Description

Brooklyn blackout cake is a rich, triple-layer chocolate cake filled with silky chocolate pudding, frosted with glossy chocolate icing, and coated in cake crumbs a nostalgic, indulgent dessert inspired by WWII Brooklyn. Perfect for birthdays and special occasions. Easily made gluten-free or lower-sugar.

Ingredients

For the Cake:

– 1½ cups (188g) all-purpose flour

– 2 tsp baking powder

– ½ tsp baking soda

– ½ tsp salt

– ½ cup (1 stick / 113g) unsalted butter, cubed

– ¾ cup (65g) Dutch-processed cocoa powder

– 1 cup (200g) granulated sugar

– 1 cup (200g) packed brown sugar

– 1 cup (240ml) buttermilk

– 1 cup (240ml) strong brewed coffee (or 1 tsp instant coffee + 1 cup hot water)

– 1 tsp vanilla extract

– 2 large eggs

For the Pudding Filling:

– ½ cup (100g) granulated sugar

– 2 tbsp cornstarch

– ¼ tsp salt

– 1½ cups (360ml) whole milk

– 3 oz (85g) semisweet chocolate, chopped

– 1 tsp vanilla extract

For the Chocolate Frosting:

– 8 oz (225g) semisweet chocolate, chopped

– ½ cup (1 stick / 113g) unsalted butter, cubed

– ⅓ cup (80ml) hot water

– 2 tsp light corn syrup

– 2 tsp vanilla extract

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Instructions

Preheat oven to 325°F (163°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
Whisk flour, baking powder, baking soda, and salt in a medium bowl.
In a saucepan over medium heat, melt butter. Stir in cocoa until smooth.
Remove from heat. Stir in granulated and brown sugar until blended.
Add buttermilk, coffee, and vanilla. Mix well.
Whisk in eggs one at a time. Gradually fold in dry ingredients until just combined.
Divide batter evenly between pans. Bake 35–40 minutes, until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make pudding filling: In a saucepan, whisk sugar, cornstarch, and salt. Gradually whisk in milk.
Cook over medium heat, stirring constantly, until thickened and bubbling (3–5 minutes).
Remove from heat. Stir in chocolate and vanilla until smooth. Refrigerate until cold.
Make frosting: Melt chocolate and butter in a double boiler or microwave until smooth.
Whisk in hot water, corn syrup, and vanilla. Refrigerate, stirring occasionally, until spreadable (about 30–45 minutes).
Level cake layers if needed. Cut each layer horizontally in half to make 4 layers.
Place one layer on a cake stand. Spread with ⅓ of pudding. Repeat with remaining layers.
Frost top and sides with chocolate frosting.
Crumble reserved cake scraps or trimmings. Press crumbs onto sides and top of cake.
Refrigerate for at least 1 hour before serving.

Notes

– Use Dutch-processed cocoa for deep, smooth chocolate flavor.

– Coffee enhances chocolate without adding coffee taste, don’t skip it.

– Gluten-free: Substitute with 1:1 certified gluten-free flour blend.

– Buttermilk substitute: Mix 1 tbsp lemon juice or vinegar into 1 cup milk; let sit 5 minutes.

– Make ahead: Cake layers can be baked and frozen (wrapped) for up to 1 month. Assemble fresh.

– Chill filling and frosting this prevents sliding during assembly.

Prep Time: 45 minutes
Cook Time: 40 minutes
Category: Dessert / Cake
Method: Baking
Cuisine: American (Brooklyn classic)

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: ~480
Sugar: 42g
Sodium: 320mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 4g
Protein: 7g
Cholesterol: 85mg