Why Make This Recipe
Brooklyn Blackout Cake is a beloved dessert that has roots in Brooklyn, New York. This rich chocolate cake is filled with chocolate pudding and decorated with fudge frosting. It’s perfect for birthdays, celebrations, or just a special treat. Its deep chocolate flavor and moist texture make it a favorite among chocolate lovers. If you want to impress your friends and family with a delicious homemade cake, Brooklyn Blackout Cake is the way to go.
How to Make Brooklyn Blackout Cake
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups chocolate pudding (for filling)
- 2 cups fudge frosting
- Cake crumbs (for garnish)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Gradually 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 before transferring to wire racks to cool completely.
- Once cooled, layer the cakes with chocolate pudding in between each layer.
- Coat the outside of the cake with fudge frosting and sprinkle cake crumbs on top.
- Serve and enjoy your homemade Brooklyn Blackout Cake!
How to Serve Brooklyn Blackout Cake
Serve Brooklyn Blackout Cake sliced into generous pieces. It pairs well with a glass of milk or a scoop of vanilla ice cream. This cake is perfect for celebrations or as a delightful treat after dinner.
How to Store Brooklyn Blackout Cake
Store any leftover Brooklyn Blackout Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week. Just make sure to cover the cake well to keep it moist.
Tips to Make Brooklyn Blackout Cake
- Make sure all your ingredients are at room temperature before mixing for the best results.
- If you want a more intense chocolate flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
- Don’t skip the step of letting the cakes cool completely before adding the filling and frosting; this helps maintain the cake’s structure.
Variations
You can customize Brooklyn Blackout Cake by adding chocolate chips to the cake batter or using different fillings like whipped cream or fresh fruits. For a twist, try adding a layer of peanut butter frosting for a unique flavor combination.
FAQs
Can I use store-bought chocolate pudding instead of homemade?
Yes, store-bought chocolate pudding works perfectly for this recipe and saves you time.
Can I freeze Brooklyn Blackout Cake?
Absolutely! You can freeze the cake before frosting it. Wrap it well in plastic wrap and foil, and it can last up to 3 months in the freezer.
What if I don’t have buttermilk?
You can make a simple substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using it in the recipe.
Brooklyn Blackout Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder For a more intense flavor, use dark cocoa powder.
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk Can substitute with milk and vinegar or lemon juice.
- 0.5 cup vegetable oil
- 2 large eggs Make sure they are at room temperature.
- 2 teaspoons vanilla extract
- 1 cup boiling water Add gradually to mix into the batter.
Filling and Frosting
- 2 cups chocolate pudding Store-bought or homemade can be used.
- 2 cups fudge frosting
- Cake crumbs For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Gradually 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 before transferring to wire racks to cool completely.
Assembly
- Once cooled, layer the cakes with chocolate pudding in between each layer.
- Coat the outside of the cake with fudge frosting and sprinkle cake crumbs on top.
- Serve and enjoy your homemade Brooklyn Blackout Cake!