Print

the best Brooklyn Blackout Cake recipe

A tall slice of Brooklyn Blackout Cake showing moist chocolate layers, pudding filling, and chocolate crumb coating.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This iconic Brooklyn Blackout Cake is a decadent chocolate lover’s dream. Featuring layers of tender chocolate cake, rich chocolate pudding, creamy ganache frosting, and a final coating of cake crumbs, this show-stopping dessert is perfect for birthdays, celebrations, and 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 + 1 large egg yolk, room temperature

  • 1½ cups (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 + 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

  • 1¼ cups whole milk

  • ⅔ cup (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 (like Lyle’s)

  • ⅛ tsp kosher salt

  • 12 oz bittersweet chocolate, chopped

  • ¾ cup sour cream

  • 2 Tbsp unsalted butter

Instructions

Cake:

  1. Preheat oven to 350°F (175°C). Line two 8×2″ round cake pans with parchment, butter, and dust with cocoa.

  2. Sift cocoa, flour, baking soda, and baking powder.

  3. In a large bowl, whisk eggs, brown sugar, sour cream, oil, vanilla, salt, and hot water.

  4. Add dry mixture and whisk just until combined.

  5. Divide into pans and bake 25–35 minutes until a toothpick comes out clean. Cool completely.

Pudding:
6. Whisk cocoa and cornstarch in a saucepan. Gradually whisk in cream until smooth.
7. Add yolks, milk, sugar, and salt. Cook over medium heat until thick (1–2 minutes after boil).
8. Remove from heat, stir in chocolate and vanilla. Strain, cover with plastic touching the surface, and chill at least 2 hours.

Frosting & Assembly:
9. Heat cream, golden syrup, and salt to a boil. Remove from heat; stir in chocolate, sour cream, and butter until smooth.
10. Let sit, stirring every 30 minutes, until thick and spreadable (about 1½ hours).
11. Slice cakes horizontally. Crumble 1 layer into fine crumbs; reserve 3 layers.
12. Spread half the pudding over first layer, add second layer, spread remaining pudding, top with third layer. Chill 1 hour.
13. Frost the cake and press crumbs onto sides and edges.

Notes

  • For extra clean layers, chill the cakes before slicing.

  • Pudding and frosting can be prepared a day in advance.

  • Use high-quality Dutch-process cocoa for the deepest chocolate flavor.

Find it online: https://2thenextgen.com/the-best-brooklyn-blackout-cake-recipe/