Brooklyn Blackout Cake Recipe

Brooklyn Blackout Cake is a decadent and rich dessert that has been a staple of New York City’s dessert scene for decades. This cake is known for its ultra-moist layers of chocolate cake, creamy chocolate pudding filling, and a thick layer of luscious chocolate frosting. Whether you’re a chocolate lover or just looking to create a shows topping dessert for a special occasion, this Brooklyn Blackout Cake is sure to impress.

This cake’s roots trace back to the mid-20th century, when it was created by the Ebinger’s Bakery in Brooklyn, New York. The name “blackout” came from the cake’s dark, almost noir-like appearance, which perfectly matched the dark, indulgent flavor profile. Over time, it has evolved into a beloved dessert that has remained a symbol of New York’s rich pastry history.

With its complex yet satisfying flavors, this cake is a perfect treat for birthdays, celebrations, or any time you want to enjoy a slice of chocolate heaven. Whether you’re a seasoned baker or new to the kitchen, this recipe will guide you through every step to ensure that your Brooklyn Blackout Cake turns out perfectly.

Recipe Preparation Equipment

To make this rich Brooklyn Blackout Cake, you will need the following equipment:

• Mixing bowls: For combining dry and wet ingredients.
• Whisk and spatula: To ensure your batter and frosting are well-mixed.
• Electric hand mixer or stand mixer: To achieve a smooth, lump-free batter and pudding.
• Cake pans (8-inch): Used to bake the cake layers.
• Cooling racks: Essential for cooling the cake layers evenly.
• Double boiler or microwave-safe bowl: For melting chocolate for the frosting and pudding.
• Piping bags (optional): For decorating with chocolate frosting.
• Measuring cups and spoons: To ensure accuracy in your ingredients.
• Rubber spatula: For scraping down the sides of the bowls and folding ingredients gently.

What Do You Need to Prepare Brooklyn Blackout Cake?

Before you start baking, make sure you have the following ingredients ready:

Ingredients for the Cake:

• 2 cups all-purpose flour
• 1½ teaspoons baking soda
• ¼ teaspoon salt
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ½ cup vegetable oil
• 1 cup boiling water

Ingredients for the Chocolate Pudding Filling:

• 1½ cups whole milk
• 1 tablespoon cornstarch
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 2 large egg yolks
• 4 tablespoons unsalted butter
• 4 ounces semisweet chocolate, chopped
• 1 teaspoon vanilla extract

Ingredients for the Chocolate Frosting:

• 1 cup unsalted butter, at room temperature
• 3 cups powdered sugar
• ½ cup unsweetened cocoa powder
• 2 tablespoons whole milk (more if needed)
• 1 teaspoon vanilla extract
• 4 ounces semisweet chocolate, melted

How to Make Easy Brooklyn Blackout Cake Step-by-Step?

Step 1: Prepare the Cake Layers

To start, preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper. In a large mixing bowl, combine flour, cocoa powder, baking soda, and salt. Mix thoroughly.

In another bowl, whisk together granulated sugar, brown sugar, eggs, buttermilk, oil, and vanilla extract until smooth. Gradually add the dry ingredients into the wet ingredients, mixing until fully incorporated.

Once the batter is smooth, stir in the boiling water (it will be thin, which is perfect for a moist cake). Pour the batter evenly into your prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

Step 2: Make the Chocolate Pudding Filling

In a medium saucepan, combine the milk, cornstarch, sugar, and salt. Whisk together until smooth. Heat the mixture over medium heat, constantly stirring, until it begins to thicken.

In a separate bowl, whisk the egg yolks. Once the milk mixture thickens, slowly pour some of it into the egg yolks to temper them. Then, return the egg mixture to the saucepan and cook for an additional 2-3 minutes until thick and smooth.

Remove from heat and stir in the butter, chopped chocolate, and vanilla extract. Allow the pudding to cool to room temperature before using it in the cake.

Step 3: Make the Chocolate Frosting

In a stand mixer, beat the butter until smooth and creamy. Gradually add the powdered sugar, cocoa powder, and milk, mixing until smooth. Add the melted chocolate and vanilla extract, then beat until the frosting is fluffy and spreadable. If it’s too thick, add more milk, one tablespoon at a time, until it reaches the desired consistency.

Step 4: Assemble the Cake

Once the cake layers are fully cooled, place one layer on a cake plate. Spread a generous amount of chocolate pudding filling over the first layer. Top it with the second layer of cake. Then, frost the top and sides of the cake with the chocolate frosting, making sure to cover it entirely.

Step 5: Decorate and Serve

For a professional touch, pipe additional frosting around the edges and top of the cake. You can also sprinkle extra chocolate shavings or cocoa powder over the cake for an added layer of flavor. Let the cake sit for about 30 minutes to allow the frosting to set before slicing.

Variations

Brooklyn Blackout Cake is delicious as is, but here are a few variations you can try to make it your own:

1. Fruit Addition: Add layers of fresh raspberries, strawberries, or cherries between the cake layers. The tartness of the fruit pairs wonderfully with the rich chocolate.
2. Coffee Infusion: For a deeper flavor, add 1 tablespoon of instant coffee granules to the batter. This will enhance the chocolate flavor without making the cake taste like coffee.
3. Ganache Topping: If you’re a fan of extra chocolate, top the finished cake with a smooth chocolate ganache made with heavy cream and semisweet chocolate. The ganache adds an even richer texture and shine.
4. Nutty Texture: Add finely chopped walnuts or almonds to the frosting for a crunchy contrast to the soft, moist layers of the cake.

Cooking Notes

• Ensure your cake layers are fully cooled before frosting: If your cake layers are warm, the frosting will melt, making it difficult to apply evenly.
• Pudding consistency: The pudding should be thick but not overly stiff. If it’s too thin, cook it for a few extra minutes, stirring constantly.
• Frosting consistency: If the frosting is too thick, add a little more milk to loosen it up. If it’s too runny, add more powdered sugar to thicken it.

Serving Suggestions

Brooklyn Blackout Cake is rich and indulgent, so it’s best served with a light accompaniment to balance the richness. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.

For a more luxurious presentation, top the cake with fresh berries or a drizzle of raspberry sauce. Pair it with a cup of strong coffee or a glass of dessert wine for an added treat.

Helpful Tips

1. Measure accurately: To ensure the perfect cake, measure your ingredients carefully. Baking is a science, and the ratios of flour, sugar, and cocoa matter for the perfect texture and flavor.
2. Don’t overmix the batter: Overmixing can lead to a dense, tough cake. Mix just until the ingredients are combined.
3. Cool your cake layers completely: Let the cake layers cool on a wire rack for at least an hour before frosting them to avoid melting your frosting.
4. Use room-temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before mixing. This helps to ensure a smoother batter and frosting.

Tips for the Best Brooklyn Blackout Cake

• Use high-quality chocolate: The chocolate you use in the cake and frosting can make a big difference. Opt for good-quality semisweet or bittersweet chocolate for the richest flavor.
• Chill the frosting before use: If your frosting is too soft to spread smoothly, place it in the fridge for about 15-20 minutes before applying.
• Let the cake set: For the best flavor, let the cake sit for a few hours before serving. This allows the flavors to meld and the frosting to set perfectly.

Timing Overview

• Prep Time: 30 minutes
• Cooking Time: 35 minutes
• Total Time: 1 hour 30 minutes (including cooling time)

Nutritional Information (per serving):

• Calories: 500
• Protein: 6g
• Sodium: 350mg
• Carbs: 60g
• Fat: 25g

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FAQs

1. Can I make Brooklyn Blackout Cake in advance? Yes, you can make the cake up to a day ahead. Just make sure to store it in an airtight container at room temperature or refrigerate it if the weather is hot.
2. Can I substitute the buttermilk? If you don’t have buttermilk, you can use whole milk with a tablespoon of lemon juice or white vinegar. Let it sit for a few minutes to sour before using.
3. How long does the cake keep? Brooklyn Blackout Cake can be stored at room temperature for up to 3 days or in the fridge for up to 5 days.
4. Can I freeze this cake? Yes, you can freeze the cake layers (without frosting) for up to 3 months. Wrap each layer tightly in plastic wrap and foil before freezing.

Conclusion

Brooklyn Blackout Cake is an iconic dessert that captures the essence of rich, indulgent chocolate. Whether you’re making it for a special occasion or just a personal treat, this cake is sure to impress with its layers of moist chocolate cake, velvety chocolate pudding filling, and thick, creamy frosting. Follow this recipe step-by-step, and you’ll have a dessert that’s as memorable as it is delicious.

Happy baking!

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