The Veranda on Highland’s Blackout Cake
For The Cake Base-
2 cups Granulated Sugar
2 cups All Purpose Flour
¼ tsp. salt
1 ½ cups Cocoa Powder
2 tsp. Baking Soda
1 tsp. Baking Powder
1 cup Buttermilk
1 cup Fresh Brewed Coffee
3 eggs
1 stick (4oz.) Unsalted Butter, melted
1 Tbsp. Vanilla Extract
Sift all dry ingredients together, twice to combine and remove all lumps.
In a separate bowl, combine all wet ingredients.
Add dry ingredients to wet ingredients, mixing just until smooth, don’t overmix.
Split batter evenly into 2 9”greased baking pans.
Bake 20-25 mins @ 345’, or until a skewer comes out clean.
Let cool.
For The Custard-
5 Eggs
1 cup Granulated Sugar
2 cups Heavy Cream
Mix Well
To Assemble the Blackouts-
Crumble cakes into large mixing bowl.
Add custard base, mix well (Mixture should look like wet sand).
Spoon mixture into greased 4oz. muffin tins- should make approx 18
Bake at 345 for 15-20 mins.
Serve warm with crème anglaise or ice cream
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