Brooklyn Blackout Cake | Hummingbird Bakery Cookbook Recipe (2009)

מצרכים

• Chocolate Pudding Frosting
• 2 ½ cups caster sugar / 500 g
• 1 tablespoon golden syrup
• 1 ½ cups Dutch-process cocoa powder / 125 g
• 1 ½ cups + 1 tablespoon cornflour or cornstarch / 200 g
• ¼ teaspoon salt (optional improvement)
• 3 cups water / 720 ml
• 6 tablespoons unsalted butter / 85 g
• ½ teaspoon vanilla extract
• Chocolate Sponge
• 7 tablespoons unsalted butter, softened / 100 g
• 1 ⅓ cups caster sugar / 260 g
• 2 large eggs
• ¼ teaspoon vanilla extract
• ½ cup Dutch-process cocoa powder / 45 g
• ¾ teaspoon baking powder
• ¾ teaspoon bicarbonate of soda / baking soda
• Pinch of salt
• 1 ⅓ cups + 1 tablespoon plain flour / 170 g
• ⅔ cup whole milk / 160 ml

אופן ההכנה

1. Make the pudding frosting first.
2. Whisk the sugar, golden syrup, cocoa powder, cornflour, and salt together in a large saucepan, off the heat.
3. Gradually whisk in the water until smooth.
4. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens into a pudding.
5. Remove from the heat and whisk in the butter and vanilla until smooth.
6. Transfer the pudding to a bowl or jug. Press cling film or parchment directly onto the surface and leave to cool, then chill until cold and set.
7. Before assembling the cake, stir or beat the pudding until smooth and spreadable.
8. Preheat