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Brooklyn Blackout Cake (Gale Gand) Recipe

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Brooklyn Blackout Cake (Gale Gand)
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Ingredients
19
Count
Nutrition
15808
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees.
  2. Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or 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. 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. 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. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
  3. Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. 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.
  4. 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, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 15807.85 Kcal (66184 kJ)
Calories from fat 12384.38 Kcal
% Daily Value*
Total Fat 1376.04g 2117%
Cholesterol 3930.5mg 1310%
Sodium 3020.21mg 126%
Potassium 4768.6mg 101%
Total Carbs 924.26g 308%
Sugars 560.99g 2244%
Dietary Fiber 70.12g 280%
Protein 103.44g 207%
Vitamin C 2.4mg 4%
Vitamin A 15.8mg 527%
Iron 51.7mg 287%
Calcium 1342.3mg 134%
Amount Per 100 g
Calories 416.05 Kcal (1742 kJ)
Calories from fat 325.95 Kcal
% Daily Value*
Total Fat 36.22g 2117%
Cholesterol 103.45mg 1310%
Sodium 79.49mg 126%
Potassium 125.51mg 101%
Total Carbs 24.33g 308%
Sugars 14.76g 2244%
Dietary Fiber 1.85g 280%
Protein 2.72g 207%
Vitamin C 0.1mg 4%
Vitamin A 0.4mg 527%
Iron 1.4mg 287%
Calcium 35.3mg 134%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 430
    Points
  • 458
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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