Brooklyn Blackout Cake: Indulge in Chocolate Heaven
Experience the ultimate indulgence with our Brooklyn Blackout Cake: a chocolate lover’s dream come true. This decadent dessert features layers of moist chocolate cake filled with a rich chocolate pudding and frosted to perfection. Ideal for birthdays, anniversaries, or simply as a treat for yourself, this showstopper not only satisfies your sweet tooth but also impresses your guests with its stunning presentation. Perfectly balanced in flavor and texture, every slice promises to delight your palate and elevate any occasion. Follow our easy recipe to create this irresistible chocolate masterpiece at home.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup natural cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 cup buttermilk (or milk + vinegar)
- 1/2 cup unsalted butter
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1 cup granulated sugar (for pudding filling)
- 1/4 cup cornstarch (for pudding filling)
- 1/4 teaspoon salt (for pudding filling)
- 1 cup water (for pudding filling)
- 1 cup heavy cream (for frosting)
- 8 ounces semisweet chocolate (for frosting)
- 4 ounces unsweetened chocolate (for frosting)
- 4 cups confectioners sugar (for frosting)
- 2 teaspoons vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and dust with flour.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine sugar, eggs, egg yolk, buttermilk, butter, and vanilla until smooth.
- Gradually mix dry ingredients into wet while alternating with hot coffee until just combined.
- Pour batter evenly into prepared pans and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans before transferring to wire racks.
- For the pudding filling, combine sugar, cornstarch, salt, and water in a saucepan over medium heat; stir until thickened and cool completely.
- For frosting, melt semisweet and unsweetened chocolate. Whip heavy cream until soft peaks form; fold into melted chocolate along with vanilla extract.
- Assemble the cake by layering pudding filling between cooled cake layers and frosting the top and sides.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 32g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 65mg