• Prep Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 8

Brooklyn Blackout Cake

  • Recipe Submitted by on

 Ingredients List

  • For the pudding
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cup whole milk
  • 3 ounces semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • For the cake
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 3/4 cups cocoa powder
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup buttermilk
  • 1 cup brewed coffee
  • 1 teaspoon vanilla extract
  • 2 eggs
  • For the frosting and assembly
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter, cubed
  • 1/3 cup hot water
  • 2 teaspoons light corn syrup
  • 2 teaspoons vanilla extract


For the pudding
In a small saucepan over medium heat, mix together the sugar, cornstarch, salt, and milk. Cook and stir until thickened and almost boiling. Reduce the heat to low and cook for another 2 minutes. Stir in the chopped chocolate and stir until melted. Transfer to a bowl, stir in the vanilla, and cool slightly. Cover with plastic wrap, pressing down so that the surface of the pudding is touching the wrap. Refrigerate for 1 hour or until cooled.

For the cake
Preheat the oven to 325 degrees F. Line two 8-inch round cake pans with parchment paper and spray each with non-stick cooking spray. In a small bowl, mix together the flour, baking powder, baking soda, and salt. In a large bowl, mix together the butter, cocoa powder, sugars, and stir until combined. Remove from the heat and stir in the buttermilk, coffee, and vanilla. Whisk in eggs, one at a time. Mix in the flour mixture.

Pour the mixture into the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool in pans for 10 minutes before removing cakes and cooling completely on a wire rack.

For the frosting and assembly
In a double boiler, melt the chocolate and butter. Remove from heat and whisk in the hot water, corn syrup, and vanilla. Refrigerate for 15-30 minutes until it is easily spreadable.

Using a serrated knife, cut each cake in half horizontally. Place one cake layer on a plate, spread the pudding on top, and repeat for 3 layers. You should have one cake layer leftover. Spread the frosting on the sides and top of the cake. Crumble the remaining cake layer and sprinkle it on the cake.

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