Brooklyn Blackout Cake

Brooklyn Blackout Cake is the ultimate treat for chocolate lovers. If you have a penchant for rich, dark chocolate, this cake is sure to satisfy your cravings. Donna Bardocz discovered this recipe while searching for a special cake to make for her chocolate-loving daughter-in-law’s birthday. The key to achieving the perfect result with this cake is allowing both the pudding and the cake to cool adequately, ensuring a delightful end product.

This cake is a tribute to the famous Ebinger Baking Co. in Brooklyn, New York, known for its delectable desserts. The name “Blackout Cake” is derived from the blackout drills that took place during World War II, when the lights were turned off, and windows were covered to prevent silhouetting U.S. ships from German bombers or submarines.

Indulge in the richness of this cake, which features layers of moist chocolate cake, velvety chocolate pudding, and a decadent chocolate frosting. The combination of Dutch-processed cocoa, semisweet chocolate, and a touch of coffee creates an intense and satisfying chocolate flavor.

INGREDIENTS:

• PUDDING
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • 1½ cups whole milk
  • 3 ounces semisweet chocolate, chopped
  • 1 teaspoon vanilla extract
• CAKE
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, cubed
  • ¾ cup Dutch-processed cocoa
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup buttermilk
  • 1 cup strong brewed coffee
  • 1 teaspoon vanilla extract
  • 2 eggs
• FROSTING
  • 8 ounces semisweet chocolate, chopped
  • ½ cup unsalted butter, cubed
  • ⅓ cup hot water
  • 2 teaspoons light corn syrup
  • 2 teaspoons vanilla extract

PREPARATIONS:

1. In a small heavy saucepan, mix sugar, cornstarch, and salt. Whisk in milk and cook and stir over medium heat until thickened and bubbly. Reduce heat to low and cook and stir for an additional 2 minutes. Stir in the chopped chocolate until melted. Transfer to a bowl and stir in the vanilla extract. Allow the pudding to cool slightly, pressing plastic wrap onto its surface. Refrigerate, covered, for 2 hours or until cold.
2. Preheat the oven to 325°F (165°C). Grease two 8-inch round baking pans and line their bottoms with parchment paper. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a large saucepan, melt the butter over medium heat and add the cocoa. Cook and stir until blended, then stir in the sugar. Remove from heat and stir in the buttermilk, coffee, and vanilla extract. Whisk in the eggs one at a time until well blended. Stir in the flour mixture until just combined.
3. Transfer the batter to the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks. Remove the parchment paper and let the cakes cool completely.
4. For the frosting, melt the chopped chocolate and cubed butter in the top of a double boiler or a metal bowl over hot water. Stir until smooth and remove from heat. Whisk in the hot water, corn syrup, and vanilla extract. Refrigerate for 25-30 minutes or until the frosting reaches a spreadable consistency.
5. Using a long serrated knife, slice each cake horizontally into two layers. Place one cake layer on a serving plate and spread half of the pudding on top. Repeat the layers. Top with a third cake layer and spread the frosting over the top and sides of the cake.
6. Crumble the remaining cake layer and sprinkle it over the top and sides of the cake, gently pressing it to adhere. Refrigerate any leftovers.

YIELD: 8 servings

PREP TIME: 1¼ hours + chilling time

BAKE TIME: 35 minutes + cooling time

SPECIAL INSTRUCTIONS:

• Allow both the pudding and the cake to cool sufficiently before assembling the cake to achieve the best results.

TIPS:

• Serve the Brooklyn Blackout Cake with a tall glass of cold milk or a scoop of vanilla ice cream for a delightful combination.
• For added texture and flavor, consider adding a layer of toasted nuts or chocolate shavings between the cake layers.

Brooklyn Blackout Cake is an irresistible indulgence for all chocolate lovers. Originally made famous by the renowned Ebinger Baking Co. in Brooklyn, New York, this cake boasts a deep, dark chocolate flavor reminiscent of the blackout drills during World War II.

Created by Donna Bardocz for her chocolate-loving daughter-in-law, this cake is a true delight. The combination of moist chocolate cake, rich chocolate pudding, and decadent chocolate frosting creates a dessert that is sure to impress. However, it’s important to give both the pudding and the cake enough time to cool before assembling the final masterpiece.

With Dutch-processed cocoa, semisweet chocolate, and a touch of coffee, the Brooklyn Blackout Cake offers an intensely chocolatey experience. The layers of cake, alternated with luscious chocolate pudding, provide a delightful contrast of textures and flavors.

To finish, a smooth and velvety chocolate frosting is spread generously over the top and sides of the cake. The remaining cake layer is crumbled and pressed onto the frosting, adding a charming touch and an additional layer of chocolate goodness.

Whether enjoyed with a glass of cold milk or a scoop of vanilla ice cream, the Brooklyn Blackout Cake is a dessert that satisfies even the most intense chocolate cravings. Indulge in this classic treat and savor every rich, decadent bite.