Description
Brooklyn Blackout Cake is an iconic New York dessert featuring layers of moist, rich chocolate cake filled with luscious chocolate pudding and enveloped in silky chocolate frosting. Finished with a coating of cake crumbs, this decadent cake is perfect for chocolate lovers seeking an indulgent treat for special occasions or any chocolate craving.
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened Dutch-process cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 1 cup hot brewed coffee
For the Chocolate Pudding Filling:
- 2 ½ cups whole milk
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ tsp salt
- 4 oz semisweet chocolate, finely chopped
- 1 tsp pure vanilla extract
For the Chocolate Frosting:
- 8 oz semisweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tbsp light corn syrup
- 1 tsp pure vanilla extract
Instructions
- Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until combined. Gradually mix the wet ingredients into the dry ingredients until just combined, then stir in the hot brewed coffee until the batter is smooth and thin. Evenly divide the batter between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the Chocolate Pudding Filling: In a medium saucepan, whisk together the whole milk, sugar, cocoa powder, cornstarch, and salt until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and stir in the chopped semisweet chocolate and vanilla extract until fully melted and smooth. Transfer the pudding to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled.
- Prepare the Chocolate Frosting: Place the chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream and corn syrup over medium heat until it begins to simmer. Pour the hot cream mixture over the chopped chocolate and let sit for 2 to 3 minutes to melt. Stir gently until smooth, then stir in the vanilla extract. Allow the frosting to cool while occasionally stirring until it reaches a spreadable consistency.
- Assemble the Cake: Using a serrated knife, level the tops of the cooled cakes if necessary. Cut each cake horizontally into two even layers, creating four layers total. Reserve one of these layers and crumble it finely to use as a cake coating. On a serving plate, place one cake layer and spread one-third of the chilled chocolate pudding filling evenly over it. Repeat the process with two more layers, spreading the pudding filling between each. Place the final cake layer on top. Frost the entire cake with the prepared chocolate frosting, covering top and sides smoothly. Press the reserved cake crumbs gently onto the frosting all around the cake to finish.
- Chill and Serve: Refrigerate the assembled cake for at least one hour to set and meld the flavors. Slice carefully and enjoy this indulgent, rich chocolate masterpiece with family and friends.
Notes
- Using hot brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
- Make sure all ingredients like eggs and buttermilk are at room temperature for even mixing.
- Cover the pudding filling with plastic wrap directly on the surface to prevent a skin from forming.
- Allow the frosting to cool to a spreadable consistency before frosting the cake for best results.
- Refrigerating the cake before slicing helps the layers hold together and improves flavor melding.
- You can prepare the cake layers and pudding a day ahead and assemble the cake when ready.
