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The Brooklyn Blackout Cake Recipe

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4.2 from 79 reviews

  • Author: Amina
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings

Description

The Brooklyn Blackout Cake is a decadent and rich chocolate cake layered with a thick, smooth chocolate pudding and finished with a silky, cocoa-infused buttercream frosting. This classic New York-style dessert features moist chocolate cake layers made even more luscious by a velvety homemade chocolate pudding filling and a generous crumb coating, perfect for special occasions or as a luxurious treat.

Ingredients

Cake

  • 1 stick (8 tablespoons) unsalted butter, softened at room temperature
  • 1/4 cup canola oil
  • 1 cup sugar (use 1 1/2 cups for a sweeter cake)
  • 3 eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon instant coffee (optional)
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups cake flour (or 2 cups flour + 1/4 cup cornstarch)
  • 1 cup buttermilk

Pudding

  • 2 1/2 cups water
  • 1/2 cup water, very cold (separated)
  • 2 1/2 cups granulated sugar
  • 1 tablespoon honey
  • 1 cup unsweetened cocoa powder
  • 2/3 cup cornstarch
  • 6 tablespoons unsalted butter, cold and cut into 1-inch cubes
  • 1/2 teaspoon pure vanilla extract

Frosting

  • 1 stick (8 tablespoons) salted butter, softened to room temperature
  • 1 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy whipping cream

Instructions

  1. Prepare the pans and preheat oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly. Line the pans with parchment paper rounds for easy removal, then butter or spray the parchment paper to prevent sticking.
  2. Make the cake batter: Using a stand mixer or hand mixer, cream together the softened butter and canola oil until smooth and well combined. Add the sugar and continue mixing until the mixture is light and fluffy. Add eggs one at a time, mixing well after each addition. Reduce speed to low and add vanilla extract, cocoa powder, instant coffee (if using), baking powder, baking soda, and salt; mix until just combined. Alternate adding the cake flour and buttermilk in thirds, starting and ending with flour, mixing gently between additions until smooth.
  3. Bake the cake layers: Distribute the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 15 minutes, then invert them onto large flat plates lined with wax or parchment paper. Cover and allow to cool completely before further use.
  4. Make the chocolate pudding: In a large saucepan, combine 2 1/2 cups water, granulated sugar, honey, and cocoa powder. Bring the mixture to a boil over medium-high heat, whisking occasionally to dissolve sugar and cocoa. In a small bowl, whisk the remaining 1/2 cup very cold water with cornstarch until smooth. Gradually whisk this mixture into the boiling cocoa mixture. Continue boiling and whisking constantly until the pudding thickens significantly, about 3 to 4 minutes. Remove from heat; stir in the cold butter cubes and vanilla extract until butter melts and pudding is smooth. Pour into a bowl, cover with plastic wrap directly on the surface of the pudding, and chill for at least 45 minutes until firm.
  5. Prepare the frosting: In a mixer bowl, beat the softened salted butter and powdered sugar together until pale and fluffy, approximately 2 minutes. Add cocoa powder and vanilla extract, continuing to beat for another 2 minutes, scraping the bowl as needed to combine fully. Add 1 tablespoon of heavy cream and whip the frosting for 2 to 4 minutes until light and fluffy. If desired, add the second tablespoon of cream and whip to incorporate. Adjust sweetness or thickness by adding more powdered sugar if preferred.
  6. Assemble the cake: Use a serrated knife to slice each cake layer horizontally into two halves, resulting in four thin layers. Crumble the least attractive layer finely by hand or pulse in a food processor to form cake crumbs for decoration; reserve the other three layers for building the cake. Place one cake layer on a serving plate and spread evenly with a layer of chilled pudding. Repeat with a second cake layer and more pudding, then top with the final cake layer. Frost the top and sides of the assembled cake with the buttercream frosting. Optionally, spread any remaining pudding over the frosting. Press the reserved cake crumbs gently onto the sides and top of the cake to coat. Chill the cake for at least 2 hours before serving for best texture and flavor.

Notes

  • For a sweeter cake, increase the sugar in the cake batter to 1 1/2 cups as suggested.
  • Instant coffee is optional but enhances the chocolate flavor depth.
  • Allow the pudding to chill completely so it sets firmly for easier layering.
  • If you do not have cake flour, substitute 2 cups all-purpose flour plus 1/4 cup cornstarch for a lighter crumb.
  • The cake crumbs used for decorating add texture and a rustic aesthetic, but you can omit them if preferred.
  • Make sure the cake layers are fully cooled before slicing to avoid crumbling or breaking.
  • Chilling the finished cake for at least 2 hours helps the layers set and flavors meld beautifully.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/the-brooklyn-blackout-cake-recipe/