Tuesday, May 3, 2011

the hummingbird bakery: brooklyn blackout cake.

as promised this is the second cake i made for easter.  matt's dad loves chocolate (well any desserts really,and since i love to bake it is a win win for both of us) and when i bought this cookbook at anthropologie a few weeks back ,i knew this cake had his name written all over it.  it was everything you would have imagined, moist, rich and CHOCOLATE. happy baking!


8 tablespoons (1 stick) butter, softened at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup whole milk

3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
2/3 cup cornstarch
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract
1. Preheat the oven to 375 degrees. Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans

2. Using a hand mixer, cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition.

3. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix.

4. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature.

5. Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large saucepan and bring to a boil over medium-high heat, whisking occasionally.

6. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch (it will get like glue). Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly.

7. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla.

8. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.

9. To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard. Cover the top and sides of the cake with the remaining custard.

10. Chill until ready to serve, at least 2 hours. Serve the same day.

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