Brooklyn-Butternut-Blackout Cake (Wheat Free)

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Brooklyn-Butternut-Blackout Cake (Wheat Free). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Brooklyn-Butternut-Blackout Cake (Wheat Free), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Brooklyn-Butternut-Blackout Cake (Wheat Free) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Brooklyn-Butternut-Blackout Cake (Wheat Free) is 6-8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Brooklyn-Butternut-Blackout Cake (Wheat Free) estimated approx 30 minutes.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Brooklyn-Butternut-Blackout Cake (Wheat Free) using 14 ingredients and 21 steps. Here is how you cook it.

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A combination of adapted recipes, one by Anna Jones from The Modern Way to Cook and one by Billy and Jack for Sainsbury's food magazine which I have adapted and put together to make my dream cake, frankly😋. A wheat free version of the famous Brooklyn Blackout Cake. If you are like me, and you think toasted oats and chocolate are a marriage made in Heaven (think chocolate Hob Nobs), this recipe, while tricky to get right, is really worth the effort of trying.

#wheatfree
#specialoccasion
#chocolate
#pudding

Ingredients and spices that need to be Take to make Brooklyn-Butternut-Blackout Cake (Wheat Free):

1. Chocolate cakes
2. Half a medium butternut squash, peeled, cubed & cooked til soft
3. 300 g oat flour (porridge oats ground in a food processor)
4. 3 eggs, beaten
5. 1 tbsp baking powder
6. 100 g dark chocolate 75% cocoa buttons or chips, melted
7. 200 g baking margarine (from a tub)
8. 200 g caster/superfine sugar
9. Chocolate custard/pudding
10. 75 g cornflour
11. 600 ml/1 pint full fat milk/or non-dairy alternative
12. 150 g demerara or brown sugar
13. 100 g cocoa powder
14. 1 teaspoon vanilla extract

Steps to make to make Brooklyn-Butternut-Blackout Cake (Wheat Free)

1. Heat oven to 175C. Prepare three 7" cake tins by greasing with butter and lining with circles of greaseproof paper.
2. In a food processor, blend the cooked butternut squash until smooth. (I simply mashed it in a bowl with a potato masher)
3. In a mixing bowl, mix together the oat flour and baking powder and set aside.
4. In a separate bowl, beat together the margarine and sugar until light and fluffy. (I used an electric hand whisk for this step)
5. Mix together the butternut squash and melted chocolate.
6. Gradually add half the eggs into the creamed margarine and sugar. Don't panic if it looks split.
7. Fold in half the oat flour/baking powder mixture.
8. Fold in the rest of the eggs along with the melted chocolate/butternut mixture.
9. Finally fold in the rest of the oat flour.
10. Pour the cake mixture into the three greased and lined 7" cake tins.
11. Bake for 20-25 minutes then take out of the oven and cool in the tins before turning out onto a wire rack to cool completely. The cakes will be quite crumbly, so keep any crumbs aside in a small bowl and be careful as the cakes will be fragile.
12. Meanwhile, make the filling. Blend the cornflour with about one third of the milk, while bringing the rest of the milk to the boil in a small milk/nonstick saucepan along with the sugar and cocoa powder, whisking to keep it smooth.
13. Add the milk and cornflour and stir it constantly with a wooden spoon while it comes to the boil. It will become a smooth thick chocolatey custard. (if it is not smooth, use a stick blender to blitz it smooth, as it needs to be really silky)
14. Pour the filling/custard into a large bowl, place cling film over the surface (it needs to be touching the entire surface to prevent a skin forming) and put it into the fridge until cooled completely. This will take at least an hour.
15. On a serving plate, spread the first cake with chocolate custard filling using a palette knife to spread it from the middle outwards and leaving a small gap around the edges to allow for squidging.
16. Each time you remove the greaseproof paper from the cakes, use a butter knife to scrape off the crumbs and keep them with the rest of your stash of crumbs for later.
17. Next, carefully place the next cake on top, top and spread with chocolate custard/pudding then repeat with the third cake.
18. Cover the outside of the cake with the chocolate custard/pudding.
19. Finally, take your crumbs and sprinkle them over the top and sides of the cake (depending on how many you have leftover). Make sure you do this soon after 'icing' the cake, so the crumbs stick to the wet custard.
20. Any leftover custard and cake crumbs can be made into an extra little dessert by sprinkling the crumbs on top of the custard... Call it the baker's perk! 👩‍🍳👨‍🍳
21. Place the cake into the fridge for 2 hours to chill, before bringing it out to come back up to room temperature before serving.

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So that's going to wrap this up for this special food Simple Way to Prepare Ultimate Brooklyn-Butternut-Blackout Cake (Wheat Free). Thank you very much for your time. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!