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Brooklyn Blackout Cake

Best Brooklyn Blackout Cake

The Brooklyn Blackout Cake is more than just a dessert; it’s an iconic piece of history that brings together rich flavors and a deeply indulgent texture. With layers of moist chocolate cake, thick chocolate pudding, and fudgy chocolate frosting, this cake is perfect for any chocolate lover. But what truly makes this cake stand out is its history—originating in Brooklyn during World War II, the Brooklyn Blackout Cake was a symbol of resilience, and today, it remains a classic American dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 56 minutes
Course baking
Cuisine American
Calories 520 kcal

Ingredients
  

For the Cake:

  • 1 3/4 cups (210g) all-purpose flour
  • 3/4 cup (63g) unsweetened cocoa powder
  • 1 1/2 teaspoons   baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon  kosher salt
  • 1 2/3 cups   (356g) brown sugar, packed
  • 1 cup (227g) sour cream
  • 1/2 cup (120ml) vegetable oil
  • 1  teaspoon vanilla extract
  • 1/2  cup  (120ml) boiling water or coffee

For the Pudding Filling:

  • 2 cups  (480ml) whole milk
  • 1  cup  (200g) granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 cup (25g) unsweetened cocoa powder
  • 4 large egg yolks
  • 2  tablespoons butter
  • 1 teaspoon  vanilla extract

For the Frosting:

  • 8 ounces  (227g) semi-sweet chocolate, chopped
  • 1 cup  (240ml) heavy cream
  • 2 tablespoons butter
  • 1 1/4 cups  (150g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Make the Cake:

  • Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
    In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
    Add the brown sugar, sour cream, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
    Gradually pour in the hot water or coffee, stirring until the batter is well combined.
    Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
    Let the cakes cool completely in the pans on a wire rack.

Make the Pudding Filling:

  • In a saucepan, whisk together the milk, sugar, cornstarch, and cocoa powder. Cook over medium heat until the mixture thickens and begins to boil.
    Remove from heat and whisk in the egg yolks one at a time, followed by the butter and vanilla. Let the pudding cool to room temperature.

Make the Frosting:

  • In a microwave-safe bowl, heat the heavy cream until steaming (about 1-2 minutes).
    Add the chopped chocolate to the cream and let it sit for 2 minutes. Stir until smooth and glossy.
    Whisk in the butter, powdered sugar, and vanilla extract. Let the ganache cool to room temperature and whip until light and fluffy.

Assemble the Cake:

  • Once the cakes have cooled, spread a layer of pudding between the cake layers. Cover the entire cake with the whipped ganache frosting. For an authentic touch, sprinkle the top with crumbled cake pieces.

Notes

  • If you’re in a hurry, you can substitute the homemade pudding with store-bought chocolate pudding for the filling.
  • For a richer flavor, you can use hot coffee instead of boiling water in the cake batter.
  • Make sure to allow the ganache to cool and whip it to the proper consistency before frosting the cake.
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