Page 1
Chapter: ten Original Brooklyn Blackout Cake
New Yorkers love to argue as to who can make the best "Blackout Cake." Here is a recipe that will surely qualify for one of the best.
Cake Ingredients
|
8 tablespoons (I stick) unsalted butter, softened 1/4 cup vegetable shortening 2 cups sugar 3 eggs 2 teaspoons pure vanilla extract 3/4 cup cocoa powder, preferably Dutch-process 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 1/4 cups cake flour 1 cup milk |
Custard Ingredients
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3 cups water 2 1/2 cups sugar 1 tablespoon corn syrup 1 1/2 cups cocoa powder, preferably Dutch process Scant 2/3 cup cornstarch 6 tablespoons unsalted butter, cut into pieces 1/2 teaspoon pure vanilla extract |
Page 2
Chapter: ten Preparation for the Cake
Step 1
Heat the oven to 375 degrees F.
Step 2
Butter and flour two 9-inch round cake pans.
Step 3
Cut 2 circles of parchment paper or wax paper to fit the bottoms of the pans, then press them in.
Step 4
Cream the butter and shortening together in a mixer fitted with a whisk attachment (or using a hand mixer). Add the sugar and mix until light and fluffy. Add the eggs one at a time, mixing after each addition.
Step 5
With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix.
Step 6
With the mixer running at low speed, add about a third of the cake flour, then about a third of the milk, and mix. Repeat with the remaining cake flour and milk and mix.
Step 7
Pour into the pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes.
Step 8
Let cool in the pans for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature.
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