Brooklyn Blackout Cake Recipe

Let me tell you, if you’re ever craving the ultimate chocolate experience, you simply must try Brooklyn Blackout Cake. This legendary dessert, with its deep layers of moist chocolate cake, luscious chocolate pudding filling, rich ganache frosting, and signature chocolate crumb coating, is pure nostalgia for anyone who loves classic bakery treats. With every forkful, you get intense chocolate flavor, a variety of textures, and a little history from Brooklyn’s golden age of baking. It’s dramatic, decadent, and perfect for sharing with people you love—or just spoiling yourself on a chocolate-filled afternoon.

Ingredients You’ll Need

Trust me, every item on this list is absolutely essential to create the signature taste, texture, and iconic color of Brooklyn Blackout Cake. Each ingredient plays its own role, combining to make this classic dessert truly memorable.

• All purpose flour: The foundation of the cake, providing structure and that tender crumb we all crave.
• White sugar: Adds sweetness and keeps the cake moist.
• Unsweetened Dutch-process cocoa powder: Deepens the chocolate flavor and gives the cake its iconic rich, dark hue.
• Baking soda: Helps the cake rise and stay fluffy.
• Baking powder: Adds extra lift and lightness.
• Salt: Brings out all the other flavors and balances the sweetness.
• Buttermilk, half and half, or whole milk: Keeps the cake incredibly tender while adding a subtle tang.
• Vegetable oil: Ensures the cake layers stay beautifully moist even after chilling.
• Large eggs: Bring everything together for structure and richness.
• Vanilla extract: Adds a warm, aromatic note that rounds out the chocolate flavor.
• Hot brewed coffee: Intensifies the chocolate for a more complex, satisfying flavor.
• Extra cocoa powder (for filling): Gives your homemade pudding that unmistakable dark decadence.
• Boiling water or hot brewed coffee (for pudding): Dissolves the cocoa and helps blend the filling smoothly.
• Sugar (for pudding): Sweetens the filling just enough.
• Bittersweet chocolate (for pudding): Adds richness and depth to the pudding texture.
• Cornstarch: Thickens the pudding, giving it that creamy, silky mouthfeel.
• Butter (for pudding): Adds gloss and extra creaminess to your filling.
• Unsalted butter (for frosting): Creates the base of that luscious chocolate ganache.
• Semisweet chocolate (for frosting): Melts into a smooth, spreadable, and deeply chocolatey topping.
• Hot water (for frosting): Helps melt the chocolate and brings everything together smoothly.
• Corn syrup: Adds shine and silkiness to your ganache for that professional bakery finish.
• Vanilla (for frosting): Rounds out the intense chocolate in the frosting with familiar warmth.

How to Make Brooklyn Blackout Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Generously butter two 8-inch round cake pans and line their bottoms with parchment paper discs. This little step is your ticket to flawless cake releases every time—no sticking or crumbling here!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, white sugar, cocoa powder, baking soda, baking powder, and salt. A good whisk ensures everything is dispersed evenly, meaning you won’t get any pockets of bitterness or baking soda explosions later on.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk (or your dairy choice), vegetable oil, eggs, and vanilla. Hold off on the hot coffee just yet—you’ll want that for the next step to really deepen your chocolate flavor.

Step 4: Make the Batter

Slowly pour your wet ingredients into the dry ingredients, mixing as you go. Lastly, add the hot coffee and blend until your batter is silky and smooth, with no flour streaks. The batter will look thin, but don’t worry—this ensures your Brooklyn Blackout Cake comes out super moist.

Step 5: Prepare Extras and Bake

Scoop enough batter to fill two cupcake liners; these will later become your signature chocolate crumbs. Divide the rest of the batter evenly between your two prepared cake pans. Bake the cakes for about 35 minutes, until a toothpick inserted in the center comes out clean. Once the cakes are done, pop your cupcake pan in and bake those little guys for about 15 minutes.

Step 6: Cool Everything Down

Let the cake layers cool partially in their pans (about 15 minutes), before turning them out onto wire racks to cool completely. Be sure to let the cupcakes cool as well. Cakes can be covered and stored in the fridge for up to two days ahead if you need.

Step 7: Make the Pudding Filling

While the cakes bake, whisk boiling water and cocoa powder in a medium saucepan. Add sugar, chopped bittersweet chocolate, and salt, stirring constantly. Blend cornstarch with a little cold water to form a slurry, then whisk it into the chocolate mixture. Bring to a gentle boil, stirring until thick—about a minute. Remove from heat, whisk in the vanilla and butter until glossy, and transfer to a bowl to chill completely.

Step 8: Prepare the Ganache Frosting

Melt butter and semisweet chocolate together (microwave or stovetop method works). Once smooth, whisk in the hot water, then stir in corn syrup and vanilla. Chill the frosting for 20–30 minutes so it firms up enough to spread luxuriously over your Brooklyn Blackout Cake.

Step 9: Make Chocolate Cake Crumbs

Pull out your cooled cupcakes and pulse them in a food processor (or crumble by hand) until you get even, fine crumbs. These will be pressed onto the sides and top of your cake like a pro-level bakery finish.

Step 10: Assemble Your Brooklyn Blackout Cake

First, peel off the parchment from your cake layers. Set one layer (flattest side up) on your serving plate. Spread a thick, generous layer of pudding on top (don’t use it all!). Add the second cake layer (flat side up), then smooth more pudding lightly along the sides. Press your reserved cake crumbs all around the sides, and generously spread the fudge frosting all over the top. Sprinkle any remaining crumbs for extra drama and crunch.

Step 11: Chill and Serve

Refrigerate your cake until it’s time to enjoy. Brooklyn Blackout Cake is best served slightly chilled, which allows all those dreamy layers to set and the flavors to meld together perfectly.

How to Serve Brooklyn Blackout Cake

Garnishes

Keep it classic and authentic with a crown of chocolate cake crumbs pressed onto the sides and sprinkled over the top—nothing says Brooklyn Blackout Cake quite like this signature finish. For extra flair, add a few chocolate curls or a dusting of cocoa powder over the top right before serving.

Side Dishes

This cake is absolutely decadent on its own, but if you want to go big, serve thin slices alongside fresh raspberries, a scoop of vanilla ice cream, or a dollop of whipped cream. The fresh, cool sides help balance the richness and add a pop of color to your plate.

Creative Ways to Present

Go beyond just slicing: try serving individual wedges with a drizzle of warm chocolate sauce or a pool of chilled pudding on the plate. For celebrations, I love plating each portion on pastel dessert dishes with a little gold fork—Brooklyn Blackout Cake always brings the wow factor to parties!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Brooklyn Blackout Cake tightly with plastic wrap, or store it in a cake carrier in the fridge. It will stay moist and delicious for up to four days—if it lasts that long! The flavors deepen, and the pudding keeps everything lovely and fresh.

Freezing

You can freeze the cake, either whole or in slices, for up to two months. Just wrap tightly in plastic wrap and then foil to prevent freezer burn. Thaw slices overnight in the refrigerator when you want to serve again.

Reheating

While best enjoyed chilled, you can let the cake sit at room temperature for about 30 minutes before serving if you prefer a slightly softer texture. Avoid microwaving, as it may melt the pudding and frosting and change the texture.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Dutch-process cocoa gives Brooklyn Blackout Cake its signature dark, mellow chocolate flavor and color. You can substitute regular cocoa in a pinch, but the cake will be lighter and the flavor a bit sharper.

What can I use instead of buttermilk?

Whole milk or half-and-half both work well, but you can also make a quick buttermilk by mixing 1 tablespoon lemon juice or vinegar into 1 cup regular milk and letting it sit for five minutes before using.

Can I make the pudding filling ahead of time?

Absolutely! Prepare the chocolate pudding up to two days ahead. Store covered in the fridge (press plastic wrap directly onto the surface to prevent a skin from forming).

Why do I need cupcakes for the cake crumbs?

Baking a little extra batter in cupcake papers gives you the perfect portion for fine, uniform cake crumbs. These are used to coat the cake sides and top, so you don’t sacrifice any of your main cake layers.

How do I get clean slices?

For picture-perfect slices of Brooklyn Blackout Cake, chill the cake well and use a large, sharp knife dipped in hot water (wipe dry between each cut). It makes for neat layers without pulling or smudging the filling.

Final Thoughts

If you’re looking for a showstopping dessert that’s rich in both flavor and history, Brooklyn Blackout Cake is it. Each bite is an irresistibly decadent chocolate experience that’s well worth the extra steps. Go on—gather your favorite people (or maybe just your favorite fork) and bake up some Brooklyn magic!

Print