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
Scale
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
- â…› 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
