Brooklyn Black Chocolate Cake

Name: Brooklyn Black Chocolate Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Chinese
Ingredients: 100 g unsalted butter (softened at room temperature); 260 g fine granulated sugar; 2 eggs; ¼tsp vanilla extract; 45 g cocoa powder; ¾tsp baking powder; ¾tsp baking soda; salt, a pinch; 170 g cake flour; 160 ml whole milk; 500 g fine granulated sugar (for chocolate custard); 1 tbsp golden syrup (for chocolate custard); 125 g cocoa powder (for chocolate custard); 200 g cornstarch (for chocolate custard); 85 g unsalted butter (diced, for chocolate custard); ½tsp vanilla extract (for chocolate custard); 3 20cm cake molds (lined with parchment paper on the bottom)

A must-have cake for chocolate lovers, featuring eggless chocolate custard as both filling and frosting, with a deep black appearance.

1h 20m

Medium

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Ingredients

unsalted butter (softened at room temperature) 100 g

fine granulated sugar 260 g

eggs 2

vanilla extract ¼tsp

cocoa powder 45 g

baking powder ¾tsp

baking soda ¾tsp

salt a pinch

cake flour 170 g

whole milk 160 ml

fine granulated sugar (for chocolate custard) 500 g

golden syrup (for chocolate custard) 1 tbsp

cocoa powder (for chocolate custard) 125 g

cornstarch (for chocolate custard) 200 g

unsalted butter (diced, for chocolate custard) 85 g

vanilla extract (for chocolate custard) ½tsp

20cm cake molds (lined with parchment paper on the bottom) 3

Instructions

Preheat oven

Preheat oven to 170°C (325°F, gas mark 3)

Cream butter and sugar

Add butter and sugar to a stand mixer fitted with a paddle attachment, beat with a manual or hand-held electric mixer until light and fluffy.

Add eggs

Add eggs one at a time, beating well after each addition. Use a rubber spatula to scrape down the sides of the bowl to incorporate any unmixed ingredients after each addition.

Add dry ingredients

Switch the mixer to low speed, add vanilla extract, cocoa powder, baking powder, baking soda and salt, and mix until combined. Add half of the flour, followed by all the milk, then add the remaining flour. Mix thoroughly until all ingredients are evenly incorporated.

Bake

Pour the batter into the prepared cake molds, smooth the surface with a spatula. Place in the preheated oven and bake for 25-30 minutes. Remove from the molds, let cool slightly, then transfer to a cooling rack to cool completely.

Make chocolate custard

Add sugar, golden syrup, cocoa powder and 600ml water to a large saucepan, heat over medium heat until boiling, stirring occasionally. Mix cornstarch with 120-200ml water, stir quickly until it forms a thick paste (add a small amount of extra water if too thick, no more than 250ml total). Slowly pour the mixture into the saucepan while stirring continuously. Continue to boil and stir for a few minutes until very thick. Remove from heat, add butter and vanilla extract. Pour into a bowl, cover with plastic wrap and refrigerate until set.

Make cake crumbs

Cut a thin layer off one cake, process in a food processor into fine crumbs.

Assemble the cake

Place one cake on a cake stand, spread a quarter of the custard on top. Place the second cake on top, spread another quarter of custard. Place the last cake on top, spread the remaining custard on the top and sides. Cover with cake crumbs, refrigerate for 2 hours before serving.