Brooklyn Blackout Cake
A rich, nostalgic dessert layered with moist chocolate cake, creamy pudding, and finished with a crumb topping that captures old-school bakery charm.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 oz bittersweet chocolate
- 1/4 cup cornstarch
- 6 tablespoons unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- In a large bowl, whisk flour, cocoa, baking powder, baking soda, and sugar.
- In a separate bowl, whisk eggs, milk, oil, and vanilla extract. Combine wet and dry mixtures, then stir in boiling water.
- Divide batter evenly between pans. Bake for 30 to 35 minutes. Cool completely, then slice each cake into two layers.
- For pudding, heat milk and cornstarch in a saucepan, stirring until thick. Add chocolate and butter, stir until smooth. Cool completely.
- Layer cakes with pudding between each layer. Frost the outside with remaining pudding.
- Crumble one cake layer and press crumbs onto the frosted cake. Chill before serving.
Notes
- Let the pudding cool completely before layering to prevent melting the cake.
- Use high-quality cocoa and chocolate for best flavor.
- Chilling the cake before slicing helps achieve cleaner cuts.
Find it online: https://dishmio.com/brooklyn-blackout-cake/