Brooklyn Blackout Cake Recipe

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This is the best recipe for Brooklyn blackout cake, which is the holy grail of chocolate sweets.  


DRY INGREDIENTS – 1 3/4 cup all purpose flour – 2 cups white sugar – 3/4 cup unsweetened Dutch-process cocoa powder – 2 tsp baking soda – 1 tsp baking powder – 1 tsp salt WET INGREDIENTS – 1 cup buttermilk, half and half or whole milk – 1/2 cup vegetable oil – 2 large eggs – 1 tsp vanilla extract – 1 cup hot brewed coffee

PUDDING FILLING – 2 tablespoons unsweetened Dutch-process cocoa powder – 1 cups boiling water or hot brewed coffee – 6 Tbsp sugar – 1 ounce bittersweet chocolate, chopped – 1/4 tsp salt – 2 Tbsp cornstarch – 2 Tbsp cold water – 1 tsp vanilla – 1 Tbsp butter FROSTING – 3/4 cup unsalted butter (that's 1 1/2 sticks) – 12 ounces semisweet chocolate, chopped finely – 1/2 cup hot water – 1 tablespoon corn syrup – 1 tablespoon vanilla

HEAT oven to 350F. Butter and paper two 8-inch round cake pans. Mix the dry ingredients in a large bowl. In another dish, mix wet ingredients except coffee.  

Step 1 


Mix wet and dry slowly. Coffea melts flour. Thin batter. Pan and 2 cupcake papers. Expect crumbs. Fill two 8-inch cake pans with batter.   

Step 2

Rise and bake until a toothpick inserted in the center comes out clean, 35 minutes. Cake layers off, cupcakes in. Bake until top springs back and toothpick comes out clean, 15 minutes.  

Step 3

After half cooling in the pans, transfer the cake layers to a cooling rack to finish cooling before icing. Chill cakes and cupcakes two days before filling and frosting.

Step 4

While cake bakes, make pudding. In a medium pot, mix cocoa powder and hot water. Sugar, chocolate, salt. In a pot, thin cornstarch-water paste. Stir often when boiling. Boil 1 minute.  

Step 5

Mix vanilla and butter when pan cools. Bowled pudding chills. After 1 minute in microwave, stir butter and chocolate, then smooth with 15-second bursts. In a pot, melt butter and chocolate.

Step 6

Whisk corn syrup, vanilla, and hot water until smooth. Refrigerate the bowl 20–30 minutes to spread. Make crumbs with 2 cupcakes. Prepare food. Crumble. Set aside.

Step 7

Undo cake layers' bottom parchment. One layer flattest side up on a dish. Cover with pudding—not too much. Place second cake layer flat-side up over pudding.

Step 8

Press crumbs onto cake sides after softly spreading pudding. It will screw up. Frost cake. Cover or surround with more crumbs. Serve chilled cake. Refrigerate cake 3–4 days.  

Step 9

Also See

Also See

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