Brooklyn Blackout Cake: Indulge in Chocolate Heaven Recipe

Introduction

Brooklyn Blackout Cake is a rich, decadent chocolate dessert that promises pure indulgence with every bite. Layers of moist chocolate cake are filled with creamy pudding and topped with a luscious chocolate frosting, making it a true chocolate lover’s dream.

Ingredients

• 2 cups All Purpose Flour
• 3/4 cups Natural Cocoa Powder
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Granulated Sugar
• 2 Large Eggs
• 1 Large Egg Yolk
• 1 cup Buttermilk
• 1/2 cup Unsalted Butter
• 2 teaspoons Vanilla Extract
• 1 cup Hot Brewed Coffee
• 1 cup Granulated Sugar (for pudding)
• 1/4 cup Cornstarch
• 1/4 teaspoon Salt (for pudding)
• 1 cup Water
• 1 cup Heavy Cream
• 8 ounces Semisweet or Bittersweet Chocolate
• 4 ounces Unsweetened Chocolate
• 4 cups Confectioners Sugar
• 2 teaspoons Vanilla Extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. Step 3: In another bowl, mix granulated sugar with eggs until combined. Add buttermilk, melted butter, vanilla extract, and hot coffee; stir until smooth.
4. Step 4: Gradually combine dry ingredients with wet ingredients until just mixed.
5. Step 5: Pour batter into prepared pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely on wire racks.
6. Step 6: For the pudding filling: In a saucepan over medium heat, combine sugar, cornstarch, salt, and water; stir until thickened and cool before using.
7. Step 7: For the frosting: Melt semisweet and unsweetened chocolates together; whip heavy cream until soft peaks form. Combine both mixtures with vanilla extract until smooth.
8. Step 8: Assemble by layering cake with pudding filling and frosting the entire cake.

Tips & Variations

• Use freshly brewed strong coffee to enhance the chocolate flavor without adding bitterness.
• For a smoother pudding, strain it after cooking before cooling.
• Swap semisweet chocolate for bittersweet if you prefer a richer frosting.
• Chill the cake for an hour before serving to let flavors meld and frosting set.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. To serve, bring to room temperature for about 30 minutes. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, the cake layers, pudding filling, and frosting can all be made a day ahead and assembled on the serving day for best freshness.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Brooklyn Blackout Cake: Indulge in Chocolate Heaven Recipe

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Brooklyn Blackout Cake is a decadent layered chocolate cake featuring rich cocoa-flavored sponge layers, a creamy chocolate pudding filling, and a luscious chocolate frosting made from a blend of melted chocolates and whipped cream. This classic New York dessert delivers an indulgent chocolate experience perfect for celebrations or any special occasion.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups All Purpose Flour
• 3/4 cups Natural Cocoa Powder
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Granulated Sugar
• 2 Large Eggs
• 1 Large Egg Yolk
• 1 cup Buttermilk
• 1/2 cup Unsalted Butter (melted)
• 2 teaspoons Vanilla Extract
• 1 cup Hot Brewed Coffee

Pudding Filling Ingredients

• 1 cup Granulated Sugar
• 1/4 cup Cornstarch
• 1/4 teaspoon Salt
• 1 cup Water

Frosting Ingredients

• 1 cup Heavy Cream
• 8 ounces Semisweet or Bittersweet Chocolate
• 4 ounces Unsweetened Chocolate
• 4 cups Confectioners Sugar
• 2 teaspoons Vanilla Extract

Instructions

1. Prepare Cake Pans and Oven: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to prevent sticking and ensure easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, natural cocoa powder, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, beat the granulated sugar with the eggs and egg yolk until combined. Add the buttermilk, melted unsalted butter, vanilla extract, and hot brewed coffee; stir until the mixture is smooth.
4. Blend Batter: Gradually add the dry ingredients to the wet ingredients, mixing carefully just until combined to avoid overmixing.
5. Bake the Cake: Pour the batter evenly into the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on wire racks.
6. Make the Pudding Filling: In a saucepan over medium heat, combine granulated sugar, cornstarch, salt, and water. Stir constantly until the mixture thickens into a pudding consistency. Remove from heat and let it cool completely before use.
7. Prepare the Frosting: Melt the semisweet and unsweetened chocolates together gently, either using a double boiler or microwave in short intervals. Separately, whip the heavy cream until soft peaks form. Combine the melted chocolate mixture with the whipped cream and vanilla extract, whipping gently until smooth and fluffy.
8. Assemble the Cake: Place one cake layer on your serving plate, spread the cooled pudding filling evenly over it, then top with the second cake layer. Frost the entire cake with the prepared chocolate frosting, smoothing it out evenly for a polished finish.

Notes

• Ensure the cake layers are completely cooled before assembling to prevent the pudding and frosting from melting.
• The hot brewed coffee in the batter enhances the chocolate flavor without imparting a coffee taste.
• For best results, use high-quality cocoa powder and chocolate for rich flavor.
• You can prepare the pudding and frosting a day ahead and keep them refrigerated to save time during assembly.
• Store the assembled cake in the refrigerator and consume within 3-4 days for optimal freshness.

Keywords: Brooklyn Blackout Cake, chocolate cake, layered cake, chocolate pudding filling, chocolate frosting, rich chocolate dessert, classic New York cake