Brooklyn Blackout Cake Recipe (Rich, Moist & Chocolatey)
Brooklyn Blackout Cake Recipe – Rich & Moist Chocolate Cake
Make this rich and moist Brooklyn Blackout Cake with layers of chocolate cake, creamy chocolate pudding, and chocolate crumbs. A classic chocolate dessert!
Brooklyn Blackout Cake Recipe
This Brooklyn Blackout Cake Recipe is a rich, deeply chocolatey dessert made with tender chocolate cake, creamy chocolate pudding, and fine chocolate cake crumbs.
Inspired by the famous Brooklyn dessert, this layered chocolate cake is especially delicious when served chilled. The combination of moist cake, silky chocolate filling, and chocolate crumbs creates an irresistible texture in every bite.
Although it looks impressive, you can make this classic chocolate cake at home with straightforward ingredients and a little patience.
Why You'll Love This Brooklyn Blackout Cake
- Rich and intensely chocolatey
- Moist, tender chocolate cake
- Creamy homemade chocolate pudding
- Covered with chocolate cake crumbs
- Impressive layered presentation
- Great make-ahead dessert
- Perfect for birthdays and celebrations
- A wonderful choice for chocolate lovers
Ingredients
For the Chocolate Cake
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
For the Chocolate Pudding Filling
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 4 ounces semisweet chocolate, finely chopped
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the Chocolate Crumb Coating
- Reserved chocolate cake scraps
- 2 tablespoons unsweetened cocoa powder, optional
- 1 tablespoon powdered sugar, optional
Equipment
- Two 8-inch or 9-inch round cake pans
- Mixing bowls
- Whisk
- Saucepan
- Wire rack
- Serrated knife
- Offset spatula
- Food processor, optional
How to Make Brooklyn Blackout Cake
1. Prepare the Cake Pans
Preheat your oven to 350°F (175°C).
Grease two round cake pans and line the bottoms with parchment paper.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the Wet Ingredients
Add eggs, buttermilk, vegetable oil, and vanilla extract.
Mix until the batter is smooth.
Gradually stir in the hot water or coffee. The batter will be relatively thin, which is normal.
4. Bake the Cakes
Divide the batter evenly between the prepared pans.
Bake for approximately 28–35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
Allow the cakes to cool in their pans for about 10 minutes.
Transfer them to a wire rack and cool completely.
5. Make the Chocolate Pudding
Whisk together milk, sugar, cocoa powder, cornstarch, and salt in a saucepan.
Cook over medium heat, whisking continuously, until the mixture thickens.
Remove from the heat and add chopped chocolate, butter, and vanilla.
Stir until smooth.
Transfer the pudding to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
Refrigerate until completely chilled and thickened.
6. Prepare the Cake Layers
Once the cakes are completely cool, use a serrated knife to carefully level them if necessary.
Save the cake trimmings.
Place one cake layer on a serving plate.
Spread a generous layer of chilled chocolate pudding over the top.
Place the second cake layer on top.
7. Cover With Chocolate Pudding
Spread the remaining chocolate pudding over the top and sides of the cake.
Don't worry if the coating isn't perfectly smooth because the chocolate crumbs will cover the surface.
8. Make the Chocolate Crumbs
Break the reserved cake trimmings into small pieces.
Use your fingers or a food processor to create fine chocolate crumbs.
If desired, mix them with a little cocoa powder for a darker chocolate appearance.
9. Coat the Cake
Press the chocolate crumbs gently over the top and sides of the cake.
Cover the entire cake as evenly as possible.
10. Chill Before Serving
Refrigerate the assembled cake for at least 4 hours, preferably overnight.
This gives the pudding time to set and allows the cake layers to absorb some of the chocolate filling.
Slice and serve chilled.
Pro Tips for the Best Brooklyn Blackout Cake
Cool the cake completely
Warm cake can make the pudding melt and cause the layers to slide.
Make the pudding ahead
The chocolate pudding needs time to become thick enough for layering. Preparing it several hours ahead makes assembly easier.
Don't discard the cake scraps
The crumbs are an important part of the classic blackout cake appearance and texture.
Use good-quality cocoa
Unsweetened cocoa powder with a rich chocolate flavor gives the cake a deeper taste.
Chill overnight
An overnight chill gives the cake a wonderfully moist texture and makes clean slicing easier.
Use a serrated knife
A serrated knife makes it easier to level and slice the chocolate cake without crushing it.
Brooklyn Blackout Cake Variations
Extra Chocolate Brooklyn Blackout Cake
Add a little melted chocolate to the pudding for a more intense chocolate flavor.
Chocolate Ganache Blackout Cake
Add a thin layer of chocolate ganache between the cake and crumbs.
Dark Chocolate Blackout Cake
Use dark cocoa powder and dark chocolate for a deeper chocolate flavor.
Mini Blackout Cakes
Make individual mini cakes using small cake pans or pastry rings.
Blackout Cupcakes
Bake the batter in cupcake liners and fill the cupcakes with chocolate pudding before topping them with crumbs.
What to Serve With Brooklyn Blackout Cake
Serve this rich chocolate cake with:
- Whipped cream
- Vanilla ice cream
- Fresh strawberries
- Raspberries
- Fresh cherries
- Hot coffee
- Espresso
- Cold milk
- Chocolate sauce
Storage
Store Brooklyn Blackout Cake covered in the refrigerator for up to 4 days.
Because the cake contains homemade chocolate pudding, keep it refrigerated until serving.
Can You Freeze Brooklyn Blackout Cake?
For the best texture, freeze the cake layers separately before assembly.
Wrap cooled cake layers tightly and freeze for up to 2 months.
Thaw the cake layers in the refrigerator before assembling with freshly prepared chocolate pudding.
Frequently Asked Questions
What is Brooklyn Blackout Cake?
Brooklyn Blackout Cake is a rich chocolate layer cake traditionally associated with Brooklyn and known for its chocolate cake, chocolate pudding filling, and chocolate cake crumb coating.
Why is it called Blackout Cake?
The cake is named for its extremely dark chocolate appearance. The name is historically associated with the blackout restrictions during World War II and the cake's Brooklyn origins.
Can I make Brooklyn Blackout Cake ahead of time?
Yes. In fact, making it ahead is recommended. Chilling the finished cake allows the layers and chocolate pudding to set properly.
Why is my chocolate pudding too thin?
The pudding may not have been cooked long enough to activate the cornstarch. Continue cooking while whisking until it becomes noticeably thick, then chill completely before assembling.
Can I use coffee in the chocolate cake?
Yes. Hot coffee can intensify the chocolate flavor without making the finished cake taste strongly of coffee.
Do I have to use buttermilk?
Buttermilk contributes moisture and tenderness. If necessary, you can make a substitute by adding about 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it stand for several minutes.
How long should Brooklyn Blackout Cake chill?
Chill it for at least 4 hours. Overnight chilling is even better for the texture.
Can I use store-bought chocolate pudding?
Yes, but homemade chocolate pudding provides a richer flavor and firmer texture for this recipe.
Nutrition Facts
Approximate nutrition per serving:
- Calories: 520
- Protein: 7g
- Carbohydrates: 72g
- Fat: 24g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 430mg
- Fiber: 5g
- Sugar: 49g
Nutrition information is an estimate and will vary depending on ingredients and serving size.
Similar Recipes
- Chocolate Blackout Cake
- Chocolate Pudding Cake
- Brooklyn Chocolate Cake
- Chocolate Layer Cake
- Classic Chocolate Cake
- German Chocolate Cake
- Chocolate Fudge Cake
- New York Cheesecake
- Chocolate Cupcakes
Final Thoughts
This Brooklyn Blackout Cake Recipe is a dream dessert for chocolate lovers. Moist chocolate cake, creamy chocolate pudding, and a generous coating of chocolate crumbs come together to create an indulgent layered cake.
For the best results, make sure the cake layers and pudding are completely chilled before assembly. Letting the finished cake rest in the refrigerator overnight makes it even more moist, flavorful, and easy to slice.
Serve each slice with whipped cream, vanilla ice cream, fresh berries, or a cup of coffee for a memorable chocolate dessert.
Recipe Card
Brooklyn Blackout Cake Recipe
Prep Time: 40 minutes
Cook Time: 30–35 minutes
Chilling Time: 4 hours
Total Time: About 5 hours 15 minutes
Servings: 10–12 slices
Cuisine: American
Category: Dessert, Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or coffee
For the Chocolate Pudding
- 2 cups whole milk
- ½ cup sugar
- ¼ cup cocoa powder
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- 4 ounces semisweet chocolate
- 1 teaspoon vanilla extract
- 2 tablespoons butter
For the Crumbs
- Reserved chocolate cake scraps
- Cocoa powder, optional
- Powdered sugar, optional
Instructions
- Preheat oven to 350°F (175°C) and prepare two round cake pans.
- Whisk together the dry cake ingredients.
- Add eggs, buttermilk, oil, and vanilla.
- Stir in hot water or coffee.
- Divide batter between pans and bake for 28–35 minutes.
- Cool completely.
- Prepare the chocolate pudding and chill until thick.
- Level cakes and reserve the trimmings.
- Layer cake and chocolate pudding.
- Cover the cake with the remaining pudding.
- Turn cake trimmings into fine crumbs.
- Press crumbs over the top and sides.
- Chill for at least 4 hours, preferably overnight.
- Slice and serve chilled.
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