Black Friday is upon us yet again. While it will never be quite the same since the pandemic pushed many frenzied bargain shoppers online and out of stores, such celebrated holiday traditions are unshakable. To some, the thrill of the hunt can be even more joyous than giving or opening this plunder. I salute these people for their tenacity and thrift, while staying cozy in fuzzy slippers and do everything in my power to avoid the crowds.
Is there a better way to do Black Friday?
If you’re on team Stay Home today, welcome to the party! I have an even better prize to share that does proper justice to this dark day.
Straight from the pages of Super Vegan Scoops!, my Brooklyn Blackout Blizzard Cake will give all new meaning to Black Friday that everyone can get behind. It’s been one of the biggest hits from the book for obvious reasons. As an early gift, I’d like to give this one to you and start the festivities on a sweet note. Sure, the weather outside might be frightful, but that’s all the more reason to bundle up inside, blast the heat, and take off the edge with a frozen treat.
What is a Brooklyn Blackout Blizzard Cake?
Sink your fork into a thick slice and close your eyes. This sensation, this euphoric, intoxicated, suddenly blissful feeling you’re experiencing? This isn’t death by chocolate, it’s LIFE by chocolate! The original Brooklyn Blackout Cake, iconic for its jet-black crumb coating and pudding-smothered layers, really does mean well, but doesn’t quite reach the frosty peaks that my ice queen here does. Firm yet supple layers stacked up with a no-churn chocolate custard beckon, reviving jaded chocolate lover with one bite. Kids and adults alike will clamor to help “clean up” the fallen crumbs left behind.
Chocolate Blackout Cake:
- 1/2 Cup Olive Oil
- 2 Cups Granulated Sugar
- 1 Cup Plain Vegan Yogurt
- 1 1/2 Cups Brewed and Cooled Coffee
- 2 Teaspoons Vanilla Extract
- 3 Cups All-Purpose Flour
- 2/3 Cup Dutch-Process Cocoa Powder
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Salt
No-Churn Frozen Chocolate Custard:
- 1 1/2 Cups Granulated Sugar
- 1/2 Cup Potato Starch
- 1/4 Cup Dutch-Process Cocoa Powder
- 1/2 Teaspoon Salt
- 4 Cups Plain Non-Dairy Milk
- 3 Ounces (About 1/2 Cup) Semi-Sweet Chocolate Chips or Finely Chopped Dark Chocolate
- 1/4 Cup Vegan Butter
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Unsalted, Raw Cashew Butter
- 6 Ounces (About 1 Cup) Semi-Sweet Chocolate Chips or Finely Chopped Dark Chocolate
- 1 Cup Plain Non-Dairy Milk
- Preheat your oven to 350 degrees and lightly grease two 8-inch round cake pans. Set aside.
- In a large bowl, whisk together the oil, sugar, yogurt, coffee, and vanilla extract.
- Separately, sift the flour and cocoa into a second bowl. Whisk in the baking powder and soda, and salt. Add these dry ingredients into the bowl of wet and use a large spatula to fold the two together. Mix until just combined, being careful not to over-mix. The resulting batter should be fairly thick, and it’s fine to leave a few lumps remaining.
- Divide the batter equally between the two cake pans, smooth out the tops, and bake for about 35 - 40 minutes, or until a toothpick inserted in the centers comes out clean. Remove from the oven to cool completely before proceeding.
- Meanwhile, prepare the chocolate custard by combining the sugar, potato starch, cocoa, and salt in a large saucepan. Whisk thoroughly to distribute the dry ingredients and break up any clumps before slowly pouring in the non-dairy milk, whisking vigorously the whole time. This will help incorporate the liquid more smoothly, so take your time.
- Cook over medium-high heat, whisking frequently, until the mixture begins to thicken and is close to a boil. Adjust the heat as needed to get a full boil, but don’t let it be so high that the bottom scorches.
- When you reach a full boil, immediately remove the saucepan from the stove. Add in the chocolate, vegan butter, and vanilla, stirring until everything melts from the residual heat. It may take a bit of time, so be patent. When the mixture is completely smooth and everything is incorporated, vigorously beat in the cashew butter until the custard is smooth once again. Transfer to a large bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Cool to room temperature before refrigerating until completely cold; at least 3 hours.
- To bring the cake together, have an 8-inch springform pan at the ready. Slice the two cake rounds in half horizontally, setting 1 layer aside, leaving you with three to work with. Place one down at the bottom of the springform pan and top with half of the custard. Top with a second round of cake, and then the remainder of the custard. Finish off with the last cake layer, pressing down gently but firmly to smooth and even out all the layers, pushing out air bubbles at the same time. Stash the whole pan in the freezer until solidly set; at least 8 hours and ideally overnight.
- To finish it off, prepare the icing by heating the chocolate and non-dairy milk together in the microwave at intervals of 30 seconds, stirring thoroughly between each one, until smooth. Chill, stirring every 15 minutes, for about 45 minutes, until cool and thickened, but still pourable.
- Unmold the cake, transferring it to a serving platter. Carefully pour the icing over the top, spreading it evenly down the sides. Crumble the remaining round of cake and press the crumbs all over the outside. Immediately return the cake to the freezer until ready to serve.
Reprinted with permission from Super Vegan Scoops!: Plant-Based Ice Cream for Everyone by Hannah Kaminsky.
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Amount Per Serving: Calories: 489Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 6mgSodium: 282mgCarbohydrates: 75gFiber: 3gSugar: 51gProtein: 7g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.