Description
This Brooklyn Blackout Cake is a decadent, multi-layered chocolate dessert featuring moist cocoa-infused cake layers filled with rich chocolate pudding and frosted with a silky chocolate ganache. Topped with a crumb coating from the reserved cake layer, this classic New York-style cake offers a perfect balance of intense chocolate flavors and creamy textures, ideal for special occasions or an indulgent treat.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened Dutch-process cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup hot brewed coffee
Chocolate Pudding Filling
- 2 ½ cups whole milk
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ tsp salt
- 4 oz semisweet chocolate, finely chopped
- 1 tsp pure vanilla extract
Chocolate Frosting
- 8 oz semisweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tbsp light corn syrup
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line their bottoms with parchment paper to prevent sticking.
- Mix dry ingredients. In a large bowl, sift together the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking soda, baking powder, and salt ensuring they are well combined and free of lumps.
- Combine wet ingredients. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and pure vanilla extract until the mixture is smooth and homogenous.
- Combine wet and dry mixtures. Gradually pour the wet ingredients into the dry ingredients and mix gently just until combined; avoid overmixing to keep the cake tender.
- Add coffee. Stir in the hot brewed coffee until the batter is smooth; it will be fairly thin which is normal for this recipe.
- Divide batter and bake. Equally divide the batter between the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes. Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely before assembling.
- Prepare chocolate pudding. In a saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt until smooth. Place over medium heat, stirring constantly until thickened and bubbly.
- Add chocolate and vanilla to pudding. Remove from heat and stir in the chopped semisweet chocolate and vanilla extract until fully melted and smooth. Cover with plastic wrap touching the surface, and chill until completely cold.
- Make chocolate frosting. Place chopped semisweet chocolate in a heatproof bowl. Heat heavy cream and corn syrup in a small saucepan over medium heat until simmering.
- Combine hot cream and chocolate. Pour the hot cream mixture over the chopped chocolate. Let sit for 2-3 minutes, then stir until smooth. Stir in vanilla extract and allow to cool, stirring occasionally until it reaches a spreadable consistency.
- Level and layer cakes. Use a serrated knife to level the cake tops if necessary. Cut each cake horizontally into two even layers to make four layers total.
- Reserve cake crumbs. Take one layer and crumble it finely to use later for coating the outside of the cake.
- Assemble cake layers. Place one cake layer on a serving plate and spread one-third of the chilled chocolate pudding over the top. Repeat with two more layers, spreading pudding between each.
- Add final cake layer and frost. Place the last cake layer on top, then frost the top and sides evenly with the prepared chocolate frosting.
- Decorate cake. Press the reserved cake crumbs gently onto the frosted cake covering the sides and top for an attractive textured finish.
- Chill before serving. Refrigerate the assembled cake for at least 1 hour to set before slicing and serving.
- Serve and enjoy. Slice the cake into 12 servings and enjoy this rich, chocolatey Brooklyn Blackout Cake masterpiece!
Notes
- Make sure all wet ingredients are at room temperature for better batter consistency.
- Using hot brewed coffee enhances the chocolate flavor but you can substitute with hot water if necessary.
- Be careful not to overbake the cake to keep it moist.
- Chilling the pudding filling is essential for a firm and creamy consistency when assembling.
- The frosting should be spreadable but not too warm to avoid melting the pudding layers.
- Pressing cake crumbs onto the frosting creates the classic blackout cake appearance and adds texture.
- Store the assembled cake covered in the refrigerator for up to 3 days for best freshness.
