Brooklyn Blackout Cake

Indulge in the rich history and flavor of this iconic dessert! The Brooklyn Blackout Cake features layers of moist chocolate cake filled with creamy chocolate pudding, all enveloped in a luscious chocolate frosting and finished with a coating of cake crumbs. A true chocolate lover’s dream!

Why You’ll Love This Recipe

• Ultimate chocolate indulgence – Layers of cake, pudding, and frosting for a deep, rich flavor.
• Moist and tender cake – Buttermilk and hot coffee create a soft, flavorful texture.
• Creamy chocolate pudding filling – A luscious, homemade pudding for a decadent touch.
• Velvety chocolate frosting – Smooth and glossy, with just the right amount of sweetness.
• Classic New York dessert – A nostalgic treat with a rich history.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Granulated sugar
• Unsweetened Dutch-process cocoa powder
• Baking soda
• Baking powder
• Salt
• Buttermilk, at room temperature
• Vegetable oil
• Eggs, at room temperature
• Pure vanilla extract
• Hot brewed coffee

For the Chocolate Pudding Filling:

• Whole milk
• Granulated sugar
• Unsweetened cocoa powder
• Cornstarch
• Salt
• Semisweet chocolate, finely chopped
• Pure vanilla extract

For the Chocolate Frosting:

• Semisweet chocolate, finely chopped
• Heavy cream
• Light corn syrup
• Pure vanilla extract

Directions

1. Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot coffee until the batter is smooth (it will be thin).
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let them cool completely on wire racks.

2. Make the Chocolate Pudding Filling

1. In a medium saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt until smooth.
2. Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
3. Remove from heat and add the chopped semisweet chocolate and vanilla extract, stirring until the chocolate is melted and the mixture is smooth.
4. Transfer the pudding to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled.

3. Prepare the Chocolate Frosting

1. Place the chopped semisweet chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream and corn syrup over medium heat until it just begins to simmer.
3. Pour the hot cream mixture over the chopped chocolate and let sit for 2-3 minutes.
4. Stir until the chocolate is completely melted and the mixture is smooth. Add the vanilla extract and mix well.
5. Let the frosting cool to room temperature, stirring occasionally, until it reaches a spreadable consistency.

4. Assemble the Cake

1. Using a serrated knife, level the tops of the cooled cakes if necessary.
2. Cut each cake horizontally into two even layers, resulting in four layers total.
3. Reserve one layer to crumble for the outer coating.
4. Place one cake layer on a serving plate and spread a third of the chilled chocolate pudding over the top.
5. Repeat with the next two layers, spreading pudding between each.
6. Place the final cake layer on top.
7. Frost the top and sides of the cake with the chocolate frosting.
8. Crumble the reserved cake layer into fine crumbs and gently press them onto the top and sides of the frosted cake.

5. Chill and Serve

1. Refrigerate the assembled cake for at least 1 hour before serving to set the layers.
2. Slice and enjoy this rich, chocolatey masterpiece!

Servings and Timing

• Servings: 12
• Prep Time: 45 minutes
• Cooking Time: 35 minutes
• Assembly Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Calories: Approximately 620 kcal per serving

Variations

• Dark Chocolate Lovers: Use bittersweet chocolate instead of semisweet for a deeper chocolate flavor.
• Mocha Blackout Cake: Add 1 teaspoon of instant espresso powder to the cake batter for a coffee boost.
• Nutty Twist: Sprinkle chopped hazelnuts or almonds between the pudding layers for added crunch.
• Dairy-Free Version: Use dairy-free milk, chocolate, and a plant-based butter substitute.
• Extra Decadent: Drizzle chocolate ganache over the top for an extra glossy finish.

Storage/Reheating

• Refrigeration: Store the cake in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
• No reheating needed! Enjoy this cake chilled or at room temperature.

FAQs

1. Why is it called Brooklyn Blackout Cake?

It was originally created by Ebinger’s Bakery in Brooklyn, named after WWII blackout drills.

2. Can I use regular cocoa powder instead of Dutch-process?

Yes, but Dutch-process cocoa gives a richer, smoother chocolate flavor.

3. Can I make the pudding ahead of time?

Yes! The pudding can be made a day in advance and stored in the fridge.

4. What’s the best way to cut the cake layers evenly?

Use a long serrated knife or a cake leveler for precise cuts.

5. Can I use store-bought pudding?

Homemade pudding is best, but store-bought can be used for convenience.

6. How do I prevent the cake from drying out?

Wrap it tightly in plastic wrap when storing to keep it moist.

7. Can I use a different frosting?

Yes! A chocolate buttercream or ganache can be used instead of the traditional frosting.

8. What’s the best way to get even cake crumbs?

Pulse the reserved cake layer in a food processor until fine.

9. Do I have to use coffee in the batter?

No, but it enhances the chocolate flavor without making the cake taste like coffee.

10. Can I make this as cupcakes?

Yes! Bake the batter in cupcake liners and layer with pudding and frosting.

Conclusion

The Brooklyn Blackout Cake is a legendary dessert that combines layers of moist chocolate cake, creamy pudding, and rich frosting into one irresistible treat. Whether you’re celebrating a special occasion or just craving an indulgent chocolate dessert, this cake is sure to impress. Enjoy every bite of this decadent masterpiece!

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