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
Scale
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.
