Recipe of Homemade Brooklyn-Butternut-Blackout Cake (Wheat Free)

Brooklyn-Butternut-Blackout Cake (Wheat Free)

Brooklyn-Butternut-Blackout Cake (Wheat Free) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Brooklyn-Butternut-Blackout Cake (Wheat Free) is something which I’ve loved my entire life.

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, brooklyn-butternut-blackout cake (wheat free). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

To begin with this recipe, we have to prepare a few ingredients. You can have brooklyn-butternut-blackout cake (wheat free) using 14 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Brooklyn-Butternut-Blackout Cake (Wheat Free) :

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

Steps 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..
Read :   Recipe of Homemade Delectable Eclair Torte

So that’s going to wrap this up with this special food brooklyn-butternut-blackout cake (wheat free) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends.

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