Description

Brooklyn Blackout Cake is a rich, indulgent chocolate cake featuring moist cocoa layers, a luscious chocolate pudding filling, and a silky bittersweet chocolate frosting. This classic dessert boasts multiple textures, from the tender crumb layers to the smooth pudding and the crumb-coated exterior, offering a decadent chocolate experience perfect for special occasions.

Ingredients

Scale

Cake

Unsalted butter, room temperature (for pans), ¾ cup (63 g) Dutch-process cocoa powder, plus more for pans
1½ cups (187 g) all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
1 large egg plus 1 large egg yolk, room temperature
1½ cups (packed; 320 g) dark brown sugar
¾ cup sour cream, room temperature
5 Tbsp. vegetable oil
2 tsp. vanilla extract
¾ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
¾ cup hot water

Pudding

⅓ cup (28 g) Dutch-process cocoa powder
5 Tbsp. (35 g) cornstarch
1¼ cups heavy cream
4 large egg yolks, beaten to blend
1¼ cups whole milk
⅔ cup (packed; 142 g) dark brown sugar
¼ tsp. kosher salt
4 oz. milk chocolate, chopped
1 tsp. vanilla extract

Frosting

1 cup heavy cream
3 Tbsp. golden syrup (such as Lyle’s Golden Syrup)
⅛ tsp. kosher salt
12 oz. bittersweet chocolate, chopped
¾ cup sour cream
2 Tbsp. unsalted butter

Instructions

Prepare and preheat: Arrange a rack in the center of the oven and preheat it to 350°F (175°C). Line two 8×2″ round cake pans with parchment paper, grease with unsalted butter, then dust with cocoa powder, tapping out any excess to prevent sticking.
Make cake batter: Sift together cocoa powder, flour, baking soda, and baking powder in a medium bowl. In a separate large bowl, whisk together eggs and egg yolk, dark brown sugar, sour cream, vegetable oil, vanilla extract, salt, and hot water until smooth. Gradually whisk the dry ingredients into the wet mixture just until combined to form the batter.
Bake the cake layers: Divide the batter evenly between the prepared pans. Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean. Transfer pans to a wire rack and let cool completely in the pans. Once cooled, invert each cake onto a plate, then invert again to right-side up.
Make the pudding filling: In a large saucepan, whisk cocoa powder and cornstarch. Add heavy cream and whisk until smooth with no lumps. Add egg yolks, whole milk, dark brown sugar, and salt; combine well. Heat over medium-high heat, whisking occasionally until it boils, then reduce heat to low and continue whisking for 1–2 minutes until thick and smooth.
Finish pudding: Remove from heat and stir in chopped milk chocolate and vanilla extract until fully melted and smooth. Strain pudding through a fine-mesh sieve into a medium bowl. Cover with plastic wrap pressed directly on the surface and chill for at least 2 hours until cold.
Prepare frosting: In a large saucepan, bring heavy cream, golden syrup, and kosher salt to a boil over medium-high heat. Remove from heat and stir in bittersweet chocolate, sour cream, and unsalted butter. Let sit, stirring occasionally until smooth and fully melted. Transfer to a bowl and let cool at room temperature, stirring every 30 minutes, until thickened and spreadable, about 1½ hours. Chill briefly if needed to achieve the consistency of sour cream.
Slice cakes: Using a serrated knife, carefully halve each cake layer lengthwise. Set aside the three most attractive layers for assembly and crumble the remaining cake layer into fine crumbs for decoration.
Assemble cake with pudding: Remove plastic wrap from chilled pudding and whisk vigorously until smooth. Place one cake layer, cut side up, on a serving plate. Spread half the pudding evenly on top, then layer with another cake piece, cut side down. Spread the remaining pudding, then top with the third cake layer, cut side down. Chill the assembled cake for 1 to 8 hours to let pudding set.
Frost the cake: Spread the cooled frosting evenly over the top and sides of the chilled cake. Aim for a smooth, level top, allowing the sides to be rustic since crumbs will cover imperfections.
Decorate with crumbs: Place the cake on a sheet tray. Press the reserved cake crumbs into the frosting on the sides of the cake to completely cover them. Sprinkle crumbs around the edges on top for a finished look.

Notes

The cake layers can be baked up to 2 days ahead and stored tightly wrapped at room temperature.
The pudding filling can be prepared a day in advance and kept chilled until needed.
The frosting requires patience to thicken properly; stirring every 30 minutes helps achieve the perfect texture.
Using Dutch-process cocoa powder intensifies the chocolate flavor and ensures a rich cake.
Chilling the assembled cake helps the pudding set firmly, allowing for easier slicing and neat presentation.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Brooklyn Blackout Cake, chocolate cake, pudding filling, chocolate frosting, classic dessert