Thursday, July 31, 2014

Brooklyn Blackout Cake

Oh, crap. It's been awhile since I've posted anything. Since I'm at my favorite coffee shop today and my interview is cancelled, I guess it's time to update the blog, yo. It's not as comprehensive as I'd like, but I still think it'll be good. Because I made some pretty fantastic things. That's all that matters, right?

Mmmm lopsided looking cake. This is my take on the Brooklyn Blackout Cake which is from the Ladybird Bakery in well. Brooklyn, New York. I'd heard a lot of fuss about this cake, and I'm not one to reject chocolate. The bakery takes the fudgey crumbs and uses it to decorate the exterior of the cake and a frosting that is essentially chocolate pudding. I'm a fan. I used raspberries because apparently I'm a rebel and I can do things like that. Not really. I just couldn't get my crumbs fine enough for me to want to put them on my cake.

What you'll need

For the cake:

  • 3/4 cup butter (1 and 1/2 sticks), softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/4 cups flour
  • 1 cup milk
-Preheat the oven to 375 degrees and butter/flour two 9 inch round cake pans. Set aside.
-Cream butter and sugar together until light and fluffy. Add in eggs one at a time, mixing after each addition.
-At low speed, add the vanilla, cocoa powder, baking soda, and baking powder.
-Add in part of the flour, then milk. Mix and alternate with each addition
- Bake for 30-35 minutes. Let cool before frosting.

For the frosting:
  • 3 cups water
  • 2 1/2 cups sugar
  • 1 tablespoon light corn syrup
  • 1 1/2 cups cocoa powder
  • 2/3 cups corn starch
  • 6 tablespoons butter, cubed
  • 1 teaspoon vanilla
-Pour 2 1/2 cups water, sugar, corn syrup, and cocoa powder in a saucepan and bring to a boil over medium heat, whisking occasionally.
-Dissolve the corn starch in 1/2 cup water and whisk into the cocoa mixture.
-Return to a boil, whisking constantly. Cook until thick.
-Remove from heat and add butter and vanilla, whisking until smooth.
-Place in refrigerator for an hour, then frost cake.

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