Easy Brooklyn Blackout Chocolate Birthday Cake
Indulge in the ultimate chocolate experience with this Brooklyn Blackout Chocolate Birthday Cake, a dessert that promises to be the centrepiece of any birthday celebration. Inspired by the iconic Brooklyn Blackout Cake, this recipe simplifies the process without compromising on the rich, decadent flavour that chocolate aficionados adore.
Imagine layers of moist chocolate cake, each one enrobed in a velvety chocolate pudding, and then the entire creation cloaked in a smooth, chocolatey frosting that melts in your mouth. This cake is a nod to the famous confection originally created during World War II, named after the blackout drills performed in Brooklyn, New York. The deep, dark chocolate flavour is so intense, it’s like diving into a chocolate blackout, where all other tastes pale in comparison.
Whether you’re celebrating a birthday or just in need of a serious chocolate fix, this easy Brooklyn Blackout chocolate cake is sure to satisfy your cravings. It’s a straightforward recipe that delivers a show-stopping dessert, sure to dazzle your guests and leave them clamouring for seconds.
Ingredients
- 75 g Baking Spread
- 200 g Greek Yoghurt (Full Fat)
- 300 g Caster Sugar
- 175 g Self-Raising Flour
- 50 g Cocoa Powder (Sieved)
- 3 lrg Eggs
- 1 tsp Baking Powder
- 2 tbsp Milk
Chocolate Custard Filling
- 350 ml Whole Milk
- 300 g Caster Sugar
- 1 tbsp Golden Syrup
- 50 g Cocoa Powder (Sifted)
- 50 g Cornflour
- 50 g Butter
- 1 tsp Vanilla Essense
How to make Brooklyn Blackout cake with a chocolate custard filling
Chocolate Custard Filling
Storage
Storing your Brooklyn Blackout Chocolate Birthday Cake properly is crucial to maintaining its moistness and rich flavour. Here’s how to keep your cake tasting as fresh as the day it was made:
Room Temperature Storage:
- Allow the cake to cool completely after baking and frosting. This prevents condensation from forming, which can make the cake soggy.
- Place the cake in a cake container with a tight-fitting lid to protect it from air, which can dry it out. If you don’t have a cake container, you can place it under a large overturned bowl or cover it with a cake keeper.
- Keep the cake in a cool, dry place, away from direct sunlight or heat sources, which can cause the frosting to melt or the cake to spoil more quickly.
- A Brooklyn Blackout Chocolate Birthday Cake can typically be stored at room temperature for up to three days.
Refrigerator Storage:
- For longer storage, refrigerate the cake. Since refrigeration can dry out cakes, it’s important to cover it well. Use a cake container or cover with tin foil to seal in moisture.
- Before serving, take the cake out of the refrigerator and let it come to room temperature for an hour or so. This allows the flavours to develop and the frosting to soften, ensuring the best texture and taste.
- When properly stored in the refrigerator, the cake can last up to one week.
Brooklyn Blackout Chocolate Birthday Cake
Equipment
Ingredients
- 75 g Baking Spread
- 200 g Greek Yoghurt (Full Fat)
- 300 g Caster Sugar
- 175 g Self-Raising Flour
- 50 g Cocoa Powder (Sieved)
- 3 lrg Eggs
- 1 tsp Baking Powder
- 2 tbsp Milk
Chocolate Custard Filling
- 350 ml Whole Milk
- 300 g Caster Sugar
- 1 tbsp Golden Syrup
- 50 g Cocoa Powder (Sifted)
- 50 g Cornflour
- 50 g Butter
- 1 tsp Vanilla Essense
Instructions
- Preheat the oven to 180°c/160°c Fan/Gas 4. Grease and line the base of two 20cm sandwich tins.
- Add all the cake ingredients to a bowl and whisk until light and fluffy. Divide the mixture evenly between the tins and level the tops.
- Bake for about 26 minutes. Leave to cool in the tins for 10 minutes, then run a knife around the edges to free the sponges. Turn the cakes out and leave to cool on wire racks, then remove the baking paper.
Chocolate Custard Filling
- Combine the milk, caster sugar, golden syrup and cocoa powder in a large saucepan, and warm over a medium heat, stirring occasionally, until the mixture boils.
- In a separate bowl, combine the cornflour with 75ml cold water and whisk until smooth. Slowly pour the cornflour mixture into the saucepan, whisking continuously. Whisk over the heat for 2-3 minutes, until it thickens considerably. Allow to boil for 1 minute, then remove from the heat and stir in the butter and vanilla extract. Cover and leave to cool.
- When cool spread half of the mixture on one cake, taking it evenly to the edges. Sit the other cake on top and swirl the remaining filling on top and sides. Dust with chocolate sprinkles around the edges.
