THROWBACK REPOST FROM 2015:
A long time ago, in a (suburb) far away… a pre-pubescent little girl dreamed of fighting evil alongside her obvious soulmate, Luke Skywalker. They would conquer Darth Vader with their incomparable light saber skills and be home in time for peanut butter and jelly sandwiches. Yes, I was (and still am) a Star Wars fanatic. So, you can imagine my uncontainable delight with the release of the newest installment of the franchise today. It’s the stuff that galactic dreams are made of! To celebrate this historic occasion, I have a special treat for my fellow Star Warians… a Light vs. Dark tea party! The brilliant creator behind this event, Laura Dee, explains the ingenious design below. Also, make sure to celebrate this celestial occasion with our inspired Blackout Cake with Vanilla Custard filling recipe. May the force be with you!
BLACKOUT CAKE WITH VANILLA CUSTARD FILLING
- 3/4 cup of dark cocoa powder
- 2 cups of flour
- 3/4 cup of confectioners’ sugar
- 1/2 cup of buttermilk
- 1 cup of butter (melted)
- 3 eggs
- 2 teaspoons of baking powder
- 1 vanilla bean (scraped)
- 1 tablespoon of vanilla extract
- 2 cups of heavy whipping cream
- 1/2 cup of granulated sugar
- 1/4 teaspoon salt
- 5 egg yolks
- 3 tablespoons of cornstarch
- 4 tablespoons of butter
- Preheat the oven to 325 degrees Fahrenheit. Grease 3 8 inch diameter cake pans and set aside.
- In a stand mixer, combine all of the cake ingredients. Mix thoroughly until the batter is smooth.
- Distribute the batter evenly into the cake pans. Place in the oven and bake for approximately 45 minutes or until fully cooked. Remove from the oven and let cool.
- Time to make the custard. In a medium saucepan, bring the heavy whipping cream, sugar, salt, and vanilla bean filling to a boil. Mix continuously and then simmer until all the ingredients are fully dissolved.
- In a separate mixing bowl, combine the egg yolks, cornstarch, and vanilla extract. Mix fully. Slowly pour the hot ingredients from the saucepan into the bowl, mixing with a whisk as it is poured.
- Pour the whole mixture into a large saucepan and cook over low heat until the mixture thickens into a custard consistency. Remove from heat and add the butter. Mix thoroughly until the butter has completely dissolved. Let cool.
- Once the cakes are completely cooled and removed from the cake pan, place one one a cake stand and then generously spread the vanilla custard on top. Sandwich with another cake and repeat until all three layers are set. Frost the outside to your taste and enjoy!
PLEASE NOTE: The recipe was created by The Frosted Petticoat staff and is not associated with the event or vendors featured. The food photography served solely as the recipe’s inspiration and is not an actual picture of the final recipe product.