Brooklyn blackout cake is a legendary chocolate cake, known for its deep, intense chocolate flavor, soft layers, and a rich chocolate pudding filling. Created in Brooklyn during WWII, this cake features three or four layers of moist chocolate cake, filled and frosted with creamy chocolate pudding, and finished with chocolate cake crumbs for a signature blackout look. The result is a decadent, fudgy cake that’s perfect for special occasions or when you’re craving an ultra-rich dessert.

In this guide, we’ll cover how to make the classic Brooklyn blackout cake from scratch, with tips for achieving the perfect texture, flavor variations, and serving suggestions.

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1. Ingredients for Brooklyn Blackout Cake

Here’s what you’ll need to make this indulgent chocolate blackout cake:

For the Chocolate Cake:

• All-Purpose Flour – 1 3/4 cups
• Cocoa Powder – 3/4 cup (unsweetened, Dutch-processed)
• Baking Powder – 1 1/2 teaspoons
• Baking Soda – 1 1/2 teaspoons
• Salt – 1/2 teaspoon
• Granulated Sugar – 2 cups
• Eggs – 2 large, at room temperature
• Whole Milk – 1 cup, at room temperature
• Vegetable Oil – 1/2 cup
• Vanilla Extract – 2 teaspoons
• Boiling Water – 1 cup (enhances cocoa flavor)

For the Chocolate Pudding Filling and Frosting:

• Granulated Sugar – 1/2 cup
• Cocoa Powder – 1/3 cup (unsweetened)
• Cornstarch – 1/4 cup (for thickening)
• Salt – 1/4 teaspoon
• Whole Milk – 3 cups
• Egg Yolks – 4 large
• Unsalted Butter – 3 tablespoons
• Vanilla Extract – 1 teaspoon

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2. Step-by-Step Instructions for Brooklyn Blackout Cake

Follow these steps to make a beautifully layered Brooklyn blackout cake with smooth, creamy chocolate pudding.

Step 1: Make the Chocolate Cake

1. Preheat the Oven: Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Combine Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a separate bowl, beat together the sugar, eggs, milk, oil, and vanilla extract until well combined.
4. Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients, stirring just until smooth.
5. Add Boiling Water: Slowly pour in the boiling water, mixing until the batter is smooth and thin.
6. Bake: Divide the batter between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Crumble: Let the cakes cool completely on a wire rack. Crumble one layer into fine crumbs for the cake topping.

Step 2: Make the Chocolate Pudding

1. Whisk Dry Ingredients: In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt.
2. Add Milk and Egg Yolks: Gradually whisk in the milk and egg yolks until smooth.
3. Cook Until Thickened: Place the saucepan over medium heat and cook, stirring constantly, until the pudding thickens and comes to a gentle boil, about 6-8 minutes.
4. Finish the Pudding: Remove from heat, add the butter and vanilla extract, and stir until smooth. Let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming.

Step 3: Assemble the Cake

1. Slice and Layer: Slice the remaining cake layer horizontally to make two thin layers.
2. Spread the Pudding: Place one layer on a cake stand and spread a generous amount of chocolate pudding on top. Place the second layer over the pudding and repeat, finishing with a layer of pudding on top.
3. Coat with Cake Crumbs: Sprinkle the reserved cake crumbs over the top and sides of the cake, pressing gently to adhere.

Step 4: Chill and Serve

1. Refrigerate: Chill the assembled cake for at least 2 hours or until set.
2. Serve: Slice and serve cold for a rich, chocolatey treat.

this Recipe

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3. Tips for Perfect Brooklyn Blackout Cake

3.1 Use Dutch-Processed Cocoa Powder

Dutch-processed cocoa gives the cake a deep, intense chocolate flavor, enhancing the blackout effect.

3.2 Cool the Pudding Completely

Make sure the pudding is at room temperature before assembling to avoid melting the cake layers.

3.3 Crumble One Layer for Topping

Using cake crumbs as a topping adds texture and gives the cake its signature blackout look.

3.4 Chill the Cake Before Serving

Chilling helps the pudding filling set and makes slicing easier.

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4. Flavor Variations

4.1 Espresso Blackout Cake

Add 1-2 teaspoons of instant espresso powder to the cake batter to intensify the chocolate flavor.

4.2 Salted Caramel Blackout Cake

Add a layer of salted caramel sauce between each cake layer for a sweet and salty twist.

4.3 Peanut Butter Blackout Cake

Swirl a layer of creamy peanut butter into the pudding before assembling for a chocolate-peanut butter combination.

4.4 Raspberry Blackout Cake

Add a layer of raspberry preserves for a fruity contrast that pairs beautifully with the chocolate.

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5. Serving Suggestions

Brooklyn blackout cake is incredibly rich, so it’s perfect as a stand-alone dessert. However, here are a few serving ideas to elevate it even more:

• With Whipped Cream: A dollop of whipped cream lightens up each slice.
• With Fresh Berries: Serve with raspberries or strawberries to balance the sweetness.
• With Ice Cream: Vanilla or coffee ice cream pairs perfectly with the intense chocolate flavor.
• With a Dusting of Cocoa Powder: Lightly dust the top with cocoa powder for an extra touch of chocolate.

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6. Storing Leftovers

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil. Thaw in the refrigerator before serving.

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7. Making Ahead for a Celebration

Brooklyn blackout cake is a great make-ahead dessert:

1. Prepare the Cake and Pudding in Advance: Bake the cake layers and make the pudding the day before. Store the cake at room temperature and the pudding in the fridge.
2. Assemble and Chill: Assemble the cake and refrigerate for several hours or overnight for the best texture.

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FAQ

1. Can I use a boxed cake mix?

Yes! Use a rich chocolate cake mix if you prefer a shortcut. Just be sure to make the pudding from scratch for the best flavor.

2. How can I make the pudding thicker?

If you prefer a thicker pudding, add an extra tablespoon of cornstarch to the mixture.

3. Can I make this cake gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour to make it gluten-free.

4. What if my pudding is too runny?

Simmer the pudding a bit longer until it thickens. It should be creamy and hold its shape when spread.

5. Can I make mini blackout cakes?

Yes, use a muffin tin to bake smaller cakes, then layer with pudding and crumbs in individual servings.

6. How do I keep my cake from drying out?

Avoid overbaking the cake layers and keep them tightly covered in plastic wrap or a cake container.

7. Can I freeze the cake crumbs?

Yes! Store any extra cake crumbs in an airtight container in the freezer and use as needed.

8. How do I prevent the pudding from forming a skin?

Stir the pudding occasionally as it cools or place plastic wrap directly on the surface to prevent a skin from forming.

9. Can I make this cake in a single layer?

Yes, make a simpler version by spreading pudding over a single layer of cake and covering with crumbs.

10. What other toppings work besides cake crumbs?

Crushed chocolate cookies or chocolate shavings make a great topping if you don’t have extra cake crumbs.

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Brooklyn blackout cake is an unforgettable dessert that combines layers of moist chocolate cake with rich chocolate pudding and a crunchy crumb topping. With its bold chocolate flavor and unique texture, it’s the perfect cake to share with family and friends on a special occasion. Enjoy every luscious bite of this iconic New York treat!