I remember my grandmother telling me stories about special occasion cakes. For her, food was truly love, a sentiment I carry into my own kitchen, especially when I make something truly decadent. That’s why the Brooklyn Blackout Cake holds such a special place in my heart.
This isn’t just any chocolate cake; it’s a rich, deep, intensely chocolatey experience. Making a Brooklyn Blackout Cake always brings our family together. We gather around, eager for that first dark, moist slice of this classic Brooklyn Blackout Cake.
It’s a classic for a reason, a true testament to the joy simple, nourishing ingredients can bring, even when they’re dressed up for a celebration. Preparing this legendary Brooklyn Blackout Cake might seem daunting, but I promise, it’s a labor of love worth every moment. You will soon master your very own Brooklyn Blackout Cake masterpiece.
My recipe for this amazing Brooklyn Blackout Cake focuses on authentic flavor and a joyful process. Get ready to bake the ultimate Cake!
WHY YOU’LL LOVE THIS BROOKLYN BLACKOUT CAKE RECIPE
You will absolutely adore this classic Brooklyn Blackout Cake! First, it delivers an unparalleled rich chocolate flavor. Every bite is pure bliss.
Second, despite its impressive appearance, this Brooklyn Blackout Cake recipe is surprisingly manageable for home bakers. Plus, making this authentic Cake fills your home with the most comforting aroma. This decadent Brooklyn Blackout Cake truly feels like a hug in cake form, a real family favorite. Furthermore, you can easily share slices of your Cake with friends and neighbors.
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brooklyn blackout cake
- Total Time: 85 mins
- Yield: 12 servings 1x
Description
This Brooklyn Blackout Cake is a rich, deep, intensely chocolatey experience, a classic family favorite that brings joy. It delivers an unparalleled chocolate flavor and is surprisingly manageable for home bakers, filling your home with a comforting aroma.
Ingredients
2 cups All-purpose flour
2 cups Granulated sugar
¾ cup Unsweetened cocoa powder
2 teaspoons Baking soda
1 teaspoon Salt
1 cup Buttermilk
½ cup Vegetable oil
2 Large eggs
1 teaspoon Vanilla extract
1 cup Boiling water
2 cups Milk (for pudding)
½ cup Sugar (for pudding)
¼ cup Cornstarch (for pudding)
3 large Egg yolks (for pudding)
2 tablespoons Unsalted butter (for pudding)
4 oz Dark chocolate (for pudding), chopped
for serving Whipped cream (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans
- Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl
- In another bowl, combine buttermilk, oil, eggs, and vanilla
- Pour the wet ingredients into the dry ingredients. Mix until just combined
- Stir in the boiling water last; the batter will be thi
- Divide the batter evenly between the prepared pans
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clea
- Cool completely on a wire rack
- Meanwhile, make the chocolate pudding. Whisk milk, sugar, cornstarch, and egg yolks in a saucepa
- Cook over medium heat, stirring constantly, until thickened
- Remove from heat. Stir in butter and chopped dark chocolate until smooth
- Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill completely
- To assemble your Brooklyn Blackout Cake, level the cooled cake layers if necessary
- Spread a generous layer of chilled pudding over one cake layer
- Place the second cake layer on top
- Frost the top and sides of the cake with more pudding
- Finally, crumble the reserved cake scraps (from leveling) over the entire Brooklyn Blackout Cake
Notes
Always use good quality cocoa powder for the best flavor.
Do not overmix the cake batter; this keeps the cake tender.
Ensure your pudding is completely chilled before assembling; warm pudding will slide right off your cake.
For extra decadence, brush the cake layers with a simple syrup before adding the pudding to keep it extra moist.
Always level your cake layers for a professional looking cake.
You can easily adapt this cake: use almond milk for the pudding for a dairy-free option, swap vegetable oil for melted coconut oil in the cake batter, or use a different type of dark chocolate in your pudding for a unique flavor.
Add a pinch of espresso powder to the cake batter to deepen the chocolate flavor even more.
Store your leftover cake tightly covered in the refrigerator for up to 3-4 days; the pudding keeps the cake moist.
You can also freeze individual slices for up to 2 months. Wrap each slice tightly in plastic wrap, then foil. Thaw frozen slices in the refrigerator overnight before serving.
This rich cake pairs wonderfully with a simple glass of cold milk, a scoop of vanilla bean ice cream, a strong cup of coffee, or a delicate raspberry coulis. Sometimes, nothing beats a simple dusting of powdered sugar.
The 'blackout' refers to its intense dark chocolate flavor and appearance, created by the cake, pudding, and crumb coating.
You can make the chocolate pudding ahead of time, up to two days in advance, and store it covered in the refrigerator to save time when assembling.
- Prep Time: 35 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 48 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 100 mg
Keywords: Brooklyn Blackout Cake, chocolate cake, decadent, dessert, baking, family favorite, celebration
INGREDIENTS YOU’LL NEED FOR BROOKLYN BLACKOUT CAKE
Gather these simple ingredients for your perfect Brooklyn Blackout Cake.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 2 cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking soda | 2 teaspoons |
| Salt | 1 teaspoon |
| Buttermilk | 1 cup |
| Vegetable oil | ½ cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Boiling water | 1 cup |
| Milk (for pudding) | 2 cups |
| Sugar (for pudding) | ½ cup |
| Cornstarch (for pudding) | ¼ cup |
| Egg yolks (for pudding) | 3 large |
| Unsalted butter (for pudding) | 2 tablespoons |
| Dark chocolate (for pudding) | 4 oz, chopped |
| Whipped cream (optional) | for serving |
SUBSTITUTIONS & VARIATIONS
You can easily adapt this amazing Brooklyn Blackout Cake. For instance, use almond milk for the pudding if you need a dairy-free option. Swap out the vegetable oil for melted coconut oil in the cake batter.
Feel free to use a different type of dark chocolate in your pudding for a unique flavor in this Brooklyn Blackout Cake. Add a pinch of espresso powder to the cake batter to deepen the chocolate flavor even more. Make this Cake truly your own!
Exploring different ingredient swaps in your Brooklyn Blackout Cake highlights the versatility of classic desserts. Similarly, you can discover new twists on another beloved treat with this Easy Chocolate Pecan Pie Recipe.
STEP-BY-STEP INSTRUCTIONS
- First, preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Next, whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- In another bowl, combine buttermilk, oil, eggs, and vanilla. Pour the wet ingredients into the dry ingredients. Mix until just combined.
- Stir in the boiling water last; the batter will be thin. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Meanwhile, make the chocolate pudding. Whisk milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened.
- Remove from heat. Stir in butter and chopped dark chocolate until smooth. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill completely.
- To assemble your Brooklyn Blackout Cake, level the cooled cake layers if necessary. Spread a generous layer of chilled pudding over one cake layer. Place the second cake layer on top.
- Frost the top and sides of the cake with more pudding. Finally, crumble the reserved cake scraps (from leveling) over the entire Brooklyn Blackout Cake.
PRO TIPS FOR SUCCESS
Always use good quality cocoa powder for the best flavor in your Brooklyn Blackout Cake. Do not overmix the cake batter; this keeps the cake tender. Ensure your pudding is completely chilled before assembling; warm pudding will slide right off your Cake.
For extra decadence, brush the cake layers with a simple syrup before adding the pudding. This keeps your Brooklyn Blackout Cake extra moist. Always level your cake layers for a professional-looking cake.
Achieving the perfect texture and flavor in your Brooklyn Blackout Cake relies on quality ingredients and careful technique. For another exquisite treat where chocolate truly shines, consider making a Pistachio Knafeh Chocolate Bar.
STORAGE & REHEATING TIPS
Store your leftover Brooklyn Blackout Cake tightly covered in the refrigerator for up to 3-4 days. The pudding keeps the cake moist. You can also freeze individual slices of Brooklyn Blackout Cake for up to 2 months.
Wrap each slice tightly in plastic wrap, then foil. Thaw frozen Brooklyn Blackout Cake slices in the refrigerator overnight before serving. This ensures maximum enjoyment of your amazing Brooklyn Blackout Cake.
WHAT TO SERVE WITH THIS RECIPE
This rich Brooklyn Blackout Cake pairs wonderfully with a simple glass of cold milk. A scoop of vanilla bean ice cream also complements the intense chocolate flavor beautifully. For a sophisticated touch, serve your Brooklyn Blackout Cake with a strong cup of coffee or a delicate raspberry coulis. Sometimes, nothing beats a simple dusting of powdered sugar on your Brooklyn Blackout Cake.
While the Brooklyn Blackout Cake is a showstopper for special occasions, sometimes a comforting classic is just what’s needed to start the day. For a wholesome and satisfying morning meal, try this delightful Amish Baked Oatmeal Recipe.
FAQS ABOUT BROOKLYN BLACKOUT CAKE
Why is it called a Brooklyn blackout cake?
It was invented during World War II by Ebinger’s Bakery in Brooklyn. It was named in honor of the citywide blackout drills enforced by the civilian defense corps to protect the Brooklyn Navy Yard from enemy air raids.
What does Brooklyn blackout cake taste like?
It is deeply chocolatey, rich, and not overly sweet. The texture features moist, dark chocolate cake combined with smooth, velvety chocolate pudding/custard, all covered in additional frosting and soft cake crumbs.
What is NYC blackout cake?
“NYC blackout cake” is simply another name for the Brooklyn blackout cake. It refers to the classic New York City layer cake made of dark devil’s food cake, filled with chocolate pudding, and coated in chocolate frosting and fine cake crumbs.
Where can I find the best Brooklyn blackout cake in New York City?
Mia’s Bakery (Boerum Hill, Brooklyn & Upper East Side/Times Square, Manhattan) Known for a classic, extra-moist version made with traditional chocolate pudding.
Buttermilk Bakeshop (Park Slope & Gowanus, Brooklyn) Offers rich, scratch-made Brooklyn blackout cakes and cupcakes.
Ovenly (Greenpoint & Williamsburg, Brooklyn) Offers a famous modern twist called the Brooklyn Blackout Cake, made with Brooklyn Brewery Dark Chocolate Stout.
Ladybird Bakery (Park Slope, Brooklyn) Founded by former Ebinger’s bakers/admirers, serving one of the closest traditional renditions to the original historic recipe.
The Brooklyn Blackout Cake is a famously decadent chocolate cake, known for its dense chocolate layers, rich chocolate pudding filling, and generous coating of chocolate cake crumbs. Originating during World War II at Ebinger Baking Company in Brooklyn, New York, it quickly became an iconic dessert for its intense chocolate experience and visually striking appearance.
NUTRITION INFORMATION (PER SERVING)
(Estimates based on 12 servings of this Brooklyn Blackout Cake recipe.)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Cholesterol | 100 mg |
| Sodium | 350 mg |
| Total Carbohydrates | 70 g |
| Dietary Fiber | 4 g |
| Total Sugars | 48 g |
| Protein | 8 g |