When I think back to a rainy afternoon filled with the rich aroma of chocolate wafting through my kitchen, my mind instantly conjures the unforgettable Brooklyn Blackout Cake. This isn’t just a cake; it embodies the essence of indulgence—a chocolate lover’s dream layered with moist cake, velvety chocolate pudding, and a silky frosting that envelops each slice. As I took my first bite, I marveled at the luxurious interplay of textures, from the dense cake to the creamy filling, creating a blissful experience that brought a smile to my face.
Perfect for any celebration or simply as a sweet escape after a long week, this cake has a remarkable ability to transform ordinary moments into something special. It’s versatile enough to impress your guests at dinner parties yet easy enough to prepare for a cozy night in. So, grab your apron and let’s dive into this decadent recipe that promises to elevate your dessert game and leave everyone asking for seconds.
Why is Brooklyn Blackout Cake the ultimate dessert?
Decadent Delight: This cake is a chocolate lover’s paradise, with deep, rich layers that satisfy every craving.
Showstopper Appeal: Perfect for celebrations, it garners admiration wherever it’s served, making it ideal for parties or special occasions.
Endless Flavor: The unique combination of chocolate pudding and buttercream creates an indulgent experience, elevating the taste to new heights.
Easy to Make: Despite its impressive appearance, this recipe is straightforward, welcoming both novice and experienced bakers alike.
Versatile and Fun: Customize it with your favorite flavors or toppings, and enjoy an endless array of variations. You might also enjoy trying my Chocolate Pudding Recipe to add an extra layer of indulgence!
Brooklyn Blackout Cake Ingredients
For the Cake
- All Purpose Flour – Provides structure; ensure proper measuring for best results.
- Natural Cocoa Powder – Delivers rich chocolate flavor; avoid substituting with Dutch-processed for optimal taste.
- Baking Powder & Baking Soda – Key leavening agents; check for freshness to ensure a good rise.
- Salt – Enhances the cake’s flavor; use fine salt for even distribution.
- Granulated Sugar – Adds sweetness; can be substituted with coconut sugar for a healthier option.
- Large Eggs & Egg Yolk – Contributes moisture and structure; room temperature eggs incorporate more smoothly.
- Buttermilk – Adds moisture and tenderness; can be swapped with milk + vinegar or yogurt in a pinch.
- Unsalted Butter – Introduces richness; if using salted butter, reduce added salt in the recipe.
- Vanilla Extract – Acts as a flavor enhancer; opt for pure extract for the best results.
- Hot Brewed Coffee – Intensifies the chocolate flavor; hot water can be a good substitute if needed.
For the Chocolate Pudding Filling
- Egg Yolks – Adds richness and stabilizes the filling; use fresh eggs for the best flavor.
- Granulated Sugar – Sweetens the pudding; same substitution note applies as above.
- Cornstarch – Works as a thickening agent; ensure it’s fresh for effective thickening.
- Salt – Enhances the chocolate flavor, making it more pronounced.
- Water & Heavy Cream – Create the base for the pudding; always use high-quality cream for richness.
- Semisweet or Bittersweet Chocolate – The primary flavor component; high-quality chocolate yields the best results.
- Vanilla Extract – Adds depth and enhances flavor.
For the Chocolate Frosting
- Unsweetened Chocolate – Forms the base chocolate flavor; melt carefully to avoid burning.
- Unsalted Butter – Ensures a smooth texture; always use softened butter for easy mixing.
- Confectioners Sugar – Provides sweetness; sift for a smoother consistency in frosting.
- Vanilla Extract – Enhances flavor depth in the frosting.
Embrace the rich ingredients of the Brooklyn Blackout Cake, and prepare to create a chocolate masterpiece that will be cherished at any gathering!
How to Make Brooklyn Blackout Cake
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Prepare the Cake: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray. Flour the pans lightly to prevent sticking.
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Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, natural cocoa powder, baking powder, baking soda, and salt until well combined, ensuring even distribution of the leavening agents.
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Mix Wet Ingredients: In a separate bowl, whisk together the large eggs, egg yolk, buttermilk, melted unsalted butter, and vanilla extract. Mix until smooth, and allow to rest for a few minutes.
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Combine Mixtures: Carefully fold the wet ingredients into the dry ingredients, mixing at low speed until just combined. Gradually add the hot brewed coffee, creating a thin batter that’s rich and chocolatey.
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Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let them cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
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Make Chocolate Pudding Filling: In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and salt until pale. Gradually add the heated cream and water, cooking over medium heat until the mixture thickens. Once thickened, transfer to a bowl, cover, and refrigerate for at least 2 hours.
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Prepare Chocolate Frosting: Melt the unsweetened chocolate gently, then beat the softened unsalted butter until creamy. Gradually mix in the sifted confectioners’ sugar and vanilla extract, blending until smooth and fully combined with the melted chocolate.
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Assemble the Cake: Once cooled, cut each cake layer in half horizontally to create four layers. Place one layer on a stand or platter, top with chocolate pudding filling, and repeat layering. Frost the entire cake with the chocolate frosting, ensuring smooth coverage.
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Add Cake Crumbs: Take any leftover cake scraps and crumble them into fine crumbs. Press these crumbs onto the frosted surface for a decorative touch.
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Serve: Chill the assembled cake slightly before serving to enhance the flavors. It’s best enjoyed at room temperature and can be stored loosely covered in the fridge for up to 2 days.
Optional: Consider serving slices with a scoop of vanilla ice cream for an extra treat!
Exact quantities are listed in the recipe card below.
Brooklyn Blackout Cake Variations & Substitutions
Customize your Brooklyn Blackout Cake into delightful twists that will surprise and please your taste buds!
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Gluten-Free: Substitute almond flour or a store-bought gluten-free blend for the all-purpose flour, adjusting the liquid ratios as needed for texture.
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Dairy-Free: Replace buttermilk with almond milk + vinegar, and use coconut or vegan butter for the frosting to keep it creamy yet dairy-free.
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Richer Chocolate: Swap semisweet chocolate for dark chocolate in your filling for an even more luxurious flavor that will satisfy the deepest chocolate cravings.
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Nutty Flavor: Incorporate ground pecans or walnuts into the cake batter for a delightful crunch and added richness with every bite. Just be sure to toast them for enhanced flavor!
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Fruit Infusion: Add a layer of raspberry or cherry preserves between the cake layers for a refreshing burst of fruitiness contrasting the rich chocolate.
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Coffee Kick: Use brewed espresso instead of hot coffee to elevate the chocolate flavor and add a little caffeine boost to your dessert experience!
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Minty Freshness: Infuse your frosting with peppermint extract for a refreshing mint chocolate experience that’s perfect for festive occasions.
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Spiced Delight: Add a pinch of cayenne or cinnamon to your cake batter for a subtle warmth that enhances the chocolate while providing a surprising twist!
What to Serve with Brooklyn Blackout Cake?
Transform your dessert experience beyond the tantalizing layers of chocolate by pairing it with delightful accompaniments.
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Vanilla Ice Cream: A classic pairing that provides a creamy contrast to the rich chocolate, creating a delightful balance of flavors.
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Fresh Berries: Bright, tangy berries like raspberries or strawberries add a burst of freshness that perfectly complements the richness of the cake. Their acidity helps to cut through the cake’s sweetness, enhancing the overall experience.
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Coffee or Espresso: Enjoy a warm cup of coffee or a shot of espresso alongside your cake to deepen the chocolaty flavors and elevate the indulgence. The slightly bitter notes pair beautifully with the sweet layers.
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Chocolate Ganache: Take it over the top! Drizzling a warm chocolate ganache adds an extra layer of decadence and enhances the overall chocolate experience.
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Whipped Cream: Light, fluffy whipped cream provides a delightful textural contrast and a touch of sweetness to balance the cake’s richness. Consider infusing it with a hint of vanilla or espresso to match the cake’s flavor profile.
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Chocolate Fondue: For an interactive dessert experience, serve dippable items like fruits and marshmallows in a warm chocolate fondue alongside the cake. It delivers a fun and indulgent twist.
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Milk: A glass of cold milk works wonders in washing down the rich chocolate layers, providing a nostalgic and satisfying pairing for this ultimate dessert.
Whether shared with loved ones or savored alone, these accompaniments will elevate the enjoyment of your Brooklyn Blackout Cake and make every bite unforgettable!
Expert Tips for Brooklyn Blackout Cake
- Cool Completely: Allow the cake layers and pudding filling to cool completely before assembly to prevent melting and ensure clean layers.
- Room Temperature Eggs: Using room temperature eggs makes for a smoother batter; they incorporate better into the other ingredients.
- Fresh Ingredients: Always use fresh baking powder and baking soda for optimal cake rise and texture in your Brooklyn Blackout Cake.
- Even Layers: For consistent cake layers, consider leveling them with a knife or cake leveler after baking.
- Chill Before Serving: Let the assembled cake chill for at least an hour before slicing, as this enhances flavors and makes cutting easier.
Make Ahead Options
These Brooklyn Blackout Cake preparations are ideal for busy home cooks who love to indulge without the last-minute rush! You can bake the cake layers up to 2 days in advance—just wrap them tightly in plastic wrap and refrigerate to keep them moist. The chocolate pudding filling can be made up to 3 days ahead, allowing the flavors to meld beautifully; simply store it in an airtight container in the fridge. When you’re ready to finish, frost the cake layers as directed and add the final touches. This approach ensures your Brooklyn Blackout Cake remains just as delicious while saving you precious time for the big occasion!
How to Store and Freeze Brooklyn Blackout Cake
Room Temperature: Keep the Brooklyn Blackout Cake at room temperature for up to 1 day if it’s covered loosely with parchment paper to avoid moisture loss.
Fridge: Store any leftover cake loosely covered in the refrigerator for up to 2 days; this helps maintain moisture and flavor.
Freezer: Wrap the cake layers tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight before frosting.
Reheating: If serving chilled, allow the cake to sit at room temperature for about 30 minutes before enjoying to enhance its rich flavors.
Brooklyn Blackout Cake Recipe FAQs
How do I select the right cocoa powder for my Brooklyn Blackout Cake?
I recommend using natural cocoa powder for the best flavor and texture in your cake. Avoid Dutch-processed cocoa as it can alter the cake’s final outcome. To ensure freshness, check the expiration date on the package, and store your cocoa in a cool, dry place.
What’s the best way to store my Brooklyn Blackout Cake?
To keep your cake moist, loosely cover it with parchment paper and store it at room temperature for up to 1 day. If you have leftovers, place them in the refrigerator for up to 2 days. This helps maintain the cake’s rich flavor and moisture.
Can I freeze Brooklyn Blackout Cake layers?
Absolutely! Wrap each cooled cake layer tightly with plastic wrap, then cover with aluminum foil. You can freeze them for up to 3 months. When you’re ready to use them, thaw the layers in the refrigerator overnight before frosting. This way, they’ll be ready to assemble without losing quality.
What should I do if my cake layers are puffing up too much in the center?
If you notice that the cake layers are doming excessively, it could be due to overly high oven temperature or overmixing the batter. I recommend using an oven thermometer to ensure your oven is at the correct temperature, and mix your batter just until combined to maintain a tender crumb. If the cake is domed, simply use a serrated knife to level them off after baking.
Are there any dietary considerations I should keep in mind for this recipe?
If you’re baking for guests with allergies, note that this recipe contains eggs and gluten. You can swap out all-purpose flour for almond flour for a gluten-free option, adjusting the liquid ratios as necessary. For a dairy-free version, consider using plant-based butter and a non-dairy milk alternative mixed with vinegar instead of buttermilk.
Can I use this recipe for other cake variations?
Yes! You can certainly experiment by adding flavored liqueurs instead of coffee or using dark chocolate instead of semisweet chocolate for a richer taste. Feel free to customize the cake to suit your preferences, making it uniquely yours while still enjoying the essence of the Brooklyn Blackout Cake!
Brooklyn Blackout Cake: Indulge in Chocolate Heaven
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray. Flour the pans lightly to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, natural cocoa powder, baking powder, baking soda, and salt until well combined, ensuring even distribution of the leavening agents.
- In a separate bowl, whisk together the large eggs, egg yolk, buttermilk, melted unsalted butter, and vanilla extract. Mix until smooth, and allow to rest for a few minutes.
- Carefully fold the wet ingredients into the dry ingredients, mixing at low speed until just combined. Gradually add the hot brewed coffee, creating a thin batter that’s rich and chocolatey.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let them cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- In a medium saucepan, whisk together the egg yolks, granulated sugar, cornstarch, and salt until pale. Gradually add the heated cream and water, cooking over medium heat until the mixture thickens. Once thickened, transfer to a bowl, cover, and refrigerate for at least 2 hours.
- Melt the unsweetened chocolate gently, then beat the softened unsalted butter until creamy. Gradually mix in the sifted confectioners' sugar and vanilla extract, blending until smooth and fully combined with the melted chocolate.
- Once cooled, cut each cake layer in half horizontally to create four layers. Place one layer on a stand or platter, top with chocolate pudding filling, and repeat layering. Frost the entire cake with the chocolate frosting, ensuring smooth coverage.
- Take any leftover cake scraps and crumble them into fine crumbs. Press these crumbs onto the frosted surface for a decorative touch.
- Chill the assembled cake slightly before serving to enhance the flavors. It's best enjoyed at room temperature and can be stored loosely covered in the fridge for up to 2 days.