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Brooklyn Blackout Cake

Irresistible Brooklyn Blackout Cake: A Chocolate Dream Come True

This Brooklyn Blackout Cake features layers of rich chocolate cake, creamy pudding, and whipped cream, perfect for gatherings and adaptable for dietary preferences.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend
  • 2 cups granulated sugar Ensure freshness for maximum flavor
  • ¾ cup unsweetened cocoa powder Use high-quality cocoa for best results
  • 1 ½ teaspoons baking powder Check for freshness
  • 1 ½ teaspoons baking soda Check for freshness
  • 1 teaspoon salt Essential for depth in baked goods
  • 2 large eggs Use room temperature for better emulsion
  • 1 cup whole milk Can replace with almond or oat milk
  • ½ cup vegetable oil Can substitute with melted butter
  • 2 teaspoons vanilla extract Avoid imitation extracts
  • 1 cup boiling water Enhances chocolate flavor
For the Pudding
  • 1 package chocolate pudding mix (instant) Can experiment with flavored pudding
  • 2 cups milk Cold milk is recommended
For the Frosting
  • 1 cup heavy whipping cream Can substitute with dairy-free whipping cream
  • ½ cup powdered sugar

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Hand Mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans with butter or oil and flour.
  2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt for about 2 minutes.
  3. Add eggs, milk, oil, and vanilla to the dry mix and blend until smooth, about 2-3 minutes.
  4. Stir in boiling water carefully, mixing until well combined but not over-mixed.
  5. Pour the batter into prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Cool the cakes in the pans for 30 minutes, then transfer to a wire rack to cool completely.
  7. Prepare pudding by whisking pudding mix with cold milk until thick, about 2 minutes.
  8. In another bowl, beat heavy cream and powdered sugar until soft peaks form, about 3-5 minutes.
  9. Assemble by layering one cake, adding chocolate pudding, then the second cake, topping with whipped cream frosting.
  10. Optionally, garnish with cocoa powder or chocolate shavings.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 350mgPotassium: 200mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 3mg

Notes

Use high-quality ingredients for the best flavor and ensure to cool cakes completely before frosting.

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