Monday, 21 February 2011

Brooklyn Blackout Cake // YUMMY!



No matter how hard I try, I can never make food look 'perfect.' Maybe I'm too impatient, or maybe I'm just not one for presentation. Either way, this three layered cake tastes amazing. I got this recipe from my favourite 'sweets' recipe book, The Hummingbird Bakery Cookbook, and its definitely worth a try. What excuse do you need for chocolate cake?! 

I've never really been able to make a good brownie or cookie, (what secret am I missing)?! and I'm still trying to muster up the courage to attempt a cheesecake; but I'm confident that my cakes turn out pretty scrummy. Probably because they're easy to make, and anyone can do it! 

What you need

Cake
100g unsalted sugar
260g caster sugar
2 eggs
1/4 tsp vanilla extract
45g cocoa powder
3/4 tsp baking powder
3/4 tsp bicarbonate of sofa
pinch of salt
170g plain flour
160ml whole milk

Chocolate custard filling
500g caster sugar
1 tbsp golden syrup 
 (I didn't have any golden syrup when the time came, so I attempted to make my own with molasses sugar, butter and water. I don't recommend this - LOADS of effort, but very funny)!
125g cocoa powder
200g cornflour
85g unsalted butter
1/2 tsp vanilla extract

Method

Preheat the oven to 170'C.

Smooth the butter and sugar together until light and fluffy. Add the eggs one at a time and mix well. Beat in the vanilla extract, cocoa powder, baking powder, bicarbonate of soda and salt - Continue to mix well. Then, add about half of the flour, then all of the milk, then the rest of the flour. Mix again to make sure everything is well combined. Pour the mixture into 3 round cake tins and smooth over. 
Bake in the oven for about 25-30 minutes. (When I'm not sure whether my cake is cooked through, I poke a clean knife through the middle. If it comes out clean, the cakes ready to come out)!

For the custard, put the sugar, golden syrup, coca powder and 600ml of water into a large saucepan and boil over a medium heat, whisking occasionally. Mix the cornflour with 150ml water; whisk briskly as you add the water to the flour! (The mixture should have the consistency of thick glue - If not, add water as needed). Whisk the cornflour mix into the original custard mixture, and bring back to a boil, whisking constantly this time, for a few minutes. It should thicken up quite nicely, I LOVE this part! Remove from the heat and add butter and vanilla extract. Pour into a bowl and leave to cool before putting it on the cake. 


Back to the cake, once its cooled, slice a thin layer off one of your three cakes and pop in a food processor to make fine crumbs. Try to resist eating them all. Spread a quarter of custard over one cake, and layer the next, and repeat. When you've added the third and final cake, spread the remaining custard over the side and top of the cake. Cover with crumbs and chill for 2 hours. Decorate if wanted! I covered my cake with chocolate stars which I found in the baking aisle of Tesco's!

Enjoy, I'm sure you will, and let me know how you get on! 

S xx

4 comments:

  1. great, now i want cake. no, i NEED cake. omg it looks so good! xo

    wakeupbuttercup.blogspot.com

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  2. Have you tried adding a little golden syrup to brownies? It makes them slightly more sticky and yummy. As for cookies, if you want them sticky like Millies cookies, try adding a little brown sugar. Oh and this is actually meant as a sensible reply for once :op

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  3. i love that cook book its amazing :) i have a great brownie recipie ill put it on my blog xx

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