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Brooklyn Blackout Cake

Decadent Brooklyn Blackout Cake That Will Wow Your Guests

Indulge in the rich chocolate layers of Brooklyn Blackout Cake, a must-try dessert for any chocolate lover.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup unsweetened Dutch-process cocoa Adds deep chocolate flavor; substitute with regular cocoa powder if necessary.
  • 1 cup boiling water Activates cocoa to enhance its rich flavor.
  • 4 ounces unsweetened chocolate Provides a rich, intense chocolate base; bittersweet chocolate works as an alternative.
  • 1 cup milk Adds moisture and richness; non-dairy milk is a great vegan option.
  • 2 cups sugar Sweetens and gives structure; consider brown sugar for extra depth.
  • 1 cup unsalted butter Adds richness and stability; can swap with vegan butter for a dairy-free treat.
  • 4 medium eggs (separated) Essential for moisture and stability; whipped egg whites create a light texture.
  • 2 teaspoons vanilla extract Enhances flavor; opt for pure vanilla for maximum impact.
  • 2 cups all-purpose flour Key for cake structure; gluten-free flour may alter density.
  • 1 teaspoon baking powder Leavening agent for proper rise; freshness is key for effectiveness.
  • 1 teaspoon baking soda Leavening agent for proper rise; freshness is key for effectiveness.
  • ½ teaspoon salt Enhances overall flavor.
For the Pudding Filling
  • 2 tablespoons cornstarch Thickens the pudding; can use arrowroot powder as a substitute.
  • 4 ounces bittersweet chocolate Deepens the frosting's richness; semi-sweet chocolate can be used.
For the Frosting
  • ½ cup corn syrup Adds shine and stability; feel free to omit for a less glossy look.

Equipment

  • Oven
  • Mixing bowls
  • Cake pans
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Grease and flour two 8-inch round cake pans.
  2. In a small bowl, combine 1 cup of unsweetened Dutch-process cocoa with 1 cup of boiling water until smooth.
  3. In a medium saucepan, combine 4 ounces of unsweetened chocolate with 1 cup of milk. Heat until melted and blended, then mix in cooled cocoa paste.
  4. Cream together 1 cup of unsalted butter and 2 cups of sugar until light and fluffy. Add in 4 egg yolks and 2 teaspoons of vanilla extract.
  5. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add dry ingredients to butter mixture.
  6. Beat the 4 egg whites until soft peaks form, then gently fold into the chocolate batter.
  7. Divide the batter evenly between the prepared pans and bake for about 45 minutes.
  8. Let the cakes cool in the pans for 15 minutes, then transfer to wire racks to cool completely.
  9. For the pudding filling, mix ½ cup of unsweetened cocoa with 1 cup of boiling water, stir in 1 cup of sugar and melted bittersweet chocolate. Thicken with dissolved cornstarch.
  10. To prepare the frosting, melt 4 ounces of bittersweet chocolate, mix with ½ cup of unsalted butter and corn syrup to achieve a spreadable consistency.
  11. Slice each cooled cake in half, assemble with layers of pudding and top layer, then frost the entire cake with chocolate frosting.
  12. Decorate the sides with crumbled cake or extra frosting and serve.

Nutrition

Serving: 1sliceCalories: 330kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure to use fresh ingredients for the best results and allow the cakes to cool completely before frosting.

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