Brooklyn Blackout Cake with Cherry and Chocolate

Ingredients (for the cake):

– 6 tablespoons of butter;
– 1 cup of sugar;
- 2 eggs;
– 1 teaspoon of yeast;
- 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 Chocolate Cherry Liqueur.

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

Ingredients (Swiss meringue and cocoa buttercream - topping):
 – 2 egg whites;
– 80 gr of sugar ;
– 150 g unsalted butter at room temperature;
 - 3 spoons of cocoa powder.

Preparation:

  • 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, adding the eggs and beat after each addition. Add the liquor, baking soda and cocoa .
- Wrap everything very well. Add half the flour with the yeast alternating with the milk. Divide the dough between the molds and bake for around 30 minutes. 
- Remove the cakes from the oven and leave to cool on a wire rack.
  • Filling
- Heat the water with the cocoa, liqueur and sugar until it boils.
- In a bowl, place the cornstarch flour with 1/4 of water.
- Add the mixture to the flour and heat again until it thickens.
- Place in another container covered with non-stick film.
- It goes out in the cold from one day to the next.
  • Roof

- Place the egg whites and sugar in a bowl and place in 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 normally wrap the bowl in a damp cloth).
- Then I add the butter in pieces and the cocoa and beat some more.

  • Cake assembly

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


Creation by: Dona Delicia - Atelier dos Sabores

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