Brooklyn Blackout Cake
Buttery layers of rich chocolate cake, smooth pudding filling, and crumbly topping make this Brooklyn Blackout Cake extra dreamy. Cocoa, coffee, and creamy buttermilk keep it insanely moist and deeply chocolate-forward in all the right ways.Got a serious chocolate craving? This one’s here for it—layers of dark, velvety cake filled with glossy pudding and smothered in a silky chocolate frosting. It’s not delicate or fussy; it’s dramatic in the best way. Bring it to a party or serve it straight from the fridge at midnight with a fork. I won’t tell.
12
slices
Ingredients
Cake Layers
- 2 cups (250 g) all-purpose flour
- 3/4 cup (75 g) Dutch-processed cocoa powder
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) kosher salt
- 3/4 cup (170 g) unsalted butter melted
- 1 1/2 cups (300 g) light brown sugar packed
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) buttermilk room temperature
- 3/4 cup (180 ml) strong brewed coffee hot
- 2 tsp (10 ml) vanilla extract
- 3 large eggs room temperature
Chocolate Pudding Filling
- 1/3 cup (67 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 2 tbsp (14 g) Dutch-processed cocoa powder
- 1/4 tsp (1.25 g) kosher salt
- 1 1/4 cups (300 ml) whole milk
- 4 oz (115 g) semisweet chocolate chopped
- 1 tsp (5 ml) vanilla extract
Chocolate Frosting & Crumb
- 8 oz (225 g) semisweet chocolate finely chopped or chips
- 3/4 cup (170 g) unsalted butter cut in pieces
- 1/4 cup (60 ml) hot water
- 2 tbsp (30 ml) light corn syrup
- 1 tsp (5 ml) vanilla extract
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Saucepan
- Whisk
- Wire rack
- Offset spatula
- Serrated Knife
- Parchment paper
Instructions
- Preheat oven to 325°F (160°C). Grease two 8-inch round pans and line bottoms with parchment.
- Whisk together flour, baking powder, baking soda, and salt.
- Melt butter in a saucepan over medium heat. Stir in cocoa powder until smooth, then add both sugars. Remove from heat.
- Stir in buttermilk, coffee, and vanilla. Mixture may look grainy—don’t worry. Add eggs, one at a time, whisking to combine after each.
- Add dry ingredients to wet mixture. Gently fold just until combined—don’t overmix.
- Divide batter between pans and bake 35-40 minutes. Cool 10 min in pans, then transfer to a rack to cool completely.
- For the pudding: In a saucepan, whisk sugar, cornstarch, cocoa, and salt. Whisk in milk gradually, then cook over medium, whisking constantly, until thick and bubbling. Remove from heat, stir in semisweet chocolate and vanilla until melted and smooth. Transfer to a bowl, press plastic over surface, and chill completely.
- For the frosting: In a double boiler or bowl over simmering water, melt semisweet chocolate and butter until smooth. Remove from heat. Whisk in hot water, corn syrup, and vanilla until glossy and thickened. Chill, stirring occasionally, until spreadable but not solid.
- To assemble: Slice cooled cakes in half horizontally for 4 thin layers. Crumble one layer into fine crumbs (for coating the cake). Place one layer on serving platter, spread half the pudding over it. Top with second cake layer, spread remaining pudding, then third cake layer.
- Frost sides and top with chocolate frosting. Press cake crumbs onto frosting, covering completely. Chill at least 1 hour before slicing.
Notes
Storage: Refrigerate covered for up to 5 days. For longer storage, wrap slices and freeze up to 2 months. Serve chilled or at room temperature.
Substitutions: Espresso can be used for coffee; full-fat sour cream for buttermilk; gluten-free or dark chocolate chips as needed.
Nutrition
Calories: 570kcal | Carbohydrates: 74g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 110mg | Sodium: 350mg | Potassium: 360mg | Fiber: 5g | Sugar: 48g | Vitamin A: 550IU | Calcium: 90mg | Iron: 5.5mg