Brooklyn Blackout Cake

Serves 10-15
Time 50 minutes


150g salted butter, melted
2 eggs
1 tbsp vanilla essence
⅔ cup milk
1 ½ cups caster sugar
1 ½ cups self raising flour
⅔ cup cocoa
1 tsp baking powder 

Chocolate Icing
1 tsp vanilla paste
2 tbsp maple syrup
3 cups icing sugar
2 cups cocoa powder
500g salted butter, softened

To serve
Cocoa powder


Preheat the oven to 175°C. Line two round springform baking tins with butter or oil and baking paper.
Gently melt the butter in a saucepan over medium low heat and allow it to cool slightly. Combine all of the wet ingredients; cooled melted butter, eggs, vanilla essence, and milk, in a bowl and whisk until combined. Add dry ingredients; caster sugar, self raising flour and cocoa, and whisk to form a smooth batter.
Divide the mixture between your two cake tins and bake for 25-30 minutes.
For the icing, combine all ingredients in a food processor until smooth.
Once the cakes are baked, remove from the oven and allow to cool. Slice the cakes in half (giving you 4 layers of cake). Spread a large spoonful of icing on top of one of the cakes, then stack on the next cake and repeat the process until all 4 layers are stacked. Finish with one final layer of icing and dust with cocoa powder to serve.