Brooklyn Blackout Cake

Brooklyn Blackout Cake is an explosion of the past! It was created in Brooklyn during the Second World War in Ebinger’s Bakery to honor the breakdown exercises in the city.

It has a tender cake, a luscious pudding garnish and a silky chocolate frosting. A garnish of crumbs with crumbled cake leads its indulgence to a new level!

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The Brooklyn Blackout cake is not just a dessert. It is the dream of a chocoholic that has become reality! Believe me, you will not be able to eat a single slice!

Why you will love this Blackout Blackout cake

Rich factor of nostalgia: The cake pays tribute to a beloved piece in New York culinary history. It brings the retro charm and old -fashioned bakery vibrations to your kitchen.

Decadent flavor diapers: This cake is a question of indulgence. Its layers of damp chocolate cake, rich pudding and luxurious chocolate frosting will make it pass from your taste buds.

Perfect for special occasions: Whether it’s a birthday, a birthday or a weekend treat, this cake will give any event a celebration. Its impressive appearance and incredible flavors will be sure to get your guests.

The dream of chocolate lovers: The cake, pudding and frosting are all chocolate. It is a three -layer treat that is a pure pleasure of cocoa.

Portion slice missing a three -layer chocolate cake sitting on a cake tray.

Ingredients

Versatile flour: Provides a structure and stability to the cake, creating a light and tender texture.
Make pulp and baking soda: These leather agents help the cake increase, ensuring a soft and soft crumb.
Salt: Improves the flavors of other ingredients and balances softness.
Uncommon butter: Add wealth and humidity to the cake. And this creates a smooth consistency in the frosting.
Cocoa treated by the Dutch: Offers a deep and rich chocolate flavor and helps get the dark color of the cake.
Granulates and brown sugar: The granulated sugar contributes to softness and humidity. The brown sugar adds a subtle flavor and humidity of the caramel.
Buttermilk: Provides flavor and sensitivity, creating a soft and humid cake crumb.
Strong brewed coffee: Improves the chocolate flavor, adding depth and complexity to the cake.
Vanilla extract: Add a hot and aromatic flavor that completes chocolate.
Eggs: They link the ingredients together, providing a structure and humidity.
Semi-sucked chocolate: Use it in the pudding garnish and frosting to provide a rich and smooth chocolate taste.
Cornflour: Thicken the pudding garnish, giving it a smooth and creamy texture.
Milk: Creates a creamy consistency for pudding and frosting.
Light corn syrup: Help get a smooth and shiny finish for frosting and adds sweetness.

A slice of Brooklyn's occlusive cake served in a white plate.

How to make the Brooklyn current failure cake

This cake is worthy of a bakery, but it is quite easy for beginners!

1. Prep. Preheat the oven to 325 ° Fahrenheit. Grease two 8 -inch cake molds and align them with parchment paper.

2. Whisk. Whisk the flour, baking powder, baking soda and salt in a small bowl.

3. Melt. Melt the butter in a saucepan, add the cocoa, then mix the two sugars.

4. Add the liquid and the eggs. Stir in the bottle, coffee and vanilla. Incorporate the eggs one at a time.

5. Combine. Add the flour mixture and stir until combined. Pour the dough into pans.

6. Cook and cool. Bake for 35 to 40 minutes. Cool in the pans for 10 minutes before transfer to grids.

7. Make the pudding. Cook the sugar, the cornstarch, salt and milk until they are thick enough to coat the back of a spoon. Stir in chocolate and vanilla and refrigerate.

8. Make the frosting. Melt the chocolate and butter in a double boiler. Incorporate hot water, corn syrup and vanilla. Cool until it is spread.

9. Assemble. Cut the cakes into four layers. Sleep the cakes with pudding between layers, reserving a layer for crumbs.

10. Fros and decorate. Grose the cake, press Crumbs on top and sides and refrigerate before serving.

Cake Ladle lifting a slice of a chocolate cake with triple layers sitting on a cake tray.

Tips for the best Brooklyn breakdown cake

These easy tips and tricks will facilitate the process.

Quality is the key. The cocoa powder treated with the Dutch is essential to reach the dark color and the flavor of the Brooklyn Blackout cake. Natural cocoa powder will not give the same results.
Use ingredients at room temperature. Make sure that all the refrigerated ingredients such as eggs and the tuber is at room temperature before starting. This allows you to create a smoother and more cooking paste.
Do not jump the sieve. Flour, cocoa and other dry ingredients prevent lumps and ensures equal distribution.
Cool the cake layers. Refrigerate the layers of cake before assembling it and frosting to make them easier to handle.
Crumb Start your cake. Apply a thin layer of frosting as a crumb layer to seal the crumbs. Then frozen with most of your frosting.
Garnish in a creative way. Sprinkle the cocoa powder or add chocolate shavings on top for an additional touch of elegance.

How to store

Keep your cake, remaining well and fresh by following these steps.

To store: Keep the cake assembled in an airtight container in the refrigerator for 7 days. Let it sit at room temperature for 15 to 20 minutes before serving.

To freeze: Wrap the cake fully assembled in a plastic film followed by aluminum foil. Gel yourself for 3 months, then thaw at night in the refrigerator before serving.