Description
Rich chocolate layers of Brooklyn blackout cake melt together in a nostalgic dessert celebrating New York’s culinary heritage. Sweet chocolate pudding and crumbs create a deeply indulgent experience you’ll savor with every delectable bite.
Ingredients
Scale
Cake Ingredients (Dry):
- 2 cups (473 milliliters) all-purpose flour
- 2 cups (400 grams) granulated sugar
- 3/4 cup (75 grams) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
Cake Ingredients (Wet):
- 1 cup (237 milliliters) milk
- 1/2 cup (118 milliliters) vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup (237 milliliters) boiling water
Chocolate Pudding Filling Ingredients:
- 2/3 cup (133 grams) granulated sugar
- 1/3 cup (33 grams) unsweetened cocoa powder
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/4 cups (532 milliliters) whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Chocolate Frosting Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 2/3 cup (67 grams) unsweetened cocoa powder
- 3 cups (360 grams) powdered sugar
- 1/3 cup (79 milliliters) milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the cake foundation by heating the oven to 350°F (175°C). Coat two 9-inch circular baking molds with grease and flour for optimal release.
- Combine all dry cake ingredients in a spacious mixing vessel, ensuring thorough integration of flour, sugar, cocoa, leavening agents, and espresso powder.
- Incorporate liquid elements including milk, oil, eggs, and vanilla extract into the dry mixture. Gently fold in boiling water, creating a smooth, liquid batter.
- Distribute the batter evenly between prepared pans, maintaining balanced thickness. Bake for approximately 30-35 minutes until a testing probe emerges clean.
- Allow cakes to rest in their molds for 10 minutes, then transition to a cooling platform to reach ambient temperature.
- Craft the pudding filling by blending sugar, cocoa powder, cornstarch, and salt in a saucepan. Gradually introduce milk while continuously stirring to prevent lumps.
- Simmer the mixture over medium heat, stirring consistently until it thickens and bubbles emerge. Remove from heat, integrate butter and vanilla, then refrigerate until thoroughly chilled.
- Carefully divide each cake layer horizontally, creating four delicate sections. Construct the cake by alternating layers of pudding, ensuring even distribution.
- Deliberately crumble one cake layer to reserve for exterior decoration.
- Prepare the frosting by whipping butter and cocoa powder until creamy. Gradually introduce powdered sugar and milk, achieving a silky smooth consistency.
- Enrobe the entire cake with frosting, meticulously pressing the reserved cake crumbs along the sides and crown for a textured, rustic finish.
Notes
- Use room temperature ingredients to ensure a smooth, well-blended batter that creates a tender, moist cake texture.
- The coffee powder intensifies the chocolate flavor without adding a strong coffee taste, making the chocolate deeper and richer.
- Refrigerate the cake between frosting layers to prevent crumbs from mixing into the final chocolate frosting layer.
- Substitute all-purpose flour with a gluten-free blend and add xanthan gum to maintain the cake’s structure and softness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 498
- Sugar: 51g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg