Brooklyn blackout cake is a blast from the past! It was created in Brooklyn during WWII at Ebinger’s Bakery to honor blackout drills in the city.
It features a tender cake, a luscious pudding filling, and a silky chocolate frosting. A topping of crumbled cake crumbs takes its indulgence to a new level!
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Brooklyn Blackout Cake is not just a dessert. It's a chocoholic's dream come true! Trust me, you won't be able to eat just one slice!
Why You'll Love This Brooklyn Blackout Cake
Rich Nostalgia Factor: The cake pays homage to a beloved piece of NYC culinary history. It brings retro charm and old-school bakery vibes to your kitchen.
Decadent Layers of Flavor: This cake is all about indulgence. Its layers of moist chocolate cake, rich pudding filling, and luxurious chocolate frosting will make your tastebuds swoon.
Perfect for Special Occasions: Whether it's a birthday, anniversary, or a weekend treat, this cake will make any event feel like a celebration. Its impressive appearance and incredible flavors are sure to wow your guests.
Chocolate Lover’s Dream: The cake, pudding, and frosting are all chocolate. It’s a triple-layered treat that’s pure cocoa bliss.
Ingredients
- All-Purpose Flour: Provides structure and stability to the cake, creating a light and tender texture.
- Baking Powder and Baking Soda: These leavening agents help the cake rise, ensuring a soft, fluffy crumb.
- Salt: Enhances the flavors of the other ingredients and balances sweetness.
- Unsalted Butter: Adds richness and moisture to the cake. And it creates a smooth consistency in the frosting.
- Dutch-Processed Cocoa: Offers a deep, rich chocolate flavor and helps achieve the cake's dark color.
- Granulated and Brown Sugar: Granulated sugar contributes sweetness and moisture. Brown sugar adds a subtle caramel flavor and moisture.
- Buttermilk: Provides tang and tenderness, creating a soft, moist cake crumb.
- Strong Brewed Coffee: Enhances the chocolate flavor, adding depth and complexity to the cake.
- Vanilla Extract: Adds a warm, aromatic flavor that compliments the chocolate.
- Eggs: They bind the ingredients together, providing structure and moisture.
- Semisweet Chocolate: Use it in the pudding filling and frosting to provide a rich, smooth chocolate taste.
- Cornstarch: Thickens the pudding filling, giving it a smooth, creamy texture.
- Milk: Creates a creamy consistency for the pudding and the frosting.
- Light Corn Syrup: Helps achieve a smooth, glossy finish for the frosting and adds sweetness.
How to Make Brooklyn Blackout Cake
This cake is bakery-worthy, but it's easy enough for beginners!
1. Prep. Preheat the oven to 325°Fahrenheit. Grease two 8-inch cake pans and line them with parchment paper.
2. Whisk. Whisk the flour, baking powder, baking soda, and salt in a small bowl.
3. Melt. Melt the butter in a saucepan, stir in cocoa, and then mix in both sugars.
4. Add the liquid and eggs. Stir in the buttermilk, coffee, and vanilla. Whisk in the eggs one at a time.
5. Combine. Add in the flour mixture and stir until combined. Pour the batter into pans.
6. Bake and cool. Bake for 35-40 minutes. Cool in the pans for 10 minutes before transferring to wire racks.
7. Make the pudding. Cook the sugar, cornstarch, salt, and milk until thick enough to coat the back of a spoon. Stir in the chocolate and vanilla and refrigerate.
8. Make the frosting. Melt the chocolate and butter in a double boiler. Whisk in the hot water, corn syrup, and vanilla. Chill until spreadable.
9. Assemble. Cut the cakes into four layers. Layer the cakes with pudding between layers, reserving one layer for crumbs.
10. Frost and decorate. Frost the cake, press crumbs onto the top and sides and refrigerate before serving.
Tips for the Best Brooklyn Blackout Cake
These easy tips and tricks will make the process even easier.
- Quality is key. Dutch-processed cocoa powder is essential for achieving the signature dark color and flavor of the Brooklyn Blackout Cake. Natural cocoa powder won't give the same results.
- Use room-temperature ingredients. Ensure all refrigerated ingredients like eggs and buttermilk are at room temperature before starting. This helps create a smoother batter and more even baking.
- Don't skip the sifting. Sifting the flour, cocoa, and other dry ingredients prevents lumps and ensures even distribution.
- Chill the cake layers. Refrigerate the cake layers before assembling and frosting to make them easier to handle.
- Crumb coat your cake. Apply a thin layer of frosting as a crumb coat to seal in crumbs. Then, frost with the bulk of your frosting.
- Garnish creatively. Sprinkle the cocoa powder or add chocolate shavings on top for an extra touch of elegance.
How to Store
Keep your leftover cake nice and fresh by following these steps.
To Store: Store the assembled cake in an airtight container in the refrigerator for 7 days. Let it sit at room temperature for 15-20 minutes before serving.
To Freeze: Wrap the fully assembled cake tightly in plastic wrap followed by aluminum foil. Freeze for 3 months, then thaw overnight in the refrigerator before serving.
Brooklyn Blackout Cake
12
servings1
hour40
minutes2
hours20
minutesThis decadent Brooklyn blackout cake features layers of moist chocolate cake, chocolate pudding, and chocolate frosting. Then, it's coated with tasty cake crumbs!
Ingredients
- For the Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
3/4 cup Dutch-processed cocoa
1 cup granulated sugar
1 cup packed brown sugar
1 cup buttermilk
1 cup strong brewed coffee
1 teaspoon vanilla extract
2 large eggs
- For the Pudding Filling:
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups whole milk
3 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
- For the Frosting:
8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cubed
1/3 cup hot water
2 teaspoons light corn syrup
2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°Fahrenheit. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Add the flour, baking powder, baking soda, and salt to a medium bowl. Whisk to combine.
- Melt butter in a large saucepan over medium heat. Add the cocoa and stir until blended. Stir in the granulated and brown sugar.
- Remove the pan from heat and stir in buttermilk, coffee, and vanilla. Whisk in the eggs one at a time until blended.
- Stir in the flour mixture until combined. Pour the batter into prepared pans.
- Bake for 35-40 minutes or until a toothpick inserted in the center is removed cleanly. Cool the cakes in the pans for 10 minutes before removing to wire racks.
- To make the pudding, combine the sugar, cornstarch, and salt in a saucepan. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from the heat. Stir in the chocolate and vanilla until smooth. Cover and refrigerate until cold.
- To make the frosting, melt the chocolate and butter in a double boiler, stirring until smooth. Remove from heat. Whisk in hot water all at once. Whisk in the corn syrup and vanilla. Refrigerate for 25-30 minutes or until spreadable.
- To assemble the cake, cut each cake horizontally in half to create four layers. Set one layer aside for crumbs. Place one layer on a serving plate. Spread with half of the pudding. Add the second layer and the remaining pudding. Top with the third layer.
- Frost the top and sides with chocolate frosting. Crumble the reserved cake layer and press the crumbs onto the top and sides of the cake. Refrigerate until serving.
