Stork Ruby’s Brooklyn Blackout Cake v4 s

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.

Preheat the oven to 160°C fan.

In a saucepan, melt some stork over heat.

Remove from heat and add 2 eggs, hazelnut milk, buttermilk, and vanilla bean paste. Whisk until combined.

In a large bowl, sift in self-raising flour, cocoa powder, and raising agent.

Add light Muscovado sugar and the zest of 2 oranges to the dry ingredients.

Combine the wet ingredients with the dry ingredients and mix well.

Divide the batter evenly among three 8-inch lined tins.

Bake in the oven for about 25 minutes.

For the custard, heat milk in a saucepan over medium heat.

Add cocoa powder, vanilla bean paste, golden caster sugar, and golden syrup to the milk.

Mix corn flour with water until smooth, then add half of it to the saucepan.

Stir until the mixture thickens, then add chocolate colors and stork for a glossy finish.

Mix well and transfer to a tray, covering with cling film to prevent skin formation. Refrigerate.

Once the cakes have cooled, level the tops with a knife.

Use the offcuts from the cakes and blitz them in a food processor to create crumbs.

Coat the outside of the cake with the crumbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens