If you have ever dreamed of a chocolate dessert that is both intensely rich and irresistibly moist, the Brooklyn Blackout Cake Recipe is your ultimate dream come true. This iconic New York treat is a layered chocolate cake loaded with silky chocolate pudding, topped and coated with luscious chocolate frosting, and finished with cake crumbs that add an extra dimension of texture. Every bite showcases deep cocoa flavors highlighted by the smoothness of the pudding and the lightness of the cake crumb coating, making it an unforgettable indulgence that feels like a warm hug from the city that never sleeps.
Ingredients You’ll Need
There’s something truly special about the way simple, quality ingredients come together in this cake. Each one plays a vital role—from the robust Dutch-process cocoa to the tangy buttermilk that keeps the cake tender, and the freshly brewed coffee that intensifies the chocolate flavor.
- 2 cups all-purpose flour: Provides the perfect structure and crumb for the cake layers.
- 2 cups granulated sugar: Sweetens the cake while balancing chocolate’s bitterness.
- ¾ cup unsweetened Dutch-process cocoa powder: Gives that deep, rich chocolate color and flavor.
- 2 tsp baking soda: Ensures the cake rises beautifully and stays light.
- 1 tsp baking powder: Adds an extra lift for airy texture.
- ½ tsp salt: Enhances all the chocolatey flavors and balances sweetness.
- 1 cup buttermilk, at room temperature: Keeps the cake moist and adds subtle tang.
- ½ cup vegetable oil: Adds richness and keeps the cake super tender.
- 2 large eggs, at room temperature: Bind everything together and provide structure.
- 2 tsp pure vanilla extract: Elevates the chocolate with warm, sweet floral notes.
- 1 cup hot brewed coffee: Enhances the cocoa flavor without overpowering.
- 2 ½ cups whole milk: Key for the creamy chocolate pudding filling.
- ¾ cup granulated sugar: Sweetens the pudding layer gently.
- ¼ cup unsweetened cocoa powder: Deepens the chocolate richness in the pudding.
- ¼ cup cornstarch: Thickens the pudding to luscious consistency.
- ¼ tsp salt: Balances the sweet pudding flavors elegantly.
- 4 oz semisweet chocolate, finely chopped: Melts into the pudding for luxurious texture.
- 1 tsp pure vanilla extract: Adds complexity to the pudding.
- 8 oz semisweet chocolate, finely chopped: Needed for the glossy, silky frosting.
- 1 cup heavy cream: Creates the lusciousness in the frosting.
- 2 tbsp light corn syrup: Gives the frosting a smooth, shiny finish.
- 1 tsp pure vanilla extract: Infuses the frosting with warmth and depth.
How to Make Brooklyn Blackout Cake Recipe
Step 1: Prepare and Bake the Cake Layers
Start by preheating your oven to 350°F (175°C), and grease and flour two 9-inch round pans, lining the bottoms with parchment paper for easy release. Then, whisk together all the dry ingredients—flour, sugar, cocoa, baking soda, baking powder, and salt—in a large bowl, so they’re evenly combined and will bake uniformly. In another bowl, beat the buttermilk, vegetable oil, eggs, and vanilla until smooth, then slowly mix the wet ingredients into the dry mixture. When it’s combined, stir in hot coffee—this will make your batter thin but trust that it creates an unbelievably moist cake! Pour the batter evenly into your pans and bake for 30 to 35 minutes. Let the cakes cool slightly before moving them to wire racks to cool completely.
Step 2: Make the Chocolate Pudding Filling
While the cakes cool, it’s time to whip up the signature pudding. Combine milk, sugar, cocoa powder, cornstarch, and salt in a saucepan, whisking until smooth. Heat this mixture over medium, stirring constantly; it will thicken and start bubbling—this signals you’re almost there. Remove from heat, then fold in the chopped semisweet chocolate and vanilla extract until silky and smooth. Pour the pudding into a bowl, cover it directly with plastic wrap to prevent a skin, and chill it thoroughly. This pudding is the heart of the Brooklyn Blackout Cake Recipe, bringing the creamy contrast to the chocolate layers.
Step 3: Prepare the Chocolate Ganache Frosting
For the ganache frosting, place the chopped chocolate in a bowl. Heat the heavy cream and corn syrup together until just simmering, then pour over the chocolate. Let it sit for a couple of minutes before stirring until molten and glossy. Stir in vanilla, then allow the ganache to cool while stirring occasionally until it thickens just enough to spread smoothly over your cake. This frosting is so silky and indulgent it almost feels like velvet on your fingertips.
Step 4: Assemble Your Brooklyn Blackout Cake
Once your cakes and pudding are ready, trim any domed tops off your cakes so they’re flat using a serrated knife. Cut each cake in half horizontally to create four layers total. Crumble one layer finely and reserve it to coat the outside of the cake—a great way to up the texture game. On your serving plate, place one cake layer and spread one-third of the pudding evenly on top. Repeat with two more layers until the fourth cake layer tops it all. Cover the cake with the chocolate ganache frosting, smoothing it to the edges. While the ganache is still soft, gently press the fine cake crumbs onto the top and sides. Chill the entire cake for at least an hour so the layers set perfectly.
How to Serve Brooklyn Blackout Cake Recipe
Garnishes
A simple dusting of cocoa powder or a few chocolate shavings on top can add a sophisticated flair. Fresh berries also pair wonderfully to cut through the richness, or consider a dollop of lightly whipped cream for extra indulgence.
Side Dishes
This cake is rich and satisfying, so it serves best alongside a light accompaniment like a scoop of vanilla bean ice cream or a fresh fruit salad. A hot cup of coffee or espresso complements the intense chocolate flavor perfectly too.
Creative Ways to Present
For celebrations, serve slices on elegant plates with a drizzle of raspberry coulis or salted caramel sauce. Layer individual portions in glass cups for a deconstructed Brooklyn Blackout Cake experience. Even a small sprig of mint on top can elevate its presentation beautifully.
Make Ahead and Storage
Storing Leftovers
You can keep your Brooklyn Blackout Cake covered in the refrigerator for up to 4 days. Store it loosely covered with plastic wrap or inside an airtight container to keep the pudding moist and the cake fresh without drying out.
Freezing
If you want to enjoy this cake later, it freezes well. Wrap the whole cake tightly in plastic wrap followed by foil and freeze for up to 2 months. Thaw in the refrigerator overnight before serving to maintain that perfect creamy texture.
Reheating
Since this is a chilled cake with pudding and ganache, it’s best served cold or at room temperature. Avoid reheating as it may alter the pudding’s silky consistency. Simply let slices sit at room temperature for about 15 minutes before enjoying.
FAQs
What makes the Brooklyn Blackout Cake Recipe unique compared to other chocolate cakes?
Its uniqueness lies in the layers of smooth chocolate pudding baked into the cake itself, combined with the signature cake crumb coating and glossy chocolate ganache frosting. This creates a multi-textured chocolate explosion you won’t find in typical chocolate cakes.
Can I use regular cocoa powder instead of Dutch-process?
You can substitute regular cocoa powder, but Dutch-process will give you a darker color and a smoother, less acidic flavor, which is ideal for this cake’s depth of chocolate.
Is brewing coffee necessary in the recipe?
Yes. The hot coffee intensifies the chocolate flavors without adding a coffee taste, enhancing the cake’s richness and complexity beautifully.
How do I prevent the pudding from forming a skin while chilling?
Cover the pudding surface directly with plastic wrap as soon as it cools; this will prevent any skin from forming and keep the texture perfectly smooth.
Can I make the cake layers a day ahead?
Absolutely! Baking the cake a day ahead gives you more flexibility. Just be sure to store the layers wrapped tightly in plastic wrap at room temperature or in the fridge to maintain freshness.
Final Thoughts
The Brooklyn Blackout Cake Recipe is truly a celebration of chocolate in every glorious bite, marrying sumptuous pudding with moist cake and decadent ganache. It’s a showstopper dessert perfect for sharing with friends and family, or just treating yourself to a decadent moment at home. I wholeheartedly encourage you to give this classic recipe a try—you’ll be amazed at how the layers come together to create a chocolate experience unlike any other.
Print
Brooklyn Blackout Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Brooklyn Blackout Cake is a rich, decadent classic chocolate cake layered with creamy chocolate pudding and frosted with a luscious chocolate glaze. This indulgent dessert features multiple layers of moist cocoa cake, smooth chocolate custard, and a silky chocolate frosting adorned with cake crumb coating. Perfect for special occasions or any time you crave an extraordinary chocolate treat.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened Dutch-process cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup hot brewed coffee
Chocolate Pudding
- 2 ½ cups whole milk
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ tsp salt
- 4 oz semisweet chocolate, finely chopped
- 1 tsp pure vanilla extract
Chocolate Frosting
- 8 oz semisweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tbsp light corn syrup
- 1 tsp pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt to ensure even distribution and remove lumps.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well blended.
- Make Cake Batter: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing. The batter will be thick initially.
- Add Hot Coffee: Stir in the hot brewed coffee slowly until the batter becomes smooth and slightly thin; this enhances the chocolate flavor and tenderizes the cake.
- Divide and Bake: Pour the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Allow the baked cakes to cool in their pans for 10 minutes, then transfer them onto wire racks and let cool completely to room temperature.
- Prepare Chocolate Pudding: In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt until smooth. Place over medium heat, stirring constantly until the mixture thickens and begins to bubble.
- Finish Pudding: Remove from heat and stir in the chopped semisweet chocolate and vanilla extract until fully melted and smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until completely cold.
- Make Chocolate Frosting: Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and corn syrup over medium heat until it just begins to simmer.
- Combine for Frosting: Pour the hot cream mixture over the chopped chocolate, let it sit for 2-3 minutes, then stir until smooth. Add vanilla extract and let cool while stirring occasionally until it reaches a spreadable consistency.
- Level and Slice Cakes: Use a serrated knife to level the tops of the cakes if needed. Cut each cake horizontally into two even layers, creating four layers total.
- Reserve Cake Crumbs: Set aside one layer to crumble finely for decorating the outside of the cake later.
- Assemble Layers: Place one cake layer on a serving plate and spread one-third of the chilled pudding over the top. Repeat with the second and third layers, spreading pudding between each.
- Top Layer and Frost: Place the last cake layer on top. Cover the entire cake (top and sides) with the prepared chocolate frosting, smoothing it evenly.
- Add Cake Crumb Coating: Press the reserved crumbled cake layer gently onto the frosted cake’s surface to coat it fully for texture and decoration.
- Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to set before slicing.
- Serve and Enjoy: Slice and serve this rich, chocolatey Brooklyn Blackout Cake to delight your guests.
Notes
- Ensure all wet ingredients are at room temperature for best batter texture and rising.
- Using Dutch-process cocoa enhances the deep chocolate flavor and richness.
- Hot coffee in the batter intensifies the chocolate without adding coffee taste.
- Cover pudding with plastic wrap directly on its surface to prevent a skin from forming while chilling.
- Leveling the cake layers helps create a stable and even cake structure.
- Refrigeration before serving allows the flavors to meld and the frosting to set properly.
