There’s something magical about a rich chocolate cake that can turn an ordinary day into a celebration. The Brooklyn Blackout Cake is just that—a decadent treat that brings joy with every bite. I remember the first time I tasted this cake; it was like a chocolate lover’s dream come true. This recipe is perfect for impressing friends or simply indulging yourself after a long day. With its layers of chocolate pudding and creamy frosting, it’s a delightful way to satisfy your sweet tooth. Trust me, once you try it, you’ll want to make it again and again!
Why You’ll Love This Brooklyn Blackout Cake
This Brooklyn Blackout Cake is not just a dessert; it’s an experience. It’s easy to whip up, making it perfect for busy weeknights or last-minute gatherings. The rich chocolate flavor is a crowd-pleaser, guaranteed to impress even the pickiest eaters. Plus, the combination of moist cake, luscious pudding, and creamy frosting creates a symphony of textures that will have everyone coming back for seconds. Who can resist that?
Ingredients for Brooklyn Blackout Cake
Gathering the right ingredients is the first step to creating this chocolate masterpiece. Here’s what you’ll need:
All-purpose flour: The backbone of your cake, providing structure and texture.
Granulated sugar: Sweetens the cake and helps it achieve that perfect moistness.
Unsweetened cocoa powder: This is where the rich chocolate flavor comes from. Don’t skimp on quality!
Baking powder and baking soda: These leavening agents help the cake rise, giving it that fluffy texture.
Salt: A pinch enhances the flavors, balancing the sweetness.
Large eggs: They bind the ingredients together and add moisture.
Whole milk: Adds richness and helps create a tender crumb.
Vegetable oil: Keeps the cake moist and adds a bit of richness.
Vanilla extract: A splash of this adds depth to the flavor profile.
Boiling water: This may sound odd, but it helps to bloom the cocoa, intensifying the chocolate flavor.
For the chocolate pudding filling:
Whole milk: Again, for creaminess and richness.
Granulated sugar: Sweetens the pudding to perfection.
Unsweetened cocoa powder: More chocolate goodness for the filling.
Cornstarch: This thickens the pudding, giving it that luscious texture.
Salt: Just a touch to enhance the flavors.
Unsalted butter: Adds richness and a silky finish.
Vanilla extract: A must for flavoring the pudding.
For the chocolate frosting:
Unsalted butter: The base for a creamy frosting.
Powdered sugar: Sweetens and thickens the frosting.
Unsweetened cocoa powder: More chocolate flavor to tie everything together.
Vanilla extract: Enhances the overall taste.
Heavy cream: Adjusts the consistency to your liking, making it spreadable.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Brooklyn Blackout Cake
Now that you have all your ingredients ready, let’s dive into the fun part—making this delicious Brooklyn Blackout Cake! Follow these simple steps, and you’ll be on your way to chocolate heaven.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While that’s heating up, grease and flour two 9-inch round cake pans. This will help your cakes slide out easily once they’re baked.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk them together until they’re well blended. This step is crucial for a uniform texture in your cake.
Step 3: Add Wet Ingredients
Now, it’s time to add the wet ingredients. Crack in the large eggs, pour in the whole milk, vegetable oil, and vanilla extract. Beat everything together on medium speed for about 2 minutes. You want a smooth, well-combined batter. Don’t worry if it looks a bit thick; that’s normal!
Step 4: Combine with Boiling Water
Here’s where the magic happens. Carefully stir in the boiling water. Yes, it will make the batter thin, but that’s exactly what you want! This step helps to bloom the cocoa, enhancing the chocolate flavor. Mix until the batter is smooth and silky.
Step 5: Bake the Cakes
Pour the batter evenly into your prepared cake pans. Bake them in the preheated oven for 30-35 minutes. To check if they’re done, insert a toothpick into the center. If it comes out clean, they’re ready! Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 6: Prepare the Chocolate Pudding Filling
While your cakes are cooling, let’s whip up that luscious chocolate pudding filling. In a saucepan, whisk together the whole milk, granulated sugar, unsweetened cocoa powder, cornstarch, and salt over medium heat. Stir constantly until the mixture thickens and starts to boil. Once thickened, remove it from the heat and stir in the unsalted butter and vanilla extract. Let it cool completely.
Step 7: Make the Chocolate Frosting
For the frosting, beat the softened unsalted butter in a mixing bowl until it’s creamy. Gradually add the powdered sugar and unsweetened cocoa powder, mixing until combined. Add the vanilla extract and enough heavy cream to achieve a spreadable consistency. You want it smooth and fluffy!
Step 8: Assemble the Cake
Once your cakes are completely cool, it’s time to assemble! Place one layer on a serving plate. Spread the chocolate pudding filling generously on top, then carefully place the second layer on top. Finally, frost the top and sides of the cake with your creamy chocolate frosting. Don’t be shy—make it look as decadent as it tastes!
Tips for Success
Use room temperature ingredients for a smoother batter.
Don’t skip the boiling water; it intensifies the chocolate flavor.
Let the cakes cool completely before frosting to prevent melting.
For a richer taste, add a splash of coffee to the batter.
Store leftovers in an airtight container to keep them moist.
Equipment Needed
Mixing bowls: A large bowl for mixing ingredients; a medium bowl for the pudding.
Whisk: Essential for blending dry ingredients and making the pudding.
Measuring cups and spoons: For accurate ingredient measurements.
9-inch round cake pans: If you don’t have these, use square pans instead.
Cooling racks: Helps cakes cool evenly; a plate can work in a pinch.
Variations
Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake suitable for gluten-sensitive friends.
Vegan: Replace eggs with flaxseed meal and use almond or coconut milk instead of whole milk. For the frosting, use vegan butter and a plant-based cream.
Mint Chocolate: Add a few drops of peppermint extract to the batter for a refreshing twist. Top with crushed mint candies for extra flair.
Peanut Butter Swirl: Swirl in some creamy peanut butter into the batter before baking for a delightful flavor combination.
Fruit Filling: Instead of chocolate pudding, layer in fresh raspberries or strawberries for a fruity contrast to the rich chocolate.
Serving Suggestions
Pair with a scoop of vanilla ice cream for a delightful contrast.
Serve alongside fresh berries to add a pop of color and freshness.
Drizzle with chocolate sauce for an extra indulgent touch.
Enjoy with a cup of strong coffee or a glass of milk.
Garnish with chocolate shavings or sprinkles for a festive look.
FAQs about Brooklyn Blackout Cake
What makes Brooklyn Blackout Cake different from other chocolate cakes?
The Brooklyn Blackout Cake stands out due to its unique layers of chocolate pudding filling and rich chocolate frosting. This combination creates a moist, decadent dessert that’s hard to resist. It’s not just a cake; it’s an experience for chocolate lovers!
Can I make Brooklyn Blackout Cake ahead of time?
Absolutely! You can bake the cakes a day in advance and store them wrapped in plastic wrap. The pudding filling can also be made ahead. Just assemble the cake on the day you plan to serve it for the best texture and flavor.
How should I store leftovers of Brooklyn Blackout Cake?
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, but be aware that the frosting may lose some of its fluffiness.
Can I use a different filling instead of chocolate pudding?
Definitely! While the chocolate pudding is traditional, you can experiment with other fillings like whipped cream, fruit preserves, or even a peanut butter layer. Just ensure the filling complements the rich chocolate flavor of the cake.
Is Brooklyn Blackout Cake suitable for special dietary needs?
Yes! You can easily adapt this recipe for gluten-free or vegan diets. Just swap out the all-purpose flour for a gluten-free blend and use plant-based ingredients for the filling and frosting. Everyone can enjoy this delicious treat!
Final Thoughts
Creating a Brooklyn Blackout Cake is more than just baking; it’s about crafting a moment of joy. Each layer tells a story, from the rich chocolate cake to the creamy pudding filling. This cake is perfect for celebrations or simply to brighten a regular day. The smiles it brings are worth every step in the kitchen. Whether you’re sharing it with friends or savoring a slice alone, this cake is a reminder that life is sweeter with a little indulgence. So, roll up your sleeves and dive into this chocolatey delight—you won’t regret it!
Brooklyn Blackout Cake is a rich and indulgent chocolate cake filled with chocolate pudding and frosted with a creamy chocolate frosting.
Ingredients
Scale
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Chocolate Pudding Filling:
2 cups whole milk
½ cup granulated sugar
⅓ cup unsweetened cocoa powder
¼ cup cornstarch
¼ teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Chocolate Frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
1 teaspoon vanilla extract
2–4 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
Stir in the boiling water until the batter is smooth (the batter will be thin). Pour evenly into the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
While the cakes cool, prepare the chocolate pudding filling. In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and salt over medium heat. Cook, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and stir in the butter and vanilla extract. Let cool completely.
For the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined. Add the vanilla extract and enough heavy cream to achieve a spreadable consistency.
Once the cakes are completely cool, place one layer on a serving plate. Spread the chocolate pudding filling on top, then place the second layer on top. Frost the top and sides of the cake with the chocolate frosting.
Notes
For a richer flavor, consider adding a splash of coffee to the boiling water for the cake batter.
You can also top the cake with chocolate shavings or sprinkles for added texture and decoration.
For a lighter version, substitute half of the butter in the frosting with Greek yogurt.
