Brooklyn Blackout Cake Recipe

If you have a deep love for intensely chocolatey, moist, and utterly indulgent desserts, then you are going to adore this Brooklyn Blackout Cake Recipe. This legendary cake, originally from Brooklyn, stands out for its multi-layered chocolate sponge, luscious chocolate pudding filling, and a glossy chocolate frosting crowned with cake crumbs. Each bite offers a symphony of textures and rich, cocoa-packed flavors that make it a timeless favorite perfect for sharing with friends and family. Once you try this, it might just become your go-to celebration cake or a marvelous treat to brighten an ordinary day.

Ingredients You’ll Need

The secret to an unforgettable Brooklyn Blackout Cake Recipe lies in its simple yet thoughtfully chosen ingredients. From the deeply flavorful Dutch-process cocoa powder to the velvety buttermilk that ensures tenderness, every component plays a crucial role in building layers of texture, color, and richness. These pantry staples combine to create a cake that’s far more than the sum of its parts.

• 2 cups all-purpose flour: Provides structure while keeping the crumb tender and soft.
• 2 cups granulated sugar: Sweetness that balances the intense cocoa flavor and enhances moisture.
• ¾ cup unsweetened Dutch-process cocoa powder: Adds a deep, smooth chocolate taste and a beautiful dark color.
• 2 tsp baking soda: Leavens the cake, giving it a light, airy texture.
• 1 tsp baking powder: Works alongside baking soda to ensure a perfect rise.
• ½ tsp salt: Elevates all flavors and balances sweetness.
• 1 cup buttermilk, at room temperature: Contributes tenderness and a slight tang that brightens the chocolate.
• ½ cup vegetable oil: Keeps the cake moist and gives a soft crumb.
• 2 large eggs, at room temperature: Bind the ingredients and add richness.
• 2 tsp pure vanilla extract: Enhances the overall flavor complexity.
• 1 cup hot brewed coffee: Intensifies the chocolate flavor without overpowering.
• 2 ½ cups whole milk: Base for the luscious pudding filling.
• ¾ cup granulated sugar (for pudding): Sweetens the pudding perfectly.
• ¼ cup unsweetened cocoa powder (for pudding): Adds chocolate depth to the pudding.
• ¼ cup cornstarch: Thickens the pudding to the perfect consistency.
• ¼ tsp salt (for pudding): Balances sweetness in the pudding.
• 4 oz semisweet chocolate, finely chopped: Melted into the pudding for rich silkiness.
• 1 tsp pure vanilla extract (for pudding): Adds aromatic warmth to the filling.
• 8 oz semisweet chocolate, finely chopped: The star of the shiny chocolate frosting.
• 1 cup heavy cream: Creates a silky and smooth frosting texture.
• 2 tbsp light corn syrup: Helps give the frosting its glossy finish.
• 1 tsp pure vanilla extract (for frosting): Rounds out the frosting’s flavor.

How to Make Brooklyn Blackout Cake Recipe

Step 1: Prepare the Cake Pans and Preheat Oven

Start by setting your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans for easy cake release, then line the bottoms with parchment paper to ensure perfect rounds without any sticking. This simple prep step makes the baking and removal process seamless for a flawless finish.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Sifting not only combines but also aerates these ingredients, which contributes to the light texture characteristic of the Brooklyn Blackout Cake Recipe.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract. Make sure the eggs and buttermilk are at room temperature to help create a smooth batter with an even crumb.

Step 4: Blend Wet and Dry Ingredients

Gradually pour the wet mixture into the dry ingredients, stirring just until incorporated. Over-mixing can make the cake dense, so it’s important to stop when you see the batter come together.

Step 5: Add Hot Coffee

Stir in the hot brewed coffee last, which thins the batter but also intensifies the chocolate flavor beautifully. Your batter will be thinner than typical cake batter, but that’s exactly what gives this cake its signature moistness.

Step 6: Bake the Cakes

Divide the batter evenly between the prepared pans and slide them into the oven. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean, signaling that your chocolate layers are perfectly done without a hint of raw batter.

Step 7: Cool the Cakes

Let the cakes rest in their pans for 10 minutes before turning out onto wire racks to cool completely. Patience here ensures your layers stay intact and are ready for assembly.

Step 8: Make the Chocolate Pudding Filling

In a medium saucepan, whisk milk, sugar, cocoa powder, cornstarch, and salt over medium heat. Stir constantly as the mixture thickens and bubbles gently to avoid lumps. Once thickened, remove from heat and stir in chopped semisweet chocolate and vanilla extract for a smooth, decadent pudding. Cover with plastic wrap pressed directly on the surface to prevent a skin from forming and chill until cold.

Step 9: Prepare the Chocolate Frosting

Heat heavy cream and corn syrup in a saucepan until simmering, then pour over finely chopped semisweet chocolate. Let it sit for a few minutes before stirring until silky smooth. Stir in vanilla extract and wait for the frosting to cool to a spreadable consistency, perfect for coating your cake.

Step 10: Level and Slice Cake Layers

If needed, level the tops of the cakes for a flat surface using a serrated knife. Then, slice each cake horizontally into two equal layers, creating four thin, delightful layers to build your cake with.

Step 11: Assemble the Layers

Reserve one of the four layers to crumble later. On your serving plate, stack one layer of cake and spread a generous third of the chilled pudding over it. Repeat with the next two layers, sandwiching pudding between them, and top with the final cake layer.

Step 12: Frost and Crumb the Cake

Frost the entire cake with your luscious chocolate frosting, smoothing the top and sides. Then press the crushed reserved cake crumbs over the frosting, creating that iconic texture and appearance that Brooklyn Blackout Cake Recipe is famous for.

Step 13: Chill and Serve

Refrigerate the completed cake for at least an hour to allow the pudding and frosting to firm up beautifully. Once chilled, slice and prepare for the ultimate chocolate experience.

How to Serve Brooklyn Blackout Cake Recipe

Garnishes

Adding garnishes is a lovely way to personalize your Brooklyn Blackout Cake Recipe. Try a few dark chocolate shavings or delicate edible gold flakes to elevate the cake’s elegance. A few fresh raspberries or a dusting of cocoa powder can also add a pop of color and a touch of tartness to complement the rich chocolate layers.

Side Dishes

This cake pairs wonderfully with simple accompaniments that highlight its richness. Serve with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to add contrast and creaminess. A strong cup of coffee or an espresso shot makes an ideal beverage match that intensifies the chocolate experience while cleansing your palate.

Creative Ways to Present

For a festive touch, serve the cake slices on elegant plates drizzled with a raspberry coulis or a salted caramel sauce. You can also turn individual slices into mini trifles by layering crumbled cake, pudding, and whipped cream in pretty glasses. Presentation like this makes the Brooklyn Blackout Cake Recipe shine at any gathering.

Make Ahead and Storage

Storing Leftovers

Once assembled, the Brooklyn Blackout Cake Recipe keeps beautifully in the refrigerator for up to 4 days. Keep it covered with plastic wrap or stored in an airtight cake container to prevent it from drying out or absorbing other fridge odors.

Freezing

If you want to store the cake longer, it freezes well. Wrap the cake tightly in several layers of plastic wrap and then a layer of aluminum foil before freezing. Thaw overnight in the refrigerator for the best texture and freshness.

Reheating

This cake is best enjoyed chilled or at room temperature. If you do want to warm a slice slightly, allow it to sit out for 20-30 minutes before serving or gently warm it in the microwave for about 10 seconds. Be careful not to overheat, as the pudding filling might soften too much.

FAQs

What makes Brooklyn Blackout Cake different from other chocolate cakes?

Brooklyn Blackout Cake stands out because of its rich chocolate pudding filling combined with moist chocolate sponge layers and a glossy fudge frosting covered in cake crumbs, giving it a unique, multi-textured chocolate experience.

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

While you can substitute, Dutch-process cocoa offers a smoother, less acidic chocolate flavor that enhances this cake’s taste. Using regular cocoa might alter the flavor and color slightly.

Is it necessary to use coffee in the cake batter?

The hot brewed coffee intensifies the deep chocolate notes without adding a coffee flavor, making the cake even richer. If you avoid coffee, you can substitute it with hot water, but the taste won’t be quite as deep.

How do I know when the pudding filling is fully set?

The pudding will thicken as it cools in the fridge and should hold its shape when spread but still be creamy. Chilling it well overnight gives the best results for stability between layers.

Can I make this cake gluten-free?

You can try using a gluten-free all-purpose flour blend, but keep in mind this may affect the texture. Make sure your baking soda, powder, and other ingredients are gluten-free certified to be safe.

Final Thoughts

Making this Brooklyn Blackout Cake Recipe is a truly rewarding experience that brings a bit of New York charm straight into your kitchen. It’s a celebration of luscious chocolate in so many forms and textures, perfect for special occasions or whenever you need a seriously impressive dessert to share. Trust me, once you’ve tasted this cake, you’ll be eager to make it again and again.

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