Description
Brooklyn Blackout Cake is a decadent, rich chocolate layer cake featuring moist chocolate cake layers filled with a luscious chocolate pudding and topped with a smooth chocolate frosting. This classic dessert is coated with fine chocolate cake crumbs for a signature blackout effect, making it a perfect treat for chocolate lovers. It combines intense cocoa flavors with a creamy texture, baked to perfection for celebrations or indulgent desserts.
Ingredients
Scale
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
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
Chocolate Frosting
- 8 oz semisweet chocolate, finely chopped
- 1 cup heavy cream
- 2 tbsp light corn syrup
- 1 tsp pure vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper to ensure easy removal after baking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, Dutch-process cocoa powder, baking soda, baking powder, and salt to combine and aerate the mixture for a tender cake texture.
- Mix Wet Ingredients: In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until well combined to provide moisture and richness to the cake batter.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined to avoid overmixing which can lead to a dense cake.
- Add Hot Coffee: Stir in the hot brewed coffee into the batter until smooth. The batter will be thin, which contributes to a moist and tender cake.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, remove the cakes from the pans and cool completely on wire racks to prevent sogginess and prepare for layering.
- Prepare Chocolate Pudding Filling: In a saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt until smooth. Place over medium heat and stir constantly until the mixture thickens and starts to bubble, ensuring it cooks evenly without lumps.
- Add Chocolate and Vanilla: Remove from heat and stir in the chopped semisweet chocolate and vanilla extract until the mixture is smooth and glossy.
- Chill Pudding: Transfer the pudding to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until completely chilled and set.
- Make Chocolate Frosting: Place chopped chocolate into a heatproof bowl. Heat the heavy cream and corn syrup in a small saucepan over medium heat until it begins to simmer.
- Create Ganache: Pour the hot cream mixture over the chopped chocolate and let sit for 2-3 minutes to soften. Stir until smooth, then add vanilla extract. Let cool, stirring occasionally, until it reaches a spreadable consistency suitable for frosting.
- Level and Slice Cakes: Use a serrated knife to level the tops of the cakes if needed. Cut each cake horizontally into two even layers, creating four layers in total.
- Reserve Crumbs: Reserve one cake layer to crumble finely for decorating the cake’s exterior, adding texture and the traditional blackout look.
- Assemble Cake Layers: Place one cake layer on a serving plate and spread one-third of the chilled pudding over it. Repeat this layering with two more layers, spreading pudding between each layer.
- Top Layer and Frost: Place the final cake layer on top. Frost the top and sides of the assembled cake evenly with the prepared chocolate frosting.
- Add Cake Crumbs: Press the crumbled reserved cake layer onto the frosted sides and top of the cake, creating the distinctive blackout cake texture.
- Chill Cake: Refrigerate the assembled cake for at least 1 hour to let the flavors meld and the frosting set firmly.
- Serve: Slice the chilled cake and enjoy this rich and indulgently chocolatey dessert masterpiece.
Notes
- Room temperature ingredients like eggs and buttermilk help create a smoother batter and better rise.
- Using Dutch-process cocoa powder gives a deeper chocolate flavor compared to natural cocoa.
- Hot coffee enhances the chocolate flavor and adds moisture to the cake batter.
- Leveling the cake layers ensures an even stacking and professional-looking finish.
- Covering the pudding with plastic wrap directly on its surface prevents a skin from forming.
- The cake crumbs on the exterior not only add texture but also traditionally identify the Brooklyn Blackout cake.
- Keep the cake refrigerated until ready to serve for optimal texture and flavor.
