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Blackout cake, also called Brooklyn Blackout cake consists of chocolate cake topped, filled with chocolate pudding and topped with chocolate cake crumbs. My take on the cake is a little bit different in that this gluten free chocolate blackout cake is not topped with cake crumbs. Crumbs are only placed on the sides and the cake is topped a little chocolate ganache. Instead of vanilla pudding, this cake is filled with chocolate pastry cream. It’s divine, and perfect for Valentine’s Day with plenty of leftovers to consume or freeze.
Links You May Need:
Gluten Free Brooklyn Blackout Cake
- 1 recipe Chocolate Sponge Cake (8-inch) (Gluten Free Buttermilk Chocolate Cake (for 10-inch)
- 1 recipe Chocolate Pastry Cream using the gelatin thickening method (or gluten free chocolate pudding)
- 1/2 recipe Chocolate Ganache (or top with more pastry cream/pudding and more cake crumbs)
Make the two cake layers as instructed in the above link; allow to cool.
Make the chocolate pastry cream and thicken with gelatin and water; allow to chill.
Wrap each layer in plastic wrap and chill for at least 2 hours.
Slice the two layers into four layers and set one layer aside. If you have an 8-inch springform pan, use it to layer the cake. (It keeps its shape best that way during chilling.) Layer the cake using the three cake layers and fill between each of the three layers with the chocolate pastry cream. Crumble the remaining layer; set aside. Refrigerate the 3-layer cake to chill, preferably overnight or up to two days.
Once the cake is has been refrigerated for at least 8 hours, make half a recipe of chocolate ganache as instructed in the above link; set aside to reach room temperature, but not set.
Remove the chilled cake from the refrigerator and pour the ganache on top of the cake and down the sides. Allow the ganache to rest for about 5 minutes. Pat the chocolate cake crumbs onto the sides of the cake. Refrigerate until ready to serve.
To make a similar white chocolate disc to use as a garnish for each slice, just pour melted gluten free white chocolate into a lightly oiled, round chocolate/candy mold and refrigerate until set.
For egg-free, I suggest making the buttermilk cake unless you are using liquid from a can of cannellini beans as the egg substitute. Other egg substitutes don’t turn out as well if the recipe contains a lot of eggs, as is the cake with sponge cake.
Cannellini Bean Egg Susbtitute Recipe:
Replace each egg with 2 tablespoons of cannellini bean liquid + 1 tablespoon fat such as butter, refined coconut oil, or hydrogentated palm oil.