Description
Diving into Brooklyn Blackout Cake means chocolate heaven awaits your taste buds with rich layers of pure indulgence. Creamy chocolate pudding and cocoa-dusted crumbs create a dessert that celebrates classic New York bakery magic.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 cup milk
- 2 large eggs
- 12 oz semisweet chocolate chips
- ½ cup unsalted butter
Supporting Dry Ingredients:
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup cornstarch
- 1 cup powdered sugar
Liquid and Flavoring Ingredients:
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup heavy cream
- ½ cup cold water
Instructions
- Prepare your workspace by heating the oven to 350°F and coating two 9-inch round cake pans with cooking spray.
- Combine 2 cups flour, 2 cups sugar, ¾ cup cocoa powder, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt in a large bowl.
- Whisk 2 eggs, 1 cup milk, ½ cup vegetable oil, and 2 tsp vanilla extract in a separate container until thoroughly blended.
- Merge wet and dry ingredients, stirring carefully until just combined.
- Gradually pour 1 cup boiling water into the batter, mixing until silky smooth.
- Distribute batter equally between prepared cake pans.
- Bake for 32-35 minutes, checking with a toothpick for complete doneness.
- Allow cakes to rest in pans for 10 minutes after removing from oven.
- Transfer cake layers to a wire rack for complete cooling.
- Create chocolate pudding by melting 12 oz chocolate chips and 1 cup heavy cream over low heat.
- Whisk ¼ cup cornstarch with ½ cup cold water until completely smooth.
- Incorporate cornstarch mixture into melted chocolate, cooking for 3-4 minutes until thickened.
- Remove pudding from heat and let cool completely.
- Prepare buttercream by blending ½ cup butter with 1 cup powdered sugar until fluffy.
- Crumble one cake layer and mix with a portion of chocolate pudding.
- Layer remaining pudding between cake rounds.
- Cover entire cake with buttercream frosting.
- Press reserved cake crumbs along cake sides for texture.
- Refrigerate cake for minimum 1 hour before serving to set layers.
Notes
- The boiling water helps create an incredibly moist cake texture, so don’t skip this crucial step.
- Ensure all ingredients are at room temperature for smoother mixing and better cake consistency.
- Cooling the chocolate pudding completely prevents it from melting when assembling the cake layers.
- When crumbling a cake layer, aim for fine, even crumbs to create a smooth exterior coating.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 444
- Sugar: 44 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 50 mg