250g plain flour 1 tsp bicarbonate of soda 2 tsp baking powder 50g cocoa powder For the custard filling and covering 250g golden caster sugar 500ml full-fat milk 140g chocolate, 85% cocoa …
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Prepare the cake layers. 1 ½ cups Brooklyn Brewery Black Chocolate Stout (or other chocolate stout) Preheat oven to 350°F. Grease two 9-inch cake pans with butter and dust with flour. Line pans with parchment rounds and then grease the rounds. In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer.
It's a black-as-night, chocolatey, bittersweet cake that is a party favorite. The Ebinger Baking Company, an iconic baking institution from Brooklyn, is credited with first making the Brooklyn blackout cake, which has had a resurgence in popularity in our neck of the woods.
Pour the batter into the two prepared pans. Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven. Cool them for 15 minutes, then turn them out of the pans to cool completely on a rack.