March – April: Constance’s Brooklyn Blackout Stout Cake

Brooklyn Blackout. I first tried this little gem when I was in NYC over Christmas at Brooklyn’s Ovenly. The cake calls for Brooklyn’s Brewery Chocolate Stout which has a nice, caramel flavour, balanced with really dark dutch processed pudding buttercream.

Baking in Hong Kong can be a hassle at times when it comes to sourcing ingredients. I opted to just pop into the local beer house by my flat with a large bottle and asked them to fill it up with Samuel Smith’s Organic Chocolate Stout. It was served, coupled with a few odd looks but I did return with a few slices for them to sample.

The recipe yields a two layer 9 – inch cake, but I opted to make a three tiered 6 inch cake. You can find the recipe in the Ovenly’s Bake Book or here. I had some batter left over, so I made a cupcake, threw it into the food processor and topped it off with cake bits and shaved chocolate.

The cake didn’t turn out as dark as the Ovenly one, as I used regular Dutch processing powder rather than Dark Dutch processing powder. What I noticed between the two was using dark dutch powder would have provided the bittersweet taste that would compliment the chocolate stout cake. However, it was still very rich. The recipe also had a salted caramel buttercream version  – which i would like to try out next time.

Well, there you have it – chocolate, beer and pudding buttercream – layered in all its glory.

Processed with VSCOcam with m6 preset


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