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Brooklyn Blackout Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 137 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

The Brooklyn Blackout Cake is a decadent, rich chocolate cake featuring moist layers made with Dutch-process cocoa and brewed coffee, filled with a luscious chocolate pudding and frosted with a smooth chocolate buttercream. Topped with cake crumbs for added texture, this classic New York dessert is perfect for chocolate lovers seeking a deeply satisfying treat.

Ingredients

Units Scale

Dry Ingredients

  • 1 3/4 cup all purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 1 cup buttermilk, half and half or whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup hot brewed coffee

Pudding Filling

  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1 cup boiling water or hot brewed coffee
  • 6 Tbsp sugar
  • 1 ounce bittersweet chocolate, chopped
  • 1/4 tsp salt
  • 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • 1 tsp vanilla
  • 1 Tbsp butter

Frosting

  • 3/4 cup unsalted butter (1 1/2 sticks)
  • 12 ounces semisweet chocolate, finely chopped
  • 1/2 cup hot water
  • 1 tablespoon corn syrup
  • 1 tablespoon vanilla

Instructions

  1. Prepare Cake Pans: Preheat oven to 350°F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs to ensure easy cake removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together buttermilk (or substitute), vegetable oil, eggs, and vanilla extract thoroughly, excluding the coffee at this stage.
  4. Make Batter: Gradually add the wet ingredients to the dry, mixing continuously to combine. Then slowly incorporate the hot brewed coffee, stirring until the batter is smooth and thin with no flour pockets.
  5. Prepare Cupcake Crumbs: Fill two cupcake papers with some of the batter and set aside; these will be baked later to create crumbs for decorating.
  6. Bake Cake Layers: Divide the remaining batter evenly between the two prepared 8-inch pans and bake for 35 minutes. Test doneness with a toothpick; it should come out clean without wet batter.
  7. Bake Cupcakes: Once the cake layers are done, bake the cupcakes for 15 minutes or until springy to the touch and a toothpick inserted comes out clean. Allow all cake elements to cool partially in pans.
  8. Cool Cakes: Turn the cake layers out onto a rack to cool completely before frosting. Cakes and cupcakes can be refrigerated for up to two days before assembly.
  9. Prepare Pudding Filling: In a medium saucepan over medium heat, whisk boiling water (or hot coffee) with cocoa powder. Stir in sugar, chopped bittersweet chocolate, and salt.
  10. Thicken Pudding: Mix cornstarch with cold water to form a slurry, then whisk it into the saucepan mixture. Bring to a boil, stirring constantly, and boil for one minute until thickened.
  11. Finish Pudding: Remove from heat, and whisk in vanilla extract and butter. Transfer pudding to a bowl and chill until set.
  12. Make Frosting: Melt butter and semisweet chocolate together in the microwave in short bursts, stirring until smooth. Whisk in hot water, corn syrup, and vanilla extract until combined.
  13. Chill Frosting: Refrigerate the frosting for 20-30 minutes to firm up to a spreadable consistency.
  14. Make Cake Crumbs: Process the baked cupcakes in a food processor until fine, even crumbs form. Set aside for decorating.
  15. Assemble Cake: Remove parchment from cake layers. Place one cake layer flat side up on a serving plate. Spread a layer of pudding filling over it (reserve some pudding).
  16. Add Second Layer and Coat Sides: Place the second cake layer, flat side up, on top. Lightly spread pudding around the sides and press crumbs onto the edges to coat completely.
  17. Frost Cake: Generously spread the prepared frosting over the top of the cake. Decorate the top with additional crumbs, either fully covered or just around the edges for a polished look.
  18. Chill Before Serving: Refrigerate the assembled cake until firm and ready to serve. Store leftovers in the refrigerator for up to 3-4 days.

Notes

  • Recipe adapted from The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants.
  • The use of brewed coffee intensifies the chocolate flavor without adding coffee taste.
  • Make cupcakes aside to create crumbs for final decoration, adding texture and visual appeal.
  • Cake layers and cupcakes can be made 1-2 days in advance and stored refrigerated to save prep time.
  • Ensure pudding is fully chilled for easy spreading and to maintain cake structure.
  • Keep assembled cake refrigerated and consume within 3-4 days for best flavor and texture.

Find it online: https://jessicasrecipes.com/brooklyn-blackout-cake-recipe/