Brooklyn Blackout Cake Recipe
Gloriously rich, decadently chocolatey, and totally nostalgic, Brooklyn Blackout Cake is the kind of showstopper dessert that makes everyone at the table pause and gasp. This beloved classic layers moist chocolate cake with dreamy chocolate pudding and a swoop of chocolate frosting, all finished with a generous cloak of cake crumbs for irresistible texture. If you want a dessert that embodies the spirit of Brooklyn and the magic of chocolate in every bite, this is it—prepare yourself for chocolate paradise!
Ingredients You’ll Need
The beauty of Brooklyn Blackout Cake rests in its clever use of kitchen staples. Each ingredient here is chosen for its power to add intense flavor, create tender crumbs, or achieve that signature luscious filling and frosting. Trust me, every single one pulls its weight!
- All-purpose flour: Gives the cake its structure, resulting in a perfectly tender and light texture.
- Baking powder and baking soda: These help the cake rise for those tall, fluffy layers.
- Salt: A dash sharpens and brightens all the chocolate flavors.
- Unsweetened cocoa powder: Delivers bold chocolate taste and a deep, dramatic color.
- Granulated sugar: Sweetens both the cake and the filling just enough for balance.
- Light brown sugar: Adds a hint of caramel undertone and moisture to the cake layers.
- Vegetable oil: Keeps the cake incredibly moist, even after chilling.
- Large eggs: Helps bind the batter while adding richness.
- Whole milk: A key for a tender crumb and creamy fillings.
- Sour cream: Delivers an extra-soft, plush texture.
- Vanilla extract: Adds depth and enhances all the chocolate notes.
- Boiling water: Intensifies the cocoa flavor, giving it that extra chocolate punch.
- Cornstarch: Essential for thickening the pudding into a true cake filling.
- Semisweet chocolate: Gives the pudding a silken finish and layers of nuanced chocolate flavor.
- Unsalted butter: Creates that cloud-like texture in the frosting.
- Powdered sugar: Makes the frosting smooth, soft, and dreamy-sweet.
How to Make Brooklyn Blackout Cake
Step 1: Prepare and Bake the Cake Layers
Preheat your oven to 350°F and grease two 9-inch round cake pans. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. In a separate bowl, combine granulated sugar, light brown sugar, vegetable oil, eggs, milk, sour cream, and vanilla, whisking until it’s silky smooth. Add the wet ingredients to the dry ingredients, mixing just until everything is incorporated. Now comes the secret weapon: slowly pour in the boiling water, stirring carefully to blend. Divide this rich batter evenly into your pans and bake for 30 to 35 minutes, or until a toothpick emerges clean. Let the cakes cool completely on a rack—patience pays off here!
Step 2: Make the Chocolate Pudding Filling
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and a pinch of salt. Gradually whisk in the whole milk to avoid lumps, then set the pan over medium heat. Stir constantly as the mixture heats up and thickens; you’ll see it bubble gently when it’s ready. Remove from heat, drop in chopped semisweet chocolate and vanilla, and stir until you’ve got a velvety-smooth pudding. Cool it to room temperature, then chill until thick—a crucial step for a firm, dreamy filling.
Step 3: Make the Chocolate Frosting
Beat the softened butter with an electric mixer until it’s lighter in color and supremely chewy-looking. Add cocoa powder and beat again. Alternately add powdered sugar and whole milk, then finish with vanilla. Whip until the frosting is airy, fluffy, and absolutely irresistible. This rich frosting will coat the cake in a chocolate hug.
Step 4: Assemble the Brooklyn Blackout Cake
Carefully slice each cooled cake layer in half horizontally so you have four thin layers. Pick one of these layers, crumble it up, and set it aside—those crumbs will be your final, signature touch. On your serving plate, place one cake layer, spread with chocolate pudding, and repeat with the next two layers. Cap with your last cake layer, then frost the entire cake with a generous coat of chocolate frosting. Press the reserved cake crumbs all over the top and sides, creating the iconic blackout look. Chill for at least an hour, so the filling and frosting set just right.
How to Serve Brooklyn Blackout Cake
Garnishes
Brooklyn Blackout Cake is a stunner as is, but a few flourishes can turn it from wow to unforgettable. Try a sprinkle of dark chocolate curls, mini chocolate chips, or a dusting of cocoa powder. Fresh raspberries or a couple of mint leaves on the plate can add a pop of color and brightness. Let your guests marvel at that dramatic, crumb-laden finish!
Side Dishes
Since Brooklyn Blackout Cake is so deeply chocolatey, consider pairing it with something light and fresh. A bowl of sliced strawberries, a scoop of vanilla bean ice cream, or a chilled espresso can all contrast beautifully with its richness, rounding out the dessert course perfectly.
Creative Ways to Present
For a fun twist, you can slice the Brooklyn Blackout Cake into dainty squares for a dessert tray, serve thin wedges for an elegant coffee break, or even layer components in glasses for a playful parfait. Individual mini cakes work especially well for parties or celebrations, giving everyone their own piece of chocolate heaven.
Make Ahead and Storage
Storing Leftovers
To keep your Brooklyn Blackout Cake moist and delicious, cover it tightly with plastic wrap or store in an airtight cake container. It’ll stay at its best for up to three days in the refrigerator. If serving after chilling, let slices stand at room temperature for about 20 minutes for the best flavor and texture.
Freezing
Yes, you can freeze Brooklyn Blackout Cake! Wrap the cake (whole or sliced) securely in a double layer of plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before serving to maintain its moisture and flavor.
Reheating
For the freshest taste, serve Brooklyn Blackout Cake at room temperature. If you want to soften the cake just a touch, let slices sit out on the counter for about 30 minutes. Avoid microwaving, as it can melt the pudding filling and frosting.
FAQs
Why is it called Brooklyn Blackout Cake?
This cake was born in Brooklyn, New York, during World War II, named after the wartime blackouts and made famous by Ebinger’s Bakery. Its intense chocolate layers and crumb coating are a delicious nod to its historic roots.
Can I use Dutch-processed cocoa powder instead of regular?
Yes, Dutch-processed cocoa powder will give your Brooklyn Blackout Cake a deeper color and slightly mellower flavor. Either type Dessert.
What’s the best way to slice the cake cleanly?
To get picture-perfect slices, run a sharp knife under hot water, wipe it dry, then slice. Clean the knife between cuts for neat layers and crumb-free edges.
Can I make the cake or pudding components in advance?
Absolutely! You can bake the cake layers and make the pudding up to a day ahead. Store the cake (wrapped tightly) and pudding (covered) in the refrigerator until ready to assemble.
Is there a way to make this Brooklyn Blackout Cake gluten-free?
A gluten-free all-purpose flour blend will generally work in place of regular flour in this recipe. Double-check that your other ingredients are gluten-free, and you’ll be all set for a gluten-free celebration!
Final Thoughts
If you love chocolate and crave a touch of vintage flair, Brooklyn Blackout Cake will absolutely steal your heart. There’s nothing more satisfying than assembling those luscious layers and seeing the joy in every slice—so don’t wait for a special occasion, just gather your ingredients and let the chocolate magic begin!
Print
Brooklyn Blackout Cake Recipe
- Total Time: 1 hour 20 minutes (plus chilling time)
- Yield: 10–12 servings
- Diet: Vegetarian
Description
Indulge in the decadent and rich Brooklyn Blackout Cake, a classic American dessert featuring layers of moist chocolate cake filled with creamy chocolate pudding and frosted with a velvety chocolate frosting. This nostalgic treat is sure to impress at any gathering.
Ingredients
For the Cake:
1 ¾ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¾ teaspoon salt, ¾ cup unsweetened cocoa powder, 1 ½ cups granulated sugar, ½ cup light brown sugar, ½ cup vegetable oil, 2 large eggs, 1 cup whole milk, ½ cup sour cream, 1 teaspoon vanilla extract, 1 cup boiling water
For the Chocolate Pudding Filling:
½ cup granulated sugar, ¼ cup unsweetened cocoa powder, ¼ cup cornstarch, ¼ teaspoon salt, 2 ½ cups whole milk, 4 oz semisweet chocolate (chopped), 1 teaspoon vanilla extract
For the Chocolate Frosting:
¾ cup unsalted butter (softened), ½ cup unsweetened cocoa powder, 3 cups powdered sugar, ¼ cup whole milk, 1 teaspoon vanilla extract
Instructions
- Make the Cake: Preheat oven to 350°F and grease two 9-inch round cake pans. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. In another bowl, whisk sugars, oil, eggs, milk, sour cream, and vanilla until smooth. Add the wet ingredients to the dry, mix until just combined, then slowly add boiling water and stir until smooth. Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
- Make the Pudding Filling: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in chocolate and vanilla until smooth. Let cool completely, then chill until thickened.
- Make the Frosting: Beat the softened butter until smooth. Add cocoa powder and beat until combined. Gradually add powdered sugar, milk, and vanilla, and beat until light and fluffy.
- Assemble the Cake: Slice each cake layer in half horizontally to create four layers total. Reserve one layer and crumble it into fine crumbs for the topping. Place one cake layer on a serving plate, spread with a layer of chocolate pudding, and repeat with the next two layers. Top with the final intact cake layer. Frost the entire cake with chocolate frosting, then press the reserved cake crumbs all over the top and sides. Chill for at least 1 hour before serving.
Notes
- This cake is best made a day ahead to allow the pudding and frosting to set.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 48g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg
