The perfect Brooklyn Chocolate Cake for celebrations

The Brooklyn chocolate cake, typically known as Brooklyn blackout cake, originates from the World War II era when mandatory blackouts happened in the US to protect the Brooklyn Navy Yard. To recognize the movement, this cake was made. The crumb to the frosting, all of almost the deepest shade of chocolate signifies the darkness. History aside, the cake remains a classic chocolate cake, that is beloved by baking aficionados for its impeccable taste.

Brooklyn Chocolate Cake

Ingredients

For the Pudding

• 30 gm Cadbury cocoa powder
• 475 ml boiling water
• 180 gm granulated sugar
• 30 gm chocolate chips
• 60 gm cornstarch
• 45 ml cold water
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Cake

• 190 gm multi-purpose gluten-free flour (with xanthan gum)
• 375 gm granulated sugar
• 90 gm Cadbury cocoa powder
• 1 ½ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp salt
• 4 heaped tablespoons of cornstarch mixed with 6 tablespoons of water
• 60 gm cornstarch mixed with 90 ml water
• 240 ml milk
• 1 tbsp white vinegar
• 240 ml warm water
• 60 ml vegetable oil
• 1 tsp vanilla extract

For the Frosting

• 180 gm unsalted butter, room temperature
• 840 gm caster sugar
• 120 gm Cadbury cocoa powder
• 2 tsp vanilla extract
• 120 ml water, room temperature

Instructions

1. To make the pudding, first, add the cornstarch and water in a small bowl, and mix until it becomes a smooth, consistent paste. Set this aside for later use in the pudding preparation.
2. Boil the water first, then select a saucepan for cooking and place it over low heat. Add cocoa powder to the pan, then slowly pour the boiling water over it. Whisk the mixture until you have a smooth liquid.
3. Add granulated sugar to the pan, stirring to dissolve. Then add the chocolate chips, continuing to whisk until they melt. Slowly pour in the prepared cornstarch mixture, whisking vigorously to mix. Sprinkle in a small amount of salt, and mix. Increase the heat slightly and bring the mixture to a boil, as you keep whisking to prevent scorching.
4. Let the pudding boil for approximately one minute, for it to thicken. The pudding will turn glossy. Remove the pan from the heat and immediately add vanilla extract and butter, whisking until completely incorporated.
5. Once the pudding has cooled to room temperature, transfer it to a heat-safe bowl. Refrigerate to chill completely.
6. To make the cake, preheat the oven to 180°C. Select two cake pans and coat the entire interior with vegetable oil. Cut parchment paper to fit the bottom of each pan, then oil the parchment as well.
7. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Use a whisk to blend, breaking up any lumps.
8. In another bowl, add milk and white vinegar, and let it sit to curdle. In another bowl, mix cornstarch with water and set aside.
9. Form a well in the center of the flour bowl and carefully pour the cornstarch mixture, milk, and curdled milk with vinegar, warm water, vegetable oil, and vanilla extract. Start whisking, until smooth.
10. Divide the batter between the prepared pans and bake for 47-50 minutes. Begin checking slightly early, the cake is done when it springs back when pressed down. Allow the cakes to cool completely in their pans before removing them.
11. Once cooled, carefully remove the cakes from their pans. Use a long cake knife to trim the tops, creating perfectly level layers. Reserve for later.
12. To make the chocolate frosting, beat butter in a bowl with an electric mixer, until smooth and creamy. This process typically takes about two minutes.
13. Gradually add the caster sugar and mix on low speed. Keep mixing, adding cocoa powder and vanilla extract. Then add water, adding just a little at a time. Transfer to a piping bag.
14. Now that your cake is cooled and your frosting is ready, it's time for assembly! Place the first cake layer, on the center of a cake stand. Pipe a ring on the outer edge of the cake.
15. Carefully spoon approximately three-quarters of the prepared pudding into the center of the cake, within the frosting ring.
16. Place the second cake layer on top and apply a thin crumb coat of frosting to the entire cake. Refrigerate the cake uncovered for a short period to set this layer.
17. Remove the cake from the refrigerator and cover the sides and top completely, working quickly and smoothen. While the frosting is still wet, press the reserved cake crumbs onto the surface, creating a textured finish.
18. If you have extra frosting, pipe decorative frosting swirls around the top of the cake. Serve right away and if not serving immediately, return the cake to the refrigerator.