Brooklyn Blackout Cake: NYC Chocolate Dream

Then there’s the pudding filling. This isn’t some store-bought instant pudding, oh no. We’re making a decadent, velvety smooth chocolate pudding from scratch, using bittersweet chocolate for an extra layer of richness. The balance of sweet and bitter is crucial here, preventing the cake from becoming cloyingly sweet. I like to use Guittard chocolate for the pudding – it’s got a lovely depth and complexity. This rich filling makes this cake a true new york dessert classic.

Finally, the frosting and the signature crumb coating. We’re creating a rich, fudgy frosting with semi-sweet chocolate, perfectly balanced to complement the cake and pudding. And those crumbs? They’re made from leftover cake (or in this case, specially baked cupcakes), adding a delightful textural contrast to the smooth frosting and creamy pudding. They are the key to the authentic vintage cake experience. You get that satisfying crunch with every bite. The texture is just as important as the flavor. The combination of textures – the soft cake, the smooth pudding, and the crunchy crumbs – is what makes this Brooklyn Blackout Cake truly irresistible.

But beyond the ingredients and techniques, this recipe is about more than just baking a cake. It’s about connecting with a piece of culinary history, about recreating a beloved classic, and about sharing a truly special dessert with the people you love. It’s about the joy of baking and the satisfaction of creating something truly delicious. That’s why I believe this brooklyn blackout cake recipe will not only change your baking repertoire but also bring a little bit of Brooklyn magic into your life.

The Secret Techniques That Make This Brooklyn Blackout Cake Perfect

Alright, let’s dive into the nitty-gritty details that will elevate your Brooklyn Blackout Cake from good to outstanding. These are the little secrets and techniques I’ve learned over years of baking this masterpiece.

1. The Coffee is Key (Again!): I know I mentioned it before, but it bears repeating. The hot coffee isn’t just for flavor; it also helps to bloom the cocoa powder, unlocking its full potential and creating a deeper, richer chocolate flavor. Don’t skimp on the quality of the coffee either. A strong, freshly brewed coffee will make a noticeable difference. I prefer using a dark roast for an extra boost of intensity. This step is especially important when aiming for that authentic brooklyn blackout cake taste.

2. Buttermilk Magic: Buttermilk isn’t just a random ingredient; it’s a game-changer. The acidity in buttermilk tenderizes the gluten in the flour, resulting in a softer, more delicate cake crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for a few minutes until it curdles slightly. But seriously, real buttermilk is worth the effort for that classic brooklyn blackout cake texture.

3. Gentle Mixing is Essential: Overmixing the batter can lead to a tough cake. Mix the wet and dry ingredients until just combined. A few lumps are okay! Once you add the coffee, mix until the batter is smooth, but avoid overdoing it. Remember, we’re aiming for a tender, melt-in-your-mouth chocolate cake, not a hockey puck.

4. Perfectly Even Layers: To ensure your cake layers bake evenly, use cake strips wrapped around the outside of your pans. These strips insulate the sides of the pan, preventing the edges from baking faster than the center. This results in flat, even layers that are perfect for stacking. If you don’t have cake strips, you can wrap the pans in wet towels. For a homemade cake, this makes all the difference.

5. The Pudding Chill Factor: The pudding filling needs to be properly chilled before assembling the cake. This allows it to thicken and set, preventing it from oozing out when you slice the cake. I recommend chilling it for at least two hours, or even better, overnight. The patience is worth it when you get that perfect, creamy layer in your slice of brooklyn blackout cake.

6. Frosting Consistency is Key: The frosting should be thick enough to spread easily but not so thick that it’s difficult to work with. If the frosting is too soft, chill it in the refrigerator for a few minutes until it firms up. If it’s too stiff, add a tablespoon of hot water at a time until you reach the desired consistency. The perfect frosting will give your chocolate dessert a beautiful finish.

7. Crumb Coating Perfection: The crumb coating is what gives the Brooklyn Blackout Cake its signature look and texture. Make sure the crumbs are finely ground and evenly distributed over the frosting. I like to use a small offset spatula to gently press the crumbs into the frosting, ensuring they adhere properly. For the most authentic vintage cake experience, don’t skip this step.

8. The Final Chill: After assembling and frosting the cake, chill it for at least two hours before serving. This allows the flavors to meld together and the frosting to set, making it easier to slice and serve. Trust me, the wait is worth it! You’ll get the best texture and flavor from a well-chilled brooklyn blackout cake.

Essential Ingredients: What Makes Each One Special

Let’s take a closer look at the key ingredients that contribute to the exceptional flavor and texture of this Brooklyn Blackout Cake. Knowing the role of each ingredient will empower you to make informed decisions and substitutions if needed (though I highly recommend sticking to the recipe as written for the best results!).

All-Purpose Flour: The foundation of our cake. While you can experiment with other flours, all-purpose provides a good balance of structure and tenderness. Make sure to measure accurately using the spoon-and-level method to avoid adding too much flour, which can result in a dry cake. This will give your brooklyn blackout cake a beautiful structure.

Granulated Sugar: Sweetness and moisture. Sugar not only sweetens the cake but also helps to keep it moist. Don’t reduce the amount of sugar in the recipe without understanding the impact on the cake’s texture.

Dutch-Process Cocoa Powder: This is crucial for that deep, dark chocolate flavor. Dutch-process cocoa powder has been treated with an alkaline solution, which neutralizes its acidity and gives it a smoother, less bitter flavor. It also contributes to the cake’s dark color. Avoid using natural cocoa powder in this recipe, as it will not produce the same results. This ingredient is at the heart of every good brooklyn blackout cake. Look for a high-quality cocoa powder for the best taste.

Baking Soda and Baking Powder: The leavening agents. Baking soda reacts with the acidity in the buttermilk to create carbon dioxide, which helps the cake rise. Baking powder provides additional leavening power. Make sure your baking soda and baking powder are fresh for optimal results.

Salt: Enhances flavor. Salt balances the sweetness of the cake and enhances the chocolate flavor. Don’t skip it! A little salt goes a long way.

Buttermilk: Tenderizes the cake. As mentioned earlier, buttermilk adds a subtle tang and tenderizes the gluten in the flour, resulting in a softer, more delicate crumb. If you don’t have buttermilk, you can use the substitute mentioned above.

Vegetable Oil: Moisture and tenderness. Oil keeps the cake moist and tender. You can substitute with another neutral-flavored oil, such as canola oil. Avoid using olive oil, as its flavor can be overpowering. This is key for a moist chocolate cake.

Eggs: Structure and richness. Eggs provide structure and richness to the cake. Use large eggs at room temperature for the best results. Room temperature eggs emulsify better, resulting in a smoother batter.

Vanilla Extract: Flavor enhancer. Vanilla extract enhances the chocolate flavor and adds a touch of warmth to the cake. Use pure vanilla extract for the best flavor.

Hot Brewed Coffee: Intensifies chocolate flavor. This is the secret weapon. The hot coffee blooms the cocoa powder, unlocking its full potential and creating a deeper, richer chocolate flavor.

Bittersweet Chocolate (for pudding): Richness and depth of flavor. Use high-quality bittersweet chocolate for the best flavor. I recommend using chocolate with a cocoa content of around 70%.

Semi-sweet Chocolate (for frosting): Sweetness and chocolate flavor. Semi-sweet chocolate provides a balance of sweetness and chocolate flavor. You can adjust the amount of sugar in the frosting to your liking.

Step-by-Step Mastery: Pro Techniques for Success

Let’s walk through the recipe, highlighting the key steps and offering pro techniques to ensure your Brooklyn Blackout Cake turns out perfectly every time. I want you to feel confident and empowered in the kitchen, knowing you have the knowledge and skills to create a truly exceptional dessert.

FOR THE CAKE

• Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs. Pro Tip: Use baking spray with flour (like Pam Baking) for extra insurance against sticking. The parchment paper ensures the cakes release cleanly.

• Whisk all the dry ingredients together well in a large bowl. Pro Tip: Sifting the dry ingredients ensures they are evenly distributed and helps to prevent lumps in the batter.

• In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee. Pro Tip: Make sure the eggs are at room temperature. This helps them emulsify better with the other ingredients, resulting in a smoother batter.

• Slowly add the wet ingredients to the dry ingredients, mixing as you go. Pro Tip: Use a stand mixer or a hand mixer on low speed to prevent overmixing. Mix until just combined.

• Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be thin. Pro Tip: Don’t be alarmed by the thin batter! It’s supposed to be that way. The coffee will help to create a moist and tender cake.

• Fill 2 cupcake papers, and set the pan aside. This will be used to make the crumbs. Pro Tip: This ensures you have enough crumbs for the coating. You can also use leftover cake scraps if you have them.

• Divide the remaining batter between two 8 inch cake pans and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it. Pro Tip: Rotate the cake pans halfway through baking to ensure even baking. Check for doneness with a toothpick.

• When the cake layers come out slide the cupcakes in and bake for 15 minutes, or until the top springs back and a toothpick comes out clean.

• Allow the cake layers to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting. The cakes (and cupcakes) can be made a day or two ahead and kept in the refrigerator before filling and frosting. Pro Tip: Wrap the cooled cake layers tightly in plastic wrap and store them in the refrigerator or freezer. This will keep them moist and prevent them from drying out.

PUDDING FILLING

• While the cake is in the oven make the pudding. Pro Tip: Multitasking saves time!

• Whisk together the boiling water and cocoa powder in a medium saucepan over medium heat. Pro Tip: Whisk vigorously to prevent lumps from forming.

• Stir in the sugar, chocolate, and salt.

• Mix the cornstarch with enough water to make a thin paste and whisk that right into the saucepan. Pro Tip: This prevents the cornstarch from clumping when added to the hot liquid.

• Bring the mixture to a boil, stirring constantly. Pro Tip: Stir constantly to prevent the pudding from sticking to the bottom of the pan and burning.

• Boil for one minute.

• Remove the pan from the heat and then whisk in the vanilla and the butter. Pro Tip: The butter will add richness and shine to the pudding.

• Turn the pudding into a bowl and chill. Pro Tip: Cover the pudding with plastic wrap, pressing it directly onto the surface, to prevent a skin from forming. Chill for at least 2 hours, or preferably overnight.

FROSTING

• Melt the butter and chocolate in the microwave, start with one minute, then stir, and add 15 second bursts, stirring in between, until everything is smooth and melted. You can also do this in a saucepan, but I start with the butter and then add the chocolate. Pro Tip: Be careful not to overheat the chocolate, as it can seize up. Stir frequently and melt in short bursts.

• Whisk in the hot water all at once, and then the corn syrup and vanilla and stir until it is smooth. Pro Tip: The hot water will help to create a smooth and glossy frosting. Corn syrup adds shine and prevents the frosting from crystallizing.

• Put the bowl in the refrigerator to chill for 20-30 minutes to firm up to a spreadable consistency. Pro Tip: Check the frosting frequently and stir it occasionally to ensure it chills evenly. You want it to be thick enough to spread easily but not so thick that it’s difficult to work with.

CAKE ASSEMBLY

• Make crumbs with the 2 cupcakes. I do this in my food processor. Pulse until you get fine even crumbs. Set aside. Pro Tip: You can also use a grater or a Ziploc bag and a rolling pin to make the crumbs.

• Make sure you peel off the parchment paper from the cake layers.

• Cut the cake layers horizontally in half so you will have 4 layers. Pro Tip: Use a serrated knife and gently saw back and forth to create even layers. You can also use a cake leveler.

• Put one layer on your serving plate. Top with a good amount of filling, and then repeat with the remaining layers.

• Frost the cake with the prepared frosting. Pro Tip: Use an offset spatula to create a smooth and even layer of frosting.

• Press the crumbs all over the top and sides of the cake. Pro Tip: Gently press the crumbs into the frosting to ensure they adhere properly.

• Chill the cake for at least 2 hours to allow the frosting to set. Pro Tip: This will make it easier to slice and serve the cake.

By following these pro techniques, you’ll be well on your way to creating a Brooklyn Blackout Cake that is truly worthy of its legendary status. Remember, baking is a journey, not a destination. Enjoy the process, and don’t be afraid to experiment and make it your own.

Creative Variations: Make It Your Own

While the classic Brooklyn Blackout Cake is a masterpiece in itself, don’t be afraid to put your own spin on it! Here are a few creative variations to inspire you:

Espresso Infusion: Add a tablespoon of espresso powder to the cake batter for an even more intense chocolate flavor with a hint of coffee. You can also brush the cake layers with espresso before frosting for an extra caffeine kick.

Spiced Chocolate: Add a pinch of cinnamon, nutmeg, or cayenne pepper to the cake batter or frosting for a warm, spicy twist. This is especially delicious during the fall and winter months.

Orange Zest: Add the zest of one orange to the cake batter for a bright, citrusy flavor that complements the chocolate beautifully. You can also add a tablespoon of orange liqueur to the frosting.

Chocolate Ganache Glaze: Instead of frosting the cake with chocolate frosting, top it with a rich chocolate ganache glaze. Simply heat equal parts heavy cream and chopped chocolate until melted and smooth, then pour over the cake.

Raspberry Filling: Add a layer of raspberry jam or fresh raspberries to the filling for a burst of fruity flavor that cuts through the richness of the chocolate. For an even more decadent experience, try a raspberry liqueur.

Peanut Butter Frosting: If you’re a peanut butter lover, try substituting the chocolate frosting with peanut butter frosting. This is a classic combination that is sure to be a crowd-pleaser.

Mini Brooklyn Blackout Cupcakes: Turn the cake into cupcakes for individual servings. This is a great option for parties or potlucks. Be sure to adjust the baking time accordingly.

These are just a few ideas to get you started. Feel free to experiment and come up with your own creative variations. The possibilities are endless! Remember, the most important thing is to have fun and enjoy the process of baking this delicious chocolate cake.

Perfect Pairings: What to Serve With Brooklyn Blackout Cake

The Brooklyn Blackout Cake is a decadent treat on its own, but it can be even more enjoyable when paired with the right accompaniments. Here are a few suggestions to elevate your dessert experience:

Vanilla Ice Cream: A classic pairing that never fails. The creamy vanilla ice cream provides a cool contrast to the rich, chocolatey cake. A scoop of high-quality vanilla bean ice cream is the perfect complement.

Fresh Berries: The acidity of fresh berries, such as raspberries, strawberries, or blueberries, cuts through the richness of the cake and adds a touch of brightness. Arrange a colorful assortment of berries around the cake or serve them on the side.

Whipped Cream: A dollop of lightly sweetened whipped cream adds a touch of elegance and lightness to the cake. Use heavy cream and whip it until soft peaks form. You can add a touch of vanilla extract or powdered sugar for extra flavor.

Coffee or Espresso: A strong cup of coffee or espresso is the perfect way to balance the sweetness of the cake. The bitterness of the coffee complements the chocolate flavor beautifully.

Milk: For a more comforting pairing, serve the cake with a glass of cold milk. The milk helps to mellow out the richness of the cake and makes it even more enjoyable.

Dessert Wine: A sweet dessert wine, such as port or sherry, is a sophisticated pairing that complements the chocolate flavor of the cake. Choose a wine that is not too overpowering, so it doesn’t clash with the cake.

Liqueur: A small glass of chocolate liqueur or coffee liqueur can enhance the chocolate flavor and add a touch of warmth to the cake. Serve it on the side or drizzle it over the cake.

No matter what you choose to serve with your Brooklyn Blackout Cake, remember to enjoy the experience and savor the flavors. It’s a truly special dessert that deserves to be celebrated.

Storage Secrets: Keep It Fresh and Delicious

To ensure your Brooklyn Blackout Cake stays fresh and delicious for as long as possible, follow these storage tips:

Room Temperature: If you plan to serve the cake within a day or two, you can store it at room temperature in an airtight container. The cake will stay moist and flavorful, but the frosting may soften slightly. Keep in mind that depending on the climate, leaving it out at room temperature might affect it sooner.

Refrigerator: For longer storage, store the cake in the refrigerator in an airtight container. The cake will stay fresh for up to a week. However, the frosting may harden slightly, so let the cake sit at room temperature for about 30 minutes before serving to soften the frosting.

Freezer: For even longer storage, you can freeze the cake. Wrap the cake tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe container. The cake can be frozen for up to two months. Thaw the cake in the refrigerator overnight before serving. You can also freeze individual slices of cake for a quick and easy dessert.

Crumb Coating: If you have leftover crumb coating, store it in an airtight container at room temperature. You can use it to decorate other desserts, such as cupcakes or cookies. You can even use it to top your ice cream! You can also sprinkle the crumbs over your morning yogurt or add them to granola. There are so many ways you can prevent this from going to waste!

Unfrosted Cake Layers: Unfrosted cake layers can be stored at room temperature for a day or two, or in the refrigerator for up to a week. Wrap them tightly in plastic wrap to prevent them from drying out. You can also freeze them for up to two months. This is a great way to prepare the cake in advance and save time on the day you plan to serve it.

By following these storage tips, you can enjoy your Brooklyn Blackout Cake for days to come. It’s a truly special dessert that is worth savoring.

Health Benefits: Why This Brooklyn Blackout Cake is Good for You

Okay, let’s be honest, Brooklyn Blackout Cake is primarily a decadent treat, and we’re not going to pretend it’s a health food. However, there are a few redeeming qualities to highlight (in moderation, of course!):

Dark Chocolate Antioxidants: The dark chocolate in the pudding and frosting is rich in antioxidants, which can help protect your body against damage from free radicals. Antioxidants have been linked to various health benefits, including improved heart health and reduced risk of certain diseases.

Mood Booster: Chocolate has been shown to release endorphins in the brain, which can improve your mood and reduce stress. A slice of chocolate cake can be a comforting and enjoyable way to lift your spirits.

Source of Energy: The cake provides a source of carbohydrates, which are the body’s primary source of energy. This can be helpful if you need a quick energy boost before or after a workout.

Mindful Indulgence: Allowing yourself to enjoy a treat like brooklyn blackout cake in moderation can be a part of a healthy relationship with food. Restricting yourself completely can sometimes lead to cravings and overeating. Enjoying a small slice mindfully can be a satisfying way to indulge without guilt. Try to enjoy your dessert and really focus on the flavor and texture and you might find that a small slice is enough to satisfy your craving!

Community and Connection: Baking and sharing a cake with friends and family can be a wonderful way to connect with others and build relationships. Sharing food is a universal way to show love and appreciation. This easy dessert can be a great thing to bake and bring to your next potluck.

Homemade Goodness: When you bake your own brooklyn blackout cake, you have control over the ingredients. This allows you to choose high-quality ingredients and avoid artificial additives and preservatives that are often found in store-bought cakes.

Remember, moderation is key. A small slice of chocolate dessert can be a part of a balanced diet, but it shouldn’t be a regular occurrence. Enjoy it mindfully and savor the flavors.

Troubleshooting: Fix Common Mistakes

Even with the best recipes and techniques, baking can sometimes be unpredictable. Here are some common problems you might encounter when making Brooklyn Blackout Cake and how to fix them:

Cake is Dry: This is usually caused by overbaking or using too much flour. Make sure to measure the flour accurately using the spoon-and-level method. Check the cake for doneness with a toothpick and remove it from the oven as soon as the toothpick comes out clean. If you’re using a convection oven, reduce the temperature by 25 degrees.

Cake is Dense and Heavy: This can be caused by overmixing the batter or using too little leavening. Mix the wet and dry ingredients until just combined. Make sure your baking soda and baking powder are fresh. This is also usually a reason why your homemade cake might not look as good as a store-bought one.

Cake Layers are Uneven: Use cake strips or wet towels wrapped around the outside of the cake pans to ensure even baking. Rotate the cake pans halfway through baking. If the cake layers are still uneven, you can trim them with a serrated knife before frosting.

Pudding is Lumpy: Whisk the cornstarch with cold water before adding it to the hot liquid. Stir the pudding constantly while it is cooking to prevent lumps from forming. If the pudding is still lumpy, you can strain it through a fine-mesh sieve.

Pudding is Too Thin: Cook the pudding for a longer time to allow it to thicken. Make sure you are using the correct amount of cornstarch. If the pudding is still too thin, you can add a little more cornstarch, but

First, the cake itself. I’ve experimented with countless variations, and this one, using buttermilk and hot coffee, guarantees an incredibly moist and tender crumb. No dry cake here! The buttermilk adds a subtle tang that complements the rich chocolate, while the hot coffee intensifies the cocoa flavor, creating a depth of flavor you won’t find in your average chocolate dessert. Many Brooklyn Blackout Cake recipes skip the coffee, but trust me, it’s the secret ingredient.

Then there’s the pudding filling. This isn’t some store-bought instant pudding, oh no. We’re making a decadent, velvety smooth chocolate pudding from scratch, using bittersweet chocolate for an extra layer of richness. The balance of sweet and bitter is crucial here, preventing the cake from becoming cloyingly sweet. I like to use Guittard chocolate for the pudding – it’s got a lovely depth and complexity. This rich filling makes this cake a true new york dessert classic.

Finally, the frosting and the signature crumb coating. We’re creating a rich, fudgy frosting with semi-sweet chocolate, perfectly balanced to complement the cake and pudding. And those crumbs? They’re made from leftover cake (or in this case, specially baked cupcakes), adding a delightful textural contrast to the smooth frosting and creamy pudding. They are the key to the authentic vintage cake experience. You get that satisfying crunch with every bite. The texture is just as important as the flavor. The combination of textures – the soft cake, the smooth pudding, and the crunchy crumbs – is what makes this Brooklyn Blackout Cake truly irresistible.

But beyond the ingredients and techniques, this recipe is about more than just baking a cake. It’s about connecting with a piece of culinary history, about recreating a beloved classic, and about sharing a truly special dessert with the people you love. It’s about the joy of baking and the satisfaction of creating something truly delicious. That’s why I believe this brooklyn blackout cake recipe will not only change your baking repertoire but also bring a little bit of Brooklyn magic into your life.

The Secret Techniques That Make This Brooklyn Blackout Cake Perfect

Alright, let’s dive into the nitty-gritty details that will elevate your Brooklyn Blackout Cake from good to outstanding. These are the little secrets and techniques I’ve learned over years of baking this masterpiece.

1. The Coffee is Key (Again!): I know I mentioned it before, but it bears repeating. The hot coffee isn’t just for flavor; it also helps to bloom the cocoa powder, unlocking its full potential and creating a deeper, richer chocolate flavor. Don’t skimp on the quality of the coffee either. A strong, freshly brewed coffee will make a noticeable difference. I prefer using a dark roast for an extra boost of intensity. This step is especially important when aiming for that authentic brooklyn blackout cake taste.

2. Buttermilk Magic: Buttermilk isn’t just a random ingredient; it’s a game-changer. The acidity in buttermilk tenderizes the gluten in the flour, resulting in a softer, more delicate cake crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for a few minutes until it curdles slightly. But seriously, real buttermilk is worth the effort for that classic brooklyn blackout cake texture.

3. Gentle Mixing is Essential: Overmixing the batter can lead to a tough cake. Mix the wet and dry ingredients until just combined. A few lumps are okay! Once you add the coffee, mix until the batter is smooth, but avoid overdoing it. Remember, we’re aiming for a tender, melt-in-your-mouth chocolate cake, not a hockey puck.

4. Perfectly Even Layers: To ensure your cake layers bake evenly, use cake strips wrapped around the outside of your pans. These strips insulate the sides of the pan, preventing the edges from baking faster than the center. This results in flat, even layers that are perfect for stacking. If you don’t have cake strips, you can wrap the pans in wet towels. For a homemade cake, this makes all the difference.

5. The Pudding Chill Factor: The pudding filling needs to be properly chilled before assembling the cake. This allows it to thicken and set, preventing it from oozing out when you slice the cake. I recommend chilling it for at least two hours, or even better, overnight. The patience is worth it when you get that perfect, creamy layer in your slice of brooklyn blackout cake.

6. Frosting Consistency is Key: The frosting should be thick enough to spread easily but not so thick that it’s difficult to work with. If the frosting is too soft, chill it in the refrigerator for a few minutes until it firms up. If it’s too stiff, add a tablespoon of hot water at a time until you reach the desired consistency. The perfect frosting will give your chocolate dessert a beautiful finish.

7. Crumb Coating Perfection: The crumb coating is what gives the Brooklyn Blackout Cake its signature look and texture. Make sure the crumbs are finely ground and evenly distributed over the frosting. I like to use a small offset spatula to gently press the crumbs into the frosting, ensuring they adhere properly. For the most authentic vintage cake experience, don’t skip this step.

8. The Final Chill: After assembling and frosting the cake, chill it for at least two hours before serving. This allows the flavors to meld together and the frosting to set, making it easier to slice and serve. Trust me, the wait is worth it! You’ll get the best texture and flavor from a well-chilled brooklyn blackout cake.

Essential Ingredients: What Makes Each One Special

Let’s take a closer look at the key ingredients that contribute to the exceptional flavor and texture of this Brooklyn Blackout Cake. Knowing the role of each ingredient will empower you to make informed decisions and substitutions if needed (though I highly recommend sticking to the recipe as written for the best results!).

All-Purpose Flour: The foundation of our cake. While you can experiment with other flours, all-purpose provides a good balance of structure and tenderness. Make sure to measure accurately using the spoon-and-level method to avoid adding too much flour, which can result in a dry cake. This will give your brooklyn blackout cake a beautiful structure.

Granulated Sugar: Sweetness and moisture. Sugar not only sweetens the cake but also helps to keep it moist. Don’t reduce the amount of sugar in the recipe without understanding the impact on the cake’s texture.

Dutch-Process Cocoa Powder: This is crucial for that deep, dark chocolate flavor. Dutch-process cocoa powder has been treated with an alkaline solution, which neutralizes its acidity and gives it a smoother, less bitter flavor. It also contributes to the cake’s dark color. Avoid using natural cocoa powder in this recipe, as it will not produce the same results. This ingredient is at the heart of every good brooklyn blackout cake. Look for a high-quality cocoa powder for the best taste.

Baking Soda and Baking Powder: The leavening agents. Baking soda reacts with the acidity in the buttermilk to create carbon dioxide, which helps the cake rise. Baking powder provides additional leavening power. Make sure your baking soda and baking powder are fresh for optimal results.

Salt: Enhances flavor. Salt balances the sweetness of the cake and enhances the chocolate flavor. Don’t skip it! A little salt goes a long way.

Buttermilk: Tenderizes the cake. As mentioned earlier, buttermilk adds a subtle tang and tenderizes the gluten in the flour, resulting in a softer, more delicate crumb. If you don’t have buttermilk, you can use the substitute mentioned above.

Vegetable Oil: Moisture and tenderness. Oil keeps the cake moist and tender. You can substitute with another neutral-flavored oil, such as canola oil. Avoid using olive oil, as its flavor can be overpowering. This is key for a moist chocolate cake.

Eggs: Structure and richness. Eggs provide structure and richness to the cake. Use large eggs at room temperature for the best results. Room temperature eggs emulsify better, resulting in a smoother batter.

Vanilla Extract: Flavor enhancer. Vanilla extract enhances the chocolate flavor and adds a touch of warmth to the cake. Use pure vanilla extract for the best flavor.

Hot Brewed Coffee: Intensifies chocolate flavor. This is the secret weapon. The hot coffee blooms the cocoa powder, unlocking its full potential and creating a deeper, richer chocolate flavor.

Bittersweet Chocolate (for pudding): Richness and depth of flavor. Use high-quality bittersweet chocolate for the best flavor. I recommend using chocolate with a cocoa content of around 70%.

Semi-sweet Chocolate (for frosting): Sweetness and chocolate flavor. Semi-sweet chocolate provides a balance of sweetness and chocolate flavor. You can adjust the amount of sugar in the frosting to your liking.

Step-by-Step Mastery: Pro Techniques for Success

Let’s walk through the recipe, highlighting the key steps and offering pro techniques to ensure your Brooklyn Blackout Cake turns out perfectly every time. I want you to feel confident and empowered in the kitchen, knowing you have the knowledge and skills to create a truly exceptional dessert.

FOR THE CAKE

• Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs. Pro Tip: Use baking spray with flour (like Pam Baking) for extra insurance against sticking. The parchment paper ensures the cakes release cleanly.

• Whisk all the dry ingredients together well in a large bowl. Pro Tip: Sifting the dry ingredients ensures they are evenly distributed and helps to prevent lumps in the batter.

• In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee. Pro Tip: Make sure the eggs are at room temperature. This helps them emulsify better with the other ingredients, resulting in a smoother batter.

• Slowly add the wet ingredients to the dry ingredients, mixing as you go. Pro Tip: Use a stand mixer or a hand mixer on low speed to prevent overmixing. Mix until just combined.

• Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be thin. Pro Tip: Don’t be alarmed by the thin batter! It’s supposed to be that way. The coffee will help to create a moist and tender cake.

• Fill 2 cupcake papers, and set the pan aside. This will be used to make the crumbs. Pro Tip: This ensures you have enough crumbs for the coating. You can also use leftover cake scraps if you have them.

• Divide the remaining batter between two 8 inch cake pans and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it. Pro Tip: Rotate the cake pans halfway through baking to ensure even baking. Check for doneness with a toothpick.

• When the cake layers come out slide the cupcakes in and bake for 15 minutes, or until the top springs back and a toothpick comes out clean.

• Allow the cake layers to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting. The cakes (and cupcakes) can be made a day or two ahead and kept in the refrigerator before filling and frosting. Pro Tip: Wrap the cooled cake layers tightly in plastic wrap and store them in the refrigerator or freezer. This will keep them moist and prevent them from drying out.

PUDDING FILLING

• While the cake is in the oven make the pudding. Pro Tip: Multitasking saves time!

• Whisk together the boiling water and cocoa powder in a medium saucepan over medium heat. Pro Tip: Whisk vigorously to prevent lumps from forming.

• Stir in the sugar, chocolate, and salt.

• Mix the cornstarch with enough water to make a thin paste and whisk that right into the saucepan. Pro Tip: This prevents the cornstarch from clumping when added to the hot liquid.

• Bring the mixture to a boil, stirring constantly. Pro Tip: Stir constantly to prevent the pudding from sticking to the bottom of the pan and burning.

• Boil for one minute.

• Remove the pan from the heat and then whisk in the vanilla and the butter. Pro Tip: The butter will add richness and shine to the pudding.

• Turn the pudding into a bowl and chill. Pro Tip: Cover the pudding with plastic wrap, pressing it directly onto the surface, to prevent a skin from forming. Chill for at least 2 hours, or preferably overnight.

FROSTING

• Melt the butter and chocolate in the microwave, start with one minute, then stir, and add 15 second bursts, stirring in between, until everything is smooth and melted. You can also do this in a saucepan, but I start with the butter and then add the chocolate. Pro Tip: Be careful not to overheat the chocolate, as it can seize up. Stir frequently and melt in short bursts.

• Whisk in the hot water all at once, and then the corn syrup and vanilla and stir until it is smooth. Pro Tip: The hot water will help to create a smooth and glossy frosting. Corn syrup adds shine and prevents the frosting from crystallizing.

• Put the bowl in the refrigerator to chill for 20-30 minutes to firm up to a spreadable consistency. Pro Tip: Check the frosting frequently and stir it occasionally to ensure it chills evenly. You want it to be thick enough to spread easily but not so thick that it’s difficult to work with.

CAKE ASSEMBLY

• Make crumbs with the 2 cupcakes. I do this in my food processor. Pulse until you get fine even crumbs. Set aside. Pro Tip: You can also use a grater or a Ziploc bag and a rolling pin to make the crumbs.

• Make sure you peel off the parchment paper from the cake layers.

• Cut the cake layers horizontally in half so you will have 4 layers. Pro Tip: Use a serrated knife and gently saw back and forth to create even layers. You can also use a cake leveler.

• Put one layer on your serving plate. Top with a good amount of filling, and then repeat with the remaining layers.

• Frost the cake with the prepared frosting. Pro Tip: Use an offset spatula to create a smooth and even layer of frosting.

• Press the crumbs all over the top and sides of the cake. Pro Tip: Gently press the crumbs into the frosting to ensure they adhere properly.

• Chill the cake for at least 2 hours to allow the frosting to set. Pro Tip: This will make it easier to slice and serve the cake.

By following these pro techniques, you’ll be well on your way to creating a Brooklyn Blackout Cake that is truly worthy of its legendary status. Remember, baking is a journey, not a destination. Enjoy the process, and don’t be afraid to experiment and make it your own.

Creative Variations: Make It Your Own

While the classic Brooklyn Blackout Cake is a masterpiece in itself, don’t be afraid to put your own spin on it! Here are a few creative variations to inspire you:

Espresso Infusion: Add a tablespoon of espresso powder to the cake batter for an even more intense chocolate flavor with a hint of coffee. You can also brush the cake layers with espresso before frosting for an extra caffeine kick.

Spiced Chocolate: Add a pinch of cinnamon, nutmeg, or cayenne pepper to the cake batter or frosting for a warm, spicy twist. This is especially delicious during the fall and winter months.

Orange Zest: Add the zest of one orange to the cake batter for a bright, citrusy flavor that complements the chocolate beautifully. You can also add a tablespoon of orange liqueur to the frosting.

Chocolate Ganache Glaze: Instead of frosting the cake with chocolate frosting, top it with a rich chocolate ganache glaze. Simply heat equal parts heavy cream and chopped chocolate until melted and smooth, then pour over the cake.

Raspberry Filling: Add a layer of raspberry jam or fresh raspberries to the filling for a burst of fruity flavor that cuts through the richness of the chocolate. For an even more decadent experience, try a raspberry liqueur.

Peanut Butter Frosting: If you’re a peanut butter lover, try substituting the chocolate frosting with peanut butter frosting. This is a classic combination that is sure to be a crowd-pleaser.

Mini Brooklyn Blackout Cupcakes: Turn the cake into cupcakes for individual servings. This is a great option for parties or potlucks. Be sure to adjust the baking time accordingly.

These are just a few ideas to get you started. Feel free to experiment and come up with your own creative variations. The possibilities are endless! Remember, the most important thing is to have fun and enjoy the process of baking this delicious chocolate cake.

Perfect Pairings: What to Serve With Brooklyn Blackout Cake

The Brooklyn Blackout Cake is a decadent treat on its own, but it can be even more enjoyable when paired with the right accompaniments. Here are a few suggestions to elevate your dessert experience:

Vanilla Ice Cream: A classic pairing that never fails. The creamy vanilla ice cream provides a cool contrast to the rich, chocolatey cake. A scoop of high-quality vanilla bean ice cream is the perfect complement.

Fresh Berries: The acidity of fresh berries, such as raspberries, strawberries, or blueberries, cuts through the richness of the cake and adds a touch of brightness. Arrange a colorful assortment of berries around the cake or serve them on the side.

Whipped Cream: A dollop of lightly sweetened whipped cream adds a touch of elegance and lightness to the cake. Use heavy cream and whip it until soft peaks form. You can add a touch of vanilla extract or powdered sugar for extra flavor.

Coffee or Espresso: A strong cup of coffee or espresso is the perfect way to balance the sweetness of the cake. The bitterness of the coffee complements the chocolate flavor beautifully.

Milk: For a more comforting pairing, serve the cake with a glass of cold milk. The milk helps to mellow out the richness of the cake and makes it even more enjoyable.

Dessert Wine: A sweet dessert wine, such as port or sherry, is a sophisticated pairing that complements the chocolate flavor of the cake. Choose a wine that is not too overpowering, so it doesn’t clash with the cake.

Liqueur: A small glass of chocolate liqueur or coffee liqueur can enhance the chocolate flavor and add a touch of warmth to the cake. Serve it on the side or drizzle it over the cake.

No matter what you choose to serve with your Brooklyn Blackout Cake, remember to enjoy the experience and savor the flavors. It’s a truly special dessert that deserves to be celebrated.

Storage Secrets: Keep It Fresh and Delicious

To ensure your Brooklyn Blackout Cake stays fresh and delicious for as long as possible, follow these storage tips:

Room Temperature: If you plan to serve the cake within a day or two, you can store it at room temperature in an airtight container. The cake will stay moist and flavorful, but the frosting may soften slightly. Keep in mind that depending on the climate, leaving it out at room temperature might affect it sooner.

Refrigerator: For longer storage, store the cake in the refrigerator in an airtight container. The cake will stay fresh for up to a week. However, the frosting may harden slightly, so let the cake sit at room temperature for about 30 minutes before serving to soften the frosting.

Freezer: For even longer storage, you can freeze the cake. Wrap the cake tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe container. The cake can be frozen for up to two months. Thaw the cake in the refrigerator overnight before serving. You can also freeze individual slices of cake for a quick and easy dessert.

Crumb Coating: If you have leftover crumb coating, store it in an airtight container at room temperature. You can use it to decorate other desserts, such as cupcakes or cookies. You can even use it to top your ice cream! You can also sprinkle the crumbs over your morning yogurt or add them to granola. There are so many ways you can prevent this from going to waste!

Unfrosted Cake Layers: Unfrosted cake layers can be stored at room temperature for a day or two, or in the refrigerator for up to a week. Wrap them tightly in plastic wrap to prevent them from drying out. You can also freeze them for up to two months. This is a great way to prepare the cake in advance and save time on the day you plan to serve it.

By following these storage tips, you can enjoy your Brooklyn Blackout Cake for days to come. It’s a truly special dessert that is worth savoring.

Health Benefits: Why This Brooklyn Blackout Cake is Good for You

Okay, let’s be honest, Brooklyn Blackout Cake is primarily a decadent treat, and we’re not going to pretend it’s a health food. However, there are a few redeeming qualities to highlight (in moderation, of course!):

Dark Chocolate Antioxidants: The dark chocolate in the pudding and frosting is rich in antioxidants, which can help protect your body against damage from free radicals. Antioxidants have been linked to various health benefits, including improved heart health and reduced risk of certain diseases.

Mood Booster: Chocolate has been shown to release endorphins in the brain, which can improve your mood and reduce stress. A slice of chocolate cake can be a comforting and enjoyable way to lift your spirits.

Source of Energy: The cake provides a source of carbohydrates, which are the body’s primary source of energy. This can be helpful if you need a quick energy boost before or after a workout.

Mindful Indulgence: Allowing yourself to enjoy a treat like brooklyn blackout cake in moderation can be a part of a healthy relationship with food. Restricting yourself completely can sometimes lead to cravings and overeating. Enjoying a small slice mindfully can be a satisfying way to indulge without guilt. Try to enjoy your dessert and really focus on the flavor and texture and you might find that a small slice is enough to satisfy your craving!

Community and Connection: Baking and sharing a cake with friends and family can be a wonderful way to connect with others and build relationships. Sharing food is a universal way to show love and appreciation. This easy dessert can be a great thing to bake and bring to your next potluck.

Homemade Goodness: When you bake your own brooklyn blackout cake, you have control over the ingredients. This allows you to choose high-quality ingredients and avoid artificial additives and preservatives that are often found in store-bought cakes.

Remember, moderation is key. A small slice of chocolate dessert can be a part of a balanced diet, but it shouldn’t be a regular occurrence. Enjoy it mindfully and savor the flavors.

Troubleshooting: Fix Common Mistakes

Even with the best recipes and techniques, baking can sometimes be unpredictable. Here are some common problems you might encounter when making Brooklyn Blackout Cake and how to fix them:

Cake is Dry: This is usually caused by overbaking or using too much flour. Make sure to measure the flour accurately using the spoon-and-level method. Check the cake for doneness with a toothpick and remove it from the oven as soon as the toothpick comes out clean. If you’re using a convection oven, reduce the temperature by 25 degrees.

Cake is Dense and Heavy: This can be caused by overmixing the batter or using too little leavening. Mix the wet and dry ingredients until just combined. Make sure your baking soda and baking powder are fresh. This is also usually a reason why your homemade cake might not look as good as a store-bought one.

Cake Layers are Uneven: Use cake strips or wet towels wrapped around the outside of the cake pans to ensure even baking. Rotate the cake pans halfway through baking. If the cake layers are still uneven, you can trim them with a serrated knife before frosting.

Pudding is Lumpy: Whisk the cornstarch with cold water before adding it to the hot liquid. Stir the pudding constantly while it is cooking to prevent lumps from forming. If the pudding is still lumpy, you can strain it through a fine-mesh sieve.

Pudding is Too Thin: Cook the pudding for a longer time to allow it to thicken. Make sure you are using the correct amount of cornstarch. If the pudding is still too thin, you can add a little more cornstarch, but

There’s something undeniably magical about a slice of Brooklyn Blackout Cake. It’s not just a dessert; it’s a journey back in time, a taste of old New York, and a celebration of all things chocolate. I remember the first time I had it – at a small bakery in Brooklyn, the aroma of dark cocoa and rich pudding filling the air. It was a revelation! The deeply chocolatey cake, the intensely flavored pudding, and the crunchy crumb coating… it was an experience that sparked a lifelong love affair with this iconic dessert. This recipe, carefully crafted and tested in my own kitchen here at RecipesWithClara, aims to recreate that magic, bringing the authentic taste of a Brooklyn Blackout Cake right to your home. I’ve taken the traditional elements and refined them, ensuring the cake is moist, the pudding is smooth, and the frosting is decadent. It’s a labor of love, and I’m so excited to share it with you. This isn’t just another chocolate cake recipe; it’s a slice of history, a taste of Brooklyn, and an unforgettable experience you’ll want to repeat again and again. Get ready to embark on a chocolatey adventure!

Why This Brooklyn Blackout Cake Recipe Will Change Your Life

Okay, maybe “change your life” is a slight exaggeration, but seriously, this Brooklyn Blackout Cake is special. What sets this recipe apart isn’t just the taste (though that’s a big factor!), it’s the meticulous attention to detail, ensuring a perfect balance of textures and flavors. We’re not just throwing ingredients together; we’re building a chocolate symphony. This is more than just a chocolate cake; it’s an experience.

First, the cake itself. I’ve experimented with countless variations, and this one, using buttermilk and hot coffee, guarantees an incredibly moist and tender crumb. No dry cake here! The buttermilk adds a subtle tang that complements the rich chocolate, while the hot coffee intensifies the cocoa flavor, creating a depth of flavor you won’t find in your average chocolate dessert. Many Brooklyn Blackout Cake recipes skip the coffee, but trust me, it’s the secret ingredient.

Then there’s the pudding filling. This isn’t some store-bought instant pudding, oh no. We’re making a decadent, velvety smooth chocolate pudding from scratch, using bittersweet chocolate for an extra layer of richness. The balance of sweet and bitter is crucial here, preventing the cake from becoming cloyingly sweet. I like to use Guittard chocolate for the pudding – it’s got a lovely depth and complexity. This rich filling makes this cake a true new york dessert classic.

Finally, the frosting and the signature crumb coating. We’re creating a rich, fudgy frosting with semi-sweet chocolate, perfectly balanced to complement the cake and pudding. And those crumbs? They’re made from leftover cake (or in this case, specially baked cupcakes), adding a delightful textural contrast to the smooth frosting and creamy pudding. They are the key to the authentic vintage cake experience. You get that satisfying crunch with every bite. The texture is just as important as the flavor. The combination of textures – the soft cake, the smooth pudding, and the crunchy crumbs – is what makes this Brooklyn Blackout Cake truly irresistible.

But beyond the ingredients and techniques, this recipe is about more than just baking a cake. It’s about connecting with a piece of culinary history, about recreating a beloved classic, and about sharing a truly special dessert with the people you love. It’s about the joy of baking and the satisfaction of creating something truly delicious. That’s why I believe this brooklyn blackout cake recipe will not only change your baking repertoire but also bring a little bit of Brooklyn magic into your life.

The Secret Techniques That Make This Brooklyn Blackout Cake Perfect

Alright, let’s dive into the nitty-gritty details that will elevate your Brooklyn Blackout Cake from good to outstanding. These are the little secrets and techniques I’ve learned over years of baking this masterpiece.

1. The Coffee is Key (Again!): I know I mentioned it before, but it bears repeating. The hot coffee isn’t just for flavor; it also helps to bloom the cocoa powder, unlocking its full potential and creating a deeper, richer chocolate flavor. Don’t skimp on the quality of the coffee either. A strong, freshly brewed coffee will make a noticeable difference. I prefer using a dark roast for an extra boost of intensity. This step is especially important when aiming for that authentic brooklyn blackout cake taste.

2. Buttermilk Magic: Buttermilk isn’t just a random ingredient; it’s a game-changer. The acidity in buttermilk tenderizes the gluten in the flour, resulting in a softer, more delicate cake crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for a few minutes until it curdles slightly. But seriously, real buttermilk is worth the effort for that classic brooklyn blackout cake texture.

3. Gentle Mixing is Essential: Overmixing the batter can lead to a tough cake. Mix the wet and dry ingredients until just combined. A few lumps are okay! Once you add the coffee, mix until the batter is smooth, but avoid overdoing it. Remember, we’re aiming for a tender, melt-in-your-mouth chocolate cake, not a hockey puck.

4. Perfectly Even Layers: To ensure your cake layers bake evenly, use cake strips wrapped around the outside of your pans. These strips insulate the sides of the pan, preventing the edges from baking faster than the center. This results in flat, even layers that are perfect for stacking. If you don’t have cake strips, you can wrap the pans in wet towels. For a homemade cake, this makes all the difference.

5. The Pudding Chill Factor: The pudding filling needs to be properly chilled before assembling the cake. This allows it to thicken and set, preventing it from oozing out when you slice the cake. I recommend chilling it for at least two hours, or even better, overnight. The patience is worth it when you get that perfect, creamy layer in your slice of brooklyn blackout cake.

6. Frosting Consistency is Key: The frosting should be thick enough to spread easily but not so thick that it’s difficult to work with. If the frosting is too soft, chill it in the refrigerator for a few minutes until it firms up. If it’s too stiff, add a tablespoon of hot water at a time until you reach the desired consistency. The perfect frosting will give your chocolate dessert a beautiful finish.

7. Crumb Coating Perfection: The crumb coating is what gives the Brooklyn Blackout Cake its signature look and texture. Make sure the crumbs are finely ground and evenly distributed over the frosting. I like to use a small offset spatula to gently press the crumbs into the frosting, ensuring they adhere properly. For the most authentic vintage cake experience, don’t skip this step.

8. The Final Chill: After assembling and frosting the cake, chill it for at least two hours before serving. This allows the flavors to meld together and the frosting to set, making it easier to slice and serve. Trust me, the wait is worth it! You’ll get the best texture and flavor from a well-chilled brooklyn blackout cake.

Essential Ingredients: What Makes Each One Special

Let’s take a closer look at the key ingredients that contribute to the exceptional flavor and texture of this Brooklyn Blackout Cake. Knowing the role of each ingredient will empower you to make informed decisions and substitutions if needed (though I highly recommend sticking to the recipe as written for the best results!).

All-Purpose Flour: The foundation of our cake. While you can experiment with other flours, all-purpose provides a good balance of structure and tenderness. Make sure to measure accurately using the spoon-and-level method to avoid adding too much flour, which can result in a dry cake. This will give your brooklyn blackout cake a beautiful structure.

Granulated Sugar: Sweetness and moisture. Sugar not only sweetens the cake but also helps to keep it moist. Don’t reduce the amount of sugar in the recipe without understanding the impact on the cake’s texture.

Dutch-Process Cocoa Powder: This is crucial for that deep, dark chocolate flavor. Dutch-process cocoa powder has been treated with an alkaline solution, which neutralizes its acidity and gives it a smoother, less bitter flavor. It also contributes to the cake’s dark color. Avoid using natural cocoa powder in this recipe, as it will not produce the same results. This ingredient is at the heart of every good brooklyn blackout cake. Look for a high-quality cocoa powder for the best taste.

Baking Soda and Baking Powder: The leavening agents. Baking soda reacts with the acidity in the buttermilk to create carbon dioxide, which helps the cake rise. Baking powder provides additional leavening power. Make sure your baking soda and baking powder are fresh for optimal results.

Salt: Enhances flavor. Salt balances the sweetness of the cake and enhances the chocolate flavor. Don’t skip it! A little salt goes a long way.

Buttermilk: Tenderizes the cake. As mentioned earlier, buttermilk adds a subtle tang and tenderizes the gluten in the flour, resulting in a softer, more delicate crumb. If you don’t have buttermilk, you can use the substitute mentioned above.

Vegetable Oil: Moisture and tenderness. Oil keeps the cake moist and tender. You can substitute with another neutral-flavored oil, such as canola oil. Avoid using olive oil, as its flavor can be overpowering. This is key for a moist chocolate cake.

Eggs: Structure and richness. Eggs provide structure and richness to the cake. Use large eggs at room temperature for the best results. Room temperature eggs emulsify better, resulting in a smoother batter.

Vanilla Extract: Flavor enhancer. Vanilla extract enhances the chocolate flavor and adds a touch of warmth to the cake. Use pure vanilla extract for the best flavor.

Hot Brewed Coffee: Intensifies chocolate flavor. This is the secret weapon. The hot coffee blooms the cocoa powder, unlocking its full potential and creating a deeper, richer chocolate flavor.

Bittersweet Chocolate (for pudding): Richness and depth of flavor. Use high-quality bittersweet chocolate for the best flavor. I recommend using chocolate with a cocoa content of around 70%.

Semi-sweet Chocolate (for frosting): Sweetness and chocolate flavor. Semi-sweet chocolate provides a balance of sweetness and chocolate flavor. You can adjust the amount of sugar in the frosting to your liking.

Step-by-Step Mastery: Pro Techniques for Success

Let’s walk through the recipe, highlighting the key steps and offering pro techniques to ensure your Brooklyn Blackout Cake turns out perfectly every time. I want you to feel confident and empowered in the kitchen, knowing you have the knowledge and skills to create a truly exceptional dessert.

FOR THE CAKE

• Preheat oven to 350F. Butter two 8-inch round cake pans and line the bottoms with parchment paper discs. Pro Tip: Use baking spray with flour (like Pam Baking) for extra insurance against sticking. The parchment paper ensures the cakes release cleanly.

• Whisk all the dry ingredients together well in a large bowl. Pro Tip: Sifting the dry ingredients ensures they are evenly distributed and helps to prevent lumps in the batter.

• In a separate bowl, whisk together all the wet ingredients EXCEPT the coffee. Pro Tip: Make sure the eggs are at room temperature. This helps them emulsify better with the other ingredients, resulting in a smoother batter.

• Slowly add the wet ingredients to the dry ingredients, mixing as you go. Pro Tip: Use a stand mixer or a hand mixer on low speed to prevent overmixing. Mix until just combined.

• Once incorporated, add the hot coffee, and mix everything until there are no pockets of dry flour left. The batter will be thin. Pro Tip: Don’t be alarmed by the thin batter! It’s supposed to be that way. The coffee will help to create a moist and tender cake.

• Fill 2 cupcake papers, and set the pan aside. This will be used to make the crumbs. Pro Tip: This ensures you have enough crumbs for the coating. You can also use leftover cake scraps if you have them.

• Divide the remaining batter between two 8 inch cake pans and bake for 35 minutes until risen and a toothpick inserted into the center of the cake comes out without wet batter clinging to it. Pro Tip: Rotate the cake pans halfway through baking to ensure even baking. Check for doneness with a toothpick.

• When the cake layers come out slide the cupcakes in and bake for 15 minutes, or until the top springs back and a toothpick comes out clean.

• Allow the cake layers to partially cool in the pans, then turn out onto a cooling rack to completely cool before frosting. The cakes (and cupcakes) can be made a day or two ahead and kept in the refrigerator before filling and frosting. Pro Tip: Wrap the cooled cake layers tightly in plastic wrap and store them in the refrigerator or freezer. This will keep them moist and prevent them from drying out.

PUDDING FILLING

• While the cake is in the oven make the pudding. Pro Tip: Multitasking saves time!

• Whisk together the boiling water and cocoa powder in a medium saucepan over medium heat. Pro Tip: Whisk vigorously to prevent lumps from forming.

• Stir in the sugar, chocolate, and salt.

• Mix the cornstarch with enough water to make a thin paste and whisk that right into the saucepan. Pro Tip: This prevents the cornstarch from clumping when added to the hot liquid.

• Bring the mixture to a boil, stirring constantly. Pro Tip: Stir constantly to prevent the pudding from sticking to the bottom of the pan and burning.

• Boil for one minute.

• Remove the pan from the heat and then whisk in the vanilla and the butter. Pro Tip: The butter will add richness and shine to the pudding.

• Turn the pudding into a bowl and chill. Pro Tip: Cover the pudding with plastic wrap, pressing it directly onto the surface, to prevent a skin from forming. Chill for at least 2 hours, or preferably overnight.

FROSTING

• Melt the butter and chocolate in the microwave, start with one minute, then stir, and add 15 second bursts, stirring in between, until everything is smooth and melted. You can also do this in a saucepan, but I start with the butter and then add the chocolate. Pro Tip: Be careful not to overheat the chocolate, as it can seize up. Stir frequently and melt in short bursts.

• Whisk in the hot water all at once, and then the corn syrup and vanilla and stir until it is smooth. Pro Tip: The hot water will help to create a smooth and glossy frosting. Corn syrup adds shine and prevents the frosting from crystallizing.

• Put the bowl in the refrigerator to chill for 20-30 minutes to firm up to a spreadable consistency. Pro Tip: Check the frosting frequently and stir it occasionally to ensure it chills evenly. You want it to be thick enough to spread easily but not so thick that it’s difficult to work with.

CAKE ASSEMBLY

• Make crumbs with the 2 cupcakes. I do this in my food processor. Pulse until you get fine even crumbs. Set aside. Pro Tip: You can also use a grater or a Ziploc bag and a rolling pin to make the crumbs.

• Make sure you peel off the parchment paper from the cake layers.

• Cut the cake layers horizontally in half so you will have 4 layers. Pro Tip: Use a serrated knife and gently saw back and forth to create even layers. You can also use a cake leveler.

• Put one layer on your serving plate. Top with a good amount of filling, and then repeat with the remaining layers.

• Frost the cake with the prepared frosting. Pro Tip: Use an offset spatula to create a smooth and even layer of frosting.

• Press the crumbs all over the top and sides of the cake. Pro Tip: Gently press the crumbs into the frosting to ensure they adhere properly.

• Chill the cake for at least 2 hours to allow the frosting to set. Pro Tip: This will make it easier to slice and serve the cake.

By following these pro techniques, you’ll be well on your way to creating a Brooklyn Blackout Cake that is truly worthy of its legendary status. Remember, baking is a journey, not a destination. Enjoy the process, and don’t be afraid to experiment and make it your own.

Creative Variations: Make It Your Own

While the classic Brooklyn Blackout Cake is a masterpiece in itself, don’t be afraid to put your own spin on it! Here are a few creative variations to inspire you:

Espresso Infusion: Add a tablespoon of espresso powder to the cake batter for an even more intense chocolate flavor with a hint of coffee. You can also brush the cake layers with espresso before frosting for an extra caffeine kick.

Spiced Chocolate: Add a pinch of cinnamon, nutmeg, or cayenne pepper to the cake batter or frosting for a warm, spicy twist. This is especially delicious during the fall and winter months.

Orange Zest: Add the zest of one orange to the cake batter for a bright, citrusy flavor that complements the chocolate beautifully. You can also add a tablespoon of orange liqueur to the frosting.

Chocolate Ganache Glaze: Instead of frosting the cake with chocolate frosting, top it with a rich chocolate ganache glaze. Simply heat equal parts heavy cream and chopped chocolate until melted and smooth, then pour over the cake.

Raspberry Filling: Add a layer of raspberry jam or fresh raspberries to the filling for a burst of fruity flavor that cuts through the richness of the chocolate. For an even more decadent experience, try a raspberry liqueur.

Peanut Butter Frosting: If you’re a peanut butter lover, try substituting the chocolate frosting with peanut butter frosting. This is a classic combination that is sure to be a crowd-pleaser.

Mini Brooklyn Blackout Cupcakes: Turn the cake into cupcakes for individual servings. This is a great option for parties or potlucks. Be sure to adjust the baking time accordingly.

These are just a few ideas to get you started. Feel free to experiment and come up with your own creative variations. The possibilities are endless! Remember, the most important thing is to have fun and enjoy the process of baking this delicious chocolate cake.

Perfect Pairings: What to Serve With Brooklyn Blackout Cake

The Brooklyn Blackout Cake is a decadent treat on its own, but it can be even more enjoyable when paired with the right accompaniments. Here are a few suggestions to elevate your dessert experience:

Vanilla Ice Cream: A classic pairing that never fails. The creamy vanilla ice cream provides a cool contrast to the rich, chocolatey cake. A scoop of high-quality vanilla bean ice cream is the perfect complement.

Fresh Berries: The acidity of fresh berries, such as raspberries, strawberries, or blueberries, cuts through the richness of the cake and adds a touch of brightness. Arrange a colorful assortment of berries around the cake or serve them on the side.

Whipped Cream: A dollop of lightly sweetened whipped cream adds a touch of elegance and lightness to the cake. Use heavy cream and whip it until soft peaks form. You can add a touch of vanilla extract or powdered sugar for extra flavor.

Coffee or Espresso: A strong cup of coffee or espresso is the perfect way to balance the sweetness of the cake. The bitterness of the coffee complements the chocolate flavor beautifully.

Milk: For a more comforting pairing, serve the cake with a glass of cold milk. The milk helps to mellow out the richness of the cake and makes it even more enjoyable.

Dessert Wine: A sweet dessert wine, such as port or sherry, is a sophisticated pairing that complements the chocolate flavor of the cake. Choose a wine that is not too overpowering, so it doesn’t clash with the cake.

Liqueur: A small glass of chocolate liqueur or coffee liqueur can enhance the chocolate flavor and add a touch of warmth to the cake. Serve it on the side or drizzle it over the cake.

No matter what you choose to serve with your Brooklyn Blackout Cake, remember to enjoy the experience and savor the flavors. It’s a truly special dessert that deserves to be celebrated.

Storage Secrets: Keep It Fresh and Delicious

To ensure your Brooklyn Blackout Cake stays fresh and delicious for as long as possible, follow these storage tips:

Room Temperature: If you plan to serve the cake within a day or two, you can store it at room temperature in an airtight container. The cake will stay moist and flavorful, but the frosting may soften slightly. Keep in mind that depending on the climate, leaving it out at room temperature might affect it sooner.

Refrigerator: For longer storage, store the cake in the refrigerator in an airtight container. The cake will stay fresh for up to a week. However, the frosting may harden slightly, so let the cake sit at room temperature for about 30 minutes before serving to soften the frosting.

Freezer: For even longer storage, you can freeze the cake. Wrap the cake tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe container. The cake can be frozen for up to two months. Thaw the cake in the refrigerator overnight before serving. You can also freeze individual slices of cake for a quick and easy dessert.

Crumb Coating: If you have leftover crumb coating, store it in an airtight container at room temperature. You can use it to decorate other desserts, such as cupcakes or cookies. You can even use it to top your ice cream! You can also sprinkle the crumbs over your morning yogurt or add them to granola. There are so many ways you can prevent this from going to waste!

Unfrosted Cake Layers: Unfrosted cake layers can be stored at room temperature for a day or two, or in the refrigerator for up to a week. Wrap them tightly in plastic wrap to prevent them from drying out. You can also freeze them for up to two months. This is a great way to prepare the cake in advance and save time on the day you plan to serve it.

By following these storage tips, you can enjoy your Brooklyn Blackout Cake for days to come. It’s a truly special dessert that is worth savoring.

Health Benefits: Why This Brooklyn Blackout Cake is Good for You

Okay, let’s be honest, Brooklyn Blackout Cake is primarily a decadent treat, and we’re not going to pretend it’s a health food. However, there are a few redeeming qualities to highlight (in moderation, of course!):

Dark Chocolate Antioxidants: The dark chocolate in the pudding and frosting is rich in antioxidants, which can help protect your body against damage from free radicals. Antioxidants have been linked to various health benefits, including improved heart health and reduced risk of certain diseases.

Mood Booster: Chocolate has been shown to release endorphins in the brain, which can improve your mood and reduce stress. A slice of chocolate cake can be a comforting and enjoyable way to lift your spirits.

Source of Energy: The cake provides a source of carbohydrates, which are the body’s primary source of energy. This can be helpful if you need a quick energy boost before or after a workout.

Mindful Indulgence: Allowing yourself to enjoy a treat like brooklyn blackout cake in moderation can be a part of a healthy relationship with food. Restricting yourself completely can sometimes lead to cravings and overeating. Enjoying a small slice mindfully can be a satisfying way to indulge without guilt. Try to enjoy your dessert and really focus on the flavor and texture and you might find that a small slice is enough to satisfy your craving!

Community and Connection: Baking and sharing a cake with friends and family can be a wonderful way to connect with others and build relationships. Sharing food is a universal way to show love and appreciation. This easy dessert can be a great thing to bake and bring to your next potluck.

Homemade Goodness: When you bake your own brooklyn blackout cake, you have control over the ingredients. This allows you to choose high-quality ingredients and avoid artificial additives and preservatives that are often found in store-bought cakes.

Remember, moderation is key. A small slice of chocolate dessert can be a part of a balanced diet, but it shouldn’t be a regular occurrence. Enjoy it mindfully and savor the flavors.

Troubleshooting: Fix Common Mistakes

Even with the best recipes and techniques, baking can sometimes be unpredictable. Here are some common problems you might encounter when making Brooklyn Blackout Cake and how to fix them:

Cake is Dry: This is usually caused by overbaking or using too much flour. Make sure to measure the flour accurately using the spoon-and-level method. Check the cake for doneness with a toothpick and remove it from the oven as soon as the toothpick comes out clean. If you’re using a convection oven, reduce the temperature by 25 degrees.

Cake is Dense and Heavy: This can be caused by overmixing the batter or using too little leavening. Mix the wet and dry ingredients until just combined. Make sure your baking soda and baking powder are fresh. This is also usually a reason why your homemade cake might not look as good as a store-bought one.

Cake Layers are Uneven: Use cake strips or wet towels wrapped around the outside of the cake pans to ensure even baking. Rotate the cake pans halfway through baking. If the cake layers are still uneven, you can trim them with a serrated knife before frosting.

Pudding is Lumpy: Whisk the cornstarch with cold water before adding it to the hot liquid. Stir the pudding constantly while it is cooking to prevent lumps from forming. If the pudding is still lumpy, you can strain it through a fine-mesh sieve.

Pudding is Too Thin: Cook the pudding for a longer time to allow it to thicken. Make sure you are using the correct amount of cornstarch. If the pudding is still too thin, you can add a little more cornstarch, but