Brooklyn Blackout Cake | GCBC12 Ep21

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsweetened chocolate

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more widely available and less expensive.

Melt 150 grams of salted butter in a pot.

Break 2 organic free-range eggs into a bowl and whisk them.

Pour in 2/3 cup of milk into the eggs while whisking.

Melt the remaining butter completely and pour it into the egg and milk mixture.

Add approximately 1 tablespoon of vanilla extract to the mixture.

Add 1.5 cups of castor sugar to the wet ingredients.

Add 1.5 cups of self-raising flour to the mixture.

Add 2/3 cup of cocoa powder to the mixture, pouring it in slowly while whisking.

Add 1 teaspoon of baking powder to the batter.

Continue whisking until the batter is well combined and smooth.

Prepare two springform cake tins by placing baking paper at the bottom and spraying the sides with oil or butter.

Pour the batter evenly into both cake tins, aiming for equal amounts in each.

Smooth the batter in the tins to ensure it is level.

Preheat the oven to 175 degrees Celsius.

Bake the cakes for about 25 to 30 minutes, checking with a skewer for doneness.

Remove the cakes from the oven and let them cool down completely.

Prepare the frosting by softening 500 grams of salted butter in a bowl.

Add 2 tablespoons of maple syrup to the butter.

Add vanilla bean paste to the mixture.

Mix in 3 cups of icing sugar and 2 cups of cocoa powder to the frosting.

Blend the frosting until it is smooth and creamy.

Place one cake layer on a serving plate and scoop some frosting onto it.

Use a palette knife to spread the frosting evenly over the cake.

Optionally, add espresso coffee or liqueur to the sponge before frosting.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens