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Ingredient
Brooklyn-Butternut-Blackout Cake (Wheat Free)
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Chef :
CelesteBrooklyn-Butternut-Blackout Cake (Wheat Free)
🍫🍩🍫🍩🍫🍩🍫🍩🍫🍩🍫🍩🍫🍩🍫
A combination of adapted recipes, one by Anna Jones from The Modern Way to Cook and one by Billy and Jack for Sainsbury's food magazine which I have adapted and put together to make my dream cake, frankly😋. A wheat free version of the famous Brooklyn Blackout Cake. If you are like me, and you think toasted oats and chocolate are a marriage made in Heaven (think chocolate Hob Nobs), this recipe, while tricky to get right, is really worth the effort of trying.
Ingredient
Food ration :
6-8 servingsCooking time :
30 minutes
1 tbsp
baking powder
200 g
caster/superfine sugar
75 g
cornflour
150 g
demerara or brown sugar
100 g
cocoa powder
1 teaspoon
vanilla extract
Cooking instructions
* Step 1
Heat oven to 175C. Prepare three 7" cake tins by greasing with butter and lining with circles of greaseproof paper.
* Step 2
In a food processor, blend the cooked butternut squash until smooth. (I simply mashed it in a bowl with a potato masher)
* Step 3
In a mixing bowl, mix together the oat flour and baking powder and set aside.
* Step 4
In a separate bowl, beat together the margarine and sugar until light and fluffy. (I used an electric hand whisk for this step)
* Step 5
Mix together the butternut squash and melted chocolate.
* Step 6
Gradually add half the eggs into the creamed margarine and sugar. Don't panic if it looks split.
* Step 7
Fold in half the oat flour/baking powder mixture.
* Step 8
Fold in the rest of the eggs along with the melted chocolate/butternut mixture.
* Step 9
Finally fold in the rest of the oat flour.
* Step 10
Pour the cake mixture into the three greased and lined 7" cake tins.
* Step 11
Bake for 20-25 minutes then take out of the oven and cool in the tins before turning out onto a wire rack to cool completely. The cakes will be quite crumbly, so keep any crumbs aside in a small bowl and be careful as the cakes will be fragile.
* Step 12
Meanwhile, make the filling. Blend the cornflour with about one third of the milk, while bringing the rest of the milk to the boil in a small milk/nonstick saucepan along with the sugar and cocoa powder, whisking to keep it smooth.
* Step 13
Add the milk and cornflour and stir it constantly with a wooden spoon while it comes to the boil. It will become a smooth thick chocolatey custard. (if it is not smooth, use a stick blender to blitz it smooth, as it needs to be really silky)
* Step 14
Pour the filling/custard into a large bowl, place cling film over the surface (it needs to be touching the entire surface to prevent a skin forming) and put it into the fridge until cooled completely. This will take at least an hour.
* Step 15
On a serving plate, spread the first cake with chocolate custard filling using a palette knife to spread it from the middle outwards and leaving a small gap around the edges to allow for squidging.
* Step 16
Each time you remove the greaseproof paper from the cakes, use a butter knife to scrape off the crumbs and keep them with the rest of your stash of crumbs for later.
* Step 17
Next, carefully place the next cake on top, top and spread with chocolate custard/pudding then repeat with the third cake.
* Step 18
Cover the outside of the cake with the chocolate custard/pudding.
* Step 19
Finally, take your crumbs and sprinkle them over the top and sides of the cake (depending on how many you have leftover). Make sure you do this soon after 'icing' the cake, so the crumbs stick to the wet custard.
* Step 20
Any leftover custard and cake crumbs can be made into an extra little dessert by sprinkling the crumbs on top of the custard... Call it the baker's perk! 👩🍳👨🍳
* Step 21
Place the cake into the fridge for 2 hours to chill, before bringing it out to come back up to room temperature before serving.
Note: if there is a photo you can click to enlarge it
Tag
a medium butternut squash, peeled, cubed & cooked til soft
oat flour (porridge oats ground in a food processor)
eggs beaten
Baking powder
dark chocolate 75% cocoa buttons or chips, melted
baking margarine (from a tub)
caster/superfine sugar
cornflour
ml/1 pint full fat milk/or non-dairy alternative
demerara or brown sugar
cocoa powder
vanilla extract
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