Brooklyn blackout cake
Serves: 12-14
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole
Brooklyn blackout cake
Invented during the second world war by Brooklyn bakery chain Ebinger’s in recognition of the mandatory blackouts to protect the naval yards, this is the darkest of dark chocolate cakes and completely moreish
Serves: 12-14
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
455Kcal
Fat
18gr
Saturates
11gr
Carbs
62gr
Sugars
44gr
Fibre
3gr
Protein
9gr
Salt
0.9gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 300g dark brown sugar
- 250g plain flour
- 100g dark cocoa powder
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 125g salted butter, melted and cooled
- 75ml soured cream
- 300ml buttermilk
- 3 medium eggs
- 1 tsp vanilla extract
For the custard filling
- 500ml whole milk
- 150g dark brown sugar
- 125g light brown sugar
- 1 tbsp golden syrup
- 75g salted butter
- 75g dark cocoa powder
- 60g cornflour
- 1 tsp vanilla extract
- 1 x 15g tube black gel food colouring (we used Dr Oetker)
Step by step
- The day before assembling the cake, or at least 7 hours ahead, start with the custard filling. Put everything apart from the vanilla extract and food colouring into a saucepan and heat until the sugar has dissolved and the butter has melted, stirring as you go. Bring to a simmer and cook until the mixture has thickened to a thick custard consistency, whisking continuously to avoid any lumps forming. Whisk through the vanilla and food colouring, transfer to a bowl and press clingfilm or baking paper onto the surface. Leave to cool to room temperature, and then chill for at least 6 hours, ideally overnight.
- To make the cake, preheat the oven to 180°C, fan 160°C, gas 4 and grease and line two 18cm cake tins. In a large bowl, mix the sugar, flour, cocoa, bicarb and baking powder together. In a separate bowl, whisk together the cooled melted butter, soured cream, buttermilk, eggs and vanilla. Add the wet ingredients to the dry ingredients and then mix until fully combined.
- Divide between the prepared tins and bake for 40 minutes, or until well risen and a cake skewer inserted into the cake comes out clean. Remove from the oven and leave to cool in the tins for 15 minutes before removing and transferring to a wire rack to cool completely.
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To decorate, remove the custard from the fridge and whisk until smooth. Level the tops of the two cakes and keep the offcuts to create the crumbs for the top of the cake. Slice each cake in half horizontally, then place one layer on a plate or cake stand and cover with some of the chilled custard filling. Layer with another cake and repeat until you have layered up the whole cake. Use the remaining custard to cover the top and sides, spreading and swirling it with a palette knife. Crumble the cake offcuts to fine crumbs and sprinkle over the top of the cake to serve.Waste notDollop leftover soured cream over chilli con carne, fajitas and spicy soups for a cooling contrast. Alternatively, combine with mayo, chopped chives, crushed garlic and a squeeze of lemon for a homemade dip to serve with tortilla chips.
