Brooklyn Blackout Cake Recipe

Brooklyn Blackout Cake is a legendary dessert made with three layers of dark, fudge-like chocolate sponge, one of which is sacrificed to create the signature exterior crumb coating. The cake is filled and frosted with a unique, silky pudding-based buttercream that is far less sweet than standard frosting, offering a deep, intense chocolate flavor. It is the ultimate retro chocolate indulgence, famous for its striking appearance and velvety texture.

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Brooklyn Blackout Cake Ingredients

For the Chocolate Pudding Base (Frosting Part 1):

• 1 1/3 cups Granulated Sugar: Sweetens the custard base.
• 2/3 cup All-Purpose Flour: Thickens the milk into a pudding.
• 6 tablespoons Dutch-Process Cocoa Powder: Sifted. Essential for the dark color.
• 1 1/2 teaspoon Kosher Salt: Divided (1 tsp for pudding, 1/2 tsp for finishing).
• 2 cups Milk: Whole milk creates the best texture.
• 1 tablespoon Vanilla Extract: For aroma.

For the Cake Batter:

• 2 Large Eggs: Room temperature.
• 2 cups Granulated Sugar: For structure and moisture.
• 1/2 cup Dutch-Process Cocoa Powder: The specific alkalinity of Dutch cocoa is required here.
• 1 teaspoon Instant Coffee Powder: Enhances the chocolate depth without adding coffee flavor.
• 1 cup Hot Water: Blooms the cocoa.
• 2 1/2 cups All-Purpose Flour: The structural base.
• 2 teaspoons Baking Soda: Leavening agent.
• 1 teaspoon Baking Powder: Leavening agent.
• 1/2 teaspoon Kosher Salt: Seasoning.
• 1 cup Vegetable Oil: Keeps the cake moist for days.
• 1 cup Buttermilk: Room temperature. Adds tenderness.
• 1 tablespoon Vanilla Extract: Flavor base.

To Finish the Frosting:

• 1 pound Salted Butter: Softened. The salt in the butter cuts the richness.
• 1 1/2 cups Bittersweet Chocolate Chips: Melted and cooled.

How To Make Brooklyn Blackout Cake

1. Cook the pudding: In a medium saucepan, sift together 1 1/3 cups sugar, 2/3 cup flour, and 6 tablespoons cocoa powder. Whisk in 1 teaspoon salt and the milk. Heat over medium heat, stirring continuously, for 8-10 minutes until the mixture thickens into a pudding. Cook for an additional 2 minutes to cook out the flour. Remove from heat, stir in vanilla, and transfer to a bowl. Press plastic wrap directly onto the surface and refrigerate for at least 2 hours until completely cold and set.
2. Preheat the oven: Preheat the oven to 350°F (175°C). Spray three 9-inch round cake pans with nonstick baking spray and line the bottoms with parchment paper.
3. Bloom the cocoa: In a small bowl, mix the 1/2 cup cocoa powder and instant coffee with the hot water until smooth. Slowly add this hot mixture to the eggs and sugar in a stand mixer while beating on high speed for 2-3 minutes.
4. Make the batter: Sift the flour, baking soda, baking powder, and salt together. Reduce mixer speed to low. Add the dry ingredients in two intervals. Add the vegetable oil, buttermilk, and vanilla. Beat just until combined. The batter will be thin; this is normal.
5. Bake the cakes: Divide the batter evenly among the three pans. Bake for 22-25 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
6. Dry the crumbs: Take one of the cooled cake layers and crumble it into walnut-sized pieces onto a baking sheet. Bake at 350°F for 30-35 minutes until dried out and crispy. Cool fully, then crush into fine crumbs using a rolling pin or food processor.
7. Whip the frosting: Melt the chocolate chips and let cool for 5 minutes. In a stand mixer, whip the softened butter until light. Add the cold pudding mixture in three batches, scraping the bowl well. Slowly pour in the cooled melted chocolate and remaining 1/2 teaspoon salt. Whip on high until the frosting is rich, glossy, and holds its shape.
8. Assemble the cake: Slice the remaining two cake layers in half horizontally to create four thin layers. Place the bottom layer on a stand. Spread with frosting, sprinkle with a layer of cake crumbs, and press them in gently. Repeat for the next layers. Cover the entire outside of the cake with the remaining frosting.
9. Coat the exterior: Holding the cake stand in one hand, press handfuls of the remaining cake crumbs all over the sides and top of the cake until it is completely covered in a “blackout” layer of crumbs.

Recipe Tips

• Dutch-Process Cocoa: You must use Dutch-process cocoa (like Droste or Ghirardelli). Natural cocoa is too acidic and light in color. The “Blackout” name refers to the dark, almost black color achieved by alkalized cocoa.
• Pudding Temperature: The pudding base for the frosting must be stone cold before you add it to the butter. If it is even slightly warm, it will melt the butter, and you will have a soupy, separated mess that won’t whip up.
• The “Sacrificial” Layer: It might feel wrong to bake a cake just to destroy it, but the dried cake crumbs are the signature texture of this dessert. Drying them out in the oven ensures they don’t turn mushy when pressed into the frosting.
• Batter Consistency: Don’t panic when you pour the batter; it is very liquid (similar to a crepe batter). This high hydration allows the cocoa to bloom and results in that distinctively moist, dense crumb.

What To Serve With Brooklyn Blackout Cake?

This cake is an intense chocolate experience. It pairs best with a tall glass of ice-cold milk to wash down the rich crumbs. For a more adult pairing, a hot espresso or a glass of stout beer complements the deep cocoa notes. Serve it simply; the crumb coating provides all the decoration it needs.

How To Store Leftovers Blackout Cake?

• Room Temperature: Once the cake is fully cooled and frosted, it can be stored at room temperature (wrapped well) for up to 2 days.
• Refrigerate: For longer storage, keep it in the fridge for up to 4 days. Allow slices to come to room temperature before eating to soften the butter in the frosting.
• Freeze: You can freeze individual slices tightly wrapped in plastic wrap for up to 2 months.

Brooklyn Blackout Cake Nutrition Facts

• Calories: ~955 kcal
• Fat: 60g
• Carbohydrates: 100g
• Protein: 10g
• Nutrition information is estimated per slice based on 12 generous servings.

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