Brooklyn Blackout Cake

There are days when only a deep, dark slice of chocolate cake will do, the kind that feels nostalgic and comforting from the very first bite. I first made this Brooklyn Blackout Cake on a quiet afternoon when I needed something grounding, something rich and familiar, and it delivered in the most satisfying way. What you get is a moist, tender chocolate cake layered with a silky chocolate pudding filling that feels indulgent but totally worth the effort.

Why This Recipe Will Be Your New Favorite

This cake is pure chocolate comfort, rich without being overwhelming, and incredibly satisfying to make and eat. Trust me, you’re going to love this, especially if you’re a true chocolate fan. This one’s a total game-changer for birthdays, celebrations, or anytime you want a dessert that truly impresses while still feeling homemade.

Behind the Recipe

Brooklyn Blackout Cake has always felt like a love letter to old-school bakeries and cozy neighborhood dessert counters. I was inspired to recreate it after remembering those classic, unapologetically chocolatey cakes that didn’t try to be fancy, they just focused on flavor. Baking this feels like slowing down, stirring pudding on the stove, and sneaking a warm spoonful when no one’s looking.

Ingredients You’ll Need

This recipe relies on simple pantry ingredients that work together to create deep chocolate flavor, moist layers, and a luscious filling that ties everything together beautifully.

1. All-Purpose Flour: 2 cups, provides structure while keeping the cake tender.
2. Unsweetened Cocoa Powder: 3.4 cup, delivers intense chocolate flavor.
3. Granulated Sugar: 2 cups, sweetens the cake and balances the cocoa.
4. Baking Soda: 2 teaspoons, helps the cake rise evenly.
5. Baking Powder: 1 teaspoon, adds extra lift for soft layers.
6. Salt: 1 teaspoon, enhances all the chocolate notes.
7. Vegetable Oil: 3.4 cup, keeps the cake moist and rich.
8. Large Eggs: 2 eggs, bind the batter and add richness.
9. Whole Milk: 1 cup, adds moisture and a smooth crumb.
10. Hot Water: 1 cup, blooms the cocoa for deeper flavor.
11. Vanilla Extract: 2 teaspoons, rounds out the sweetness.

For the chocolate pudding filling:

12. Whole Milk: 3 cups, forms the creamy base of the pudding.
13. Granulated Sugar: 3.4 cup, sweetens the filling gently.
14. Unsweetened Cocoa Powder: 1.4 cup, adds rich chocolate depth.
15. Cornstarch: 3 tablespoons, thickens the pudding smoothly.
16. Salt: 1.4 teaspoon, sharpens the chocolate flavor.
17. Unsalted Butter: 2 tablespoons, adds silkiness and shine.
18. Vanilla Extract: 1 teaspoon, finishes the pudding with warmth.

Time Needed to Make This Recipe

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes plus cooling time

Special Equipment You’ll Need

This cake doesn’t require anything fancy, just a few reliable tools that make the process smoother.

Round Cake Pans: Used to bake even, sturdy cake layers.
Medium Saucepan: Essential for cooking the chocolate pudding filling.
Whisk: Helps keep both batter and pudding smooth and lump-free.
Offset Spatula: Makes spreading the pudding layers neat and easy.

Step-by-Step Instructions

Take your time with each step, enjoy the process, and let the aromas guide you. Let me tell you, it’s worth every bite.

1. Prepare the pans: Preheat your oven to 350°F (175°C). Grease and line two 9 inch round cake pans.
2. Mix the dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add the wet ingredients: Stir in vegetable oil, eggs, milk, and vanilla extract until smooth.
4. Incorporate hot water: Slowly pour in the hot water while mixing, the batter will be thin but glossy.
5. Bake the cakes: Divide batter evenly between pans and bake for 35 to 40 minutes until a toothpick comes out clean.
6. Cool completely: Let cakes cool in pans for 10 minutes, then turn out onto a rack to cool fully.
7. Make the pudding: In a saucepan, whisk milk, sugar, cocoa powder, cornstarch, and salt. Cook over medium heat, stirring constantly until thick.
8. Finish the pudding: Remove from heat and stir in butter and vanilla until smooth. Cool slightly.
9. Assemble the cake: Slice each cake horizontally. Spread pudding between layers, reserving some for the top.
10. Finish and set: Cover the top with remaining pudding and sprinkle cake crumbs if desired. Chill before serving.

Serving Suggestions & Presentation Tips

Serve this cake chilled or at cool room temperature for clean slices and the best texture. The dark chocolate layers look stunning against a simple white plate, letting the rich color shine. Pair with a glass of cold milk or a warm cup of tea to balance the intensity, and wipe your knife between slices for a bakery-style presentation.

Extra Tips for Best Results

A few small details make a big difference with this cake.

• Make sure the cakes are completely cool before assembling to prevent melting the pudding.
• Stir the pudding constantly to avoid scorching and ensure a silky texture.
• Chill the cake for at least 1 hour before slicing for cleaner layers.

Variations You Can Try

You can easily personalize this cake while keeping its classic soul intact.

• Add a chocolate crumb coating by crumbling extra cake and pressing it onto the sides for texture.
• Use dark cocoa powder for an even deeper, more intense chocolate flavor.
• Add a thin layer of chocolate frosting on the outside for a more polished finish.
• Turn it into cupcakes by baking the batter in lined muffin tins and filling with pudding.

Make Ahead and Storage

This cake is a dream for planning ahead since it actually improves with time. You can bake the cake layers a day in advance and wrap them tightly at room temperature. Once assembled, store the cake covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped well, then thaw overnight in the fridge to keep the texture soft and creamy.

Nutrition Facts

Servings: 12
Calories per serving: 420
Note: These are approximate values.

FAQ’s

1. Can I make Brooklyn Blackout Cake ahead of time?

Yes, this cake is perfect for making ahead because the flavors deepen as it rests, making it even more delicious the next day.

2. Why is my cake batter so thin?

This batter is meant to be thin due to the hot water, which helps bloom the cocoa and create a moist crumb.

3. Can I use low-fat milk for the pudding?

Whole milk is recommended for the creamiest texture, but lower-fat milk will still work with slightly less richness.

4. How do I keep the pudding smooth?

Constant whisking over medium heat is key to preventing lumps and ensuring a silky finish.

5. Can I freeze Brooklyn Blackout Cake?

Yes, individual slices freeze very well when wrapped tightly and thawed slowly.

6. What makes this cake different from regular chocolate cake?

The cooked chocolate pudding filling sets it apart, adding an extra layer of richness and nostalgia.

7. Can I use a different pan size?

You can, but baking times may vary, so keep an eye on doneness.

8. Should this cake be served cold or room temperature?

Both work, but slightly chilled gives the cleanest slices and best texture.

9. Can I add frosting on the outside?

Absolutely, a light chocolate frosting can add polish without overpowering the pudding layers.

10. Is this cake very sweet?

It’s rich and chocolate-forward, balanced rather than overly sweet.

Conclusion

If you’ve been craving a dessert that feels classic, comforting, and deeply chocolatey, this is the one to try. Bake it on a quiet afternoon or for someone you love, and enjoy every slice of this timeless cake.

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