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Brooklyn Black Out Coffee Cake

Brooklyn Black Out Coffee Cake

Layers of rich chocolate fudge cake sandwiched together with a coffee and chocolate custard filling.

Serves: 12

Level: hard

Prep Time: 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. 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. 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. 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. 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. 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. 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. 7. Tip in the wet ingredients and whisk the mixture until smooth.
  8. 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. 9. Leave to cool for 10 minutes, and then transfer to a rack to cool completely, parchment-side down.
  10. 10. Once cooled, remove the parchment paper from the cakes and trim the cakes so they are flat.
  11. 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. 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. 13. Spoon the remaining custard on top of the cake, then spread it around the top and down the sides until smooth.
  14. 14. Chill the cake for 15 minutes to firm up the custard again.
  15. 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. 16. Chill for 2 hours, or overnight before serving, and eat it cold.

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