Original Blackout Cake Recipe

Brooklyn Blackout Cake • The Lost Recipe!

WEBJan 19, 2024 · Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs. Whisk all the dry …

Rating: 5/5(20)

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The Brooklyn Blackout Cake Half Baked Harvest

WEBFeb 10, 2015 · Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans. Line with parchment paper, then butter/spray with …

Rating: 3.8/5(286)
1. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.
2. In a stand mixer (or using a hand mixer), cream the butter and canola oil together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, coffee, baking powder, baking soda, and salt. Mix until combined. With the mixer still running on low speed, add about 1/3 of the cake flour, then about 1/3 of the buttermilk, and beat until combined. Repeat with the remaining cake flour and buttermilk, beating until combined.
3. Pour the batter among the 2 cake pans and bake 30 to 35 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool in the pan for 15 minutes, then grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before slicing + frosting.
4. While the cake is cooking, make the pudding. Pour 2 1/2 cups of the water, the sugar, honey and cocoa powder into a large saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup very cold water and the cornstarch together until smooth. Whisk the corn starch mixture into the cocoa mixture. Bring the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap and chill in the fridge until firm, about 45 minutes.

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Brooklyn Blackout Cake The Cake Blog

WEBOct 25, 2019 · In the bowl on a stand mixer fitted with a paddle attachment, add the butter and mix on medium until smooth. Add in the brown and …

1. In a medium saucepan, whisk together the cocoa powder, water, milk, and ¼ cup sugar. Place over medium-high heat and bring to a simmer.
2. Pre-heat the oven to 350°F. Grease and line the bottoms of three 8-inch cake pans with parchment paper and set aside.
3. Remove the pudding from the fridge and gently whisk to loosen. Place one layer of cake on a cake board or serving dish. Spread on about 1/3 of the chocolate pudding with an offset spatula. Top with the next layer of cake and repeat. Place the last layer of cake on top (cut-side down). Chill the cake for about 10 minutes to set.
4. Whip up a small batch of buttercream by mixing the butter and sugar until combined. Add the milk and vanilla, then mix on medium-high until light and creamy. Tint the buttercream your color of choice and mix to combine.

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