Brooklyn Blackout Cake Recipe

If you’re a chocolate lover like me, trust me when I say this Brooklyn Blackout Cake Recipe is an absolute game changer. I remember the first time I made this cake—it was the kind of dessert that makes you close your eyes and savor every bite. Rich, moist chocolate layers with that legendary pudding filling in the middle? Yep, it delivers exactly what you hope for in a truly decadent chocolate cake. Whether it’s a special occasion or just a moment you want to treat yourself, this recipe fits perfectly.

What makes this Brooklyn Blackout Cake Recipe so special is how it balances deep chocolate flavors without feeling too dense or overwhelming. Plus, the homemade pudding filling adds that silky, luscious texture that keeps everyone coming back for seconds. You’ll find that once you master this recipe, it becomes a go-to in your baking repertoire—trust me, my family goes crazy for it every time!

this Recipe

Ingredients You’ll Need

For a dessert this decadent, each ingredient plays a starring role—from the cocoa powder that brings deep richness, to the buttermilk that keeps the crumb tender. When you shop, look for high-quality cocoa and chocolate to really punch up the flavor.

• All purpose flour: Provides structure but keeps the cake tender when balanced with the right wet ingredients.
• White sugar: Sweetens the cake while helping it brown beautifully.
• Unsweetened Dutch-process cocoa powder: Important for that full-bodied, less acidic chocolate flavor.
• Baking soda and baking powder: Together they ensure the cake rises perfectly without being too dense or crumbly.
• Salt: Enhances the chocolate flavor and balances the sweetness.
• Buttermilk (or half and half, or whole milk): Adds moisture and tenderness with a slight tang.
• Vegetable oil: Keeps the cake moist longer than butter alone.
• Eggs: Bind everything together and add richness.
• Vanilla extract: Boosts flavor complexity beyond just chocolate.
• Hot brewed coffee: Amplifies the chocolate flavor without making the cake taste like coffee.
• Boiling water: Used specifically for the pudding filling to help dissolve cocoa powder and sugar evenly.
• Bittersweet chocolate: Adds depth and richness to the pudding.
• Cornstarch: Thickens the pudding filling for that luscious texture.
• Unsalted butter: Used in both the filling and frosting for richness and smoothness.
• Semisweet chocolate: The base of the decadent frosting coating the cake.
• Corn syrup: Gives the frosting a glossy shine and helps keep it smooth and spreadable.

Variations

While I adore the classic version, I’ve found that you can really make this Brooklyn Blackout Cake Recipe your own by tweaking the filling or playing with the frosting. Don’t be afraid to experiment—it’s part of the fun!

• Dairy-Free Version: I swapped buttermilk for a mix of almond milk and lemon juice, and used dairy-free butter and chocolate for a friend with allergies. It turned out surprisingly rich!
• Stronger Coffee Flavor: One time I increased the brewed coffee to double the liquid in the batter. The cake developed a subtle mocha note that my husband absolutely loved.
• Adding Cherries: Mixing chopped maraschino cherries into the pudding filling gave the cake a nostalgic Black Forest twist—perfect if you want a fruity surprise inside.
• Mini Cakes: Baking this as cupcakes means faster baking times and adorable individual servings, plus perfect crumbs for coating.

How to Make Brooklyn Blackout Cake Recipe

Step 1: Prepare Your Cake Batter

Preheat your oven to 350°F and butter two 8-inch round cake pans, lining the bottoms with parchment paper discs to prevent sticking. I always whisk the dry ingredients—flour, sugar, cocoa, baking soda, baking powder, and salt—thoroughly in a large bowl to make sure everything is evenly distributed. Then in another bowl, whisk together the wet ingredients (buttermilk, vegetable oil, eggs, vanilla), except for the coffee. Slowly combine the wet into the dry, stirring as you go. When the batter is smooth, add the hot brewed coffee—it’ll thin out the batter, but that’s exactly what makes the cake moist and tender.

Step 2: Bake Your Cake Layers and Cupcakes

Set aside some batter to fill two cupcake liners—these little cupcakes are for making your cake crumbs later, so don’t skip them! Then divide the remaining batter equally between the two cake pans. Bake the cakes for around 35 minutes or until a toothpick inserted comes out clean. Pop the cupcakes in the oven after the cakes come out and bake for about 15 minutes until they spring back when touched. I like to cool the cake layers partially in the pans before transferring to a wire rack to cool completely. If you’re prepping ahead, refrigerate them after they cool—you’ll find this step saves you time on cake day.

Step 3: Whip Up the Chocolate Pudding Filling

While the cakes bake, start your pudding filling by whisking cocoa powder into boiling water or hot coffee in a saucepan over medium heat. Stir sugar, chopped bittersweet chocolate, and salt until melted and smooth. Mix cornstarch with cold water to make a thin slurry and whisk it in, then bring the pudding to a boil while stirring constantly. Boil for one minute so it thickens perfectly. I always finish by stirring in vanilla and butter off the heat for that smooth, glossy finish. Chill the pudding while you prepare the frosting.

Step 4: Prepare the Silky Chocolate Frosting

Melt the butter and chopped semisweet chocolate together gently—my favorite method is the microwave, stirring every 15 seconds after the first minute until silky smooth. Add hot water, corn syrup, and vanilla, then stir everything until glossy and well combined. This frosting chills quickly to a spreadable consistency in about 20-30 minutes. Trust me, it’s best to keep an eye on the texture here so it’s easy to spread but not runny.

Step 5: Assemble Your Brooklyn Blackout Cake

Now for the fun part! With your cupcakes cooled, pulse them in a food processor until you have fine, even crumbs—these get pressed onto the sides of the cake later and add that signature texture. Peel the parchment paper from the cake layers and place one flat side up. Spread a generous layer of pudding on top, not using all the filling so you don’t overload it. Top with your second cake layer, flat side up again. Gently smooth pudding on the sides, then press the crumbs all around. Finish by frosting the top generously and decorating with crumbs all over or just on the edges. Chill until ready to serve. I’ve learned it’s worth the wait—this cake tastes even better after it rests!

How to Serve Brooklyn Blackout Cake Recipe

Garnishes

I usually keep garnishes simple since the cake is already rich, but I love sprinkling extra chocolate cake crumbs on top for that trademark look. Sometimes, I add a few fresh raspberries or a dusting of cocoa powder for a little pop of color and tartness that complements the chocolate.

Side Dishes

This cake pairs wonderfully with a lightly whipped cream or a scoop of vanilla bean ice cream. If you want something refreshing, a cup of freshly brewed black coffee or peppermint tea balances the richness beautifully. For parties, I like to serve it alongside some fresh fruit for texture contrast.

Creative Ways to Present

For birthdays or celebrations, I’ve decorated the cake with chocolate shavings and edible gold leaf for an elegant touch. I’ve also tried layering the cake in a trifle dish with extra pudding for a deconstructed version that looks stunning. Little chocolate curls and sprinkles shaped like stars can turn this into a festive centerpiece.

Make Ahead and Storage

Storing Leftovers

Once assembled, I store the Brooklyn Blackout Cake covered tightly with plastic wrap in the fridge. It stays fresh and moist for up to 4 days. In my experience, the flavors even deepen after a day chilling, so leftovers are always a treat!

Freezing

If you want to freeze it, I recommend wrapping the cake whole in several layers of plastic wrap and then foil. It freezes well for up to 2 months. When ready to serve, thaw overnight in the fridge to preserve texture and taste.

Reheating

I usually don’t reheat this cake because it’s best served chilled, but if you want to warm a slice lightly, 10 seconds in the microwave does the trick without melting the frosting or drying out the crumb.

FAQs

Final Thoughts

I absolutely love how this Brooklyn Blackout Cake Recipe turns out every time—it’s like having a slice of classic Brooklyn decadence right in your kitchen. The balance between the moist layers, silky pudding, and smooth frosting feels just right, never too sweet or heavy. I can’t recommend giving this nostalgic treat a try enough, especially if you want to impress friends with a show-stopping chocolate dessert. So, roll up your sleeves, get your cocoa ready, and enjoy baking this gem—you’ll be so glad you did!

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