Brooklyn Black Out Coffee Cake
Layers of rich chocolate fudge cake sandwiched together with a coffee and chocolate custard filling.
30 minutes (3 hours cooling)
Cook Time: 90 seconds (2 hours cooling)
For the cake
- 3 tbsp Camp Coffee
- 140g unsalted butter, plus extra for greasing
- 100ml vegetable oil
- 140g buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 250g light muscovado sugar
- 250g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 50g cocoa powder
- A pinch of salt
For the custard filling and covering
- 2 tbsp Camp Coffee
- 250g golden caster sugar
- 500ml full-fat milk
- 140g chocolate (85% cocoa solids), broken into cubes
- 50g cornflour
- 2 tsp espresso powder
- A pinch of salt
- 1. Make the custard first as it needs time to chill. Combine all of the custard ingredients into a large pan and bring the mixture gently to the boil.
- 2. Once boiled, continuously whisk the mixture on a low heat until you have silky, thick custard. This will take approximately 5-7 minutes from cold.
- 3. Slowly stir in the Camp Coffee and a generous pinch of salt, and then scrape the custard into a wide, shallow bowl. Cover the surface of the bowl with cling film, cool, then chill for at least 3 hours or until cold and set.
- 4. Preheat the oven to 180˚C/350˚F/Gas Mark 4. Grease and then line the bases of 2 x 20cm sandwich tins.
- 5. To make the cake, first melt the butter in a pan. Once the butter is melted, remove the pan from the heat and beat in the oil, buttermilk, Camp Coffee and eggs.
- 6. In a large bowl, whisk the dry ingredients together plus a pinch of salt. Squish any resistant lumps of sugar with your fingers.
- 7. Tip in the wet ingredients and whisk the mixture until smooth.
- 8. Divide the batter between the prepared tins and bake for 25-30 minutes until they have risen and a skewer inserted into the middle of the cakes comes out clean.
- 9. Leave to cool for 10 minutes, and then transfer to a rack to cool completely, parchment-side down.
- 10. Once cooled, remove the parchment paper from the cakes and trim the cakes so they are flat.
- 11. Cut each cake across the middle using a large serrated knife. Place the trimmings into a processor and pulse it to crumbs. Tip into a large bowl.
- 12. Sit one layer on a cake plate and spread some custard over the top. Sandwich the other layers; add more of the custard, until they are all sandwiched together.
- 13. Spoon the remaining custard on top of the cake, then spread it around the top and down the sides until smooth.
- 14. Chill the cake for 15 minutes to firm up the custard again.
- 15. 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.
- 16. Chill for 2 hours, or overnight before serving, and eat it cold.