Description

The Brooklyn Blackout Cake is a show-stopping, ultra-decadent chocolate cake that hails from Brooklyn’s legendary Ebinger’s Bakery. Featuring three layers of moist dark chocolate cake, luscious chocolate pudding filling, and a fluffy chocolate frosting, this cake is encrusted entirely in a coat of cake crumbs for its signature blackout finish. A delight for true chocoholics and lovers of vintage baking.

Ingredients

Units Scale

For the Chocolate Cake:

2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
3/4 cup (65g) unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup (240ml) whole milk, at room temperature
1/2 cup (120ml) vegetable oil
2 teaspoons pure vanilla extract
1 cup (240ml) hot strong coffee (or hot water)

For the Chocolate Pudding Filling:

1/2 cup (100g) granulated sugar
1/4 cup (30g) unsweetened Dutch-process cocoa powder
1/4 cup (30g) cornstarch
1/8 teaspoon salt
2 cups (480ml) whole milk
4 ounces (115g) semisweet chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

For the Chocolate Frosting:

1 1/2 cups (170g) unsalted butter, at room temperature
4 cups (480g) powdered sugar, sifted
3/4 cup (65g) unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
4 tablespoons (60ml) whole milk, more as needed

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Instructions

Prepare the Cake Batter: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. In a separate bowl, combine eggs, milk, oil, and vanilla. Add the wet ingredients to the dry and mix until combined. Carefully stir in hot coffee until the batter is smooth and thin.
Bake the Cake Layers: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
Make the Chocolate Pudding Filling: In a medium saucepan, whisk together sugar, cocoa, cornstarch, and salt. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5 minutes. Remove from heat and stir in chopped chocolate, butter, and vanilla, mixing until melted and glossy. Press plastic wrap onto the surface and chill until set, about 2 hours.
Prepare the Chocolate Frosting: Beat the butter with a mixer until smooth and creamy. Gradually add powdered sugar, cocoa powder, and salt, beating on low until well combined. Beat in vanilla and milk, increasing speed and whipping until light and fluffy. Add more milk if needed for a spreadable consistency.
Assemble the Cake: Set aside one cake layer to crumble for crumbs. Place one cake round on a serving plate and layer with half the pudding. Top with the second layer and the remaining pudding. Add the final layer. Spread frosting onto top and sides of the cake.
Finish with Cake Crumbs: Crumble the reserved cake layer into fine crumbs. Gently press crumbs onto the top and sides of the frosted cake until completely coated for the signature blackout look. Refrigerate for one hour before slicing for cleaner cuts.

Notes

Be sure to fully chill the pudding before assembling the cake to prevent runny layers.
If you only have two cake pans, bake the layers in batches.
For a cleaner finish, refrigerate the frosted cake for at least one hour before adding the crumbs.
This cake is best served slightly chilled but can be stored, well-wrapped, in the refrigerator for up to 3 days.
Dark Dutch-process cocoa yields the richest color and flavor.

Nutrition

Serving Size: 1 slice (1/12 cake)
Calories: 650
Sugar: 55g
Sodium: 420mg
Fat: 34g
Saturated Fat: 17g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 87g
Fiber: 4g
Protein: 7g
Cholesterol: 90mg