Friday, 8 July 2011

Brooklyn Blackout Cake

So, when a birthday comes round the only thing for it is cake. And when a special birthday comes round the only thing for it is a very special cake. So, to endeavor to make a special impact on a special birthday I'm pulling out all the stops and reaching for the Humingbird Bakery recipe book. Introduced to me by a good friend of mine, the book is a bible for all cake lovers out there. If you don't know it, get to know it. Your dentist will thank you.
So, I've chosen the Brooklyn Blackout Cake. The recipe looks a little intimidating, it's a three layer chocolate cake with a chocolate custard filling, covered in chocolate cake crumbs. YUM! I hear you cry. Well, we'll see. First problem is I only have two round cake tins, so am going to have to improvise. Second problem I foresee will be creating a beautiful look with such a fiddly finish and even if I manage that, transporting it to the birthday party venue intact will be a feat of some magnitude.

Let the baking begin!

from humble beginnings!

100g unsalted butter
260g caster sugar
2 eggs
1/2 teaspoon vanilla extract
45g cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
pinch of salt
175g plain flour
160ml of whole milk

oven gas mark 3; line 3 8in round tins (alternatively, use 2 tins, gas mark 5 and divide each cake in 2 when done giving you three layers and one for crumbs)

- cream butter and sugar till light and fluffy
- add eggs one at a time, mix well between each addition
- gradual beat in vanilla, cocoa, baking powder, bicarb of soda and salt, beating slowly
- add half the flour and milk, beat well, finish with the rest of the flour
- cook for 25-30 mins until golden and sponge bounces back when pressed

chocolate custard:
500g caster sugar
1 tbsp golden syrup
125g cocoa powder
600 ml cold water
200g cornflour
85g unsalted butter
1/2 teaspoon vanilla extract

- put sugar, golden syrup, cocoa and water in a pan. Bring to the boil, whisking occasionally
- mix cornflour with 120ml of water and whisk into coal mixture
- bring back to the boil, simmer for ten minutes, whisking constantly until it's quite thick
- remove from the heat and stir in butter and vanilla until bitter has melted
- chill in a bowl, should be very firm when chilled

- when the cakes are cool, slice a thin layer off one and blitz in a food processor
- assemble the three layers with using 1/4 of the custard between each layer
- using 1/4 of the custard ice the top of the cake and the last 1/4 to ice around the sides
- cover the top and sides in the cake crumbs
- chill for at least two hours before serving

Try to keep cake intact long enough to get to said birthday party!

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