Brooklyn Blackout Cake

Why You’ll Love This Recipe

This cake is a showstopper that combines deep, chocolatey flavors with a silky pudding filling and a soft, crumbly coating. It’s the perfect dessert for celebrations, birthdays, or anytime you want to impress guests with a homemade classic. The contrast between the moist cake layers and smooth pudding filling creates a luxurious texture that keeps you coming back for more.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsweetened cocoa powder
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Unsalted butter
• Eggs
• Whole milk
• Vanilla extract
• Bittersweet or semi-sweet chocolate
• Cornstarch
• Water

Directions

1. Prepare the pudding filling: In a saucepan, combine sugar, cornstarch, a pinch of salt, and milk over medium heat. Stir until thickened, then add chopped chocolate and stir until smooth. Let the pudding cool completely before using.
2. Make the cake batter: In a mixing bowl, whisk together dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar, then add eggs and vanilla. Alternate adding dry ingredients and milk to the butter mixture until fully incorporated.
3. Bake the cake: Divide the batter between greased and floured cake pans. Bake in a preheated oven at 350°F (175°C) for about 30–35 minutes or until a toothpick comes out clean. Let cakes cool completely.
4. Assemble the cake: Slice the cooled cakes into layers. Spread the chocolate pudding between layers and over the top and sides of the cake.
5. Add the crumb coating: Crumble one cake layer or leftover cake trimmings, then gently press the crumbs all over the frosted cake.
6. Chill and serve: Refrigerate the cake for a few hours to allow the pudding to set before slicing and serving.

Servings and timing

This recipe serves 10 to 12 people.
Prep time: 30 minutes
Cook time: 35 minutes
Assembly and chilling time: 2–3 hours
Total time: Approximately 3.5 to 4 hours

Variations

• Mini blackout cupcakes: Use the same recipe to make cupcakes with a pudding filling and crumb topping.
• Gluten-free version: Swap out the all-purpose flour for a gluten-free baking blend.
• Mocha blackout cake: Add a tablespoon of instant coffee to the cake batter for a coffee-chocolate flavor.
• Vegan blackout cake: Use plant-based butter, non-dairy milk, and egg replacers for a vegan-friendly dessert.
• Extra dark version: Use Dutch-processed cocoa and 70% dark chocolate for an even richer flavor.

Storage/Reheating

Store the cake in the refrigerator, covered, for up to 4 days. The pudding filling makes refrigeration essential to maintain freshness and texture.
For best flavor and texture, let the cake sit at room temperature for 30 minutes before serving.
While this cake isn’t ideal for freezing whole, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight.

FAQs

What makes Brooklyn Blackout Cake different from other chocolate cakes?

The pudding filling and chocolate crumb coating make it unique. Most chocolate cakes use frosting, while this one uses a rich chocolate custard.

Can I use boxed cake mix instead of making the cake from scratch?

Yes, you can use a high-quality chocolate cake mix if you’re short on time, but homemade gives the best flavor and texture.

How do I prevent the pudding from being too runny?

Make sure to fully cook the pudding until thick and let it cool completely before assembling the cake. Cornstarch helps thicken it properly.

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day ahead and wrap them tightly in plastic wrap. Store them at room temperature until ready to assemble.

What kind of chocolate should I use for the pudding?

Use a good-quality bittersweet or semi-sweet chocolate. Avoid chocolate chips, as they may contain stabilizers that affect texture.

Can I make this cake without eggs?

Yes, substitute eggs with unsweetened applesauce, mashed bananas, or a commercial egg replacer to make the cake egg-free.

How do I create even cake layers?

Use a serrated knife or cake leveler to trim each layer evenly before assembling.

Is this cake suitable for kids?

Yes, the cake is rich but kid-friendly. Just make sure any alcohol-based vanilla extract is fully cooked out.

Why is it called “Blackout” cake?

The name is said to come from the blackout drills in Brooklyn during World War II, and its dark, intense chocolate profile mirrors the concept.

How do I make the crumb topping stick to the cake?

Make sure the pudding frosting is still slightly tacky when you press the crumbs on. Refrigerating right after assembly helps it set.

Conclusion

Brooklyn Blackout Cake is a timeless dessert that delivers layers of deep chocolate flavor and nostalgic comfort. Whether you’re honoring a New York tradition or just want a show-stopping treat, this cake is sure to satisfy every sweet tooth. With its rich pudding filling, moist layers, and chocolate crumb finish, it’s a chocolate lover’s dream come true.

Brooklyn Blackout Cake

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Brooklyn Blackout Cake is a legendary chocolate dessert with moist cake layers, a rich chocolate pudding filling, and a signature coating of chocolate cake crumbs. It’s decadent, nostalgic, and perfect for true chocolate lovers.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3/4 cup unsweetened cocoa powder
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 3/4 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 cup boiling water
• For the pudding filling:
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 2 1/2 cups whole milk
• 6 oz bittersweet or semi-sweet chocolate, chopped
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
5. Alternate adding dry ingredients and milk to the creamed mixture. Stir in boiling water last — batter will be thin.
6. Divide batter between pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
7. For pudding: In a saucepan, whisk sugar, cornstarch, salt, and milk over medium heat until thickened and bubbling.
8. Remove from heat and stir in chocolate until smooth. Add vanilla. Let cool completely, covered with plastic wrap touching the surface.
9. Once cakes are cool, slice each in half to make 4 layers. Reserve one layer to crumble for topping.
10. Spread pudding between layers and over top and sides of the cake. Gently press reserved cake crumbs onto frosting.
11. Refrigerate for 2–3 hours to set before slicing.

Notes

• Let the pudding cool completely before using it to prevent cake from becoming soggy.
• Use a serrated knife to level cake layers evenly.
• Chill cake before serving for best texture and clean slices.
• Use high-quality chocolate for the best pudding flavor.

Nutrition

• Serving Size: 1 slice
• Calories: 520
• Sugar: 44g
• Sodium: 290mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 67g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 75mg