If you're looking for the ultimate chocolate cake — dark, moist, and unapologetically rich — then the Brooklyn Blackout Cake is for you. Originally created by the iconic Ebinger’s Bakery in Brooklyn, New York during World War II, this cake earned its name from the blackout drills in the city — and its decadently dark appearance. It became an instant favorite, and even decades after the bakery closed, this cake remains a chocolate icon.
Featuring three layers of ultra-moist chocolate cake filled and frosted with a luscious chocolate pudding and finished with a coating of cake crumbs, it’s a full sensory experience: moist, fudgy, velvety, and nostalgic all at once.
Ingredients (in grams)
For the Chocolate Cake
- 200 g all-purpose flour
- 65 g unsweetened cocoa powder
- 300 g granulated sugar
- 1 ½ teaspoon baking powder (6 g)
- 1 ½ teaspoon baking soda (6 g)
- ½ teaspoon salt (3 g)
- 2 large eggs (100 g)
- 240 ml buttermilk
- 120 ml vegetable oil
- 1 teaspoon vanilla extract (5 ml)
- 240 ml hot water or coffee
For the Chocolate Pudding Filling/Frosting
- 500 ml whole milk
- 100 g granulated sugar
- 40 g unsweetened cocoa powder
- 30 g cornstarch
- 1 teaspoon vanilla extract (5 ml)
- 60 g chopped dark chocolate or chocolate chips
- Pinch of salt
Instructions
Step 1: Make the Chocolate Cake
- Preheat oven to 175°C (350°F). Grease and line three 20 cm (8-inch) round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, buttermilk, oil, and vanilla. Slowly add to dry ingredients and mix until combined.
- Pour in the hot water or coffee and whisk until smooth. The batter will be thin.
- Divide evenly into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks. Let cool completely.
Step 2: Make the Chocolate Pudding
- In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Slowly whisk in milk until smooth. Place over medium heat and stir constantly until thickened — about 5–7 minutes.
- Remove from heat, stir in chopped chocolate and vanilla extract until melted and smooth.
- Let the pudding cool to room temperature, then chill in the fridge for 1–2 hours (it will thicken more).
Step 3: Assemble the Cake
- Level the cakes if needed. Crumble one layer completely and set aside — you’ll use this for the outer coating.
- Place one cake layer on a serving plate. Spread a generous layer of chilled pudding on top.
- Add the second cake layer and repeat.
- Cover the top and sides of the cake with pudding, smoothing with a spatula.
- Press the reserved cake crumbs all over the cake to coat completely.
- Chill the cake for at least 1 hour before slicing.
Nutrition Facts (Per Slice, based on 12 servings)
- Calories: 460 kcal
- Carbs: 54 g
- Sugar: 35 g
- Fat: 24 g
- Saturated Fat: 10 g
- Protein: 6 g
- Fiber: 4 g
- Sodium: 270 mg
Note: Values may vary depending on chocolate used.
Tips and Tricks
- Coffee = deeper chocolate flavor: Even if you’re not a coffee fan, it enhances the cocoa without adding coffee flavor.
- Make ahead: The cake and pudding can both be made a day ahead. Assemble the cake the day of serving.
- Chill before slicing: It sets the pudding and prevents mess.
- Variations: Add a thin layer of raspberry jam or cherry compote for a chocolate-fruit twist.
- Storage: Keep refrigerated for up to 4 days. Bring to room temp before serving for best texture.
Why Your Readers Will Love This Cake ❤️
This isn’t your average chocolate cake. Brooklyn Blackout Cake is:
- A piece of New York food history
- Super moist, dark, and decadent
- Perfect for birthdays, celebrations, or holidays
- Made with simple pantry ingredients
- No buttercream needed — chocolate pudding makes it unique!
Whether you're a lifelong chocolate lover or just want to wow your guests with something nostalgic yet bold, this cake is a surefire winner.
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