Why Make This Recipe
Brooklyn Blackout Cake is a classic chocolate cake that not only satisfies your sweet tooth but also brings a sense of nostalgia. It’s decadent, rich, and perfect for chocolate lovers. Whether for a birthday, celebration, or just a treat for yourself, this cake is sure to impress. With layers of chocolate pudding and fudge frosting, it looks and tastes gourmet, yet it’s simple enough to make at home.
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 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
- Chocolate pudding (for filling)
- Chocolate fudge frosting (for topping)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water until well combined; the batter will be thin.
- Pour batter evenly into the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes in the pans, then remove to wire racks to cool completely.
- Once cooled, layer the cakes with chocolate pudding in between and cover the top and sides with chocolate fudge frosting.
How to Serve Brooklyn Blackout Cake
Serve Brooklyn Blackout Cake at room temperature. You can slice it into wedges and enjoy it as is, or pair it with a scoop of ice cream for extra indulgence. It also goes well with a cup of coffee or tea, making it a delightful treat any time of day.
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 wish to keep it longer, you can refrigerate it for about a week. For longer storage, consider freezing slices wrapped tightly in plastic wrap and aluminum foil for up to three months. Just thaw before serving.
Tips to Make Brooklyn Blackout Cake
- Make sure all your ingredients are at room temperature for the best results.
- Be cautious while adding the boiling water; it helps to create a moist cake.
- If you want extra flavor, you can add a bit of espresso powder to the batter.
- To make decorating easier, level the top of each cake layer with a knife before frosting.
Variation
You can experiment with flavors by adding instant coffee granules for a mocha twist, or you can use a different type of frosting, such as cream cheese or vanilla buttercream. Another idea is to add chopped nuts or chocolate chips to the batter for added texture.
FAQs
Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture, but the cake may rise differently.
Can I make this cake ahead of time?
Absolutely! The cake can be made a day in advance and stored properly. Just add the frosting when you’re ready to serve.
What if I don’t have chocolate pudding?
You can either make your own pudding or use a chocolate mousse as an alternative for the filling between layers.
Brooklyn Blackout Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 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
Filling and Topping
- 1 serving Chocolate pudding (for filling)
- 1 serving Chocolate fudge frosting (for topping)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water until well combined; the batter will be thin.
- Pour batter evenly into the prepared pans.
Baking
- Bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes in the pans, then remove to wire racks to cool completely.
Assembly
- Once cooled, layer the cakes with chocolate pudding in between and cover the top and sides with chocolate fudge frosting.