10- Brooklyn Blackout Cake

Better late then never, right?! I started this project/challenge with certain posting days to keep myself accountable and on track to finish this book in a year. I wrote it down in my calendar in pen so there was no way to erase it or take back what I had planned for myself. With that being said, there is no schedule that shows you when you will get sick or have pains. I have chronic migraines; which means they are very painful and can be debilitating. I try my best to not let them stop me! I mean, I have stuff to do!

Yesterday I had a chiropractic massage where the therapist told me that I am carrying more stress then I think I am. I have signs of lock jaw and major tension/tightness in my neck and shoulders. Which turned into a migraine. Anyways, I am working through it and trying to take it easy. To anyone who also deals with migraines, I am truly sorry and I wouldn’t wish this upon anyone; I wish I could take away your pain.

Enough about that! Onto the cake!

“If you lived in Brooklyn prior to the 1970s, you probably had the privilege of eating a slice or two of this decadent chocolate cake. And we are all jealous. Named after World War ll blackout drills, this masterpiece was developed by Ebinger’s Bakery. The Brooklyn Blackout Cake became a staple of the borough for decades,…” -Tessa Huff in Layered

I LOVE little facts like this! In a lot of cookbooks you don’t get insight like this, so I really appreciate the history and the little stories that Tessa has been including. Even when it isn’t an origin, the stories of why a cake is special to her makes me think back on my childhood and my family history. What was special to my grandmother? I didn’t know one set of my grandparents, so I will take stories from what my dad tells me and use that to feel connected with them.

You’ll see as I break down the cake in its components that I had some problems with the consistency of the custard, but don’t let that stop you from making this cake! It’s so simple, beautiful, and very underrated (in my opinion).

Funny story; while this cake was in the oven I was scrolling through Instagram, like I do often! And one of my favorite accounts posted that she had just finished her version of a Brooklyn Blackout Cake. How weird , right?! Through this process there has been so many weird connections between the things I am making and what I see or hear around me. To me that is just one way of God or the universe or the world confirming that what I’m doing and the time I am spending, the money I am spending, and the little community I am trying to build, that all of this is for a reason. Thank you for being here and for the support!

FINALLY! Let’s get into it!

Devil’s Food Cake

  • This cake baked BEAUTIFULLY!
  • We know how I feel about domes, and this cake baked flat. Although a dome would have made sense for this cake sine you cover the outside in the extra cake crumbs!
  • Super moist, yet tight crumb.
  • The process of this cake was different for me. Tessa has you mix your cocoa powder with hot water and then sour cream. And you mix that into your batter as if it were your milk. (In most batters you will do the creaming method. Your fats and sugars, cream. Then add your eggs one at a time. And then alternate mixing in your flour and milk.)

Chocolate Custard

  • Selfishly, I love how she used cornstarch to thicken this custard instead of flour. (I am gf, therefore can’t have some custards because they are thickened with flour)
  • I would totally make this custard again and use it for a trifle! I think that it would be so yummy!
  • When I make this again I would cook it longer then I think I need, mine came out WAY to runny!
  • Tessa does give options to “fix” or alter your custard if it does come out too runny. I did not use any of these tips simply because I wanted to stay true to what it looked like she did in the book and in the pictures.

Overall, this is a wonderful cake. Probably not my favorite out of all the chocolate cakes, just because I need something with my chocolate to break it up. But staying true to what the traditional/original cake is is always a plus and I respect it completely!

10/10 would recommend!