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
Scale
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
