Brooklyn Blackout cake

This is a nice chocolate cake.  You know, it’s one of those cakes that actually tastes like chocolate.  I came across “The Cake Book” by Tish Boyle while I was doing some class research in the library at college.  We made many of the recipes out of it, and the Brooklyn Blackout cake was one of our favourites.

If you get the chance to pick one up a copy for yourself (or have a quick look at Wiki), you can read how it got its name Blackout.  Its a funny story, and just made for the lovers of chocolate cakes.

Brooklyn Blackout cake

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This is a nice chocolate cake.  You know, it's one of those cakes that actually tastes like chocolate.  I came across this in "The Cake Book" by Tish Boyle.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Difficulty Easy

Course Afternoon Tea, Dessert, Morning Tea

Cuisine American

Servings 8 people

Method Conventional

Cook ModePrevent your screen from going dark

Equipment

• Stand mixer

Ingredients

  

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• 180 g all-purpose flour
• 85 g cocoa powder not Dutch-processed
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 400 g granulated sugar
• 2 large eggs
• 1 large egg yolk
• 240 ml buttermilk
• 115 g unsalted butter melted
• 2 tsp vanilla extract
• 240 ml coffee

Instructions

 

• Position the rack in the centre of the oven and preheat the oven to 180c. Grease the bottom and sides of two 9 inch round cake pans.
• Dust the pans with flour.
• Sift together the flour, cocoa powder, baking powder, baking soda, and salt into the bowl of an electric mixer. Add the granulated sugar and, using the paddle attachment, mix at a low speed until blended.
• In a medium bowl, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract. At low speed, add the egg mixture to the dry ingredients in a steady stream. Scrape down the sides of the bowl with a rubber spatula, then beat at medium speed until well blended, about 1 minute. Add the hot coffee, mixing until just combined. Remove the bowl from the mixer stand and stir the batter up from the bottom of the bowl a few times to thoroughly blend it. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops.
• Bake the cakes for 30 to 35 minutes, until the centre reaches 85°c.
• Cool the cakes in the pans on wire racks for 10 minutes.
• Invert the cakes onto the racks and cool completely.

Notes

All-purpose flour is plain flour for all us Aussies.

Want to know more?

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