Brooklyn blackout cake - Recipe

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This rich, dark sponge is filled and coated with a thick chocolate custard, then finished with crumbled cake - best eaten chilled

Prep:30 mins
Cook:30 mins - 40 mins

By Jane Hornby  Magazine subscription – 3 issues for £3




Ingredients

For the cake
  • 140g unsalted butter, plus extra for greasing
  • 100ml vegetable oil
  • 140g buttermilk
  • 100ml coffee, made with 1 tsp espresso powder
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 250g light muscovado sugar
  • 250g plain flour
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 50g cocoa powder
For the custard filling and covering
  • 250g golden caster sugar
  • 500ml full-fat milk
  • 140g chocolate, 85% cocoa solids, broken into cubes
  • 50g cornflour
  • 2 tsp espresso powder
  • 2 tsp vanilla extract
How to prepare a recipe Brooklyn blackout cake