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Brooklyn Blackout Cake

Irresistible Brooklyn Blackout Cake for Chocolate Lovers

Indulge in the layers of the Brooklyn Blackout Cake, a chocolate lover's paradise that combines moist chocolate cake, rich pudding filling, and velvety frosting.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free version.
  • 3/4 cup Unsweetened Cocoa Powder Try Dutch-process cocoa for a richer taste.
  • 1 tbsp Baking Powder Check for freshness.
  • 1 tsp Baking Soda Check for freshness.
  • 1/2 tsp Salt Use fine sea salt for smoother blending.
  • 1 cup Granulated Sugar Brown sugar can also be used.
  • 1 cup Whole Milk Almond or oat milk for dairy-free.
  • 1/2 cup Vegetable Oil Melted coconut oil adds flavor.
  • 2 large Eggs Use applesauce or flaxseed meal for vegan.
  • 1 tsp Vanilla Extract Use pure for optimal taste.
  • 1 cup Boiling Water Enhances cocoa flavor.
For the Chocolate Pudding Filling
  • 1/2 cup Granulated Sugar Adjust according to taste.
  • 1/4 cup Cornstarch Arrowroot starch is a good alternative.
  • 1/2 cup Unsweetened Cocoa Powder Maintains the chocolate theme.
  • 1/4 tsp Salt Balances sweetness.
  • 2 cups Whole Milk Plant-based milk can be used.
  • 4 oz Semi-sweet Chocolate Dark chocolate can intensify the flavor.
  • 2 tbsp Unsalted Butter Use coconut oil for dairy-free.
For the Chocolate Frosting
  • 1/2 cup Unsweetened Cocoa Powder Key for frosting flavor.
  • 1/2 cup Unsalted Butter Must be softened.
  • 2 cups Powdered Sugar Coconut sugar is a healthier alternative.
  • 1/4 cup Whole Milk Cream can enhance consistency.

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Saucepan

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the sugar, milk, oil, eggs, and vanilla until combined.
  4. Gradually add the wet ingredients to the dry mixture, stirring gently until smooth.
  5. Carefully stir in the boiling water until the batter is glossy and well-combined.
  6. Divide the batter between the pans and bake for 30-35 minutes, checking with a toothpick.
  7. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks.
  8. For the filling, combine butter, sugar, cocoa, and milk in a saucepan and bring to a boil. Simmer until thickened.
  9. Once cooled, layer the first cake on a plate, spread with pudding, then top with the second layer.
  10. Frost with the remaining pudding, smoothing it out for a finished look.
  11. Decorate with shavings or sprinkles before slicing and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Ensure all ingredients are at room temperature before mixing. Do not overmix to keep the cake light and fluffy. Use parchment paper for easy release of the cakes.

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