Recipe: Brooklyn Blackout Cake

BROOKLYN BLACKOUT CAKE

FOR THE CAKE:
8 tablespoons (1 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
FOR THE CUSTARD:
3 cups water, divided use
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

TO PREPARE THE CAKE:
Preheat oven to 375 degrees F. Butter and flour 2 (9-inch) round cake pans. Cut 2 circles of parchment paper or wax paper to fit bottoms of pans. Press paper into place.

In mixer fitted with whisk attachment (or using hand mixer), cream butter and shortening. Add sugar. Mix until light and fluffy. Add eggs, 1 at a time, mixing after each addition. With mixer running at low speed, add vanilla, cocoa powder, baking powder, baking soda and salt. Mix. With mixer running at low speed, add about a third of cake flour. Add about a third of milk. Mix. Repeat with remaining cake flour and milk. Mix. Pour batter into prepared pans.

Bake for 30 to 35 minutes or until dry and springy to touch and tester inserted into center comes out clean. (Note: A few crumbs are OK.) Cool in pans for 15 minutes. Turn out onto wire racks. Cool to room temperature.

Using long, serrated knife, cut cooled layers horizontally in half. Reserve 3 halves for finished cake. Place remaining half in food processor, breaking it up with hands. Pulse into fine crumbs.

TO PREPARE CUSTARD:
In large saucepan, combine 2 1/2 cups water, sugar, corn syrup and cocoa powder. Bring to a boil over medium high heat, whisking occasionally. Dissolve cornstarch in 1/2 cup water. Whisk into cocoa mixture in saucepan. Return mixture to a boil, whisking constantly. Cook, whisking constantly, for 3 to 4 minutes or until very thick. Remove from heat. Stir in butter and vanilla. Pour into bowl. Cover with plastic wrap, lightly pressing plastic against surface to prevent skin from forming. Chill for 45 minutes or until firm.

TO ASSEMBLE:
Place 1 cake layer on cake plate or serving platter (reserving most even layer for top). Spread with cooled custard. Top with another cake layer. Spread with custard. Top with remaining cake layer. Cover top and sides of cake with remaining custard. Coat cake with cake crumbs.

Chill for at least 2 hours or until ready to serve. Serve same day.

Makes 8 to 10 servings
Source: Butter Sugar Flour Eggs by Gale Gand