Description

Brooklyn Blackout Cake is a decadent, multi-layered dessert with rich chocolate flavors that will leave you craving more. With its layers of tender devil’s food cake, creamy chocolate pudding, and velvety ganache frosting, this dessert is a tribute to a beloved piece of New York history. Originally crafted at Ebinger’s bakery, this cake has remained a favorite for its irresistibly moist texture and deep, fudgy taste. Whether you’re baking it for a special occasion or simply to indulge, this Brooklyn Blackout Cake is sure to impress.

Ingredients

1 box devil’s food cake mix (or your favorite chocolate cake recipe)

1/2 cup cocoa powder

2 cups whole milk

1/2 cup sugar

4 tablespoons cornstarch

2 teaspoons vanilla extract

1/4 teaspoon salt

1/2 cup heavy cream

1 1/2 cups dark chocolate chips

1/2 cup butter

1 teaspoon vanilla extract

1 pinch of salt

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Instructions

Prepare the Cake: Follow the instructions on the devil’s food cake mix to bake three layers of cake. Allow them to cool completely before assembling.
Make the Pudding: In a saucepan, combine cocoa powder, sugar, cornstarch, and salt. Gradually whisk in the milk and cook over medium heat, stirring frequently. Once it begins to thicken, remove it from the heat and stir in vanilla extract. Let it cool to room temperature.
Prepare the Ganache Frosting: Heat the heavy cream in a saucepan until it just starts to simmer. Pour it over the dark chocolate chips and let it sit for a few minutes to melt. Stir until smooth and glossy. Add butter, vanilla extract, and a pinch of salt, then mix until fully combined.
Assemble the Cake: Place one layer of cake on a serving platter. Spread a layer of chocolate pudding over the cake, then add the second layer of cake. Repeat the process with pudding and the final layer of cake.
Frost the Cake: Once the cake layers are assembled, pour the ganache frosting over the top and gently spread it down the sides.
Chill and Serve: Let the cake chill for at least an hour to set the ganache and allow the flavors to meld. Serve and enjoy!

Notes

For a gluten-free version, use a gluten-free chocolate cake mix and ensure that all other ingredients are gluten-free.
For a vegan version, replace the eggs, butter, and milk with plant-based alternatives like almond milk, vegan butter, and an egg replacer.
Add chocolate chips or crushed cookies between the layers of pudding for extra texture.
Store leftover cake in an airtight container in the refrigerator for up to 4-5 days. Let the cake come to room temperature before serving to enjoy the full flavor and texture.
This cake freezes well. Wrap it tightly and store it in the freezer for up to 2 months.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 35g
Sodium: 150mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg