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