Brooklyn Blackout Chocolate Cake (Printer-Friendly)
Layers of chocolate cake, pudding filling, and rich frosting come together for a classic Brooklyn blackout dessert.
# What You’ll Need to Cook:
→ Cake
01 -
190 grams all-purpose flour
02 -
2 teaspoons baking powder
03 -
0.5 teaspoon baking soda
04 -
0.5 teaspoon salt
05 -
115 grams unsalted butter, cubed
06 -
75 grams Dutch-processed cocoa powder
07 -
200 grams granulated sugar
08 -
220 grams packed brown sugar
09 -
240 millilitres buttermilk
10 -
240 millilitres strong brewed coffee
11 -
1 teaspoon vanilla extract
12 -
2 large eggs
→ Pudding Filling
13 -
100 grams granulated sugar
14 -
2 tablespoons cornstarch
15 -
0.25 teaspoon salt
16 -
360 millilitres whole milk
17 -
85 grams semisweet chocolate, chopped
18 -
1 teaspoon vanilla extract
→ Frosting
19 -
225 grams semisweet chocolate, chopped
20 -
115 grams unsalted butter, cubed
21 -
80 millilitres hot water
22 -
2 teaspoons light corn syrup
23 -
2 teaspoons vanilla extract
# Steps to Prepare:
01 -
Preheat oven to 165°C. Grease two 20-centimetre round cake pans and line the bases with parchment paper.
02 -
Whisk flour, baking powder, baking soda, and salt in a medium bowl until well blended.
03 -
Melt unsalted butter in a large saucepan over medium heat. Stir in Dutch-processed cocoa until fully combined.
04 -
Add granulated sugar and brown sugar to the cocoa mixture, stirring until incorporated. Remove from heat and stir in buttermilk, brewed coffee, and vanilla extract.
05 -
Whisk in eggs one at a time until blended. Gently fold in the flour mixture, mixing just until combined.
06 -
Divide the batter evenly between prepared pans. Bake for 35 to 40 minutes, or until a skewer inserted in the centre comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 -
Combine granulated sugar, cornstarch, and salt in a saucepan. Gradually whisk in whole milk. Cook over medium heat, stirring constantly, until the mixture thickens and reaches a boil. Remove from heat and stir in chopped semisweet chocolate and vanilla extract until smooth. Cover and refrigerate until chilled.
08 -
Place chopped semisweet chocolate and unsalted butter in a double boiler and melt, stirring until smooth. Remove from heat. Whisk in hot water all at once, then mix in corn syrup and vanilla extract. Refrigerate for 25–30 minutes, stirring occasionally, until spreadable.
09 -
Once cooled, slice each cake horizontally to yield four layers. Reserve one layer for making crumbs. Place one layer on a serving plate and evenly spread half the pudding over the surface. Add the second layer and spread the remaining pudding. Top with the third layer.
10 -
Coat the top and sides of the assembled cake with prepared chocolate frosting. Crumble the reserved cake layer and gently press the crumbs onto the top and sides. Refrigerate until ready to serve.
# Extra Cooking Tips:
01 -
Use a serrated knife for cleaner, even cake layer slicing.
02 -
Ensure puddings and cakes are fully cooled before assembly to prevent runoff and crumbling.