Classic Brooklyn Blackout Cake Recipe for Chocolate Lovers

Introduction

The Classic Brooklyn Blackout Cake is a masterpiece of chocolatey goodness that will satisfy any chocolate lover’s cravings. This iconic cake, originating from Brooklyn’s Ebinger’s Bakery, is known for its rich, moist chocolate cake, decadent chocolate pudding filling, and a layer of chocolate cake crumbs on top. What makes this recipe truly special is its ease of preparation, incredible flavor balance, and the use of everyday ingredients that are readily available in most kitchens. With minimal effort, you can create an impressive dessert that is sure to be the star of any gathering. Whether you’re a seasoned baker or a beginner, this recipe is perfect for anyone looking to indulge in a classic, indulgent chocolate cake.

Why This Works

• Flavor balance and ingredient accessibility: The combination of high-quality cocoa powder, sugar, eggs, and buttermilk creates a deep, velvety chocolate flavor that is both rich and balanced. The ingredients used in this recipe are easily found in most supermarkets, making it accessible to bakers of all levels.
• Ease of preparation: Despite its impressive appearance, the Classic Brooklyn Blackout Cake is relatively easy to prepare. The cake layers can be made ahead of time, and the chocolate pudding filling is a simple mixture of cocoa powder, sugar, cornstarch, and milk.
• Impressive results with minimal effort: The end result of this recipe is a stunning, multi-layered cake that is sure to impress any dinner guest. With its rich, moist chocolate cake, decadent chocolate pudding filling, and layer of chocolate cake crumbs on top, this cake is a true showstopper that requires minimal effort and expertise.

Ingredients

• 2 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup heavy cream
• 1 cup confectioners’ sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter, melted
• Chocolate cake crumbs, for garnish

Instructions

1. Step 1: Prepare the cake layers – Preheat the oven to 350°F (180°C). Grease and flour three 9-inch (23cm) round cake pans. In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, whisk together cocoa powder and milk until smooth. Add the eggs one at a time, whisking well after each addition. Whisk in the vanilla extract. Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
2. Step 2: Bake the cake layers – Divide the batter evenly among the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Step 3: Prepare the chocolate pudding filling – In a medium saucepan, whisk together the heavy cream, confectioners’ sugar, cocoa powder, and cornstarch. Cook over medium heat, whisking constantly, until the mixture comes to a boil. Remove from heat and stir in the melted butter. Let cool to room temperature.
4. Step 4: Assemble the cake – Place one of the cooled cake layers on a serving plate. Spread a layer of chocolate pudding filling over the top of the cake layer. Repeat this process with the remaining two cake layers, creating a stacked cake. Frost the outside of the cake with the remaining chocolate pudding filling. Sprinkle the top of the cake with chocolate cake crumbs.

Handy Tips

• Make sure to use high-quality cocoa powder for the best flavor.
• Don’t overmix the batter, as this can result in a dense cake.
• Let the cakes cool completely before assembling the cake to prevent the filling from melting.
• Use a turntable to display the cake and make it easier to serve.

Heat Control

When baking the cake layers, make sure to keep an eye on the temperature and timing. The ideal temperature for baking is 350°F (180°C), and the cakes should be baked for 30-35 minutes or until a toothpick inserted in the center comes out clean. If you’re unsure whether the cakes are done, check for doneness by inserting a toothpick into the center of each cake. If the toothpick comes out clean, the cakes are done. If not, bake for an additional 5 minutes and check again.

Crunch Factor

The crunch factor in this recipe comes from the layer of chocolate cake crumbs on top of the cake. To achieve this, simply crumble one of the cooled cake layers into fine crumbs and sprinkle them over the top of the cake. You can also use chopped nuts or chocolate shavings for added texture and flavor.

Pro Kitchen Tricks

• Use a kitchen scale to measure ingredients accurately.
• Don’t overbake the cake layers, as this can result in a dry cake.
• Let the cake cool completely before serving to allow the flavors to meld together.
• Use a high-quality chocolate for the best flavor.

Storage Tips

• Store the cake in an airtight container at room temperature for up to 3 days.
• Freeze the cake for up to 2 months, wrapped tightly in plastic wrap or aluminum foil.
• Reheat the cake by letting it sit at room temperature for 30 minutes or by warming it in the microwave for 10-15 seconds.
• Use a cake keeper or turntable to display and store the cake.

Gift Packaging Ideas

If you’re giving the cake as a gift, consider packaging it in a decorative cake box or tin. You can also wrap the cake in plastic wrap or aluminum foil and tie it with a ribbon. Add a gift tag or card with a personal message to make it extra special. If you’re shipping the cake, make sure to use a sturdy box and plenty of packing material to prevent damage during transit.

Flavor Variations

• Try adding a teaspoon of espresso powder to the batter for a mocha flavor.
• Use different types of milk, such as almond or soy milk, for a non-dairy version.
• Add a layer of caramel or nuts to the filling for added flavor and texture.
• Use different types of chocolate, such as dark or white chocolate, for a unique flavor.

Troubleshooting

• If the cake is too dense, try adding more liquid to the batter or using a different type of flour.
• If the filling is too thin, try adding more cornstarch or cooking it for a longer period.
• If the cake is too dry, try adding more oil or butter to the batter.
• If the cake is too crumbly, try adding more eggs or using a different type of flour.

FAQs

• Can I freeze the cake? Yes, you can freeze the cake for up to 2 months, wrapped tightly in plastic wrap or aluminum foil.
• Is the cake gluten-free? No, the cake contains wheat flour and is not gluten-free.
• Can I double the recipe? Yes, you can double the recipe to make a larger cake. Just keep in mind that you’ll need to adjust the baking time accordingly.

Conclusion

The Classic Brooklyn Blackout Cake is a true showstopper that is sure to impress any dinner guest. With its rich, moist chocolate cake, decadent chocolate pudding filling, and layer of chocolate cake crumbs on top, this cake is a must-try for any chocolate lover. Whether you’re a seasoned baker or a beginner, this recipe is perfect for anyone looking to indulge in a classic, indulgent chocolate cake. So go ahead, give it a try, and enjoy the oohs and aahs from your friends and family!