If you love chocolate, the Easy Brooklyn Blackout Cake is a dream come true. This cake, originally created in Brooklyn, New York, has become a beloved classic for chocolate lovers around the world. With its moist, rich chocolate cake layers, creamy chocolate pudding filling, and smooth chocolate frosting, it’s the perfect indulgence for any occasion. Whether it’s a special birthday, a holiday gathering, or just a weekend treat, this cake never fails to impress.

The first time I baked a Brooklyn Blackout Cake, I wasn’t sure what to expect. But the moment I pulled it out of the oven and took a look at the dark, glossy layers, I knew I had something special. As I sliced into it and revealed the velvety pudding filling, everyone in the room couldn’t stop raving about how delicious it was. The beauty of this cake lies in its deep chocolate flavor and its simplicity to prepare. It may look fancy, but it’s surprisingly easy to make!

I served it at a family gathering for the first time, and it quickly became the centerpiece of the dessert table. Everyone was impressed by its decadence, and the layers of moist cake and rich chocolate filling were a hit. This cake has now become a regular request at family parties, and I’m always happy to oblige. It’s truly one of those desserts that has a bit of magic to it—perfectly rich, yet not overly sweet. Just the right balance of indulgence.

Why This Easy Brooklyn Blackout Cake?

Selling Points:

• Chocolate Lover’s Dream: Three layers of chocolate goodness—moist cake, creamy pudding filling, and velvety frosting—make it irresistible.
• Impressive Yet Simple: The cake may look like it’s from a bakery, but it’s surprisingly simple to make at home.
• Perfectly Moist: The cake is soft and moist, and the pudding filling keeps everything rich and creamy.
• Perfect for Any Occasion: Whether it’s a birthday, holiday, or simple chocolate craving, this cake is perfect for any celebration.

What You Need for Easy Brooklyn Blackout Cake

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1/2 cup boiling water

For the Pudding Filling:

• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder

For the Frosting:

• 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/4 cup whole milk

How to Make Easy Brooklyn Blackout Cake

Step 1: Preheat the Oven and Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.

Step 2: Make the Cake
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients and mix until just combined.
Pour in the boiling water slowly, mixing gently to ensure the batter is smooth (it will be thin).
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Pudding Filling
In a saucepan, whisk together the milk, sugar, cornstarch, and salt. Heat over medium heat, stirring constantly, until it begins to simmer.
In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about 1/4 cup of the hot milk mixture to temper the yolks, then pour the yolk mixture back into the saucepan with the remaining milk mixture.
Continue to cook the pudding over medium heat, whisking constantly, until it thickens, about 5-7 minutes.
Remove from heat and stir in the butter, vanilla extract, and cocoa powder. Let the pudding cool to room temperature.

Step 4: Make the Frosting
In a large bowl, beat together the softened butter and powdered sugar until smooth.
Add the cocoa powder, vanilla extract, and milk, then continue to beat until the frosting is creamy and spreadable.

Step 5: Assemble the Cake
Once the cakes have cooled, carefully slice each cake in half horizontally to create four layers.
Place the first layer on a cake plate or stand and spread a generous layer of pudding filling on top. Repeat this process for the next two layers, alternating between cake and pudding.
Top with the final cake layer and spread the chocolate frosting all over the top and sides of the cake.

Step 6: Chill and Serve
Refrigerate the cake for at least an hour to allow the pudding to set. Slice and enjoy!

Tips for Perfect Brooklyn Blackout Cake

• Cool the Cakes Completely: Make sure your cake layers have completely cooled before frosting. This prevents the frosting from melting and ensures the layers stay intact.
• Use Full-Fat Milk for the Pudding: Full-fat milk will give you the richest, creamiest pudding filling.
• Double Check for Doneness: Since ovens can vary, check your cake a few minutes before the suggested baking time. A toothpick should come out clean when inserted into the center of the cake.

Substitutions and Variations

• Gluten-Free: Use a gluten-free flour blend in place of regular all-purpose flour for a gluten-free version.
• Vegan: To make a vegan version, substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use non-dairy milk, and replace the butter with vegan butter or coconut oil.
• Add-Ins: If you want to add a little extra texture, consider folding in chocolate chips or crushed nuts into the pudding filling for a delightful surprise.

Make a Healthier Version

• Less Sugar: You can cut down the sugar by about 1/4 cup if you’re looking for a lighter version of the cake without sacrificing flavor.
• Lower Fat Option: Use applesauce or Greek yogurt in place of some of the butter to reduce fat while keeping the cake moist.

Closing for Easy Brooklyn Blackout Cake

This Easy Brooklyn Blackout Cake is the ultimate chocolate indulgence, perfect for special occasions or when you simply want to treat yourself to something luxurious. With its rich layers of chocolate cake, creamy pudding filling, and smooth frosting, this dessert is sure to impress and satisfy even the most dedicated chocolate fan. While it may seem like a complicated dessert, it’s actually quite easy to make and is guaranteed to steal the show. Try it for your next event, and let the decadent layers of chocolate speak for themselves.

Frequently Asked Questions for Easy Brooklyn Blackout Cake

Can I make this cake ahead of time?
Yes, you can prepare the cake layers and pudding filling a day ahead. Store the cake layers in an airtight container and refrigerate the pudding. Assemble the cake just before serving.

Can I freeze Brooklyn Blackout Cake?
Yes, you can freeze the cake layers before assembling. Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw the layers before assembling.

Can I add something extra to the frosting?
Absolutely! You can add a teaspoon of espresso powder to intensify the chocolate flavor or fold in a bit of melted chocolate for a more intense frosting.

How do I store leftovers?
Store leftover cake in the refrigerator for up to 3-4 days. Be sure to cover it tightly to keep it fresh.

Can I use a different pan size?
Yes, you can use a different-sized pan. If you use a larger pan, the cake will be thinner and may bake faster, so adjust the baking time accordingly. If you use a smaller pan, the cake layers will be thicker, and you may need to increase the baking time.

Can I use semi-sweet chocolate instead of unsweetened cocoa powder in the filling?
Yes, you can use semi-sweet chocolate in the pudding filling, but adjust the sugar content as the chocolate will already add sweetness. Reduce the sugar by 1/4 cup to balance it out.

Can I make this cake without eggs?
Yes, you can substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or applesauce. The texture will still be soft and delicious!

Can I use store-bought pudding instead of homemade?
While homemade pudding will give you the best texture and flavor, you can substitute it with a high-quality store-bought chocolate pudding. Just make sure to let it cool properly before layering it in the cake.

How can I make the cake less sweet?
To reduce sweetness, cut down the sugar in both the cake and pudding fillings by about 1/4 cup each. You can also opt for dark chocolate, which has less sugar than milk chocolate.

Can I make a smaller version of this cake?
Yes! If you want a smaller cake, you can halve the recipe and use smaller cake pans, such as 6-inch pans. Keep in mind that you will need to adjust the baking time accordingly.

With its rich layers of chocolate cake, creamy pudding filling, and smooth frosting, this dessert is sure to impress and satisfy even the most dedicated chocolate fan. While it may seem like a complicated dessert, it’s actually quite easy to make and is guaranteed to steal the show

Easy Brooklyn Blackout Cake

Recipe by Alexandra SaricolCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cake:

• 1 1/2 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup whole milk

• 1/2 cup boiling water

• For the Pudding Filling:

• 1 1/2 cups whole milk

• 1/2 cup granulated sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 3 large egg yolks

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

• 1/2 cup unsweetened cocoa powder

• For the Frosting:

• 1/2 cup unsalted butter, softened

• 1/2 cup powdered sugar

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon vanilla extract

• 1/4 cup whole milk

Directions

• Step 1: Preheat the Oven and Prepare the Cake Pans
• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal.
• Step 2: Make the Cake
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients and mix until just combined.
• Pour in the boiling water slowly, mixing gently to ensure the batter is smooth (it will be thin).
• Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
• Step 3: Make the Pudding Filling
• In a saucepan, whisk together the milk, sugar, cornstarch, and salt. Heat over medium heat, stirring constantly, until it begins to simmer.
• In a separate bowl, whisk the egg yolks until smooth. Gradually whisk in about 1/4 cup of the hot milk mixture to temper the yolks, then pour the yolk mixture back into the saucepan with the remaining milk mixture.
• Continue to cook the pudding over medium heat, whisking constantly, until it thickens, about 5-7 minutes.
• Remove from heat and stir in the butter, vanilla extract, and cocoa powder. Let the pudding cool to room temperature.
• Step 4: Make the Frosting
• In a large bowl, beat together the softened butter and powdered sugar until smooth.
• Add the cocoa powder, vanilla extract, and milk, then continue to beat until the frosting is creamy and spreadable.
• Step 5: Assemble the Cake
• Once the cakes have cooled, carefully slice each cake in half horizontally to create four layers.
• Place the first layer on a cake plate or stand and spread a generous layer of pudding filling on top. Repeat this process for the next two layers, alternating between cake and pudding.
• Top with the final cake layer and spread the chocolate frosting all over the top and sides of the cake.
• Step 6: Chill and Serve
• Refrigerate the cake for at least an hour to allow the pudding to set. Slice and enjoy!