BROOKLYN BLACKOUT CAKE

SERVES 8-10

INGREDIENTS

210g dried pitted dates

350ml water

1 tsp baking soda

210g brown sugar

70g butter, softened

2 eggs

140g plain flour

70g Dutch-process cocoa, plus extra for dusting

1 tsp baking powder

WHIPPED GANACHE

450g dark chocolate (at least 62 percent cocoa solids), finely chopped

500ml (2 cups) cream

1 Preheat oven to 170°C. Line the base of a 20cm cake tin with baking paper. Bring dates and water to the boil in a saucepan, add baking soda, then take off heat and purée with a stick blender until smooth.

2 Beat sugar and butter until pale and creamy. Beat in eggs, then stir in the date purée. Sift together dry ingredients, fold into butter mixture, then pour into tin. Bake until an inserted skewer comes out clean

(50 minutes-1 hour). Cool in tin, then turn out and slice horizontally into five thin layers (about 5mm thick); hold your knife steady while rotating the cake to get even layers.

3 For ganache, place chocolate in a heatproof bowl and bring cream to the boil. Pour cream over chocolate, stir until melted and smooth, then chill for 30 minutes. Transfer to an electric mixer and whip until light and fluffy (10 minutes). Chill for 15 minutes, then whisk until light and airy (15 minutes).

4 Place a disc of the cake in a lined springform tin and top with a layer of ganache. Alternate the layers, finishing with ganache. Smooth the top, refrigerate until set (2-3 hours), then remove from the tin, dust with cocoa and serve. The cake will keep refrigerated for up to 5 days in an airtight container.

Alistair: “Brooklyn blackout cake is a delicious little number. This version uses blended dates to keep the interior exemplary, while whipped ganache makes a great contrast.”