Classic Brooklyn Blackout Cake Recipe (Print Version)
Experience the rich, chocolatey layers of authentic Brooklyn Blackout Cake. This decadent dessert features moist chocolate cake, creamy pudding, and chocolate crumbs.
# Recipe Info:
Prep Time: 45 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 80 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Dark Chocolate Cake Foundation
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
3/4 cup Dutch-processed cocoa powder
04 -
1 1/2 tsp baking soda
05 -
1 tsp fine sea salt
→ Liquid Gold for the Cake
06 -
2 large eggs
07 -
1 cup whole milk
08 -
1/2 cup vegetable oil
09 -
2 tsp vanilla extract
10 -
1 cup hot brewed coffee
→ The Silky Pudding Heart
11 -
2 1/2 cups whole milk
12 -
1/2 cup granulated sugar
13 -
1/4 cup Dutch-processed cocoa powder
14 -
1/4 cup cornstarch
15 -
3 large egg yolks
16 -
4 tbsp unsalted butter
17 -
1 tsp vanilla extract
18 -
Pinch of fine sea salt
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup Dutch-processed cocoa powder, 1 1/2 tsp baking soda, and 1 tsp fine sea salt. This forms the foundation for your Brooklyn Blackout Cake Recipe.
02 -
In another bowl, whisk 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract. Gradually add 1 cup hot brewed coffee to the wet ingredients. Pour wet into dry, mixing until just combined. Divide batter evenly between pans and bake for 30-35 minutes.
03 -
While cakes bake, whisk 2 1/2 cups whole milk, 1/2 cup granulated sugar, 1/4 cup Dutch-processed cocoa powder, 1/4 cup cornstarch, and 3 large egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened (about 8-10 minutes). Remove from heat, stir in 4 tbsp unsalted butter, 1 tsp vanilla extract, and a pinch of fine sea salt. Cover and chill completely.
04 -
Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely. Once cool, level the tops of the cakes with a serrated knife. Crumble the trimmed cake scraps finely and set aside; these are crucial for the authentic Brooklyn Blackout Cake Recipe coating.
05 -
Place one cake layer on your serving plate. Spread half of the chilled silky pudding evenly over it. Top with the second cake layer, then spread the remaining pudding over the top. For a truly decadent Brooklyn Blackout Cake Recipe, ensure even pudding distribution.
06 -
Gently spread any remaining pudding around the sides of the cake to create an adhesive layer. Press the reserved cake crumbs generously onto the top and sides of the cake, ensuring full coverage. Chill the assembled cake for at least 2 hours to allow the pudding to set firmly.
07 -
Once thoroughly chilled, your Brooklyn Blackout Cake Recipe is ready to be sliced and served. The chilling process is essential for the pudding to firm up, making for clean slices and a delightful texture. Enjoy this rich, chocolatey masterpiece!
# Notes:
01 -
Store leftover Brooklyn Blackout Cake tightly covered in the refrigerator for up to 3-4 days. The pudding filling is best when kept cold.
02 -
Don't skip the hot brewed coffee in the cake batter! It doesn't make the cake taste like coffee, but rather enhances the chocolate flavor, making it incredibly rich and deep.
03 -
Ensure your pudding is thick enough before chilling. If it's too thin, it won't hold its shape in the cake. Cook it until it coats the back of a spoon thickly.
04 -
For easy crumb application, place the cake on a wire rack over a baking sheet. This catches any excess crumbs, making cleanup easier and allowing you to reuse them.
# Tools You'll Need:
01 -
Two 8-inch round cake pans
02 -
Large mixing bowls
03 -
Whisk
04 -
Saucepan
05 -
Rubber spatula
06 -
Wire rack
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 545 kcal
Total Fat: 22 g
Total Carbohydrate: 82 g
Protein: 9 g