Brooklynblackoutcupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE BEST BROOKLYN BLACKOUT CUPCAKES



The Best Brooklyn Blackout Cupcakes image

The Best Brooklyn Blackout Chocolate Cupcakes are moist, filled with chocolate pudding, and topped with fudgy chocolate frosting and chocolate cake crumbs! Just like Brooklyn Blackout Cake... but in cupcake form! These require a little advance planning, but are sure to be a showstopper at your next event!

Provided by Ashley Manila

Categories     Dessert

Time 5h20m

Number Of Ingredients 26

2 and 1/2 Tablespoons (23 grams) cornstarch
1/4 cup (50 grams) granulated sugar
1 Tablespoon brown sugar
2 cups (460 grams) whole milk
5 ounces (142 grams) 60% bittersweet chocolate, coarsely chopped
1 teaspoon pure vanilla extract
1 and 1/4 cups all-purpose flour (150 grams)
1 cup unsweetened non-alkalized (natural) cocoa powder (112 grams)
1 teaspoon (5 grams) baking soda
1 and 1/2 (6 grams) teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (63 grams) *canola oil
1/2 cup (113 grams) unsalted butter
3 ounces bittersweet chocolate (60%), finely chopped
1 teaspoon espresso powder
1 cup (198 grams) granulated sugar
3/4 cup (142 grams) light brown sugar, packed
2 large eggs plus 1 large egg yolk, at room temperature
2 teaspoons vanilla
1 cup full fat sour cream
1 cup hot coffee OR hot water
6 ounces bittersweet chocolate (62%), finely chopped
4 ounces unsweetened chocolate, finely chopped
3 sticks (340 grams) unsalted butter, softened
2 and 1/2 cups (283 grams) confectioners' sugar, sifted
2 teaspoons vanilla extract

Steps:

  • In a small, heavy bottomed saucepan, combine the cornstarch and both sugars. Gradually pour in the milk, adding it a little bit at a time, and whisking well to ensure no lumps form in the mixture.
  • Cook over medium heat, stirring constantly, until the mixture thickens and can coat the back of a spoon, about 10 minutes.
  • Add the chopped chocolate and continue to cook, stirring often, for about 4 minutes, or until the pudding is smooth and very thick.
  • Remove from heat and stir in the vanilla. Pass the mixture through a fine-mesh strainer into a large serving bowl.
  • Place plastic wrap on top of the pudding and smooth it gently against the surface. Refrigerate for at least 2 hours, or up to 3 days.
  • Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with cupcake liners. Spray lightly with non-stick baking spray, and set aside.
  • In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside until needed.
  • Combine the oil, butter, and chocolate together in a large bowl. Heat in the microwave, in 30 second increments, stirring between increments each time, until the butter and chocolate are completely melted. Stir in the espresso powder. Set aside and cool while you assemble the other ingredients.
  • In a large bowl, combine both sugars, eggs, egg yolk, and vanilla and beat until smooth and well combined.
  • Gradually add in the melted chocolate mixture, adding a little bit at a time and whisking constantly.
  • Gently fold in the flour in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix gently and stop when you can still see the lightest trail of dry ingredients.
  • Pour in the hot coffee (or water) and let it sit for 30 seconds, then fold it into the batter until combined.
  • Fill each cupcake liner so that they're 2/3 full with batter. Bake, one tray at a time, for 16 to 18 minutes, or until the cupcakes have puffed up and a toothpick (or cake tester) inserted in the middle of a cupcake comes out clean, or with a few moist crumbs attached.
  • Allow cupcakes to cool completely before frosting!
  • Place both chocolates in a microwave-safe bowl. Heat in the microwave, on low power, in 30 second increments, stirring between each increment, until the chocolate is completely smooth and melted. You may also do this in a double-boiler. Set aside and cool until tepid.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until completely smooth.
  • On low speed, add in the confectioners' sugar, a little bit at a time, beating until each addition has been completely incorporated into the butter before adding more. Once all of the sugar has been added, increase speed to medium-high and beat for 3 minutes.
  • Decrease the speed back to low and beat in the vanilla extract. Then slowly pour in the cooled melted chocolate and continue mixing until well combined, tuning the mixer off and scraping down the sides and bottom of the bowl as needed.
  • Once all of the chocolate has been added, increase the speed back to medium-high and beat for 2 minutes. Set aside for 30 minutes to firm up, or up to 3 hours. Do not refrigerate (the chocolate will seize and render the frosting impossible to spread).
  • Using a paring knife, cut out a 1/2" inch cone shaped hole in the middle of each cooled cupcake. The hole should stop about 1/4" from the bottom of the cupcake, to avoid breaking the base. Set all of the cupcake scraps aside!
  • Scrape the chilled pudding into a large piping bag fitted with a medium piping tip, like this one.
  • Pipe the filling into the middle of each cupcake cavity, filling it all the way to the top.
  • Next, scrape your fudgy chocolate frosting into a piping bag fitted with an open star piping tip, like this one. Pipe the frosting on top of each cupcake, making sure the pudding is completely covered.
  • Crumble up the cupcake scraps into fine crumbs and sprinkle a generous amount on top of each cupcake.
  • Serve at once, or store in the fridge until needed. Cupcakes are best served the day they are made, but will keep, stored in the fridge, for 2 days.

MINI BROOKLYN BLACKOUT ICEBOX CAKES



Mini Brooklyn Blackout Icebox Cakes image

The famous Brooklyn Blackout Cake is traditionally made with layers of rich chocolate cake, filled with chocolate pudding and covered with cake crumbs. This no-bake version has all of the same decadent chocolate components -- and you don't need to turn on the oven.

Provided by Food Network Kitchen

Categories     dessert

Time 8h20m

Yield 6 servings

Number Of Ingredients 5

3/4 cup heavy cream
1/4 cup confectioners' sugar
1 cup prepared chocolate pudding
42 chocolate wafer cookies
1/4 cup chocolate syrup

Steps:

  • Whip together the heavy cream and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the pudding with a rubber spatula until well combined.
  • Cut 6 squares of plastic wrap large enough to completely line each cup of a 6-cup jumbo muffin pan with a slight overhang at the top.
  • Spread 1 heaping tablespoon of the pudding mixture in the bottom of each lined muffin cup. Break up 2 cookies and fit them into an even layer over the pudding. Repeat twice with the pudding and cookies until all of the muffin cups are full, ending with a cookie layer on the tops. Cover each cup with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12. Reserve the remaining 6 cookies for garnish.
  • When ready to serve, unwrap each cake and invert the muffin pan onto a large platter or cutting board all at once. Remove the plastic wrap. Transfer the individual cakes to serving plates. Crush the reserved cookies and sprinkle some on top of each cake, then drizzle with the chocolate syrup.

BROOKLYN BLACKOUT CAKE



Brooklyn Blackout Cake image

If you love chocolate, you will LOVE this cake. I found this recipe when looking for a special cake to make my chocolate-loving daughter-in-law's birthday. Be sure to give the pudding and the cake enough time to cool or the end results will be disappointing. -Donna Bardocz, Howell, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 12 servings.

Number Of Ingredients 26

PUDDING:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk
3 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
CAKE:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
3/4 cup Dutch-processed cocoa
1 cup sugar
1 cup packed brown sugar
1 cup buttermilk
1 cup strong brewed coffee
1 teaspoon vanilla extract
2 large eggs
FROSTING:
8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cubed
1/3 cup hot water
2 teaspoons light corn syrup
2 teaspoons vanilla extract

Steps:

  • In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold., Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined., Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable., Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake., Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.

Nutrition Facts : Calories 609 calories, Fat 30g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 353mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 7g fiber), Protein 9g protein.

BROOKLYN BLACKOUT CAKE



Brooklyn Blackout Cake image

Provided by Food Network

Categories     dessert

Time 55m

Number Of Ingredients 19

8 tablespoons (1 stick) butter, softened at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup whole, 2 percent fat, or 1 percent fat milk
Custard, recipe follows
3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
Scant 2/3 cup cornstarch
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 375 degrees.
  • Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
  • To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.
  • Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.

BROOKLYN BLACKOUT CUPCAKES



Brooklyn Blackout Cupcakes image

From the Cake Mix Doctor. A friend brought these to a dinner party and half were gone before the main course! Being the amazing person she is, however, she conveniently tucked a few copies of the recipe in her purse to dole out! Hope all of you get as much enjoyment out of these as we did!

Provided by JamesDeansGirl

Categories     Dessert

Time 1h50m

Yield 20 serving(s)

Number Of Ingredients 11

1 (3 1/2 ounce) package cook and serve chocolate pudding mix
2 cups whole milk
1/2 cup semi-sweet chocolate chips
2 tablespoons butter
1 teaspoon vanilla extract
1 (18 1/4 ounce) box plain devil's food cake mix
3 tablespoons Dutch-processed cocoa powder
1 1/2 cups buttermilk
1/2 cup canola oil
3 large eggs
1 teaspoon vanilla extract

Steps:

  • Make the filling and frosting: place the pudding mix and milk in a 2-qt saucepan over medium-high heat. Whisk constantly until the mixture comes to a boil and thickens, 4-5 minutes. Turn off the heat.
  • Add the chocolate chips, butter, and vanilla and stir until the chips and butter melts, 2 minutes.
  • Remove the pan from the heat and cover the pudding with plastic wrap placed directly on its surface. Let cool for 45 minutes at room temperature.
  • Meanwhile, preheat the oven to 350°F Line 24 cupcake wells with paper liners.
  • Make the batter: place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds.
  • Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more. Batter will be thick.
  • Scoop 1/4 cup batter into each cupcake well~you should get 24.
  • Bake for 17-20 minutes, until tops are springy when lightly pressed. Cool in the pans on wire racks for 5 minutes.
  • Remove 4 cupcakes from the pans and crumble them into a bowl, making coarse crumbs.
  • Loosen the remaining cupcakes from the pans and cool them on wire racks for 15 minutes.
  • Divide the pudding mixture into 2 portions. Fit a pastry bag with a large round tip and spoon 1 cup of the filling into the bag. Gently push the tip into the center of each cupcake and squirt a generous amount of pudding inside. Refill the bag as needed and repeat for all 20 cakes.
  • Place a heaping tablespoons of the remaining pudding portion on the top of each cupcake and spread to cover the entire surface. Top the frosting with a sprinkling of cupcake crumbs, pressing down slightly so they stick.
  • Store uneaten cupcakes covered in the refrigerator for up to 5 days.

Nutrition Facts : Calories 243.9, Fat 13.8, SaturatedFat 3.6, Cholesterol 38, Sodium 278.8, Carbohydrate 28.4, Fiber 1.4, Sugar 16.6, Protein 4.3

BROOKLYN BLACKOUT CAKE



Brooklyn blackout cake image

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

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Yield Cuts into 12 slices

Number Of Ingredients 17

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
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

Steps:

  • Make the custard first as it needs to chill. Put all the ingredients, except the vanilla, in a large pan and bring gently to the boil, whisking all the time, until the chocolate has melted and you have a silky, thick custard. It will take 5-7 mins from cold. Stir in the vanilla and a generous pinch of salt, then scrape the custard into a wide, shallow bowl. Cover the surface with cling film, cool, then chill for at least 3 hrs or until cold and set.
  • Heat oven to 180C/160C fan/gas 4. Grease then line the bases of 2 x 20cm sandwich tins. Melt the butter in a pan, then remove from the heat and beat in the oil, buttermilk, coffee and eggs. In a large bowl, whisk the dry ingredients togetherplus 1/4 tsp salt (saves sifting) and squish any resistant lumps of sugar with your fingers. Tip in the wet ingredients and whisk until smooth.
  • Divide the batter between the prepared tins and bake for 25-30 mins until risen and a skewer inserted into the middle of the cakes comes out clean. Cool for 10 mins, then transfer to a rack to cool completely, parchment-side down.
  • Remove the parchment linings from the cakes. If the cakes are domed, trim them flat. Now cut each cake across the middle using a large serrated knife. Put your least successful layer and any trimmings into a processor and pulse it to crumbs. Tip into a large bowl.
  • Sit one layer on a cake plate and spread it with a quarter of the custard. Sandwich the next layer on top, add another quarter of the custard, then top with the final layer of cake. Spoon the remaining custard on top of the cake, then spread it around the top and down the sides until smooth. Chill for 15 mins to firm up the custard again.
  • Hold the cake over the bowl containing the crumbs, then sprinkle and gently press a layer of crumbs all over the cake. Brush any excess from the plate. You'll have some crumbs left. Chill for 2 hrs, or longer, before serving, and eat it cold. Can be made up to 2 days ahead. The cake gets fudgier and more enticing the longer you leave it.

Nutrition Facts : Calories 548 calories, Fat 27 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 47 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.6 milligram of sodium

BROOKLYN BLACKOUT CAKE



Brooklyn Blackout Cake image

Make and share this Brooklyn Blackout Cake recipe from Food.com.

Provided by dev_carlsen

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 18

8 tablespoons butter
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons vanilla extract
3/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups flour
1 cup skim milk
3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
2/3 cup cornstarch (scant 2/3 cup)
6 tablespoons butter
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 375 degrees.
  • Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them inches In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
  • Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.
  • To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.

Nutrition Facts : Calories 630.1, Fat 21.4, SaturatedFat 11.5, Cholesterol 88.9, Sodium 362.8, Carbohydrate 110.8, Fiber 6, Sugar 75.9, Protein 8.1

More about "brooklynblackoutcupcakes recipes"

BROOKLYN BLACKOUT CUPCAKES - BAKING MISCHIEF
brooklyn-blackout-cupcakes-baking-mischief image
2016-05-06 Small-batch Instructions: To halve this recipe, half of 3/4 cup + 2 tablespoons all-purpose flour is 1/4 cup and 3 tablespoons, 1/4 cup of sugar is …
From bakingmischief.com
5/5 (2)
Total Time 3 hrs
Category Dessert
Calories 263 per serving
  • While your cupcakes bake, in a medium saucepan, combine sugar, cornstarch, and salt. Whisk in milk, pouring slowly so no lumps form.
  • Cut a cone shaped piece out of the center of 20 of the cupcakes, reserve the remaining Cut the tip off of the cone and place in a separate bowl to use later, keep the tops.
  • Make sure you have all of your cupcakes filled and topping and sprinkles ready before starting the glaze. This glaze starts to set after 10 minutes or so, so you want to be able to put it directly onto the cupcakes. Combine butter, milk, corn syrup, and vanilla in a medium pot. Cook over medium heat until butter is melted. Whisk in chocolate and stir until incorporated. Remove from heat and immediately whisk in sifted powdered sugar and stir until mixture is smooth.


WE MADE THE FAMOUS BROOKLYN BLACKOUT CAKE RECIPE
we-made-the-famous-brooklyn-blackout-cake image
2019-03-13 Bake the Cake. Preheat your oven to 325°. Line bottoms of two generously greased 8-inch round baking pans with parchment paper; grease …
From tasteofhome.com
Author Jennifer Schwarzkopf
Estimated Reading Time 6 mins


BROOKLYN BLACKOUT CAKE - BAKE FROM SCRATCH
brooklyn-blackout-cake-bake-from-scratch image
Whisk in eggs and vanilla. In a medium bowl, stir together flour, baking powder, baking soda, and salt. Slowly add flour mixture to cocoa mixture, whisking just until combined. Divide batter among pans. Bake until a wooden pick inserted …
From bakefromscratch.com


SHIRL’S BROOKLYN BLACKOUT CAKE - SHIRLGARD
shirls-brooklyn-blackout-cake-shirlgard image
2017-02-06 BAKE @ 325° F (165° C) 25 - 27 minutes, until a wooden skewer tests clean, and the cake is just starting to pull away from the sides of the pans. LET COOL in the pans. FREEZE cakes in the pans overnight (or at least …
From shirlgard.com


HOW TO MAKE A BROOKLYN BLACKOUT SHAKE - FOOD …
how-to-make-a-brooklyn-blackout-shake-food image
2016-10-28 Press the chocolate chips into the frosting all around the glasses. Combine the milk, ice cream, and chocolate syrup in a blender and blend until creamy, about 1 minute. Squeeze some chocolate syrup along the inside rim …
From foodrepublic.com


BROOKLYN BLACKOUT CAKE RECIPE - FOOD REPUBLIC
brooklyn-blackout-cake-recipe-food-republic image
2013-12-27 Preheat the oven to 325°F convection oven/375°F conventional oven, and butter two 8-inch nonstick cake pans with removable bases, at least 2 inches deep. Cream the butter and sugar together in a food processor, then …
From foodrepublic.com


THE BROOKLYN BLACKOUT CAKE | HALF BAKED HARVEST
the-brooklyn-blackout-cake-half-baked-harvest image
2015-02-10 Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray. In a stand mixer (or using a hand mixer), cream the butter and canola oil together. Add …
From halfbakedharvest.com


BROOKLYN BLACKOUT CUPCAKES - RECIPE - FINECOOKING
brooklyn-blackout-cupcakes-recipe-finecooking image
Make the cupcakes. Preheat the oven to 350°F. Line two 12-cup standard muffin pans with cupcake liners. In the bowl of an electric mixer, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the sugar and, …
From finecooking.com


BROOKLYN BLACKOUT CAKE | THE CAKE BLOG
brooklyn-blackout-cake-the-cake-blog image
2019-10-25 In the bowl on a stand mixer fitted with a paddle attachment, add the butter and mix on medium until smooth. Add in the brown and white sugars and mix until light and fluffy, 2 to 3 minutes. Turn the mixer to low and add in the …
From thecakeblog.com


BLACKOUT CHOCOLATE CAKE RECIPE | BON APPéTIT
blackout-chocolate-cake-recipe-bon-apptit image
2017-10-12 Step 5. Whisk cocoa powder and cornstarch in a large saucepan. Whisk in cream until smooth and no lumps remain. Add egg yolks, milk, brown sugar, and salt; whisk to combine. Bring to a boil over ...
From bonappetit.com


BROOKLYN BLACK OUT SHEET CAKE | RECIPE - RACHAEL RAY …
brooklyn-black-out-sheet-cake-recipe-rachael-ray image
To make the cake, preheat the oven to 350°F. Place the cake mix into a large bowl and add the eggs, oil and beer. Using a hand mixer, beat the mixture until a smooth batter forms. Pour the batter into a 13x9 inch baking pan. Bake for 30 …
From rachaelrayshow.com


BROOKLYN BLACKOUT CAKE - BAKE WITH STORK UK
brooklyn-blackout-cake-bake-with-stork-uk image
Grease 3 (8-inch) cake tins with the Stork and greaseproof paper. In a saucepan, gently melt the Stork. Pour in the buttermilk alongside the 2 eggs, hazelnut milk and vanilla bean paste and beat well with a balloon whisk. Into a large bowl, …
From bakewithstork.com


BROOKLYN BLACKOUT CUPCAKES - KATE THE BAKER
2020-08-27 Preheat oven to 350. Place chocolate and cocoa powder in a large bowl. Pour hot coffee over chocolate and cocoa podwer and whisk until smooth. Cool this completely. Whisk flour, sugar, salt and baking soda together. In a third bowl, whisk eggs, vinegar, oil, sour cream and vanilla together.
From katethebaker.com


BROOKLYN BLACKOUT CAKE RECIPE - TARTISTRY .COM DESSERTS
2021-05-28 Beat on medium speed 2 minutes, or until light and fluffy. Add the eggs and yolks to the stand mixer bowl, one at a time. Beat on low speed after each addition, for about 30 seconds or until fully incorporated. Add half the flour mixture to the …
From tartistry.com


THE LEGENDARY EBINGER’S BROOKLYN BLACKOUT CAKE
2016-10-08 Make the cake: Preheat the oven to 375 degrees; butter and lightly dust two 8-inch round cake pans with flour, set aside. Place the cocoa in a small bowl and whisk in the boiling water to form a crumbly paste. Combine the chocolate and milk in a …
From thefooddictator.com


BLACKOUT CHOC CUPCAKES — CHEF BEXIE
2021-09-07 Sponge mix . 2 cups plain flour. 2 cups caster sugar. 1/2 cup cocoa powder. 1/4 cup black cocoa powder. 1 1/2 tsp bicarb of soda. 2 tsp baking powder. 1/2 tsp salt
From chefbexie.com


EBINGER’S BLACKOUT CAKE RECIPE - THE MOM 100
2018-12-07 A layer of cake, a layer of filling, layer of cake, layer of filling, layer of cake. Then the frosting, top and sides, and finally the crumbs sprinkled on top. And then the kicker: says,the original recipe:it must be consumed within 24 hours! (Though please- we have eaten this cake over several days with no grievances). The legend, the recipe ...
From themom100.com


BROOKLYN BLACKOUT CAKE RECIPE - STYLE SWEET | KITCHN
2019-12-26 Whisk together egg yolks and sugar in a separate mixing bowl, and add some cornstarch just when the milk mixture is starting to simmer. To keep the hot milk from cooking the eggs, you’ll want to temper the mixture by slowly whisking some of the hot milk mixture into the eggs a little bit at a time to slowly raise the temperature of the eggs ...
From thekitchn.com


BROOKLYN BLACKOUT CUPCAKES BY BAKERBYNATURE | QUICK & EASY …
Yummy Recipe for Brooklyn Blackout Cupcakes by bakerbynature. Brooklyn Blackout Cupcakes ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ (25) "Brooklyn Blackout Cupcakes! These have only been on my website for 2 days and they’re already a reader favorite... with some saying they’re the BEST chocolate cupcake they’ve ever had"-- @bakerbynature. A Note from Feedfeed. These decadent …
From thefeedfeed.com


BROOKLYN BLACKOUT CUPCAKES – COCONUT & LIME
2009-03-25 Line or grease 12 wells in a cupcake pan. Mix cocoa with boiling water in small bowl, stirring until smooth. Set aside to cool. Cream together butter, vanilla paste and sugar until fluffy. Add eggs, one at a time, beating well after each one. Add the hydrated cocoa, mixing thoroughly.
From coconutandlime.com


BROOKLYN BLACKOUT CAKE – LOST RECIPES FOUND
Preheat the oven to 375 degrees. Butter and flour two 9-inch cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. Butter and flour over the parchment. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together.
From lostrecipesfound.com


BROOKLYN BLACKOUT CAKE: THE BEST NYC DESSERT THAT WAS
2016-09-18 Brooklyn Blackout cake I have to guess was named both for its deep color and for the fact that it was created in Brooklyn. According to this article from NPR, Brooklyn Blackout cake was first served at a Brooklyn bakery called Ebinger’s. Unfortunately, Ebinger’s went bankrupt in 1972 so we’ll never really know what the original tastes like.
From souvenirfinder.com


TWO LITTLE RED HENS' BROOKLYN BLACKOUT CAKE - THE BAKED ROAD
2021-06-04 Bake: Bake in the preheated oven for ~25 minutes, or until the cake is springy to the touch and an inserted toothpick in the center comes out clean. 6. Trim the cake tops: Once cake is completely cool, remove from pan and using a serrated knife, cut …
From thebakedroad.com


MARTHA COLLISON'S BROOKLYN BLACKOUT CAKE - WAITROSE
Preheat the oven to 160°C, gas mark 3 and grease and line three 20cm loose-bottom cake tins. Place the plain flour, brown sugar, cocoa powder and bicarbonate of soda into a large bowl and whisk to combine. Melt the butter in a small saucepan. 2. Whisk the buttermilk and milk into the melted butter, then beat in the eggs.
From waitrose.com


BROOKLYN BLACKOUT CAKE - OVENLY
Yields one, two-layer 9” cake 1. Prepare the cake layers. Ingredients (Cake Layers) 1 ½ cups Brooklyn Brewery Black Chocolate Stout (or other chocolate stout) . 1 ½ cups (3 sticks) unsalted butter, cut into ½-inch pieces 1 ½ cups dark Dutch-process cocoa powder. 3 cups all-purpose flour + more for dusting. 2 ¾ cups sugar. 3/4 tablespoon baking soda 1 cup sour cream …
From oven.ly


BROOKLYN BLACKOUT CAKE - LANE & GREY FARE
2021-08-09 Preheat the oven to 350 degrees. Grease two 8 inch round cake pans with vegetable oil, line bottoms with parchment paper and then grease the parchment paper with vegetable oil as well. Whisk the gluten free flour, sugar, cocoa powders, baking powder, baking soda and salt in a large bowl until combined and lump free.
From laneandgreyfare.com


BROOKLYN BLACKOUT CAKE | CABBI
Directions. Sift the dry ingredients, set aside. In the mixer fitted with the paddle attachment, cream the butter and the sugar until light and fluffy. Gradually Add the eggs, scraping down the sides of the bowl as necessary. Alternately and the dry and wet ingredients. Pour into 2 9” cake pans. Bake at 350 until cake springs back and a ...
From cabbi.com


BROOKLYN BLACK-OUT CAKE | CRAFTYBAKING | FORMERLY BAKING911
1. Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Remove the top of the double boiler from the heat and whisk in the butter to the melted chocolate, one tablespoon at a time. Return the top to the heat, if necessary, to melt the butter. 2.
From craftybaking.com


RECIPE: BROOKLYN BLACKOUT CAKE
Sift the flour, cocoa, bicarbonate of soda, baking powder and salt into a large bowl. Using an electric mixer, beat the eggs and sugar for 2 minutes or until thick and pale.
From khoollect.com


BROOKLYN BLACKOUT PIZZA RECIPE — OONI USA
This recipe channels an iconic, lost (its inventor, the commercial bakery Ebinger’s, went out of business in 1972), and obsessed-over New York City chocolate dessertcake — the Brooklyn Blackout Cake, a three-layer devil’s food cake slathered with chocolate pudding and frosting and dramatically covered with cake crumbs — and reinterprets it as a dessert pizza on homemade …
From ooni.com


BROOKLYN BLACKOUT CHEESECAKE CAKE - BAKING A MOMENT
2015-10-28 Preheat the oven 350 degrees F, mist an 8-inch diameter by 3-inch deep cake pan with non-stick spray, and line the bottom with a circle cut from parchment paper. Place the sugar, cocoa, and salt in a large mixing bowl, whisk to combine. Add the cream cheese, and mix on medium-low speed until combined.
From bakingamoment.com


BROOKLYN BLACKOUT CAKE - THETARTTART.COM -IT’S ALL ABOUT HEALTHY …
2021-09-09 For the cake: Preheat the oven to 325 degrees F. Butter a 6-inch round pan, and lay a circular parchment paper round on the bottom. In a stand mixer bowl, cream the butter and sugar until light and fluffy, about 5 minutes. On low speed, mix …
From thetarttart.com


HALLOWEEN BROOKLYN BLACKOUT CUPCAKES - BAKED AMBROSIA
2016-10-29 The famous Blackout Cake officially got its name during World War II. According to a 1969 New York Times article, blackout drills were performed in homes around Brooklyn whenever Navy ships were sent to sea from the Brooklyn Navy Yards.All city lights were turned off and windows were covered to avoid silhouetting battle-bound ships.
From bakedambrosia.com


THE ULTIMATE VEGAN BROOKLYN BLACKOUT CAKE
2021-08-10 1 hour 58 mins. Prepare your cake pans with grease & parchment paper liner and preheat the oven to 350°F The recipe below for chocolate cake will make either 3-8" layers OR 4-7" layers. Which ever size you choose you must use one of the layers for the cake crumb coating. Serves: serves 15ppl. Ingredients.
From gretchensveganbakery.com


MOIST CHOCOLATE CAKE WITH PUDDING & GANACHE - CHELSWEETS
2018-02-01 Chocolate Pudding. While the layers bake, make the chocolate pudding. Combine the sugar, cocoa, cornstarch and salt in medium saucepan; slowly mix in the milk. Cook over medium heat, stirring constantly. Bring the mixture to a boil, and continue stirring for 1 minute. Remove the pan from heat, and stir in the butter and vanilla.
From chelsweets.com


BROOKLYN BLACKOUT CAKE RECIPE | OLIVEMAGAZINE
2017-04-02 STEP 2. To make the sponge, lightly butter and line 3 x 20cm round cake tins and heat the oven to 180C/fan 160C/gas 4. In a large bowl, cream the butter and sugars together until light and fluffy. Add the vanilla and beat to combine. Meanwhile, in a separate bowl, mix together the flour, cocoa powder, baking powder and salt.
From olivemagazine.com


BROOKLYN BLACKOUT CAKE » HUMMINGBIRD HIGH
2013-10-16 Brooklyn Blackout cake was a popular recipe in the 60s and 70s, but faded from fashion around the 80s when Ebinger’s went out of business. Today, there are only a handful of bakeries in New York that sell the cake. This recipe, adapted from my beloved The Hummingbird Bakery Cookbook, was one of the trickiest I’ve used in some time. Making ...
From hummingbirdhigh.com


VEGAN BROOKLYN BLACKOUT CAKE - MAKE IT DAIRY FREE
2021-10-30 Combine dairy free milk, apple cider vinegar, and vanilla extract to make vegan buttermilk. Set aside. Use a large bowl and hand whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Next add oil and vegan buttermilk (vinegar, vanilla and dairy free milk mixture).
From makeitdairyfree.com


MINI BROOKLYN BLACKOUT CAKES - TWO PURPLE FIGS
2015-06-14 Preheat the oven to 375 degrees F. Line a medium size baking sheet with parchment paper. In a bowl whisk the flour, baking powder, baking soda and salt. In another large bowl, whisk the sugar, cocoa powder, egg, milk, oil and vanilla and whisk it …
From twopurplefigs.com


Related Search