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