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Brooklyn Blackout Cake Recipe

Brooklyn Blackout Cake Recipe

A rich and indulgent chocolate cake filled and frosted with homemade chocolate pudding and finished with a layer of cake crumbs. This legendary dessert is a must-bake for any chocolate lover.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 1 hour
Servings: 2
Course: Cake, Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake:
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup unsweetened cocoa powder preferably Dutch-process
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • ¾ cup boiling water
  • For the Pudding Filling & Frosting:
  • ⅓ cup cornstarch
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 3 cups whole milk
  • 6 oz semi-sweet chocolate chopped
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Medium saucepan
  • 8-inch round cake pans (2)
  • Electric mixer or hand mixer
  • Wire rack
  • Spatula

Method
 

Make the Cake:
  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, sift together flour, baking powder, baking soda, salt, cocoa powder, and sugar.
  3. In another bowl, whisk eggs, milk, oil, and vanilla. Add wet ingredients to the dry ingredients and mix until smooth. Slowly add the boiling water while mixing to form a thin batter.
  4. Pour batter evenly into prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Pudding:
  1. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk and cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
  2. Remove from heat. Stir in chopped chocolate and vanilla until smooth and fully melted. Cover with plastic wrap directly on the surface and chill until completely cooled and set.
Assemble the Cake:
  1. Slice each cake layer horizontally to create 4 thin layers. Set one layer aside to crumble for the topping.
  2. Place one cake layer on a serving plate. Spread a layer of pudding on top. Repeat with remaining layers. Use the remaining pudding to frost the top and sides.
  3. Crumble the reserved cake layer and gently press crumbs onto the sides and top of the cake.
  4. Refrigerate the cake for at least 1 hour before serving to allow it to set.

Notes

  • For best results, use high-quality cocoa and real chocolate.
  • Cake tastes even better the next day as the pudding soaks into the layers.
  • Store leftovers in the refrigerator for up to 4 days.
Brooklyn Blackout Cake Recipe
Brooklyn Blackout Cake Recipe
Slice into this rich and velvety Brooklyn Blackout Cake—every bite is a chocolate lover’s dream. Serve chilled, share generously, and bon appétit! 🍫🎂