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Brooklyn Blackout Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/brooklyn-blackout-cake-recipe/