Brooklyn Blackout Cake Recipe
If you’re craving a show-stopping dessert, the legendary Brooklyn Blackout Cake answers your dreams of lush, deep chocolate flavor and incredible texture. Born from Brooklyn’s historic bakeries, this cake boasts irresistibly soft layers, a velvety chocolate pudding filling, and a ganache coating sealed with the richest cake crumb—creating a treat that’s both nostalgic and unforgettable. This iconic cake is a chocolate lover’s fantasy come true, combining old-fashioned baking charm with all-out indulgence in every blissful bite.
Ingredients You’ll Need
The beauty of Brooklyn Blackout Cake is how it transforms simple pantry staples into a decadent masterpiece. Each ingredient plays a key role in giving the cake its intense chocolate taste, plush crumb, and unforgettable structure—truly, no detail is too small when baking up a classic!
- All-purpose flour: The backbone of the cake layers, providing essential structure yet keeping things beautifully tender.
- Unsweetened cocoa powder: This is what delivers that signature deep, bittersweet chocolate flavor.
- Baking powder: Helps the cakes rise for a soft, airy bite.
- Baking soda: Works alongside the baking powder for enough lift, especially since buttermilk is involved.
- Salt: Just enough to accentuate and deepen the chocolate notes.
- Granulated sugar: Sweetens and adds moistness throughout the cake and pudding layers.
- Vegetable oil: This keeps your cake extra moist and tender (no dry crumbs here!).
- Large eggs: For richness and structure in every layer.
- Buttermilk: Adds tang, activates the leaveners, and enhances the cake’s plush texture.
- Vanilla extract: Rounds out the flavors and brings a little warmth.
- Hot water: Blooming the cocoa here maximizes its chocolatey depth.
- For the chocolate pudding filling: Granulated sugar, cornstarch, salt, whole milk, semisweet chocolate, and vanilla—these come together for the cake’s famous creamy center.
- For the frosting: Semisweet chocolate chips, heavy cream, and unsalted butter join forces for an ultra-smooth ganache.
How to Make Brooklyn Blackout Cake
Step 1: Prepare the Pans and Oven
Begin by preheating your oven to 350°F. Grease two 9-inch round cake pans and line their bottoms with parchment paper. This simple step ensures your cake layers release perfectly, so you won’t have to worry about any sticking mishaps later on.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Combining these first keeps your batter lump-free and evenly blended—key for that classic Brooklyn Blackout Cake texture.
Step 3: Combine the Wet Ingredients
In another large bowl, whisk together the granulated sugar, vegetable oil, eggs, buttermilk, and vanilla extract until everything is smooth and slightly pale. This mixture lays the foundation for a cake that’s rich and tender, with just the right amount of sweetness and tang.
Step 4: Make the Batter
Pour the wet mixture into the bowl with your dry ingredients. Stir gently, just until no dry streaks remain. Add the cup of hot water and mix until you have a smooth, glossy batter. Don’t overmix—stop as soon as the batter is uniform so the cake stays beautifully soft.
Step 5: Bake the Cakes
Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely. Patience pays off for the assembly step!
Step 6: Prepare the Chocolate Pudding Filling
While the cakes cool, make the pudding: In a saucepan, whisk together granulated sugar, cornstarch, and salt. Slowly pour in the whole milk and whisk to combine. Heat over medium, stirring constantly, until the mixture thickens and bubbles—about 5 to 7 minutes. Remove from the heat and stir in the chopped semisweet chocolate and vanilla until smooth. Place a piece of plastic wrap directly on the surface to prevent a skin from forming, then chill until set.
Step 7: Make the Ganache Frosting
To make the frosting, heat the heavy cream and unsalted butter in a small saucepan just until it simmers. Pour this over the semisweet chocolate chips in a heatproof bowl. Let everything sit for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool for several minutes, until it reaches a thick, spreadable consistency.
Step 8: Assemble the Brooklyn Blackout Cake
Using a serrated knife, slice each cooled cake layer in half horizontally for a total of four layers. Set one layer aside and crumble it into fine crumbs—these will adorn the outside of your masterpiece. On a serving plate, lay down one cake round, then spread with a generous layer of chocolate pudding. Repeat with the next two layers, finishing with the fourth round on top. Frost the entire cake with your luscious ganache, then gently press the reserved cake crumbs onto the sides and top. Pop the whole thing into the fridge to set, making it easier to slice and serve.
How to Serve Brooklyn Blackout Cake
Garnishes
Brooklyn Blackout Cake truly shines on its own, but a few thoughtful garnishes send it over the top. Try adding a generous dusting of cocoa powder or chocolate shavings, or go classic with a few glossy cherries or a dollop of freshly whipped cream on each slice for a touch of lightness.
Side Dishes
This cake is decadently rich, so pair it with something cool and refreshing: a scoop of vanilla or coffee ice cream does wonders, or a side of fresh berries for a little tart contrast. An espresso or black coffee alongside also makes each bite taste even more indulgent.
Creative Ways to Present
Cut the cake into petite squares for a dramatic dessert platter at parties, or layer slices with pudding and whipped cream in mini trifle glasses for a playful, deconstructed version. The signature cake crumb coating is a must—so don’t forget to sprinkle extra crumbs on serving plates for that bakery-style flair.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Brooklyn Blackout Cake tightly in plastic wrap or store in an airtight cake container. It will stay moist and dreamy in the refrigerator for up to 3 days—if you somehow manage to have any slices left!
Freezing
This cake freezes beautifully. To freeze, wrap individual slices or the whole cake (well-wrapped in plastic and foil) and store in the freezer for up to a month. Let it thaw overnight in the refrigerator before serving so the texture remains pristine.
Reheating
Most people love this cake cold or at room temperature, but if you prefer a slightly melty middle, microwave a slice for 10 to 15 seconds. Just be careful not to overdo it—the pudding filling and frosting will soften quickly!
FAQs
Can I make Brooklyn Blackout Cake in advance?
Absolutely! In fact, the flavors and textures improve as the cake chills. Assemble the cake a day ahead, cover, and refrigerate. Wait to add garnishes until just before serving for the best look and taste.
Why do I use hot water in the cake batter?
Hot water “blooms” the cocoa powder, intensifying the chocolate flavor and creating an extra smooth, moist batter. Don’t skip this step if you want the traditional Brooklyn Blackout Cake depth of flavor!
Can I use Dutch-process cocoa powder instead of natural?
You can, but it will slightly change the color and flavor of the cake. Natural cocoa is more acidic, which reacts with baking soda for a higher rise and a classic taste, while Dutch-process yields a darker hue and smoother, milder chocolate flavor.
Why crumb-coat the cake with cake crumbs?
The cake crumb coating not only gives Brooklyn Blackout Cake its iconic look, but it also adds a bit of texture and helps keep the frosting in place—plus, it’s a great use for those perfectly baked but spare cake layers!
Can I make this cake gluten-free or dairy-free?
With a few swaps, yes. Use a good-quality gluten-free all-purpose flour blend and a dairy-free milk alternative for the pudding and cake layers. Substitute vegan chocolate and butter in the frosting and filling for a dairy-free version. The result will still be deliciously rich and chocolatey.
Final Thoughts
If you’ve never tried baking a Brooklyn Blackout Cake at home, now is your time! Its layers of indulgent chocolate, silky pudding, and that playful crumb finish are nothing short of pure joy—whether you’re baking for a celebration or simply to treat yourself. Make it once, and it just might become your go-to showstopper dessert for every chocolate craving!
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Brooklyn Blackout Cake Recipe
- Total Time: 4 hours (includes cooling and chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of a Brooklyn Blackout Cake, a rich and moist chocolate layer cake filled with creamy chocolate pudding and topped with a smooth ganache. This classic dessert is a showstopper at any gathering.
Ingredients
Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1¾ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup hot water
Chocolate Pudding Filling:
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 2 cups whole milk
- 4 oz semisweet chocolate, chopped
- 1 teaspoon vanilla extract
Frosting:
- 1½ cups semisweet chocolate chips
- 1 cup heavy cream
- ¼ cup unsalted butter
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, oil, eggs, buttermilk, and vanilla. Add the wet mixture to the dry ingredients and stir until just combined.
- Pour in hot water and mix until smooth. Divide batter between pans and bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool completely.
- To make the pudding filling, whisk sugar, cornstarch, and salt in a saucepan. Slowly whisk in the milk. Cook over medium heat, stirring constantly until thickened, about 5–7 minutes. Remove from heat and stir in chopped chocolate and vanilla. Cover with plastic wrap directly on the surface and chill until firm.
- For the frosting, heat heavy cream and butter in a saucepan until just simmering. Pour over chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth. Let cool slightly until spreadable.
- To assemble, slice both cakes in half horizontally to make 4 layers. Set aside one layer and crumble it into fine crumbs for topping. Place one cake layer on a serving plate, spread with chocolate pudding, and repeat with remaining layers, ending with cake on top. Frost the entire cake with ganache and press cake crumbs all over the outside. Chill before serving.
Notes
- This cake is best served chilled or at room temperature.
- Can be made a day ahead and stored covered in the fridge.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 42g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 85mg
