Description
Indulge in the rich and decadent Brooklyn Blackout Cake, a classic chocolate lover’s dream. This layered cake features moist chocolate cake layers made with Dutch-process cocoa and hot coffee to enhance the chocolate flavor, filled with a luscious homemade chocolate pudding, and finished with a smooth, glossy chocolate frosting. Crumbled cupcakes coat the sides and top for added texture and a rustic finish. Perfect for special occasions or whenever you crave an intense chocolate delight.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Pudding Filling
- 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
Frosting
- 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
Instructions
- Prepare Cake Pans: Preheat oven to 350°F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract together until smooth.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients while mixing, then slowly mix in the hot brewed coffee until the batter is smooth and thin with no dry flour pockets.
- Bake Cupcakes for Crumbs: Fill 2 cupcake liners with batter and set aside; these cupcakes will be baked later to create crumbs for decoration.
- Bake Cake Layers: Divide the remaining batter evenly between the prepared cake pans. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Bake Cupcakes: After removing the cakes, bake the reserved cupcakes for 15 minutes or until the tops spring back and a toothpick comes out clean.
- Cool Cakes: Let the cake layers partially cool in the pans, then transfer them to a cooling rack to cool completely. Cakes and cupcakes can be refrigerated for up to two days before assembly.
- Make Pudding Filling: In a medium saucepan over medium heat, whisk together boiling water and cocoa powder. Stir in sugar, chopped bittersweet chocolate, and salt. Mix cornstarch with cold water to a thin paste, then whisk it into the saucepan. Bring to a boil, stirring constantly, and boil for one minute. Remove from heat, then stir in vanilla extract and butter. Transfer pudding to a bowl and chill until set.
- Make Frosting: Melt butter and semisweet chocolate together in the microwave in bursts (starting with 1 minute, then 15 seconds), stirring until smooth. Whisk in hot water, corn syrup, and vanilla. Chill in refrigerator for 20-30 minutes until spreadable.
- Make Cake Crumbs: Once cupcakes are cool, pulse them in a food processor until fine, even crumbs form. Set aside.
- Assemble Cake: Remove parchment paper from the cake layers. Place one layer flat side up on a serving plate. Spread a layer of pudding filling generously over the cake (you won’t need all the pudding). Place the second cake layer on top, flat side up.
- Apply Pudding and Crumbs to Sides: Lightly spread pudding around the sides of the cake, then press crumbs onto the sides with your hands, accepting a bit of messiness for rustic charm.
- Frost the Top: Generously frost the top with the chocolate frosting. Decorate by sprinkling crumbs over the top, all over or just around the edges as desired.
- Chill and Serve: Refrigerate the assembled cake until firm and ready to serve. The cake keeps well in the refrigerator for 3-4 days.
Notes
- Ensure cake layers are completely cool before frosting to avoid melting the pudding filling or frosting.
- If you don’t have buttermilk, substitute with whole milk or half and half with a tablespoon of vinegar or lemon juice added.
- The hot coffee added to the batter intensifies the chocolate flavor without adding coffee taste.
- For best texture, crumble cupcakes finely for even coating on the cake sides and top.
- Store leftover cake covered in refrigerator to maintain freshness up to 4 days.
- Use good quality semisweet and bittersweet chocolates for richer flavor in pudding and frosting.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brooklyn Blackout Cake, chocolate cake, layered cake, chocolate pudding filling, chocolate frosting, rich chocolate dessert, classic American cake
