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Brooklyn blackout cake (recipe also in English on OPSD blog) This rich, dark sponge is filled and coated with a thick chocolate custard, then finished with crumbled cake. Delicious pudding-frosted chocolate cake!
  • For two bases of 20 cm
  • 250 g of all purpose flour, sifted
  • 250 g of Muscovado sugar
  • 50 g of unsweetened cocoa powder, sifted
  • 1 vanilla bean
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder
  • a pinch of salt
  • 140 g of softened butter
  • 100 ml of corn oil
  • 140 g of buttermilk
  • 100 ml of cold coffee
  • 2 large eggs at room temperature
  • For the filling (*)
  • 500 ml of full-cream milk
  • 250 g of brown sugar
  • 140 g of dark chocolate (80%)
  • 50 g of corn flour
  • 2 teaspoons of instant coffee
  • 1 teaspoon of pure vanilla extract
  • a pinch of salt
  1. Make the filling
  2. Pour all the ingredients,except the vanilla extract and the salt, into a pot.
  3. Bring to the boil stirring constantly until the cream reaches a thick consistency (about 5-7 minutes).
  4. Add the vanilla extracts and the salt. Stir well to combine.
  5. Pour the cream into a bowl and cover it with cling film. Leave to cool at room temperature, then chill in the fridge for at least 3 hours.
  6. Preheat the oven to 180°C.
  7. Make the cakes
  8. Grease two spring-release tins (Ø cm 20) with a knob of butter and line them with baking paper.
  9. Melt the butter in the microwave oven (but don’t boil it) and pour it into a bowl. Add the corn oil, the buttermilk, the cold coffee and the eggs.
  10. Mix vigorously with a hand-whisk until light and fluffy. Set aside.
  11. In another bowl, mix the dry ingredients.
  12. Add the liquid ingredients to the bowl with the dry ones and mix well to combine until you have a smooth and homogeneous dough.
  13. Divide the cake mixture evenly into the two baking tins and bake for about 35-40 minutes or until a wooden toothpick inserted in the middle of the cakes comes out clean.
  14. Once the cakes are baked, allow them to cool in the tins for some minutes before unmolding them. Turn the cakes upside down on a wire rack until they are completely cold.
  15. Assemble the cake
  16. Use a long knife to cut each cake in half horizontally.
  17. Place the first base on a serving dish and spread some cream on it.
  18. Top with another layer of cake and spread again some cream on it.
  19. Finally, place the third layer of cake on top and use a spatula to frost the whole cake (top and sides) with the cream.
  20. Crumble the last layer of cake into fine crumbs and use your hands to cover the whole cake with them, pressing gently.
  21. Chill the cake in the fridge for at least 2 hours (or even more) before serving.
(*) Make the filling some hours in advance or better yet the day before. The cream has to set in the fridge before spreading it on the cake.
Recipe by OPSD Il gustoso food blog at