If you have a serious chocolate craving and want to dive into something decadent and utterly satisfying, then this Brooklyn Blackout Cake Recipe is your dream come true. Originating from the bustling borough of Brooklyn, this cake is a rich celebration of chocolate in every layer—from moist, velvety cake layers to a luscious chocolate pudding filling, all enveloped in a glossy chocolate frosting and finished with a delightful crumb coating. It’s the kind of dessert that feels like a warm hug on a plate, perfect for sharing with family, friends, or simply treating yourself because you absolutely deserve it.
Ingredients You’ll Need
Keeping things simple but essential, the ingredients for the Brooklyn Blackout Cake Recipe are straightforward, yet each one plays a crucial role. From the deep cocoa powder that gifts the cake its signature dark color and robust chocolate flavor, to the buttermilk that tenderizes the crumb and the hot coffee that intensifies the chocolate notes—each ingredient contributes to the perfect balance of texture and taste.
- All-purpose flour: Provides structure while keeping the cake tender.
- Granulated sugar: Adds sweetness and helps achieve a perfect crumb.
- Unsweetened Dutch-process cocoa powder: Crucial for that rich, dark chocolate punch.
- Baking soda and baking powder: Leavening agents that ensure the cake rises beautifully.
- Salt: Enhances and balances the chocolate flavors.
- Buttermilk: Adds moisture and a slight tang for tender crumbs.
- Vegetable oil: Keeps the cake moist and soft.
- Large eggs: Bind ingredients together and give the cake structure.
- Pure vanilla extract: Complements the chocolate with a warm, sweet aroma.
- Hot brewed coffee: Intensifies the chocolate flavor without making the cake taste like coffee.
- Whole milk: Essential for the creamy pudding filling.
- Cornstarch: Thickens the pudding to the perfect consistency.
- Semisweet chocolate: Used both in the pudding and frosting for a dual chocolate hit.
- Heavy cream: Creates a silky, smooth texture in the frosting.
- Light corn syrup: Adds shine and keeps the frosting glossy and spreadable.
How to Make Brooklyn Blackout Cake Recipe
Step 1: Prepare the Cake Pans and Batter
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper—this guarantees your cake layers come out perfectly without sticking. In a large bowl, sift together all the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Separately, whisk the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract. Carefully combine the wet and dry mixtures, then stir in the hot brewed coffee. This makes the batter wonderfully smooth and thin, a sign you’re on the right path to moist, chocolatey cake layers.
Step 2: Bake the Cake Layers
Divide the batter evenly between your prepared pans and pop them into the oven. Bake for around 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes, then transfer them to wire racks to cool completely. This resting time is crucial to avoid crumbling when you slice the cake.
Step 3: Make the Chocolate Pudding Filling
While the cakes cool, get started on the pudding filling. In a saucepan, whisk milk, sugar, cocoa powder, cornstarch, and salt over medium heat. Stir constantly as the mixture thickens and bubbles—this means it’s transforming into luscious pudding. Remove from heat, and immediately stir in chopped semisweet chocolate and vanilla extract until smooth and glossy. Cover with plastic wrap pressed directly on the surface and refrigerate until completely chilled for the best consistency.
Step 4: Prepare the Chocolate Frosting
Chop the additional semisweet chocolate and place it in a heatproof bowl. Heat heavy cream and corn syrup until simmering, then pour it over the chocolate. Let it sit for a few minutes before stirring until silky and smooth, adding vanilla extract for an extra layer of flavor. Allow the frosting to cool while stirring occasionally so it thickens to a spreadable texture.
Step 5: Assemble Your Brooklyn Blackout Cake Recipe
Level the tops of your cooled cakes if needed using a serrated knife. Cut each cake horizontally to create four even layers in total. Set aside one of the layers to crumble later for the coating. Begin layering by placing one cake layer on your serving plate and spreading a generous third of the chilled pudding over it. Repeat this for the next two layers, then place the final cake layer on top. Frost the entire cake with your silky chocolate frosting, then press the reserved cake crumbs all around the sides and top, creating the cake’s signature crumb coat. Chill the cake for at least one hour before slicing to let all those incredible flavors meld together beautifully.
How to Serve Brooklyn Blackout Cake Recipe
Garnishes
While the cake already steals the show, garnishing with fresh raspberries or a light dusting of cocoa powder adds a lovely contrast in flavor and an elegant touch. For a little sparkle, some shaved dark chocolate or chocolate curls sprinkled on top will make your presentation party-ready.
Side Dishes
Brooklyn Blackout Cake is a rich dessert, so pairing it with fresh berries or a dollop of lightly whipped cream can balance the intensity. A cup of strong black coffee or a creamy latte amplifies the chocolate experience and helps cleanse your palate between bites.
Creative Ways to Present
Serve this cake on a beautiful cake stand to highlight its layers and crumb coating. For a fun twist, slice individual servings and garnish each with a mint leaf or a drizzle of raspberry sauce. You can also turn slices into decadent cake parfaits layered with extra pudding and whipped cream in clear glasses for a stunning visual effect.
Make Ahead and Storage
Storing Leftovers
Keep your Brooklyn Blackout Cake Recipe fresh by covering it tightly with plastic wrap or placing it in an airtight container in the refrigerator. Properly stored, the cake remains moist and delicious for up to 4 days.
Freezing
To freeze, wrap the cake tightly in plastic wrap and then with aluminum foil to prevent freezer burn. It freezes well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating is not necessary. However, if you prefer to soften the frosting slightly, let slices sit at room temperature for about 30 minutes before serving.
FAQs
What makes the Brooklyn Blackout Cake Recipe different from other chocolate cakes?
Its combination of moist chocolate layers, a rich chocolate pudding filling, and a unique crumb coating sets it apart, delivering an intense, multi-textured chocolate experience.
Can I use regular cocoa powder instead of Dutch-process?
While you can substitute regular cocoa powder, Dutch-process cocoa offers a smoother, less acidic flavor that enhances the cake’s richness and dark color.
Is this cake suitable for beginners?
Absolutely! While it has multiple components, each step is straightforward, and following the instructions carefully will lead to a fantastic outcome.
Can I make this cake gluten-free?
With some substitutions using gluten-free flour blends that mimic all-purpose flour, you can adapt the recipe, but be mindful that texture might slightly change.
How long should I let the pudding chill before assembling?
The pudding must be completely chilled and firm, usually at least a few hours or overnight, to hold the layers together without sliding.
Final Thoughts
There’s nothing quite like the joy you get from slicing into a homemade Brooklyn Blackout Cake Recipe. Its layers of rich chocolate, creamy pudding, and smooth frosting are a testament to the magic that happens when quality ingredients meet simple techniques. Give this unforgettable cake a try, and you might just find yourself making it again and again for every special occasion—or anytime you need a chocolate fix that feels truly spectacular.
Print
Brooklyn Blackout Cake Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
Description
Brooklyn Blackout Cake is a rich, decadent chocolate cake famous for its multi-layered structure filled with luscious chocolate pudding and topped with a silky chocolate frosting. This moist and intensely chocolatey cake is coated with cake crumbs for an irresistible texture contrast, making it a perfect dessert for chocolate lovers.
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 Filling
- 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 oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy cake release.
- Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt to combine and aerate the mixture.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and uniform.
- Blend Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, gently mixing until just combined to avoid overmixing.
- Add Coffee: Stir in the hot brewed coffee until the batter is smooth and slightly thin in consistency, which helps create a moist cake.
- Divide Batter: Pour the batter evenly between the prepared cake pans to ensure even baking.
- Bake: Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.
- Prepare Pudding Filling: In a saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt until smooth to avoid lumps.
- Cook Pudding: Place the saucepan over medium heat, stirring constantly until the mixture thickens and begins to bubble, forming a smooth pudding.
- Add Chocolate and Vanilla: Remove from heat and stir in finely chopped semisweet chocolate and vanilla extract until fully melted and incorporated.
- Chill Pudding: Transfer pudding to a bowl, cover with plastic wrap placed directly on the surface to prevent skin, and refrigerate until completely chilled.
- Make Chocolate Frosting – Heat Cream Mixture: Place chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat heavy cream and corn syrup over medium heat until it simmers gently.
- Combine Cream and Chocolate: Pour the hot cream mixture over the chopped chocolate and let it sit for 2 to 3 minutes to soften the chocolate.
- Mix Frosting: Stir until the mixture is smooth and glossy, then add vanilla extract and stir to combine.
- Cool Frosting: Let the frosting cool, stirring occasionally, until it reaches a spreadable consistency suitable for frosting the cake.
- Level Cakes: If necessary, use a serrated knife to level the tops of the cakes for even layering.
- Slice Cake Layers: Cut each cooled cake horizontally into two equal layers, creating four layers total.
- Reserve Cake Crumbs: Reserve one cake layer and crumble it finely to use as the cake coating later.
- Assemble Cake – First Layers: Place one cake layer on a serving plate and spread one-third of the chilled chocolate pudding evenly over it.
- Repeat Layering: Repeat the layering process with two more cake layers, spreading pudding between each layer for a moist interior.
- Top Layer: Place the final cake layer on top without pudding.
- Frost Cake: Use the prepared chocolate frosting to coat the top and sides of the assembled cake smoothly and evenly.
- Apply Cake Crumbs: Press the reserved crumbled cake layer onto the frosted cake to create the signature crumb coating.
- Chill Cake: Refrigerate the fully assembled cake for at least 1 hour to allow flavors to meld and frosting to set.
- Serve: Slice the cake and enjoy this rich, chocolatey dessert masterpiece.
Notes
- Use room temperature ingredients for better batter integration and texture.
- Hot coffee enhances the chocolate flavor and keeps the cake moist.
- Make sure pudding is fully chilled before assembling to prevent melting the frosting.
- Reserve cake crumbs for the coating to add texture and to hide any imperfections in frosting.
- Refrigerate cake after assembling to help set layers and improve slicing.
- Use a serrated knife and gentle sawing motion when layering and slicing to prevent crumbling.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
