Brooklyn Blackout Cake Recipe

Introduction

The Brooklyn Blackout Cake is a classic chocolate lover’s dream, featuring rich, moist layers of chocolate cake filled and frosted with a decadent chocolate pudding. This iconic dessert is perfect for celebrations or any time you crave an indulgent treat.

Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened Dutch-process cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
3. Step 3: Add the wet ingredients (commonly buttermilk, eggs, oil, and vanilla – not provided here) to the dry mixture and beat until smooth and well combined.
4. Step 4: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. Step 6: Prepare the chocolate pudding filling and frosting (recipe not included here) and assemble the cake layers with the pudding between and on top.

Tips & Variations

• Use Dutch-process cocoa for a deeper chocolate flavor and darker color.
• Make sure to sift your dry ingredients to avoid lumps and achieve a light texture.
• For a richer cake, replace some of the oil with melted butter.
• Try adding a splash of coffee to the batter to enhance the chocolate taste.

Storage

Store the assembled Brooklyn Blackout Cake in the refrigerator, covered tightly with plastic wrap, for up to 3 days. Allow the cake to come to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What makes this cake different from a standard chocolate cake?

The Brooklyn Blackout Cake is distinguished by its intense chocolate flavor enhanced by the use of Dutch-process cocoa, and its rich chocolate pudding filling and frosting, creating a moist and decadent dessert.

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and keep them refrigerated until ready to assemble.

Brooklyn Blackout Cake Recipe

Print Recipe

★★★★★

4.9 from 74 reviews

Brooklyn Blackout Cake is a rich, decadent chocolate cake featuring layers of moist chocolate cake, creamy chocolate pudding, and a dark chocolate crumb topping. This classic New York dessert is perfect for chocolate lovers looking for an indulgent treat with deep, intense cocoa flavors and a creamy finish.

• Author: Nora
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened Dutch-process cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Wet Ingredients

• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup hot brewed coffee

Pudding Filling

• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups cold milk
• 1 cup heavy cream, whipped

Crumb Topping

• Chocolate cake crumbs reserved from trimming the cake layers

Instructions

1. Prepare Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, white sugar, unsweetened Dutch-process cocoa powder, baking soda, baking powder, and salt to ensure even distribution and a smooth batter.
2. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until fully blended.
3. Mix Batter: Gradually add the wet mixture to the dry ingredients, stirring gently. Once combined, slowly pour in the hot brewed coffee and mix until the batter is smooth and thin. The coffee enhances the chocolate flavor.
4. Bake Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Pour the batter evenly into the pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely on wire racks.
5. Make Chocolate Pudding Filling: While the cake cools, prepare the chocolate pudding filling by whisking the instant pudding mix with cold milk. Once set, fold in the whipped heavy cream to create a fluffy chocolate mousse-like filling.
6. Assemble the Cake: Level the cooled cake layers by trimming off the domed tops and reserve the crumbs for the topping. Place one cake layer on a serving plate, spread a generous layer of the chocolate pudding filling on top. Repeat for the next cake layer. Top with the third cake layer.
7. Decorate with Crumbs: Spread the remaining pudding over the top and sides of the cake, then press the reserved cake crumbs onto the outer surfaces to coat completely.
8. Chill Before Serving: Refrigerate the assembled cake for at least 2 hours to set the filling and meld the flavors before slicing and serving.

Notes

• Use room temperature ingredients for a lighter cake texture.
• Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
• Reserving crumbs from leveling the cake layers adds authentic texture to the crumb topping.
• For best results, chill the cake before serving to allow filling to set properly.
• This cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Brooklyn Blackout Cake, chocolate cake recipe, layered chocolate cake, chocolate pudding filling, classic New York dessert