Brooklyn Blackout Cake

Brooklyn Blackout Cake is a rich, chocolatey dessert that was originally created by the famous Ebinger’s Bakery in Brooklyn, New York. This cake is made with layers of moist chocolate cake, creamy chocolate pudding filling, and a decadent chocolate frosting, all covered in chocolate cake crumbs.

Ingredients

For the Chocolate Cake

• 2 cups (250g) all-purpose flour
• 2 cups (400g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 cup (240ml) whole milk
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water

For the Chocolate Pudding Filling

• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 2 tbsp unsweetened cocoa powder
• 1/8 tsp salt
• 2 cups (480ml) whole milk
• 3 oz (85g) semi-sweet chocolate, chopped
• 1 tsp vanilla extract

For the Chocolate Frosting

• 1 cup (225g) unsalted butter, softened
• 3 1/2 cups (440g) powdered sugar
• 1/2 cup (50g) unsweetened cocoa powder
• 1/4 cup (60ml) whole milk
• 2 tsp vanilla extract
• 1/4 tsp salt

Instructions

Step 1: Make the Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch (23cm) round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the milk, vegetable oil, eggs, and vanilla. Mix until well combined.
4. Pour in the boiling water and stir until smooth (batter will be thin).
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Chocolate Pudding Filling

1. In a saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt.
2. Gradually whisk in the milk, making sure there are no lumps.
3. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
4. Remove from heat and stir in the chopped chocolate and vanilla extract until smooth.
5. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface), and chill for at least 1 hour.

Step 3: Make the Chocolate Frosting

1. In a large bowl, beat the butter until creamy.
2. Gradually add the powdered sugar and cocoa powder, mixing on low speed.
3. Add the milk, vanilla extract, and salt, then increase the speed and beat until smooth and fluffy.

Step 4: Assemble the Cake

1. Trim the domed tops off the cakes and crumble them into fine crumbs (set aside for decoration).
2. Place one cake layer on a serving plate and spread an even layer of chocolate pudding over it.
3. Place the second cake layer on top and frost the entire cake with chocolate frosting.
4. Press the reserved cake crumbs onto the frosting, covering the entire cake.
5. Chill for at least 1 hour before serving to allow the flavors to set.

Enjoy your decadent Brooklyn Blackout Cake!