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
