Blackout cake, also known as Brooklyn Blackout cake, is a rich chocolate cake filled with chocolate pudding and finished with chocolate cake crumbs. This gluten-free version is slightly different: instead of covering the top with crumbs, the sides are coated with cake crumbs and the top is finished with a glossy chocolate ganache. The filling here is a velvety chocolate pastry cream rather than vanilla pudding. It’s decadent, perfect for Valentine’s Day, and makes plenty to enjoy now or freeze for later.
Links You May Need:
Chocolate Sponge Cake or Chocolate Buttermilk Cake Recipe
Chocolate Pastry Cream
Chocolate Pastry Cream Cooling Method Video
Chocolate Ganache
Note: the final color of the cake will depend on the type and brand of cocoa powder you use.
Gluten Free Brooklyn Blackout Cake
Dessert
American
Chocolate Buttermilk Cake, Chocolate Ganache, Chocolate Pastry Cream, Chocolate Pudding, Chocolate Sponge Cake
Ingredients
-
1
recipe Chocolate Sponge Cake (8-inch)
or Gluten-Free Buttermilk Chocolate Cake (if making a 10-inch) -
1
recipe Chocolate Pastry Cream prepared with gelatin thickening
(or gluten-free chocolate pudding) -
1/2
recipe Chocolate Ganache
(or use extra pastry cream/pudding and additional cake crumbs)
Instructions
-
Bake two cake layers following the linked cake recipe and allow them to cool completely.
-
Prepare the chocolate pastry cream and thicken it using the gelatin method; chill until set.
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Wrap each cooled layer in plastic wrap and refrigerate for at least 2 hours to firm up.
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Slice the two layers horizontally to create four total layers and reserve one layer to crumble later. If you have an 8-inch springform pan, assembling the cake inside it helps the cake hold its shape while chilling. Use three of the layers to build the cake, spreading chocolate pastry cream between each layer. Crumble the reserved layer and set aside. Refrigerate the assembled three-layer cake to chill, preferably overnight or up to two days.
-
After the cake has chilled for at least 8 hours, prepare half a recipe of chocolate ganache and let it cool to room temperature but remain pourable (not fully set).
-
Remove the chilled cake from the refrigerator and pour the ganache over the top, allowing it to flow down the sides. Let the ganache rest about 5 minutes, then press the reserved chocolate cake crumbs onto the sides of the cake. Refrigerate until ready to serve.
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Optional garnish: to make a white chocolate disc for each slice, pour melted gluten-free white chocolate into a lightly oiled round mold and refrigerate until set.
Tips
Egg-Free:
If you need an egg-free version, the gluten-free buttermilk cake adapts better than a sponge cake. Sponge recipes that rely heavily on eggs are difficult to reproduce without affecting texture.
Cannellini Bean Egg Substitute:
To replace each egg, use 2 tablespoons of liquid from a can of cannellini beans (aquafaba) plus 1 tablespoon of fat such as butter, refined coconut oil, or hydrogenated palm oil.