Some recipes are more than just food—they’re a celebration of simplicity, flavor, and the joy of sharing a delicious meal with loved ones. Easy Brooklyn Blackout Cake is one such recipe. This cake is a rich, decadent chocolate masterpiece, featuring layers of moist chocolate cake filled with creamy chocolate pudding and coated in a velvety chocolate crumb coating. Imagine a cake so indulgent, so deeply chocolatey, that every bite feels like a celebration. It’s a dessert that feels like a special occasion, whether you’re enjoying it for a birthday, a holiday, or just because.

The first time I made this cake, it was for my best friend’s birthday. She’s a chocolate lover, and I wanted to surprise her with something extraordinary. As the cake baked, the aroma of chocolate filled the kitchen, and my family couldn’t stop asking, “What are you making? It smells amazing!” When I assembled the cake and presented it, her eyes lit up. “This is incredible!” she exclaimed, taking her first bite. Since then, Easy Brooklyn Blackout Cake has become my go-to recipe for celebrations, potlucks, and anytime I need a show-stopping dessert.

The first time I served this cake, it was at a neighborhood bake-off. My neighbor, who’s known for her famous red velvet cake, had brought her signature dish, and I was a little nervous to present my humble Brooklyn Blackout Cake. But as soon as I unveiled it, the rich chocolate aroma started drawing everyone in. “What’s in this?” my neighbor’s son asked, eyeing the cake curiously. “Chocolate, chocolate, and more chocolate,” I replied, trying to sound confident.

When everyone took their first bite, the room went quiet. Then came the murmurs of approval. “This is so good!” my neighbor said, reaching for another slice. Even the red velvet queen herself nodded in approval. “You’ve got to give me this recipe,” she said with a smile. That day, my Easy Brooklyn Blackout Cake became a neighborhood legend, and it’s been a staple at every gathering since.

Why Easy Brooklyn Blackout Cake?

Selling Points:

• Quick and Easy: With straightforward steps and simple ingredients, this cake is perfect for bakers of all levels.
• Flavor-Packed: The combination of moist chocolate cake, creamy pudding, and a crumb coating creates a rich, indulgent treat.
• Versatile: Perfect for birthdays, holidays, or any occasion that calls for a show-stopping dessert.
• Customizable: Add your favorite touches like espresso powder for depth or a sprinkle of sea salt for contrast.

What You Need for Easy Brooklyn Blackout Cake

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup hot water

For the Chocolate Pudding Filling:

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 3 cups whole milk
• 4 oz semi-sweet chocolate, chopped
• 1 tsp vanilla extract

For the Crumb Coating:

• Reserved cake crumbs (from trimming the cake layers)
• 1/2 cup chocolate ganache or melted chocolate

How to Make Easy Brooklyn Blackout Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth.
5. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Make the Pudding Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the chopped chocolate and vanilla extract until smooth. Let the pudding cool completely.
7. Assemble the Cake: Trim the tops of the cake layers to make them flat. Crumble one of the trimmed layers into fine crumbs and set aside. Place one cake layer on a serving plate and spread half of the pudding filling over it. Top with the second cake layer and spread the remaining pudding filling over the top and sides of the cake.
8. Add the Crumb Coating: Press the reserved cake crumbs onto the sides and top of the cake. Drizzle with chocolate ganache or melted chocolate for a glossy finish.
9. Chill and Serve: Refrigerate the cake for at least 1 hour before serving to set the pudding and crumbs.

Tips for the Perfect Brooklyn Blackout Cake

• Even Layers: Use a serrated knife to trim the cake layers for a flat, even surface.
• Customize: Add a teaspoon of espresso powder to the cake batter for a deeper chocolate flavor.
• Make Ahead: The cake can be assembled a day in advance and stored in the fridge.
• Reheat: Let the cake sit at room temperature for 30 minutes before serving for the best texture.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.
• Dairy-Free: Substitute almond milk for the buttermilk and use dairy-free chocolate.
• Egg-Free: Use a flax egg or commercial egg replacer.
• Extra Decadence: Add a layer of chocolate ganache between the cake layers.

Make a Healthier Version

• Whole Wheat Flour: Use whole wheat flour for added fiber.
• Less Sugar: Reduce the sugar in the cake and pudding by 1/4 cup.
• Low-Fat Milk: Use low-fat milk in the pudding filling.
• Dark Chocolate: Use dark chocolate for a richer, less sweet flavor.

Closing for Easy Brooklyn Blackout Cake

Easy Brooklyn Blackout Cake is more than just a recipe—it’s a celebration of flavor, simplicity, and the joy of sharing good food with loved ones. Whether you’re enjoying it for a special occasion or just because, this cake is sure to impress. Don’t forget to let us know how your batch turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy baking!

Frequently Asked Questions for  Easy Brooklyn Blackout Cake

Can I make this cake ahead of time?
Yes, you can assemble it a day in advance and store it in the fridge.

Can I freeze this cake?
Yes, freeze it without the crumb coating and add it after thawing.

Can I use boxed cake mix?
Yes, but the homemade version is worth the effort!

Can I make this cake gluten-free?
Yes, use a gluten-free flour blend.

Can I add coffee to the cake?
Yes, add a teaspoon of espresso powder for depth.

How do I store leftovers?
Store in an airtight container in the fridge for up to 5 days.

Can I make mini cakes?
Yes, use smaller pans and adjust the baking time.

Can I use milk chocolate?
Yes, but semi-sweet or dark chocolate is recommended for balance.

What’s the best way to serve this cake?
Serve chilled or at room temperature with a glass of milk or coffee.

Can I make this cake vegan?
Yes, use plant-based milk, dairy-free chocolate, and an egg substitute.

Easy Brooklyn Blackout Cake is a testament to the magic of simple, wholesome ingredients coming together to create something truly special. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So, gather your ingredients, preheat your oven, and get ready to enjoy a treat that’s sure to become a family favorite. Happy baking!

 Easy Brooklyn Blackout Cake

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 3/4 cup unsweetened cocoa powder

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup buttermilk

• 1/2 cup vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

• 1 cup hot water

• For the Chocolate Pudding Filling:

• 1/2 cup granulated sugar

• 1/4 cup cornstarch

• 1/4 tsp salt

• 3 cups whole milk

• 4 oz semi-sweet chocolate, chopped

• 1 tsp vanilla extract

• For the Crumb Coating:

• Reserved cake crumbs (from trimming the cake layers)

• 1/2 cup chocolate ganache or melted chocolate

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
• Mix Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth.
• Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
• Make the Pudding Filling: In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the chopped chocolate and vanilla extract until smooth. Let the pudding cool completely.
• Assemble the Cake: Trim the tops of the cake layers to make them flat. Crumble one of the trimmed layers into fine crumbs and set aside. Place one cake layer on a serving plate and spread half of the pudding filling over it. Top with the second cake layer and spread the remaining pudding filling over the top and sides of the cake.
• Add the Crumb Coating: Press the reserved cake crumbs onto the sides and top of the cake. Drizzle with chocolate ganache or melted chocolate for a glossy finish.
• Chill and Serve: Refrigerate the cake for at least 1 hour before serving to set the pudding and crumbs.