Brooklyn Blackout opskrift

English:
After some
inquiries, I have
finally written down the recipe for Brooklyn Blackout cake from the Hummingbird Bakery cake book. There are a few of my own changes in the recipes.

Dansk:
Efter en del forespørgsler har jeg endelig fået skrevet opskriften på Brooklyn Blackout Kagen fra Hummingbird Bakery kagebogen. Der er nogen få af mine egne ændringer i opskrifterne.



Dansk:

Ingredienser:
100 g smør
250 g sukker
2 æg
vanillesukker
50 g kakaopulver
3/4 tsk bagepulver
3/4 tsk natron
175 g hvedemel
1½ dl sødmælk

Rør smør og sukker sammen til det er let og luftigt, tilsæt æggene et ad gangen. Rør vanillesukker, kakao, bagepulver, natron i til det er godt blandet. Tilsæt halvdelen af melet, så mælken og derefter resten af melet.

Hæld dejen i tre springforme på ca. 20 cm beklædt med bagepapir, bag bundene i den forvarmede ovn i 25-30 minutter, ved 170 grader. Lad dem køle lidt af i formene før du vender dem ud på en bagerist til afkøling.


chokoladecreme a la Hummingbird:

500 g sukker
1 spsk sirup
125 g kakaopulver
200 g majsmel
75 g smør

Kom sukker, gylden sirup, kakao og 6 dl vand i en gryde og bring det i kog. Rør en gang imellem i blandingen.
Bland majsmelet med 1 1/4 dl vand, og pisk det i kakaoblandingen i gryden. bring det i kog igen under omrøring. Kog til det er meget tykt, ca. 10 minutter. Tag gryden af varmen, og rør smør i. hæld cremen i en skål, dæk med husholdningsfilm og sæt den på køl, til cremen er meget fast.

Jeg synes at cremen bliver lige lovlig fast med denne opskrift. Den bliver så fast at man næsten ikke kan smøre den ud. Jeg har med held blandet mere vand i for at gøre den mere cremet, men jeg kan forestille mig at man måske kan blande lidt fløde eller mælk i, for at gøre den ekstra lækker, eller måske bruge mindre majsmel…

Læg en bund på et lagkagefad og smør ca. en fjerdedel af cremen på, læg den næste bund ovenpå og smør en fjerdedel af cremen herpå. Læg den sidste bund ovenpå og fordel resten af cremen over top og sider. sæt på køl i ca. 2 timer.

Man kan evt. skære lidt af kagebundene (en tynd skive) før man lægger dem sammen og blende det afskårne til kagekrummer, som man kan bruge til at pynte kagen med.

English:
ingredients:

100 g of butter
250 g of sugar
2 eggs
vanilla sugar
50g cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
175 g of wheat flour
1 ½ cups whole milk

Stir butter and sugar together until it is light and fluffy, add eggs one at a time. Stir vanilla sugar, cocoa, baking powder, baking soda in until it is well blended. Add half the flour, then milk and then the rest of the flour.

Pour batter into three jumps shape of approx. 20 cm lined with baking paper, Bake the layers of the cake in the preheated oven for 25-30 minutes at 170 degrees. Let them cool in the tins before turning them out onto a wire rack to cool.


chocolate creme a la Hummingbird:
500 g of sugar
1 tablespoon syrup
125 g of cocoa powder
200 g maize flour
75 g butter

Add sugar, golden syrup, cocoa and 6 cups water in a pot and bring to a boil. Stir occasionally
Mix corn flour with 1 1/4 cup water and whisk in the cocoa mixture in the pan. bring to a boil again while stirring. Boil until it is very thick, approximately 10 minutes. Remove from heat and stir in butter .Pour the cream into a bowl, cover with clingfilm and put it in the fridge until the cream is very firm.

I think the cream becomes a little too firm with this recipe. It becomes so firm that you almost can not smear it out. I have successfully mixed more water in in order to make it creamier, but I can imagine that one might be able to mix in a little cream or milk, to make it extra delicious, or maybe use less corn flour

Put a layer of cake on a tray and spread approx. a quarter of the cream on, put the next piece of cake on top and spread a quarter of the cream on this. Add the last cake layer on top and spread the rest of the cream over the top and sides. Set in the fridge for approx. 2 hours.

You could cut a bit of the cake (a thin slice) before you put them together and blend the slice to make cake crumbs, which you can use to decorate the cake with.

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