Brooklyn Blackout Cake Recipe

If there was ever a cake guaranteed to turn an ordinary day into a celebration, it’s the Brooklyn Blackout Cake Recipe. Famous for its deep, dramatic layers of chocolate cake, velvety pudding filling, and iconic crumb topping, this showstopper isn’t just a slice of nostalgia—it’s a bona fide chocolate lover’s fantasy. Named after the blackout drills of World War II-era Brooklyn, each forkful is luscious, decadent, and intensely flavorful. It’s the kind of cake you crave on birthdays, rainy Sundays, or simply when inspiration to bake strikes. Get ready to fall in love all over again with this rich, old-fashioned classic.

this Recipe

Ingredients You’ll Need

All it takes is a handful of kitchen staples to turn out this spectacular cake. Each ingredient has a purpose, contributing either to the cake’s incredibly moist crumb, the creamy filling, or that unforgettable chocolate flavor Brooklyn Blackout Cake is known for.

• Cocoa Powder: Use high-quality Dutch-process for a dark, rich flavor and color that sets this cake apart.
• All-Purpose Flour: The structural backbone, giving the cake a soft but hearty crumb.
• Granulated Sugar: Sweetens the cake just right, balancing the cocoa’s slight bitterness.
• Baking Powder and Baking Soda: A combo that ensures extra lift and unbeatable tenderness.
• Salt: Don’t skip this; it sharpens every chocolatey note.
• Eggs: Add richness and help bind everything together beautifully.
• Whole Milk: Keeps the crumb soft and moist with just a hint of creaminess.
• Vegetable Oil: Makes the cake especially tender and keeps it fresher for longer.
• Vanilla Extract: Lends a subtle warmth and depth, enhancing the chocolate’s complexity.
• Hot Water or Coffee: Intensifies the cocoa, making the cake’s flavor extra bold (coffee especially works magic here).
• Unsalted Butter: Adds flavor, silkiness, and that luxurious bakery finish to the pudding and frosting.
• Cornstarch: Thickens the pudding for the signature creamy filling.
• Semi-Sweet Chocolate: Melts into the pudding and frosting for a glossy, deeply chocolatey finish.

How to Make Brooklyn Blackout Cake Recipe

Step 1: Make the Chocolate Pudding Filling

Start by whisking together sugar, cocoa powder, cornstarch, and a pinch of salt in a saucepan. Slowly pour in milk while whisking to combine, then cook gently over medium heat, stirring constantly. As the mixture thickens and bubbles, add chopped chocolate and butter, melting until perfectly smooth. Finish with vanilla, then transfer to a bowl, pressing plastic wrap directly over the surface to avoid a skin forming. Chill until set and luscious—this decadent pudding will be your cake’s swoonworthy filling and frosting.

Step 2: Bake the Chocolate Cake Layers

Preheat your oven and prep your cake pans with parchment and a light greasing. Whisk dry ingredients together: flour, sugar, cocoa, leaveners, and salt. In another bowl, combine eggs, oil, milk, and vanilla, mixing until smooth, then add to the dry mixture. Pour in hot water or coffee and mix until just combined—don’t overmix! Divide evenly between pans and bake until a tester comes out with a few moist crumbs. Cool the layers thoroughly before assembly for a neat, stable cake.

Step 3: Prepare the Crumb Topping

Once the cakes are cooled, trim the domes to level them (snack on the scraps!) and crumble some cake into fine crumbs. These will get pressed onto the frosted cake later, giving it that classic, fuzzy blackout look. The trick: Smaller, even crumbs stick best and make each bite irresistible.

Step 4: Assemble the Cake

To create the Brooklyn Blackout Cake Recipe’s legendary layers, place your first cake layer on a platter, slather with a generous swipe of chilled chocolate pudding, and repeat with the second layer. Use the remaining pudding to frost the outside, then—here comes the fun—gently press the cake crumbs all around the sides and top. Don’t be shy; aim for a dramatic, “blackout” effect. Chill the finished cake for at least one hour to firm everything up before slicing.

Step 5: Slice and Enjoy!

With the Brooklyn Blackout Cake Recipe fully assembled and chilled, use a sharp knife to cut clean, generous slices. Each bite combines tender chocolate cake, creamy pudding, and that perfectly nostalgic crumbly topping—a true labor of love that’s ready to wow your lucky guests.

How to Serve Brooklyn Blackout Cake Recipe

Garnishes

Pile on a shower of delicate chocolate shavings, a dusting of cocoa powder, or even a few curls of white chocolate for a dramatic, bakery-style finish. While the Brooklyn Blackout Cake Recipe is a total stunner all on its own, a dollop of softly whipped cream or a scatter of fresh raspberries adds a bright, contrasting flourish.

Side Dishes

This cake begs for classic pairings: tall glasses of cold milk, shots of espresso, or a scoop of vanilla ice cream. For a special occasion, pour dessert wines like port or rich coffee liqueurs—their flavors effortlessly complement every intense, chocolatey bite.

Creative Ways to Present

Transform your Brooklyn Blackout Cake Recipe into something playful by cutting smaller, bite-sized squares and serving them as “cake bites.” Or, for a dazzling birthday centerpiece, top with candles and a sparkle of edible glitter. Mini individual blackout cakes in mason jars also make sweet gifts for friends and family!

Make Ahead and Storage

Storing Leftovers

Tightly wrap leftover cake in plastic wrap or a cake container and refrigerate. It’ll stay moist and delicious for 3 to 4 days, and the pudding even keeps the crumb from drying out—if anything, it just gets better as the flavors meld!

Freezing

The Brooklyn Blackout Cake Recipe freezes wonderfully. Wrap individual slices or the whole cake well in plastic and then in foil. Stash in the freezer for up to two months. Thaw in the fridge overnight, and it’ll taste just as decadent as day one.

Reheating

If you prefer your cake slightly warm, pop a slice in the microwave for 10 to 15 seconds. The pudding softens and the cake turns extra fudgy—a true comfort treat! Just be careful not to overheat, as you want the filling creamy, not runny.

FAQs

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

While you can substitute natural cocoa, Dutch-process gives the Brooklyn Blackout Cake Recipe its signature deep color and smoother, less acidic flavor. If possible, stick to Dutch-process for classic results.

Can I make this cake a day ahead?

Absolutely! In fact, the Brooklyn Blackout Cake Recipe is even tastier the next day as the pudding soaks into the layers. Assemble and chill overnight, then let it come to room temperature before serving for best texture.

What if I don’t have three cake pans?

No problem! You can bake the cake in batches or use two larger pans, slicing the cakes in half to create enough layers. Just adjust the baking time and keep an eye on doneness.

How can I prevent my pudding from turning lumpy?

Continuous whisking is key—especially when the milk is added and as the mixture heats up. If lumps happen, simply strain the pudding through a mesh sieve before chilling for a perfectly smooth filling.

Can I make the Brooklyn Blackout Cake Recipe gluten-free?

You certainly can! Swap the all-purpose flour for your favorite cup-for-cup gluten-free baking blend. Check the pudding ingredients as well to ensure everything is gluten-free, and enjoy without compromise.

Final Thoughts

This Brooklyn Blackout Cake Recipe isn’t just a cake—it’s an invitation to indulge, celebrate, and maybe reminisce about Brooklyn bakeries past. Trust me, once you sink your fork into those legendary layers, you’ll be convinced: this is as close to chocolate bliss as dessert gets. Gather your ingredients, invite a few friends, and treat yourself to a homemade masterpiece. Happy baking!

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