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Brooklyn Blackout Cake

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Dive into the decadent world of chocolate with this Brooklyn Blackout Cake recipe. This triple-layered treat features moist chocolate cake, rich chocolate pudding, and a velvety chocolate frosting, making it a chocolate lover’s dream. Perfect for any occasion, this cake is sure to impress with its intense flavor and stunning presentation.

Ingredients

Scale
  • For the Cake:2 cupsall-purpose flour2 cupsgranulated sugar3/4 cupunsweetened cocoa powder2 teaspoonsbaking powder1.5 teaspoonsbaking soda1 teaspoonsalt1 teaspoonespresso powder (optional)1 cupmilk1/2 cupvegetable oil2eggs2 teaspoonsvanilla extract1 cupboiling water
  • 2 cupsall-purpose flour
  • 2 cupsgranulated sugar
  • 3/4 cupunsweetened cocoa powder
  • 2 teaspoonsbaking powder
  • 1.5 teaspoonsbaking soda
  • 1 teaspoonsalt
  • 1 teaspoonespresso powder (optional)
  • 1 cupmilk
  • 1/2 cupvegetable oil
  • 2eggs
  • 2 teaspoonsvanilla extract
  • 1 cupboiling water
  • For the Chocolate Pudding Filling:2/3 cupgranulated sugar1/3 cupunsweetened cocoa powder3 tablespoonscornstarch1/4 teaspoonsalt2 1/4 cupswhole milk2 tablespoonsunsalted butter1 teaspoonvanilla extract
  • 2/3 cupgranulated sugar
  • 1/3 cupunsweetened cocoa powder
  • 3 tablespoonscornstarch
  • 1/4 teaspoonsalt
  • 2 1/4 cupswhole milk
  • 2 tablespoonsunsalted butter
  • 1 teaspoonvanilla extract
  • For the Chocolate Frosting:1/2 cupunsalted butter, softened2/3 cupunsweetened cocoa powder3 cupspowdered sugar1/3 cupmilk1 teaspoonvanilla extract
  • 1/2 cupunsalted butter, softened
  • 2/3 cupunsweetened cocoa powder
  • 3 cupspowdered sugar
  • 1/3 cupmilk
  • 1 teaspoonvanilla extract

Instructions

  1. Prepare the Cake:Preheat theovento 350°F (175°C). Grease and flour two 9-inch round cake pans.In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Mix well.Add milk, oil, eggs, and vanilla to the dry ingredients and mix until well combined. Gradually stir in boiling water. The batter will be thin.Pour the batter evenly into the prepared pans and bake for 30-35 minutes. A toothpick inserted in the center should come out clean.Remove fromovenand let cool in pans for 10 minutes, then transfer to awire rackto cool completely.
  2. Preheat theovento 350°F (175°C). Grease and flour two 9-inch round cake pans.
  3. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder. Mix well.
  4. Add milk, oil, eggs, and vanilla to the dry ingredients and mix until well combined. Gradually stir in boiling water. The batter will be thin.
  5. Pour the batter evenly into the prepared pans and bake for 30-35 minutes. A toothpick inserted in the center should come out clean.
  6. Remove fromovenand let cool in pans for 10 minutes, then transfer to awire rackto cool completely.
  7. Make the Chocolate Pudding Filling:In asaucepan, mix sugar, cocoa powder, cornstarch, and salt. Gradually add milk, stirring to keep the mixture smooth.Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat, stir in butter and vanilla. Cover and refrigerate until chilled.
  8. In asaucepan, mix sugar, cocoa powder, cornstarch, and salt. Gradually add milk, stirring to keep the mixture smooth.
  9. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from heat, stir in butter and vanilla. Cover and refrigerate until chilled.
  10. Assemble the Cake:Slice each cake layer horizontally to create four layers. Place one layer on a cake stand, spread with one-third of the pudding, and repeat with the remaining layers.Crumble one of the cake layers and set aside.
  11. Slice each cake layer horizontally to create four layers. Place one layer on a cake stand, spread with one-third of the pudding, and repeat with the remaining layers.
  12. Crumble one of the cake layers and set aside.
  13. Prepare the Chocolate Frosting:Beat butter and cocoa powder until creamy. Alternately add powdered sugar and milk, beating to a smooth consistency. Mix in vanilla.Frost the entire cake and press the reserved cake crumbs onto the sides and top.
  14. Beat butter and cocoa powder until creamy. Alternately add powdered sugar and milk, beating to a smooth consistency. Mix in vanilla.
  15. Frost the entire cake and press the reserved cake crumbs onto the sides and top.

Notes

For a less sweet version, reduce the sugar in the cake by up to 1/4 cup.
Espresso powder enhances the chocolate flavor but is optional.

Nutrition

Find it online: https://mykitchenstorie.com/brooklyn-blackout-cake/