Why Make This Recipe
Brooklyn Blackout Cake is a classic dessert that delights chocolate lovers everywhere. With its rich layers of chocolate cake, creamy pudding, and luscious fudge frosting, this cake is perfect for any celebration. Whether you are hosting a birthday party, a special dinner, or just want to treat yourself, making this cake is a delightful experience. You will impress your family and friends with its delicious flavors and beautiful presentation.
How to Make Brooklyn Blackout Cake
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups chocolate pudding
- 1 cup chocolate fudge frosting
Directions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract, mixing until well combined.
- Stir in the boiling water until the batter is smooth.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Once cooled, layer the cakes with chocolate pudding between each layer and cover the top with chocolate fudge frosting.
- Enjoy your homemade Brooklyn Blackout Cake!
How to Serve Brooklyn Blackout Cake
Serve Brooklyn Blackout Cake as a dessert at your next gathering. You can slice it into generous pieces and place it on dessert plates. For an extra touch, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. Your guests will love the combination of rich chocolate and creamy textures.
How to Store Brooklyn Blackout Cake
To keep your Brooklyn Blackout Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, place it in the refrigerator for about a week. You can also freeze individual slices for up to three months. Just wrap them tightly in plastic wrap and aluminum foil.
Tips to Make Brooklyn Blackout Cake
- Make sure to measure your ingredients accurately for the best results.
- Use room temperature ingredients for a smooth batter.
- Let the cakes cool completely before frosting to avoid melting the icing.
- For an even richer flavor, try using dark chocolate cocoa powder instead of regular cocoa powder.
Variation
You can add different flavors to the pudding between the layers if you want to mix things up. For instance, vanilla or espresso pudding can add new dimensions to the cake. You can also mix chopped nuts or chocolate chips into the cake batter for added texture.
FAQs
Q: Can I use a different size cake pan?
A: Yes, you can use two or four cake pans instead. Just adjust the baking time accordingly.
Q: Is there a substitute for the boiling water?
A: Yes, you can use hot coffee or hot milk for a richer taste.
Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cakes a day in advance, cool them, and store them in the fridge until you’re ready to layer and frost.
Brooklyn Blackout Cake
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs Room temperature
- 1 cup whole milk Room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Can substitute with hot coffee or hot milk
Filling and Frosting
- 2 cups chocolate pudding
- 1 cup chocolate fudge frosting
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract, mixing until well combined.
- Stir in the boiling water until the batter is smooth.
- Divide the batter evenly among the prepared pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Assembly
- Once cooled, layer the cakes with chocolate pudding between each layer and cover the top with chocolate fudge frosting.