Blackout cake, also called Brooklyn Blackout cake, consists of chocolate cake, 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. Instead, crumbs are only placed on the sides and the cake is topped with 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:
Chocolate Sponge Cake or Chocolate Buttermilk Cake Recipe
Chocolate Pastry Cream Cooling Method Video
note: the color of the cake will vary depending upon the variety and brand of cocoa powder you use.
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.
Egg-Free:
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.
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