Do you love chocolate as much as I do? My first bite of Brooklyn Blackout Cake was pure bliss, a symphony of rich, dark chocolate flavors that danced on my tongue. I first tasted it during a trip to New York City. Now, I’m sharing a Brooklyn Blackout Cake Recipe that brings this iconic dessert right to your kitchen in approximately 4-5 hours!
Table of Contents
Why This Brooklyn Blackout Cake Recipe Stands Out
What makes this recipe different from other Brooklyn Blackout Cake recipes? I’ve got you covered.
- Simplified Crumb Application: I’ve streamlined the process to make covering the cake in crumbs easier and less messy.
- Richer Chocolate Flavor: The use of Dutch-processed cocoa enhances the depth and intensity of the chocolate.
- Clear, Step-by-Step Instructions: My instructions are designed to be easy to follow, even for beginner bakers.
- Dedicated Troubleshooting Section: I’ve included a section to address common issues and ensure your cake turns out perfectly.
What is Brooklyn Blackout Cake?
Brooklyn Blackout Cake is a chocolate lover’s dream. This decadent cake originated in Brooklyn during World War II. Ebinger’s bakery created this cake, and the name references the mandatory blackouts that took place during the war to protect the city from enemy attacks. The cake has three key components: moist devil’s food cake, creamy chocolate pudding, and rich chocolate frosting, all covered in irresistible cake crumbs.
What Makes Blackout Cake Black?
The secret behind the intense color and flavor of Brooklyn Blackout Cake is Dutch-processed cocoa. Dutch-processed cocoa is treated with an alkaline solution, which neutralizes its acidity. This process results in a darker color, a smoother flavor, and better solubility in liquids, which are crucial for achieving the cake’s signature look and taste.
Ingredients for the Best Brooklyn Blackout Cake Recipe
Here are the ingredients you’ll need to make this amazing Brooklyn Blackout Cake.
For the Cake
- Unsalted butter, room temperature (for pans)
- ¾ cup (63 g) Dutch-process cocoa powder, plus more for pans
- 1½ cups (187 g) all-purpose flour
- 1½ tsp. baking soda
- ¾ tsp. baking powder
- 1 large egg plus 1 large egg yolk, room temperature
- 1½ cups (packed; 320 g) dark brown sugar
- ¾ cup sour cream, room temperature
- 5 Tbsp. vegetable oil
- 2 tsp. vanilla extract
- ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
For the Pudding
- ⅓ cup (28 g) Dutch-process cocoa powder
- 5 Tbsp. (35 g) cornstarch
- 1¼ cups heavy cream
- 4 large egg yolks, beaten to blend
- 1¼ cups whole milk
- ⅔ cup (packed; 142 g) dark brown sugar
- ¼ tsp. kosher salt
- 4 oz. milk chocolate, chopped
- 1 tsp. vanilla extract
For the Frosting
- 1 cup heavy cream
- 3 Tbsp. dark corn syrup
- ⅛ tsp. kosher salt
- 12 oz. bittersweet chocolate, chopped
- ¾ cup sour cream
- 2 Tbsp. unsalted butter
How to Make Brooklyn Blackout Cake: Step-by-Step Instructions
Get ready to bake!
Part 1: Bake the Cake
- Arrange a rack in center of oven; preheat oven to 350°. Line two 8×2″-deep round cake pans with parchment paper. Grease with unsalted butter, then dust with cocoa powder, tapping out excess.
- Sift ¾ cup (63 g) Dutch-process cocoa powder, 1½ cups (187 g) all-purpose flour, 1½ tsp. baking soda, and ¾ tsp. baking powder into a medium bowl, then whisk to combine. Whisk 1 large egg plus 1 large egg yolk, room temperature, 1½ cups (packed; 320 g) dark brown sugar, ¾ cup sour cream, room temperature, 5 Tbsp. vegetable oil, 2 tsp. vanilla extract, ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and ¾ cup hot water in a large bowl until smooth. Whisk in dry ingredients until just combined.
- Divide batter between prepared pans. Bake cake until a toothpick or cake tester inserted into the center comes out clean, 25–35 minutes. Transfer pans to a wire rack; let cake cool completely in pan. Invert onto a plate, then invert again. Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.
Part 2: Make the Chocolate Pudding Filling
- Whisk ⅓ cup (28 g) Dutch-process cocoa powder and 5 Tbsp. (35 g) cornstarch in a large saucepan. Whisk in 1¼ cups heavy cream until smooth and no lumps remain. Add 4 large egg yolks, beaten to blend, 1¼ cups whole milk, ⅔ cup (packed; 142 g) dark brown sugar, and ¼ tsp. kosher salt; whisk to combine. Bring to a boil over medium-high heat, whisking occasionally, then reduce heat to low. Continue to cook, whisking, until thick and smooth, 1–2 minutes.
- Remove from heat; add 4 oz. milk chocolate, chopped and 1 tsp. vanilla extract and stir until chocolate is melted and mixture is smooth. Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto surface of hot pudding to prevent a skin from forming. Chill until cold, at least 2 hours. Do Ahead: Pudding can be made 1 day ahead. Keep chilled.
Part 3: Prepare the Chocolate Frosting
- Bring 1 cup heavy cream, 3 Tbsp. dark corn syrup, and ⅛ tsp. kosher salt to a boil in a large saucepan over medium-high heat. Remove from heat and stir in 12 oz. bittersweet chocolate, chopped, ¾ cup sour cream, and 2 Tbsp. unsalted butter. Let sit, stirring occasionally, until chocolate and butter are melted and mixture is smooth and no streaks of white remain. Transfer to a medium bowl. Let frosting sit at room temperature, stirring every 30 minutes or so, until thickened and spreadable (it will look like a broken chocolate sauce at first, but magically, about 1½ hours later, it will start to thicken). Stir until smooth. (If your kitchen is warmer than 72°, chill frosting 5 minutes. Stir to combine cooler outer edges with warmer center, then chill another 5 minutes. It should be the consistency of sour cream; if not, chill another 5 minutes and stir.)
Part 4: Assemble the Brooklyn Blackout Cake
- Meanwhile, using a serrated knife and sawing in long, even strokes, carefully halve cakes lengthwise. Set aside the 3 prettiest layers for assembly. Crumble remaining layer of cake with your fingers into fine crumbs (or push through a wire rack set inside a rimmed baking sheet). Place 1 layer, cut side up, on a platter or cake stand.
- Remove plastic from chilled pudding and vigorously whisk until smooth. Using a rubber spatula, spread half of pudding over cake layer on stand, spreading to edges. Top with another cake layer, cut side down, and spread remaining pudding over cake. Top with third cake layer cut side down (leave top bare). Chill cake 1 hour and up to 8 to let pudding firm up.
- Spread frosting all over top and sides of chilled cake. The frosting on top should be as smooth and level as possible, but it’s okay if the sides look messy; the chocolate cake crumbs will hide any mistakes you make.
- Place cake stand on a sheet tray. Take a handful of cake crumbs and press into sides of the cake. Repeat, turning cake as you go, to completely cover sides in crumbs. Sprinkle crumbs on outside edges of top layer. Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.
Tips for Making the Perfect Brooklyn Blackout Cake
Here are my tried-and-true tips to ensure your Brooklyn Blackout Cake turns out amazing every time.
- Keep the Cake Moist: Don’t overbake the cake layers. Check for doneness with a toothpick, and remove them from the oven as soon as it comes out clean.
- Achieve the Right Frosting Consistency: Be patient with the frosting! It will thicken as it cools. If it’s too warm, chill it for a few minutes at a time, stirring in between, until it reaches a spreadable consistency.
- Get the Crumbs to Stick: Frost the cake with a slightly thicker layer of frosting to provide a better surface for the crumbs to adhere to. Gently press the crumbs into the frosting, working in small sections.
Common Mistakes to Avoid
Watch out for these common pitfalls.
- Dry Cake: Overbaking is the enemy. Use a toothpick to test for doneness, and don’t leave the cake in the oven longer than necessary.
- Runny Frosting: Make sure to let the frosting cool and thicken properly. If it’s still too thin, chill it in the refrigerator for short intervals, stirring frequently.
- Unstable Layers: Allow the pudding to set in the refrigerator for at least an hour before frosting. This will provide a stable base for the next layers.
- Crumbs Not Sticking: Ensure the frosting is tacky enough for the crumbs to adhere. If the frosting has set too much, gently warm it up slightly before applying the crumbs.
Brooklyn Blackout Cake Recipe Variations
Here are a few fun ways to change up this classic recipe!
| Variation | Adjustments |
|---|---|
| Gluten-free | Substitute all-purpose flour with a gluten-free blend. |
| Vegan | Replace eggs with flax eggs, use plant-based milk and butter, and ensure your chocolate is dairy-free. |
| Easier | Use store-bought devil’s food cake layers and prepared chocolate pudding. Focus on making the homemade frosting and assembling the cake with the crumbs. |
Storing and Freezing Instructions
To store your Brooklyn Blackout Cake, keep it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
For freezing, wrap the cake tightly in plastic wrap and then in foil. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before serving as a delightful morning treat.
Troubleshooting Your Brooklyn Blackout Cake
If your cake is dry, brush the cake layers with a simple syrup (sugar and water) before assembling. If your frosting is too thin, chill it in the refrigerator, stirring occasionally, until it thickens.
Frequently Asked Questions
Here are some questions that I often get.
Why is it called Brooklyn Blackout Cake?
The name “Brooklyn Blackout Cake” comes from World War II, when Brooklyn experienced mandatory blackouts to protect against potential enemy attacks. Ebinger’s bakery created this cake, and it quickly became a symbol of the city’s resilience during that time.
What is Brooklyn Blackout Cake made of?
Brooklyn Blackout Cake consists of devil’s food cake layers, chocolate pudding filling, and chocolate frosting, all covered in chocolate cake crumbs.
What does Brooklyn Blackout Cake taste like?
Brooklyn Blackout Cake offers a rich, intense chocolate flavor with a moist, tender crumb from the cake layers. The pudding adds a creamy, decadent element, while the frosting provides a smooth, sweet finish. The cake crumbs add a delightful textural contrast, making it an excellent dessert to pair with your favorite beverages.
How long does Brooklyn Blackout Cake last?
Brooklyn Blackout Cake can last for up to 2 days at room temperature or up to 5 days in the refrigerator.
Can I use a different size pan?
Using a different size pan will affect the baking time and cake dimensions. If using smaller pans, reduce the baking time accordingly. If using larger pans, the cake layers will be thinner, so watch them carefully to prevent overbaking.
Can this recipe be doubled or halved?
Yes, this recipe can easily be doubled or halved, depending on the number of servings you need. Adjust all ingredient quantities proportionally.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
What is Dutch-processed cocoa and why is it important? Can I substitute it?
Dutch-processed cocoa is treated with an alkaline solution, which reduces its acidity and gives it a darker color and milder flavor. It is important for achieving the cake’s signature look and taste. While you can substitute natural cocoa powder, the flavor and color will be different.
Can I make this cake without coffee?
While there is no coffee in this recipe, coffee is often used to enhance the chocolate flavor in baked goods. If you wish, you can add a tablespoon or two of strong brewed coffee to the cake batter or pudding.
Brooklyn Blackout Cake Recipe
Ultimate Brooklyn Blackout Cake Recipe
Ingredients
Equipment
Method
- Arrange a rack in center of oven; preheat oven to 350°. Line two 8×2″-deep round cake pans with parchment paper. Grease with unsalted butter, then dust with cocoa powder, tapping out excess.
- Sift ¾ cup (63 g) Dutch-process cocoa powder, 1½ cups (187 g) all-purpose flour, 1½ tsp. baking soda, and ¾ tsp. baking powder into a medium bowl, then whisk to combine. Whisk 1 large egg plus 1 large egg yolk, room temperature, 1½ cups (packed; 320 g) dark brown sugar, ¾ cup sour cream, room temperature, 5 Tbsp. vegetable oil, 2 tsp. vanilla extract, ¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt, and ¾ cup hot water in a large bowl until smooth. Whisk in dry ingredients until just combined.
- Divide batter between prepared pans. Bake cake until a toothpick or cake tester inserted into the center comes out clean, 25–35 minutes. Transfer pans to a wire rack; let cake cool completely in pan. Invert onto a plate, then invert again. *Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.*
- Whisk ⅓ cup (28 g) Dutch-process cocoa powder and 5 Tbsp. (35 g) cornstarch in a large saucepan. Whisk in 1¼ cups heavy cream until smooth and no lumps remain. Add 4 large egg yolks, beaten to blend, 1¼ cups whole milk, ⅔ cup (packed; 142 g) dark brown sugar, and ¼ tsp. kosher salt; whisk to combine. Bring to a boil over medium-high heat, whisking occasionally, then reduce heat to low. Continue to cook, whisking, until thick and smooth, 1–2 minutes.
- Remove from heat; add 4 oz. milk chocolate, chopped and 1 tsp. vanilla extract and stir until chocolate is melted and mixture is smooth. Strain through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly onto surface of hot pudding to prevent a skin from forming. Chill until cold, at least 2 hours. *Do Ahead: Pudding can be made 1 day ahead. Keep chilled.*
- Bring 1 cup heavy cream, 3 Tbsp. dark corn syrup, and ⅛ tsp. kosher salt to a boil in a large saucepan over medium-high heat. Remove from heat and stir in 12 oz. bittersweet chocolate, chopped, ¾ cup sour cream, and 2 Tbsp. unsalted butter. Let sit, stirring occasionally, until chocolate and butter are melted and mixture is smooth and no streaks of white remain. Transfer to a medium bowl. Let frosting sit at room temperature, stirring every 30 minutes or so, until thickened and spreadable (it will look like a broken chocolate sauce at first, but magically, about 1½ hours later, it will start to thicken). Stir until smooth. (If your kitchen is warmer than 72°, chill frosting 5 minutes. Stir to combine cooler outer edges with warmer center, then chill another 5 minutes. It should be the consistency of sour cream; if not, chill another 5 minutes and stir.)
- Meanwhile, using a serrated knife and sawing in long, even strokes, carefully halve cakes lengthwise. Set aside the 3 prettiest layers for assembly. Crumble remaining layer of cake with your fingers into fine crumbs (or push through a wire rack set inside a rimmed baking sheet). Place 1 layer, cut side up, on a platter or cake stand.
- Remove plastic from chilled pudding and vigorously whisk until smooth. Using a rubber spatula, spread half of pudding over cake layer on stand, spreading to edges. Top with another cake layer, cut side down, and spread remaining pudding over cake. Top with third cake layer cut side down (leave top bare). Chill cake 1 hour and up to 8 to let pudding firm up.
- Spread frosting all over top and sides of chilled cake. The frosting on top should be as smooth and level as possible, but it’s okay if the sides look messy; the chocolate cake crumbs will hide any mistakes you make.
- Place cake stand on a sheet tray. Take a handful of cake crumbs and press into sides of the cake. Repeat, turning cake as you go, to completely cover sides in crumbs. Sprinkle crumbs on outside edges of top layer. *Do Ahead: Cake can be assembled 1 day ahead. Chill uncovered.*
Notes
Conclusion
I hope you enjoy baking and sharing this classic Brooklyn Blackout Cake Recipe as much as I do! Its rich flavors, moist texture, and historical significance make it a truly special dessert. Now I want to hear from you! Leave a comment below with any questions, share your results, or let me know your favorite variations. Happy baking!
