Name: Brooklyn Blackout Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 3/4 cups all purpose flour; 2 cups white sugar; 3/4 cup unsweetened Dutch-process cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 1 tsp salt; 1 cup buttermilk (or half and half or whole milk); 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cup hot brewed coffee; 2 tablespoons unsweetened Dutch-process cocoa powder; 1 cup boiling water or hot brewed coffee; 6 Tbsp sugar; 1 ounce bittersweet chocolate (chopped); 1/4 tsp salt; 2 Tbsp cornstarch; 2 Tbsp cold water; 1 tsp vanilla extract; 1 Tbsp butter; 3/4 cup unsalted butter (1 1/2 sticks); 12 ounces semisweet chocolate (finely chopped); 1/2 cup hot water; 1 tablespoon corn syrup; 1 tablespoon vanilla extract

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Introduction

The Brooklyn Blackout Cake is a decadent chocolate dessert featuring moist layers of chocolate cake, rich pudding filling, and a luscious chocolate frosting. This classic treat is perfect for special occasions or whenever you crave an indulgent chocolate experience.

A slice of chocolate layer cake with four visible layers sits on a white plate with a silver fork beside it. Each cake layer is dark brown and moist, separated by smooth, creamy chocolate frosting that is lighter brown. The top of the cake has thick, swirled chocolate frosting with a soft, creamy texture that looks rich and smooth. There are small chocolate crumbs scattered on the white plate and on the white marbled surface around it. The whole scene is bright and clear. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk (or half and half, or whole milk)
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot brewed coffee
2 tablespoons unsweetened Dutch-process cocoa powder (for pudding)
1 cup boiling water or hot brewed coffee (for pudding)
6 tablespoons sugar (for pudding)
1 ounce bittersweet chocolate, chopped (for pudding)
1/4 teaspoon salt (for pudding)
2 tablespoons cornstarch (for pudding)
2 tablespoons cold water (for pudding)
1 teaspoon vanilla (for pudding)
1 tablespoon butter (for pudding)
3/4 cup unsalted butter (1 1/2 sticks, for frosting)
12 ounces semisweet chocolate, chopped finely (for frosting)
1/2 cup hot water (for frosting)
1 tablespoon corn syrup (for frosting)
1 tablespoon vanilla (for frosting)

Instructions

Step 1: Preheat your oven to 350°F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Step 3: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract. Slowly mix the wet ingredients into the dry ingredients. Once combined, stir in the hot brewed coffee; the batter will be thin.
Step 4: Fill 2 cupcake liners with some batter and set aside for crumbs later. Pour the remaining batter evenly into the prepared cake pans.
Step 5: Bake the cake layers for about 35 minutes, until they rise and a toothpick inserted into the center comes out clean. Bake the cupcakes for about 15 minutes until they spring back when lightly pressed and a toothpick comes out clean once cooled.
Step 6: Allow the cake layers to partially cool in the pans, then transfer them to a cooling rack to cool completely.
Step 7: For the pudding filling, whisk the cocoa powder and boiling water (or hot coffee) in a medium saucepan over medium heat. Stir in sugar, chopped bittersweet chocolate, and salt.
Step 8: Mix the cornstarch with cold water to form a thin paste, then whisk it into the saucepan. Bring to a boil, stirring constantly, and boil for 1 minute.
Step 9: Remove from heat and whisk in vanilla and butter. Transfer pudding to a bowl and chill.
Step 10: For the frosting, melt the butter and chopped semisweet chocolate together, either in the microwave in short bursts or in a saucepan starting with the butter then adding chocolate.
Step 11: Whisk in hot water, corn syrup, and vanilla until smooth. Refrigerate 20 to 30 minutes until it firms up to a spreadable consistency.
Step 12: To assemble the cake, process the cupcakes reserved earlier into fine crumbs. Remove the parchment paper from the cake layers.
Step 13: Place one cake layer flat side up on a plate. Spread a layer of pudding on top (you won’t use all of it). Place the second cake layer flat side up on the pudding.
Step 14: Lightly spread pudding on the sides of the cake, then press the crumbs onto the sides. Frost the top generously with the chocolate frosting and sprinkle more crumbs on top or around the edges.
Step 15: Chill the cake until ready to serve. Keep refrigerated and enjoy within 3 to 4 days.

Tips & Variations

Use brewed coffee instead of water to enhance the chocolate flavor in both the cake and pudding.
For a richer cake, substitute half of the vegetable oil with melted butter.
Make the cake layers and pudding a day ahead to allow flavors to develop fully.
Pressing cake crumbs onto the sides creates a beautiful, rustic look and adds texture to your cake.

Storage

Store the Brooklyn Blackout Cake covered in the refrigerator for up to 3 to 4 days. Before serving, you can let the cake sit at room temperature for about 20 minutes for a softer texture. The layers and frosting hold up well to chilling, keeping the cake moist and delicious.

How to Serve

The image shows a slice of chocolate cake on a white round plate with a silver fork beside it. The cake has four thick layers of dark, moist chocolate sponge separated by three layers of smooth, creamy chocolate frosting. The top of the cake is decorated with swirls of the same chocolate frosting, giving it a textured and rich look. The plate is placed on a white marbled surface with a few small chocolate crumbs scattered around. The lighting highlights the glossy texture of the frosting and the softness of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coffee?

Yes, you can substitute the brewed coffee with boiling water, but coffee enhances the chocolate flavor and adds depth you won’t get otherwise.

How do I make the cake layers moist?

Be sure to mix the wet and dry ingredients just until combined and don’t overbake the cake layers. The use of buttermilk and oil also helps keep the cake tender and moist.