Ultra-rich, bakery-style chocolate
This Brooklyn Blackout Cake is a dream come true for serious chocolate lovers. With layers of moist chocolate cake, silky chocolate pudding filling, and a dramatic coating of chocolate cake crumbs, it’s rich, nostalgic, and completely indulgent. Originally made famous by Brooklyn bakeries, this iconic dessert delivers deep chocolate flavor without being overly complicated. Perfect for birthdays, special occasions, or when you want a show-stopping dessert, this classic chocolate layer cake feels old-school in the best possible way—and it’s absolutely worth every bite.
⏱️ Time Breakdown
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Cooling Time: 45 minutes
- Total Time: ~1 hour 50 minutes
- Servings: 10–12 slices
📝 Ingredients List
Chocolate Cake
- 1¾ cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup hot coffee or hot water
Chocolate Pudding Filling
- 2½ cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 6 oz semi-sweet chocolate, chopped
- 1 teaspoon vanilla extract
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Two 8-inch round cake pans
- Mixing bowls
- Whisk
- Saucepan
- Rubber spatula
- Wire cooling rack
- Offset spatula or spoon
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat the oven to 350°F (175°C). Grease and line cake pans with parchment.
- Mix dry ingredients for the cake in a large bowl until evenly combined.
- Add wet ingredients: Stir in eggs, buttermilk, oil, and vanilla until smooth.
- Pour in hot coffee slowly while mixing—the batter will be thin (that’s perfect!). ☕
- Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
- Make the pudding: In a saucepan, whisk milk, sugar, cornstarch, and salt over medium heat. Cook 5–7 minutes until thick and glossy.
- Add chocolate: Remove from heat, stir in chopped chocolate and vanilla until smooth. Cool slightly. 🍫
- Assemble: Crumble one cake layer into fine crumbs. Place the other layer on a plate, spread with pudding, and top with remaining cake layer.
- Frost and coat: Cover the entire cake with remaining pudding, then press cake crumbs all over the outside. ✨
- Chill for at least 1 hour before slicing for clean layers.
💡 Pro Tips
- Deeper flavor: Use dark cocoa powder for extra intensity
- Clean slices: Chill the cake and wipe the knife between cuts
- Make ahead: Tastes even better the next day after chilling
- No coffee? Hot water works, but coffee enhances chocolate flavor
❄️ Storage & Reheating
Store covered in the refrigerator for up to 4 days. Let slices sit at room temperature for 10 minutes before serving.