This Brooklyn Blackout Cake has layers of soft chocolate cake, silky chocolate pudding filling, surrounded by chocolate fudge frosting topped with chocolate crumbs. If that wasn't enough, it's gluten free, nut free, eggless and easily vegan!
Preheat the oven to 350 degrees. Grease two 8 inch round cake pans with vegetable oil, line bottoms with parchment paper and then grease the parchment paper with vegetable oil as well.
Whisk the gluten free flour, sugar, cocoa powders, baking powder, baking soda and salt in a large bowl until combined and lump free.
Measure out one cup of milk of choice into a measuring cup. Add one tablespoon of white vinegar into the mix and stir with a spoon. Let it sit for 5-10 min and stir again. It should look slightly chunky. That’s normal.
In a separate small bowl, combine the cornstarch and 6 tablespoons of water and mix together with a spoon until thin and watery. It will be thick and tacky at first. Set aside.
Make a well in the center of the dry ingredients. Add the cornstarch water mixture, milk and vinegar mixture, warm water, oil and vanilla. Whisk until smooth. If it starts to get too thick, use a spatula to mix the rest.
Divide the batter evenly between the two greased cake pans.
Bake the cakes for about 47-50 min in the center rack of the oven or until the cakes spring back at you when carefully touched.
Let cool completely in the cake pans. Turn out from pans, and place on cooling racks.
Once they're cool, use a cake knife cut a thin layer off the tops of each layer to make the cakes level and flat on top.
Take the extra cake pieces and cut them into tiny crumbs. Set aside.
Place one layer of cake on the bottom of a cake plate/stand. Place some of the frosting in a pastry bag and pipe a ring around the top edge of the cake. This is to keep the pudding from oozing out.
Scoop about ¾ of the pudding into the center of the frosting ring.
Repeat this same process with the other layer of cake.
Use an icing spatula to frost a thin layer of the fudge frosting on the top of the cake and a thin layer on the sides. This is our crumb layer so the pudding doesn't ooze out.
Pop the entire cake in the fridge uncovered for 15-20 minutes. This will make it more stable to work with.
Take the cake out of the fridge and continue to frost. First frost the sides again and this time immediately press the chocolate cake crumbs into the wet frosting so they stick.
Frost the top of the cake. You can press crumbs into the top as well but I like to just press a handful or so into the center.
If desired, pipe extra frosting swirls around the top of the cake.
If not serving the cake right away, chill the cake again and take the cake out 15-20 min prior to serving.
Storing: Wrap extra slices in foil and place in a zip top bag in the fridge for up to 2 days. Leave out for an hour on the counter prior to serving. If you want to microwave a slice, do it in 5 second increments and be careful not to burn your mouth on hot pudding.I don't recommend freezing these slices. The pudding will make the cake layers very wet as it defrosts.