Brooklyn Blackout Cake de Ginja com Chocolate

Brooklyn Blackout Cake with Cherry and Chocolate

Ingredients (for the cake):

- 6 spoons of butter;
- 1 cup of sugar;
- 2 eggs;
- 1 teaspoon baking soda;
- 1 teaspoon of sodium bicarbonate;
- 1 + 1/3 cup of flour;
- 1/3 Cup of cocoa powder;
- 2/3 cup of milk;
- 1 dessert spoon of Cherry Liqueur with Chocolate.

Ingredients (for the pudding filling):
- 1 and 1/4 cups of sugar;
- 1 and 1/4 cups of water;
- 1/2 cup of cocoa powder;
- 1/3 cup of cornstarch flour;
- 2 tablespoons of unsalted butter;
- 1 dessert spoon of Cherry Liqueur with Chocolate

Ingredients (Swiss Meringue and Cocoa Buttercream - topping):
- 2 egg whites;
- 80 gr of sugar ;
- 150 gr unsalted butter at room temperature;
- 3 spoons of cocoa powder.


  • Cake
- Preheat the oven to 180ºC and grease two 14 cm diameter molds with butter and sprinkle with flour.
- In a bowl beat the butter with the sugar, the crescent the eggs and beat each addition. Add the liqueur, baking soda and cocoa .
- Engage everything very well. Add half the flour with the yeast alternating with the milk. Divide the dough between the molds and bake for about 30 minutes. 
- Remove the cakes from the oven and let them cool on a rack.
  • Filling
- Heat the water with the cocoa, the liqueur and the sugar until it boils.
- In a bowl put the cornstarch flour with 1/4 of water.
- Add the preparation to the flour and take it back to the heat until it thickens.

- Place in another container covered with non-stick film.
- Go out in the cold overnight.
  • Roof

- Place the egg whites with the sugar in a bowl and place over a bain-marie, beating vigorously until warm but not too hot.
- Then remove the bowl and continue beating until the meringue is completely cold (the bowl has to be cold, I usually wrap the bowl in a damp cloth).
- Then I add the butter in pieces and the cocoa and beat some more.

  • assembly of the cake

- Remove the tops of the cake and cut each cake in half. Place a circle of cake on a plate and fill it with a little pudding, place another part of the cake on top and repeat.
- Cover the cake with the buttercream and refrigerate for about 30 minutes. and finally, have some more pudding left over the top and sprinkle with the cake crumbs you got from the tops.
- Refrigerate until ready to serve.

Created by: Dona Delicia - Atelier dos Sabores

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Dona Delícia - Atelier dos Sabores

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