A Chocolate Cake with a Rich History and Even Richer Flavor
The Brooklyn Blackout Cake is a legendary chocolate cake with a rich history and an even richer flavor. This decadent cake is known for its intensely dark chocolate cake layers, a luscious chocolate pudding filling, a smooth chocolate frosting, and a unique coating of chocolate cake crumbs. It’s a multi-layered, multi-textured masterpiece that’s sure to impress any chocolate lover. While it requires some time and effort, the result is a truly unforgettable dessert. The cake gets its name and dark appearance from the heavy use of chocolate.
A Recipe That’s Worth the Effort (and the Chocolate!)
I first heard about the Brooklyn Blackout Cake from a friend who raved about its intense chocolate flavor and unique crumb coating. I was intrigued, but also a little intimidated by the multiple components. However, I decided to take on the challenge, and I’m so glad I did! The process was definitely more involved than a simple chocolate cake, but the end result was absolutely worth it. The cake was incredibly moist and deeply chocolatey, the pudding filling added a creamy richness, and the frosting was smooth and decadent. And the cake crumbs? They were the perfect finishing touch, adding both texture and an extra layer of chocolate flavor. This cake has become my go-to for special occasions. It’s a showstopper dessert that always gets rave reviews, and it’s a testament to the fact that sometimes, the most rewarding recipes are the ones that require a little extra effort. I love that it’s a cake with a story, and it’s always a conversation starter when I serve it.
Ingredient Insights: Choosing the Right Ingredients for Deep Chocolate Flavor
The key to a truly exceptional Brooklyn Blackout Cake is using high-quality ingredients, especially when it comes to the chocolate. Here’s a breakdown of what you’ll need:
For the Cake Layers:
- All-Purpose Flour (1 ¾ cups): Provides the structure for the cake layers.
- Tip: Spoon and level the flour when measuring for accuracy.
- Unsweetened Dutch-Process Cocoa Powder (¾ cup): Adds an intense, dark chocolate flavor and a rich, dark color.
- Why Dutch-Process: Dutch-process cocoa powder has been treated with an alkali to neutralize its acidity, resulting in a smoother, less bitter flavor and a darker color.
- Alternative: You can use natural cocoa powder, but the flavor and color of the cake will be slightly different.
- Baking Soda (2 teaspoons): The leavening agent that helps the cake layers rise.
- Baking Powder (1 teaspoon): Works in conjunction with the baking soda to create a light and airy texture.
- Salt (1 teaspoon): Balances the sweetness and enhances the chocolate flavor.
- Granulated Sugar (2 cups): Provides sweetness to the cake layers.
- Buttermilk (1 cup): Adds moisture and a subtle tanginess to the cake layers.
- Tip: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using. The recipe author suggests whole or half and half milk may be used.
- Vegetable Oil (½ cup): Contributes to the moistness of the cake layers.
- Large Eggs (2, room temperature): Bind the ingredients together and add richness.
- Vanilla Extract (1 teaspoon): Enhances the overall flavor profile with a warm, aromatic note.
- Hot Brewed Coffee (1 cup): Intensifies the chocolate flavor and adds moisture to the cake layers.
- Tip: Using hot coffee “blooms” the cocoa powder, releasing its full flavor potential.
For the Pudding Filling:
- Unsweetened Dutch-Process Cocoa Powder (2 tablespoons): Provides a rich chocolate flavor.
- Boiling Water or Hot Brewed Coffee (1 cup): Used to dissolve the cocoa powder and create a smooth base for the pudding.
- Sugar (6 tablespoons): Sweetens the pudding.
- Bittersweet Chocolate (1 ounce, chopped): Adds a deeper, more intense chocolate flavor to the pudding.
- Salt (¼ teaspoon): Balances the sweetness and enhances the chocolate flavor.
- Cornstarch (2 tablespoons): Thickens the pudding to a creamy consistency.
- Cold Water (2 tablespoons): Mixed with the cornstarch to create a slurry, preventing lumps.
- Vanilla Extract (1 teaspoon): Enhances the flavor of the pudding.
- Butter (1 tablespoon): Adds richness and a smooth texture to the pudding.
For the Frosting:
- Unsalted Butter (¾ cup, that’s 1 ½ sticks): The base of the frosting, providing richness and a smooth texture.
- Semisweet Chocolate (12 ounces, chopped finely): Adds a rich, chocolatey flavor to the frosting.
- Tip: Use good-quality chocolate for the best flavor.
- Hot Water (½ cup): Used to help melt the chocolate and create a smooth frosting.
- Corn Syrup (1 tablespoon): Adds shine and helps create a smooth, spreadable frosting.
- Vanilla Extract (1 tablespoon): Enhances the flavor of the frosting.
Essential Equipment: Tools for Cake Baking and Assembly
- 8-Inch Round Cake Pans (2): For baking the cake layers.
- Cupcake/Muffin Pan: For baking the cupcakes that are made to be the crumb coating.
- Parchment Paper: For lining the cake pans and cupcake/muffin pan to prevent sticking.
- Mixing Bowls (various sizes): For combining the wet and dry ingredients, making the pudding, and preparing the frosting.
- Whisk: For combining the dry ingredients and whisking the pudding.
- Electric Mixer (Handheld or Stand): For creaming the butter and sugar and mixing the batter.
- Rubber Spatula: For folding in ingredients and scraping down the sides of the bowl.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Saucepan: For making the pudding.
- Microwave-Safe Bowl or Double Boiler: For melting the chocolate for the frosting.
- Food Processor (Optional): For making the cake crumbs.
- Serrated Knife: For leveling the cake layers, if necessary.
- Offset Spatula: For frosting the cake.
The Recipe: A Step-by-Step Guide to Brooklyn Blackout Cake
Ingredients with Measurements
DRY INGREDIENTS:
- 1 ¾ cup all purpose flour
- 2 cups white sugar
- ¾ cup unsweetened Dutch-process cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
WET INGREDIENTS:
- 1 cup buttermilk (half and half or whole milk)
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot brewed coffee
PUDDING FILLING:
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 cup boiling water or hot brewed coffee
- 6 Tbsp sugar
- 1 ounce bittersweet chocolate (chopped)
- ¼ tsp salt
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 1 tsp vanilla
- 1 Tbsp butter
FROSTING:
- ¾ cup unsalted butter (that’s 1 ½ sticks)
- 12 ounces semisweet chocolate (chopped finely)
- ½ cup hot water
- 1 tablespoon corn syrup
- 1 tablespoon vanilla
Detailed Instructions
1. Prepare the Cake Layers: A Rich and Moist Chocolate Base
- Preheat and Prep Pans: Preheat the oven to 350°F (175°C). Butter two 8-inch round cake pans and line the bottoms with parchment paper circles. Grease the parchment paper as well. This ensures the cakes will release cleanly.
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking soda, baking powder, and salt until well combined.
- Combine Wet Ingredients (Except Coffee): In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually Add Wet to Dry: Slowly add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or stirring with a rubber spatula until just combined. Do not overmix.
- Incorporate Hot Coffee: Gradually add the hot brewed coffee to the batter, mixing on low speed until just combined. The batter will be thin, which is normal for this recipe.
- Prepare for Crumb Topping: Fill 2 cupcake papers with the batter, and set aside. This will be used for the crumb topping.
- Divide and Bake: Divide the remaining batter evenly between the two prepared 8-inch cake pans. Bake for 35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
- Bake Cupcakes: When the cake layers come out of the oven, place the cupcakes in and bake for 15 minutes, or until the top springs back and a toothpick comes out clean.
- Cool: Let the cake layers cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Let the cupcakes cool completely.
2. Make the Pudding Filling: A Creamy Chocolate Center
- Combine Cocoa and Boiling Liquid: While the cake layers are baking, make the pudding filling. In a medium saucepan, whisk together the 2 tablespoons of Dutch-process cocoa powder with 1 cup of boiling water or hot brewed coffee until the cocoa is fully dissolved.
- Add Sugar, Chocolate, and Salt: Stir in the 6 tablespoons of sugar, 1 ounce of chopped bittersweet chocolate, and ¼ teaspoon of salt.
- Make Cornstarch Slurry: In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. This forms a slurry, which will thicken the pudding.
- Thicken Pudding: Whisk the cornstarch slurry directly into the saucepan with the cocoa mixture. Bring the mixture to a boil over medium heat, stirring constantly.
- Boil: Boil for one minute, stirring continuously, until the pudding thickens.
- Add Vanilla and Butter: Remove the pan from the heat and whisk in 1 teaspoon of vanilla extract and 1 tablespoon of butter until smooth.
- Chill: Transfer the pudding to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator until completely cool and set.
3. Make the Frosting: A Rich and Glossy Chocolate Topping
- Melt Butter and Chocolate: Melt the ¾ cup (1 ½ sticks) of unsalted butter and 12 ounces of finely chopped semisweet chocolate together. You can do this in the microwave (start with one minute, then stir, and add 15-second bursts, stirring in between) or in a saucepan over low heat. If using a saucepan, melt the butter first, then add the chocolate.
- Whisk in Remaining Ingredients: Whisk in the ½ cup of hot water all at once, followed by 1 tablespoon of corn syrup and 1 tablespoon of vanilla extract. Stir until the frosting is smooth and glossy.
- Chill: Place the bowl of frosting in the refrigerator to chill for 20-30 minutes, or until it firms up to a spreadable consistency.
4. Assemble the Cake: Building Layers of Decadence
- Make Crumbs: Take the two cupcakes that were baked, and pulse them in a food processor until you have fine, even crumbs. Set aside.
- Level Cake Layers (Optional): If the cake layers have domed tops, you can use a long, serrated knife to carefully level them by trimming off the domes. This will create a more even surface for layering.
- Remove Parchment: Make sure you peel off the parchment paper from the bottoms of your cake layers.
- First Layer: Place one cake layer, flattest side facing up, on a serving plate or cake stand.
- Add Pudding: Top the first cake layer with a generous layer of the chilled chocolate pudding. You won’t need to use all of the pudding.
- Second Layer: Carefully place the second cake layer, flat side up, on top of the pudding layer.
- Pudding on Sides: Lightly spread more pudding along the sides of the cake. This will act as a “glue” for the crumbs.
- Apply Crumbs: Press the reserved cake crumbs onto the pudding-coated sides of the cake with your hands. This will be a bit messy, but it’s part of the fun!
- Frost Top: Generously frost the top of the cake with the chilled chocolate frosting.
- Add More Crumbs (Optional): Add more crumbs to the top of the cake, either all over or just around the edges, for a decorative touch.
- Chill: Chill the assembled cake in the refrigerator until ready to serve. This helps the frosting set and makes the cake easier to slice.

Troubleshooting Common Problems: Tips for Success
- Cake Layers Dry:
- Problem: The cake layers are dry and crumbly.
- Solutions: Make sure not to overbake the cake layers. Use the correct amount of liquid ingredients (buttermilk and coffee).
- Pudding Too Runny:
- Problem: The pudding filling is too thin and doesn’t set properly.
- Solutions: Make sure you use boiling water or hot coffee to dissolve the cocoa powder. Cook the pudding until it’s thick enough to coat the back of a spoon. Chill the pudding thoroughly before using it.
- Frosting Too Stiff:
- Problem: The frosting is too stiff to spread.
- Solutions: Allow to warm slightly at room temperature.
- Crumbs Not Sticking:
- Problem: The cake crumbs aren’t adhering to the sides of the cake.
- Solutions: Make sure the sides of the cake are coated with a layer of pudding to act as an adhesive.
Tips and Variations: Customize Your Brooklyn Blackout Cake
- Coffee Flavor: Use hot brewed coffee in both the cake batter and the pudding for a more intense coffee flavor. You can also add 1-2 teaspoons of espresso powder to the cake batter.
- Different Chocolate: Use milk chocolate or a combination of dark and milk chocolate in the frosting or pudding.
- Nuts: Add chopped walnuts or pecans to the cake batter or sprinkle them on top of the frosting.
- Salted Caramel: Drizzle salted caramel sauce over the pudding layer or on top of the finished cake.
- Different Frosting: Use a different type of frosting, such as a simple chocolate buttercream or a cream cheese frosting.
Serving Suggestions: A Cake That’s Perfect for Sharing
- Special Occasions: This Brooklyn Blackout Cake is a showstopping dessert for birthdays, anniversaries, holidays, or any celebration.
- Dinner Parties: Impress your guests with this decadent and impressive cake.
- Dessert Buffet: A stunning addition to any dessert buffet or spread.
- Potlucks: This cake is easy to transport and is always a crowd-pleaser.
Pairing Recommendations: Drinks and Complements
- Drinks:
- Coffee: A strong cup of coffee or espresso complements the rich chocolate flavor of the cake.
- Milk: A cold glass of milk is a classic pairing for chocolate cake.
- Red Wine: A full-bodied red wine, such as Cabernet Sauvignon or Merlot, can stand up to the intensity of the chocolate.
- Dessert Wine: A sweet dessert wine, like Port, can also be a good option.
- Sides:
- Fresh Berries: A side of fresh berries, such as raspberries or strawberries, adds a refreshing touch.
- Whipped Cream: A dollop of lightly sweetened whipped cream enhances the creaminess of the cake.
- Ice Cream: Vanilla bean ice cream is a classic pairing.
Nutritional Information: A Decadent Indulgence
Per serving (approximate, will vary based on size and specific ingredients): Calories: 500-600, Fat: 30-35g, Carbohydrates: 60-70g, Protein: 7-9g. (Note: This is an approximation and may vary based on the specific ingredients used).
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Brooklyn Blackout Cake: A Rich, Decadent, and Historically Inspired Chocolate Cake
Description
Learn how to make a stunning Brooklyn Blackout Cake! This recipe features intensely chocolatey cake layers, a rich chocolate pudding filling, a decadent chocolate frosting, and a coating of cake crumbs.
Ingredients
DRY INGREDIENTS:
- 1 ¾ cup all purpose flour
- 2 cups white sugar
- ¾ cup unsweetened Dutch-process cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
WET INGREDIENTS:
- 1 cup buttermilk (half and half or whole milk)
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup hot brewed coffee
PUDDING FILLING:
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 cup boiling water or hot brewed coffee
- 6 Tbsp sugar
- 1 ounce bittersweet chocolate (chopped)
- ¼ tsp salt
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 1 tsp vanilla
- 1 Tbsp butter
FROSTING:
- ¾ cup unsalted butter (that’s 1 ½ sticks)
- 12 ounces semisweet chocolate (chopped finely)
- ½ cup hot water
- 1 tablespoon corn syrup
- 1 tablespoon vanilla
Instructions
1. Prepare the Cake Layers: A Rich and Moist Chocolate Base
Preheat and Prep Pans: Preheat the oven to 350°F (175°C). Butter two 8-inch round cake pans and line the bottoms with parchment paper circles. Grease the parchment paper as well. This ensures the cakes will release cleanly.
Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking soda, baking powder, and salt until well combined.
Combine Wet Ingredients (Except Coffee): In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually Add Wet to Dry: Slowly add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or stirring with a rubber spatula until just combined. Do not overmix.
Incorporate Hot Coffee: Gradually add the hot brewed coffee to the batter, mixing on low speed until just combined. The batter will be thin, which is normal for this recipe.
Prepare for Crumb Topping: Fill 2 cupcake papers with the batter, and set aside. This will be used for the crumb topping.
Divide and Bake: Divide the remaining batter evenly between the two prepared 8-inch cake pans. Bake for 35 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
Bake Cupcakes: When the cake layers come out of the oven, place the cupcakes in and bake for 15 minutes, or until the top springs back and a toothpick comes out clean.
Cool: Let the cake layers cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Let the cupcakes cool completely.
2. Make the Pudding Filling: A Creamy Chocolate Center
Combine Cocoa and Boiling Liquid: While the cake layers are baking, make the pudding filling. In a medium saucepan, whisk together the 2 tablespoons of Dutch-process cocoa powder with 1 cup of boiling water or hot brewed coffee until the cocoa is fully dissolved.
Add Sugar, Chocolate, and Salt: Stir in the 6 tablespoons of sugar, 1 ounce of chopped bittersweet chocolate, and ¼ teaspoon of salt.
Make Cornstarch Slurry: In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. This forms a slurry, which will thicken the pudding.
Thicken Pudding: Whisk the cornstarch slurry directly into the saucepan with the cocoa mixture. Bring the mixture to a boil over medium heat, stirring constantly.
Boil: Boil for one minute, stirring continuously, until the pudding thickens.
Add Vanilla and Butter: Remove the pan from the heat and whisk in 1 teaspoon of vanilla extract and 1 tablespoon of butter until smooth.
Chill: Transfer the pudding to a bowl and cover it with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator until completely cool and set.
3. Make the Frosting: A Rich and Glossy Chocolate Topping
Melt Butter and Chocolate: Melt the ¾ cup (1 ½ sticks) of unsalted butter and 12 ounces of finely chopped semisweet chocolate together. You can do this in the microwave (start with one minute, then stir, and add 15-second bursts, stirring in between) or in a saucepan over low heat. If using a saucepan, melt the butter first, then add the chocolate.
Whisk in Remaining Ingredients: Whisk in the ½ cup of hot water all at once, followed by 1 tablespoon of corn syrup and 1 tablespoon of vanilla extract. Stir until the frosting is smooth and glossy.
Chill: Place the bowl of frosting in the refrigerator to chill for 20-30 minutes, or until it firms up to a spreadable consistency.
4. Assemble the Cake: Building Layers of Decadence
Make Crumbs: Take the two cupcakes that were baked, and pulse them in a food processor until you have fine, even crumbs. Set aside.
Level Cake Layers (Optional): If the cake layers have domed tops, you can use a long, serrated knife to carefully level them by trimming off the domes. This will create a more even surface for layering.
Remove Parchment: Make sure you peel off the parchment paper from the bottoms of your cake layers.
First Layer: Place one cake layer, flattest side facing up, on a serving plate or cake stand.
Add Pudding: Top the first cake layer with a generous layer of the chilled chocolate pudding. You won’t need to use all of the pudding.
Second Layer: Carefully place the second cake layer, flat side up, on top of the pudding layer.
Pudding on Sides: Lightly spread more pudding along the sides of the cake. This will act as a “glue” for the crumbs.
Apply Crumbs: Press the reserved cake crumbs onto the pudding-coated sides of the cake with your hands. This will be a bit messy, but it’s part of the fun!
Frost Top: Generously frost the top of the cake with the chilled chocolate frosting.
Add More Crumbs (Optional): Add more crumbs to the top of the cake, either all over or just around the edges, for a decorative touch.
Chill: Chill the assembled cake in the refrigerator until ready to serve. This helps the frosting set and makes the cake easier to slice.
Comprehensive FAQ: Your Brooklyn Blackout Cake Questions Answered
- Q: Can I freeze this cake?
- Q: Can I use a different type of chocolate?
- A: Yes, you can use milk chocolate or a combination of dark and milk chocolate in the cake, pudding, and frosting. Adjust the sweetness of the pudding and frosting as needed.
- Q: What if I don’t have buttermilk?
- A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
- Q: Can I use a different size cake pan?
- A: The recipe is designed for two 8-inch round cake pans.
- Q: Can I make cupcakes instead of a layer cake?
- A: Yes, you can use the cake batter to make cupcakes. The recipe already states to make 2 cupcakes to create the crumb coating. Fill cupcake liners about ⅔ full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. You can then assemble mini layered versions.
- Q: Can I make the pudding filling without cornstarch?
- A: The cornstarch is essential for thickening the pudding, so it’s not recommended to omit it.
- Q: How do I prevent the cake layers from sticking to the pans?
- A: Make sure to grease the pans well with butter and line the bottoms with parchment paper rounds.
- Q: Can I use regular cocoa powder instead of Dutch-process?
- A: Yes, you can use natural cocoa powder, but the flavor and color of the cake will be slightly different. Dutch-process cocoa powder has a smoother, less bitter flavor and a darker color.
- Q: Can I make this cake gluten-free?
- A: You would need to use a gluten-free flour blend and make sure that all other ingredients are gluten-free.
- Q: Can I make this cake vegan?
- A: This would require many substitions, and it is not recommended.
- Q: Why is the cream cheese frosting not included in this recipe?
- A: The recipe calls for a chocolate frosting, not a cream cheese frosting.
- Q: How do I get the cake crumbs fine enough for the coating?
- A: The recipe instructions specify using a food processor to pulse the cupcakes into fine, even crumbs.