Told you I was going to come back with my first cake attempt. The initial recipe is from the Hummingbird Bakery Cookbook and it’s called “brooklyn blackout cake”. But I made a lot of changes in the recipe so this is my blackout cake. It is a layered cake.Here it goes:
Ingredients for the cake layers
- 150 g unsalted butter at room temperature
- 390 g caster sugar
- 3 eggs
- 1/4 teaspoon vanilla extract
- 65 g cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- a pinch of salt
- 255 g plain flour
- 240 ml whole milk
Ingredients for the chocolate custard
- 3/4 Kg dark chocolate
- 3/4 Kg double cream
- 75 g honey
It’s very important to preheat the oven to 180C.
For the layers: Mix the sugar and the butter together using an electric mixer until a light cream is formed. Put the eggs in the mixture and keep mixing. Slow the mixer down and add the vanilla extract, cocoa powder, bicarbonate of soda and salt until they are all very well mixed. Add half the flour into the mixture then all the milk and finally the remaining flour. Mix very well. Divide the mixture into three 20-cm cake tins and bake them for about 25 minutes. Leave the cakes to cool sligthly and soak them in black rum.
For the chocolate custard: Melt the dark chocolate in a “bain marie” (water bath) saucepan. Heat the double cream together with the honey in another pan to about 60C and mix into the melted chocolate. Stir continuously. Let the chocolate custard thicken very well (we don’t want it to be very firm though). Pour into a bowl and let it cool slightly.
Put one cake on a cake stand and spread one quarter of the custard over it. Place a second cake on top and spread another quarter of the custard over it. Top with the last cake and spread the remaining custard over the top and sides.Chill for an hour and you’re done. Enjoy!
Unfortunately, I don’t have any photos of my cake to show you because I made the mistake to leave it unattended for one day. The next day, it had vanished!