If you’ve dreamed of sinking your fork into a slice of pure, old-school chocolate bliss, you’re in for a treat—Brooklyn Blackout Cake is the legendary dessert you’ve been waiting for. This retro bakery classic brings together dreamy chocolate cake, silky pudding filling, and a luscious chocolate ganache, all crowned with a signature shower of cake crumbs. Whether you’re celebrating something special or simply craving chocolate in its most decadent form, this iconic cake never fails to steal the spotlight.
Ingredients You’ll Need
The secret to unforgettable Brooklyn Blackout Cake is simple: top-notch ingredients, each one playing a crucial role in the cake’s texture, flavor, and classic look. Don’t let the list intimidate you; every pantry staple here serves a purpose, from the cocoa’s deep flavor to the cream’s undeniable richness.
- All-purpose flour: Gives the cake structure while keeping it tender and light.
- Granulated sugar: Sweetens the cake and pudding, balancing the chocolate’s intensity.
- Unsweetened cocoa powder: The soul of the cake and pudding, providing deep chocolate flavor—opt for dark cocoa powder for extra richness.
- Baking soda and baking powder: Partner together for a fluffy crumb and tall, impressive layers.
- Salt: Enhances all the flavors and keeps sweetness in check.
- Large eggs: Bind everything together and add moisture.
- Whole milk: Used in both cake and filling for a creamy, rich base.
- Vegetable oil: Ensures the cake stays incredibly moist, even after chilling.
- Vanilla extract: Deepens flavors and brings warmth to the chocolate.
- Boiling water: “Blooms” the cocoa powder, unlocking its full flavor potential.
- Cornstarch: Thickens the pudding without making it heavy.
- Heavy cream: Turns ganache frosting silky and enriches the pudding filling.
- Semi-sweet chocolate, chopped: Melts into the pudding and frosting for an ultra-smooth texture—choose good-quality chocolate for best results.
How to Make Brooklyn Blackout Cake
Step 1: Prepare the Cake Layers
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans for stress-free removal. Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a big mixing bowl—this keeps the batter extra smooth. Add the eggs, milk, oil, and vanilla, then beat for 2 minutes until glossy and well combined. Carefully stir in the boiling water; the batter will look thin, but that’s exactly what creates Brooklyn Blackout Cake’s supremely moist crumb. Divide the batter between the pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Let the cakes cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
Step 2: Make the Chocolate Pudding Filling
While the cakes cool, whip up that signature chocolate pudding. In a saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually stream in the milk and heavy cream, whisking until everything is silky smooth with no lumps. Cook over medium heat, stirring constantly (don’t walk away!), until the pudding thickens and starts to bubble. Simmer for 1-2 minutes, then remove from heat. Stir in the chopped chocolate and vanilla until completely melted and glossy. Let it cool slightly, then pop it in the fridge to chill and thicken further—this luscious filling is a hallmark of Brooklyn Blackout Cake!
Step 3: Whip Up the Ganache Frosting
Next comes the supremely silky frosting. Heat your heavy cream in a saucepan until it’s just simmering, but not boiling. Pour it over the chopped semi-sweet chocolate in a heatproof bowl and let it sit for a few minutes; no need to stir right away. After a couple of minutes, mix until everything is smooth and shiny. Allow the ganache to cool until it thickens to a spreadable consistency—this will take about 30 minutes at room temperature.
Step 4: Assemble Your Brooklyn Blackout Cake
Now the fun part! Carefully slice each cake layer in half so you have four thin rounds. Reserve one layer for a classic finishing touch: crumble it into fine crumbs for that iconic blackout look. Place one cake round on your serving plate, then slather on a generous layer of pudding. Repeat with two more cake layers and pudding. Top with the final whole cake round, then enrobe the entire cake with the ganache frosting, smoothing the sides and top. Gently press the cake crumbs all over to finish—this is what gives Brooklyn Blackout Cake its signature name. Chill the assembled cake for at least one hour before slicing for the cleanest layers and boldest flavor.
How to Serve Brooklyn Blackout Cake
Garnishes
Although the classic look calls for a dramatic coating of cake crumbs, you can sneak in extra flair with a few chocolate curls, a light dusting of powdered sugar, or even some fresh raspberries for color contrast. Each bite is already show-stopping, so keep it elegant and let the cake’s gorgeous layers take center stage.
Side Dishes
This cake is rich and bold, so consider lighter accompaniments. Fresh berries, a scoop of vanilla bean ice cream, or even espresso-soaked ladyfingers on the side make wonderful companions, helping the deep chocolate tones of Brooklyn Blackout Cake shine even more.
Creative Ways to Present
If you’re after wow factor, try assembling the cake as mini individual rounds using biscuit cutters, or serve “deconstructed” slices in parfait glasses with layers of pudding, cake, and ganache. For parties, make Brooklyn Blackout Cake cupcakes piled high with pudding and crumbs—guaranteed to go fast!
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Store slices of Brooklyn Blackout Cake tightly wrapped in the refrigerator for up to five days. The pudding and layers actually meld together even more as it sits, making each slice somehow richer on day two.
Freezing
If you’d like to stash some for future chocolate emergencies, Brooklyn Blackout Cake freezes beautifully. Wrap wedges or the entire cake (well-sealed) in plastic and then foil. Freeze for up to two months. Thaw overnight in the fridge for a treat that tastes as delicious as the day you made it.
Reheating
There’s no need to reheat this cake; Brooklyn Blackout Cake is meant to be enjoyed cold or at room temperature for the perfect pudding texture and structure. If you’d like to enjoy it a bit softer, let it sit out for about 15 minutes before serving.
FAQs
What’s the story behind Brooklyn Blackout Cake?
This beloved cake was invented by Brooklyn’s Ebinger’s Bakery during World War II, named for the mandatory blackouts in NYC. Its rich pudding filling and chocolate crumbs have made it a nostalgic favorite for generations.
Can I make Brooklyn Blackout Cake in advance?
Absolutely! All the components can be made a day ahead; in fact, the cake tastes even better once the flavors have mingled overnight in the fridge. Assemble and chill before serving for perfect slices every time.
I don’t have two cake pans; can I bake the layers one at a time?
Yes! Bake one layer, let it cool, then grease and reuse the pan for the second layer. The batter can rest at room temperature while the first cake bakes—it won’t hurt the end result.
How do I get neat, clean slices of Brooklyn Blackout Cake?
Use a sharp, serrated knife dipped in hot water and wiped dry. Cut slowly and wipe the blade between slices for those beautiful, bakery-worthy layers.
What cocoa powder is best for this recipe?
While regular unsweetened cocoa powder works great, using high-quality Dutch process or extra dark cocoa will add serious depth and a dramatic color to your Brooklyn Blackout Cake. It’s worth the splurge!
Final Thoughts
If you adore chocolate in all its forms, you owe it to yourself (and everyone around you) to experience a homemade Brooklyn Blackout Cake. From its soft, moist layers to the luscious pudding and iconic crumb finish, this dessert is pure chocolate nostalgia. Don’t be surprised if it steals the show at every gathering—or simply becomes your new favorite to savor, slice by glorious slice!
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One Pot Kielbasa Pasta Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent delight of Brooklyn Blackout Cake, a rich and moist chocolate layer cake filled with creamy chocolate pudding and topped with a velvety chocolate frosting. This classic dessert is a must-try for any chocolate lover!
Ingredients
For the chocolate cake:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 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:
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- ⅛ teaspoon salt
- 1 ½ cups whole milk
- 1 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
For the frosting:
- 12 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
Instructions
- Make the cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then remove and cool completely on a wire rack.
- Make the pudding filling: In a saucepan, whisk sugar, cocoa, cornstarch, and salt. Gradually whisk in milk and cream until smooth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat and simmer for 1–2 minutes. Remove from heat and stir in chopped chocolate and vanilla until smooth. Let cool slightly, then chill until thickened (about 1 hour).
- Make the frosting: Heat cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl. Let sit 2–3 minutes, then stir until smooth. Cool until spreadable consistency, about 30 minutes.
- Assemble: Slice each cake layer in half to make four layers total. Reserve one layer and crumble it into fine crumbs for topping. Place one cake layer on a serving plate. Spread a generous layer of pudding over it. Repeat with two more layers and pudding. Top with the final cake layer. Frost the top and sides with the chocolate frosting. Press cake crumbs over the entire surface. Chill for at least 1 hour before serving.
Notes
- This cake is rich, moist, and best served chilled.
- Make the pudding ahead to save time.
- For a deeper chocolate flavor, use dark cocoa powder.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 340mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 75mg
