Fudgy  Brooklyn Blackout Cake

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This Fudgy Brooklyn Blackout Cake has soft chocolate cake, pudding filling, surrounded by fudge frosting topped with chocolate crumbs. It’s gluten free, eggless, nut free and easily vegan!

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In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking powder, baking soda and kosher salt.

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In a large measuring cup, measure out 1 cup of milk. Add in 1 tablespoon of the white vinegar and stir. It will look chunky. That's normal.

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In a large bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.

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Make a well in the center of the dry ingredients. Add in the cornstarch water mixture, the homemade buttermilk, the warm water, vegetable oil and vanilla. Whisk until smooth and combined.

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Using a spatula, divide the batter equally between two greased and parchment lined 8 inch cake pans; smooth the tops with a butter knife.

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Bake the cakes in the center rack at 350 degrees Fahrenheit for 47-50 minutes until slightly springy when carefully touched.

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Once the cakes have cooled completely, take them out of the pan and slice the tops off to create flat surfaces. Cut or crumble the tops to make tiny crumbs. We will use these later so set them aside.

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Place one layer of cake on the bottom of a cake plate/stand and pipe a ring around the top edge of the cake. This is to prevent the pudding from oozing out.

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Spoon 3/4 of the pudding into the ring of frosting. Smooth, and  top with the other layer of cake.

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Frost the sides and the top of the cake and then chill for 15 min so the cake is more stable to work with.

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Frost again and press the crumbs into the wet frosting so they stick. Decorate with frosting swirls on top if desired.

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Get the complete recipe via the link below.

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