Brooklyn Blackout Cake with Chocolate Chips – A Detailed recipe cooking. 
Time: 4hour. Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 110 gr. butter at room temperature, plus for lubrication mold
- 2.5 tbsp. premium flour, plus for sprinkling molds
- 110 gr. semisweet chocolate, chopped
- 1.5 tbsp. whole milk
- 1/2 tbsp. cocoa powder
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tbsp. vegetable oil
- 1.5 tbsp. brown sugar
- 1/2 tbsp. granulated sugar
- 1 tbsp. l vanilla extract
- 4 large eggs
Cream
- 700 gr. semisweet chocolate, chop
- 1/3 Art. corn syrup
- 300 gr butter at room temperature, cut into pieces
- 2.5 tbsp. powdered sugar
Recipes with similar ingredients: premium flour, eggs, milk, semisweet chocolate, brown sugar, icing sugar, vanilla extract, corn syrup, cocoa, struzel
Recipe preparation:
- Preheat the oven to 170 ° C. Two round cake molds (20 x 5 cm) grease with butter and sprinkle with flour, removing surplus.
- Make a cake. In a bowl suitable for microwave oven, combine chocolate, milk and 1/2 tbsp. water. Warm up in microwave in 30 second intervals, stirring until chocolate will melt. Stir until smooth and let cool. By sift flour, cocoa, baking powder, soda into a large container and salt.
- In a large bowl, beat the butter with a mixer on medium speed to the state of the cream, about 4 minutes Add vegetable butter, brown sugar, granulated sugar and vanilla; whisk until air texture for about 4 more minutes. Stir eggs in the dough. to one. Reduce mixer speed to low and add flour mixture in three passes, alternating with a mass of melted chocolate. Whipping mix everything.
- Divide the dough according to the prepared forms, smoothing surface. Bake for 40-45 minutes until the toothpick is after piercing the cake will not be dry. Leave to cool in shape for 20 min., then go around the edges with a knife and turn the cakes on grill so that they cool completely.
- Preheat the oven to 170 ° C. Foil a baking sheet with sides. With a long serrated knife, cut each cake across in two to get 4 cakes. Crumble one of them on baking into small pieces. Bake until dry for about 20 minutes. Allow to cool completely. Cover with parchment paper and bottom crush the stewpan into large crumb.
- Make a cream. In a large heat-resistant bowl, combine chocolate, corn syrup and 1/2 tbsp. hot water place over pot of boiling water. Stir for about 5 minutes until chocolate will not melt. Remove the bowl from the pan and cool for 10 minutes. Pour into a bowl of a stationary mixer with a whisk and start whipping at high speed. Add vanilla, then butter for 1 tbsp. l at a time, whisking until airy consistency. Drive in powdered sugar until creamy textures.
- Refrigerate for about 10 minutes, periodically stirring until the cream is thick enough to spread (If the cream is too thick, do not heat it in the microwave more than 30 sec. in 10 second intervals to softness) .One cake put on a plate, brush on top 1 tbsp. cream with a slide. Add the second cake, a layer of cream, then the last cake. Top and sides grease with the remaining cream. Prepared crumb crumbs, While pressing, sprinkle the cake on all sides.
