Brooklyn Blackout Cake (Printable Version)
# What You'll Need:
→ For the Cake
01 -
1 1/2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1/2 cup unsalted butter, cubed
06 -
3/4 cup Dutch-processed cocoa
07 -
1 cup granulated sugar
08 -
1 cup packed brown sugar
09 -
1 cup buttermilk
10 -
1 cup strong brewed coffee
11 -
1 teaspoon vanilla extract
12 -
2 large eggs
→ For the Pudding Filling
13 -
1/2 cup granulated sugar
14 -
2 tablespoons cornstarch
15 -
1/4 teaspoon salt
16 -
1 1/2 cups whole milk
17 -
3 ounces semisweet chocolate, chopped
18 -
1 teaspoon vanilla extract
→ For the Frosting
19 -
8 ounces semisweet chocolate, chopped
20 -
1/2 cup unsalted butter, cubed
21 -
1/3 cup hot water
22 -
2 teaspoons light corn syrup
23 -
2 teaspoons vanilla extract
# Step-by-Step Directions:
01 -
Preheat the oven to 325°F (165°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
03 -
Melt butter in a large saucepan over medium heat. Add the cocoa and stir until blended. Stir in the granulated and brown sugar until incorporated.
04 -
Remove the pan from heat and stir in buttermilk, coffee, and vanilla. Whisk in the eggs one at a time until fully blended.
05 -
Stir in the flour mixture until combined, being careful not to overmix. Pour the batter evenly into the prepared pans.
06 -
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes before transferring to wire racks.
07 -
Combine the sugar, cornstarch, and salt in a saucepan. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat. Stir in the chocolate and vanilla until smooth. Cover and refrigerate until cold.
08 -
Melt the chocolate and butter in a double boiler, stirring until smooth. Remove from heat. Whisk in hot water all at once. Whisk in the corn syrup and vanilla. Refrigerate for 25-30 minutes or until it reaches a spreadable consistency.
09 -
Cut each cake horizontally in half to create four layers. Set one layer aside for crumbs. Place one layer on a serving plate. Spread with half of the pudding. Add the second layer and spread with the remaining pudding. Top with the third layer.
10 -
Frost the top and sides with chocolate frosting. Crumble the reserved cake layer and press the crumbs onto the top and sides of the cake. Refrigerate until serving.
# Helpful Notes:
01 -
This Brooklyn Blackout Cake is a rich chocolate dessert that originated from Ebinger's Bakery in Brooklyn, New York during World War II. The blackout name refers to the mandatory blackouts during the war.