teaspoon baking powder
3.4 teaspoon baking soda
a pinch of salt
1 1/3 cups all-purpose flour
2/3 cups milk
Ingredients for the Chocolate Custard
2 1/2 cups white sugar
1 tablespoon light corn syrup
1 cup unsweetened cocoa powder
1 1/2 cups cornstarch
5 1/2 tablespoons unsalted butter, cubed
1/2 teaspoon vanilla extract
Method for the Cake
Preheat the oven to 325 degrees Fahrenheit. Grease and flour three 8" cake pans or line with parchment paper.
Using either an electric mixer or hand mixer, cream the butter and sugar together in a bowl, until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
Turn the mixer down to slow speed and beat in the vanilla, cocoa, baking powder, baking soda and the salt until well mixed.
Add half the flour, then all the milk, and finish with the remaining flour. Mix well until everything is combined.
Pour the batter into the prepared cake pans and smooth over with a palette knife.
Bake in the preheated oven for 25-30 minutes.
Let the cakes cool slightly in the pans before turning out on a wire rack to cool completely.
Method for the Custard
Put the sugar, corn syrup, cocoa and 2 1/2 cups of water into a large saucepan. Bring to a boil over medium heat, whisking occasionally.
Mix the cornstarch with 1/2-3/4 cups water, whisking briskly as you add the water. The mixture should be the consistency of thick glue, so add more water if it's too thick, but do not exceed 1 cup.
Whisk the cornstarch gradually into the cocoa mixture in the pan over medium (not high) heat. Bring back to a boil, whisking constantly. Cook, whisking constantly for a few minutes, until quite thick.
Remove from the heat and stir in the butter and vanilla.
Pour the custard into a bowl,. Cover immediately with plastic wrap, pressing it onto the top of the custard so moisture doesn't collect. Chill until very firm.
Building the Blackout Cake
Optional - Slice a thin layer off the top of one cake. Put it in a food processor and process it into crumbs.
Put one layer on a cake stand or plate and spread 1/4 of the chocolate custard over it. Place the second layer on top and spread another quarter of the custard over it.
Top with the last layer and spread the remaining custard over the top and sides. If using, cover the top (and optionally the sides) with the crumbs.
Chill the cake for 2 hours before serving. Even better, let the flavours blend by keeping it overnight in the fridge.