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Permalink 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

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

Permalink 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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