Brooklyn Blackout Cake

There’s just something truly magical about a really good chocolate cake. For me, a mom of three, food isn’t just fuel; it’s a hug, a memory, a moment shared. That’s why I adore making a classic like the Brooklyn Blackout Cake.

I remember the first time I tasted this rich, dark dessert – it was like a chocolate explosion, so decadent and utterly satisfying. My kids now beg for this very Brooklyn Blackout Cake whenever we have a special occasion. It’s more than just a cake; it’s a showstopper, a conversation starter, and truly, a labor of love that always brings smiles.

This authentic Brooklyn Blackout Cake recipe brings that incredible bakery experience right into your home. You’ll find simple steps for a truly unforgettable treat. Prepare to fall in love with this iconic Brooklyn Blackout Cake. This amazing Brooklyn Blackout Cake will become a family favorite.

WHY YOU’LL LOVE THIS BROOKLYN BLACKOUT CAKE RECIPE

This isn’t just any chocolate cake; it’s *the* Brooklyn Blackout Cake. First, its intense chocolate flavor is unmatched. You get rich, fudgy cake layers, smooth chocolate pudding, and a generous coating of cake crumbs.

This Brooklyn Blackout Cake offers pure indulgence. Second, it’s surprisingly approachable to make, even for a busy parent like me. Third, this Brooklyn Blackout Cake feels special.

It’s a dessert that impresses everyone without needing complicated techniques. The pure joy on faces when I present this Brooklyn Blackout Cake makes every minute worthwhile. Finally, you create lasting memories around this magnificent Brooklyn Blackout Cake.

Brooklyn Blackout Cake

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• Author: MEGAN
• Total Time: 85 mins
• Yield: 12 servings 1x

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Description

There’s just something truly magical about a really good chocolate cake. For me, a mom of three, food isn’t just fuel; it’s a hug, a memory, a moment shared. That’s why I adore making a classic like the Brooklyn Blackout Cake.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot water or hot coffee
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
2 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Cake trimmings (from cooling and leveling)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl
3. Add buttermilk, oil, eggs, and vanilla. Beat on medium speed until just combined
4. Stir in hot water or coffee until smooth. The batter will be thi
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a wooden skewer comes out clea
6. Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely
7. Whisk together sugar, cornstarch, and cocoa powder in a medium saucepa
8. Gradually whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until thickened and bubbling
9. Remove from heat. Stir in butter and vanilla extract until smooth
10. Pour pudding into a shallow dish. Cover directly with plastic wrap to prevent a skin from forming. Chill completely, at least 2 hours
11. Once cakes are cool, level them if necessary. Reserve the trimmed pieces for crumbs
12. Place one cake layer on your serving plate. Spread half of the chilled pudding over it
13. Top with the second cake layer. Spread the remaining pudding over the top and sides, making sure it’s evenly coated
14. Crumble the reserved cake trimmings into fine crumbs. Press them gently onto the top and sides of the pudding-covered Brooklyn Blackout Cake
15. Refrigerate the Brooklyn Blackout Cake for at least 1 hour to set before slicing

Notes

Use Dutch-processed cocoa for a darker color and milder flavor; it’s essential for this Brooklyn Blackout Cake.

Do not overmix the cake batter; mix only until just combined. Overmixing results in a tough cake.

Ensure your pudding is completely chilled and firm before assembling. This prevents a messy collapse.

Generously apply the cake crumbs; they define the Brooklyn Blackout Cake’s aesthetic.

Allow the assembled Brooklyn Blackout Cake to chill properly. This helps all the layers meld beautifully. This patience ensures a perfect Brooklyn Blackout Cake experience.

For dairy-free, use almond milk and dairy-free butter.

A gluten-free 1:1 baking flour blend works wonderfully for the cake layers.

Enhance the chocolate flavor with a pinch of espresso powder in the cake batter.

For a boozy twist, add a tablespoon of Kahlua or rum to the pudding.

You can even top this Brooklyn Blackout Cake with fresh berries for a touch of brightness.

Store your Brooklyn Blackout Cake covered in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making this Brooklyn Blackout Cake even better the next day.

I don’t recommend freezing the assembled Brooklyn Blackout Cake because the pudding can change texture.

However, you can freeze individual cake layers, wrapped tightly, for up to 2 months. Thaw frozen cake layers at room temperature before assembling your Brooklyn Blackout Cake.

• Prep Time: 25 mins
• Cook Time: 45 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 580 kcal
• Sugar: 60g
• Sodium: 450mg
• Fat: 25g
• Saturated Fat: 10g
• Carbohydrates: 85g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 80mg

Keywords: Brooklyn Blackout Cake, chocolate cake, dessert, classic

INGREDIENTS YOU’LL NEED

Gather quality ingredients for the best Brooklyn Blackout Cake. Freshness truly matters.

SUBSTITUTIONS & VARIATIONS

You can easily adapt this Brooklyn Blackout Cake. For dairy-free, use almond milk and dairy-free butter. A gluten-free 1:1 baking flour blend works wonderfully for the cake layers of this Brooklyn Blackout Cake.

Enhance the chocolate flavor with a pinch of espresso powder in the cake batter. For a boozy twist, add a tablespoon of Kahlua or rum to the pudding. My kids prefer the classic Brooklyn Blackout Cake, but feel free to experiment. You can even top this Brooklyn Blackout Cake with fresh berries for a touch of brightness.

While adapting your Brooklyn Blackout Cake to various dietary needs is a creative way to enjoy it, sometimes you crave something entirely different. If you’re looking for a hearty, savory meal to balance out all that sweetness, consider trying a Hearty Cattle Drive Casserole: A Tasty Delight.

STEP-BY-STEP INSTRUCTIONS

1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. Add buttermilk, oil, eggs, and vanilla. Beat on medium speed until just combined.
4. Stir in hot water or coffee until smooth. The batter will be thin.
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a wooden skewer comes out clean.
6. Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.
7. Make the Pudding: Whisk together sugar, cornstarch, and cocoa powder in a medium saucepan.
8. Gradually whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until thickened and bubbling.
9. Remove from heat. Stir in butter and vanilla extract until smooth.
10. Pour pudding into a shallow dish. Cover directly with plastic wrap to prevent a skin from forming. Chill completely, at least 2 hours.
11. Assemble the Brooklyn Blackout Cake: Once cakes are cool, level them if necessary. Reserve the trimmed pieces for crumbs.
12. Place one cake layer on your serving plate. Spread half of the chilled pudding over it.
13. Top with the second cake layer. Spread the remaining pudding over the top and sides, making sure it’s evenly coated. This is crucial for the Brooklyn Blackout Cake’s signature look.
14. Crumble the reserved cake trimmings into fine crumbs. Press them gently onto the top and sides of the pudding-covered Brooklyn Blackout Cake. Ensure full coverage for this iconic Brooklyn Blackout Cake.
15. Refrigerate the Brooklyn Blackout Cake for at least 1 hour to set before slicing.

PRO TIPS FOR SUCCESS

For the ultimate Brooklyn Blackout Cake, follow these tips. First, use Dutch-processed cocoa for a darker color and milder flavor; it’s essential for this Brooklyn Blackout Cake. Second, do not overmix the cake batter; mix only until just combined.

Overmixing results in a tough cake. Third, ensure your pudding is completely chilled and firm before assembling. This prevents a messy collapse.

Fourth, generously apply the cake crumbs; they define the Brooklyn Blackout Cake’s aesthetic. Finally, allow the assembled Brooklyn Blackout Cake to chill properly. This helps all the layers meld beautifully. This patience ensures a perfect Brooklyn Blackout Cake experience.

Mastering the techniques for a perfect Brooklyn Blackout Cake, like proper mixing and chilling, is key to its success. Just as precision makes a difference in baking, careful preparation also shines in savory dishes, such as this comforting Braised Cabbage & Potatoes.

STORAGE & REHEATING TIPS

Store your Brooklyn Blackout Cake covered in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making this Brooklyn Blackout Cake even better the next day. I don’t recommend freezing the assembled Brooklyn Blackout Cake because the pudding can change texture.

However, you can freeze individual cake layers, wrapped tightly, for up to 2 months. Thaw frozen cake layers at room temperature before assembling your Brooklyn Blackout Cake.

WHAT TO SERVE WITH THIS RECIPE

This rich Brooklyn Blackout Cake pairs beautifully with simple accompaniments. A tall glass of cold milk is classic. For adults, a hot cup of strong coffee or a scoop of vanilla bean ice cream complements the deep chocolate of the Brooklyn Blackout Cake perfectly.

Sometimes, I simply serve this Brooklyn Blackout Cake with a dusting of powdered sugar. The robust flavor of the Brooklyn Blackout Cake really shines on its own.

Finding the right accompaniments, whether a glass of milk or a scoop of ice cream, truly elevates the Brooklyn Blackout Cake experience. Similarly, discovering the perfect side dish can complete any meal, making a Colcannon Recipe with Mustard Powder an excellent choice for a hearty dinner.

FAQS

What makes this cake a “Brooklyn Blackout Cake”?

The name “Brooklyn Blackout Cake” refers to its intense darkness, reminiscent of blackout conditions during wartime. It also references Ebinger Baking Company, the Brooklyn bakery that popularized this incredible Brooklyn Blackout Cake.

Can I make the cake layers ahead of time?

Absolutely! You can bake the cake layers for your Brooklyn Blackout Cake up to 2 days in advance. Wrap them tightly and store at room temperature. For longer storage, freeze them.

Is this Brooklyn Blackout Cake difficult to make?

Not at all! While it has a few steps, each part of this Brooklyn Blackout Cake is straightforward. You’ll master this classic Brooklyn Blackout Cake with ease.

The Brooklyn Blackout Cake is a classic American chocolate cake, renowned for its intense chocolate flavor and signature crumb coating. This iconic dessert originated during World War II at Ebinger Baking Company in Brooklyn, New York, becoming a beloved staple for its decadent layers of dark chocolate cake and creamy chocolate pudding, all enrobed in cake crumbs. Its rich history makes it a quintessential chocolate cake.

NUTRITION INFORMATION (PER SERVING)

This is an estimated nutritional value for a generous slice of Brooklyn Blackout Cake. Values can vary.