Brooklyn Blackout Cake Recipe

Brooklyn Blackout Cake is a rich and indulgent chocolate dessert made famous by Ebinger’s Bakery in Brooklyn, New York. This iconic cake features layers of ultra-moist chocolate cake, filled with silky chocolate pudding, and covered in a dark chocolate frosting—then finished with a generous coating of cake crumbs for its signature look.

Why You’ll Love This Recipe

• Deep, intense chocolate flavor in every layer
• Moist and tender cake with creamy pudding filling
• A showstopping dessert for birthdays and holidays
• Nostalgic and historically significant
• Great make-ahead dessert
• No fancy equipment required
• Delicious served chilled or at room temperature
• Texturally dynamic: soft cake, smooth pudding, crumbly topping
• Crowd-pleasing for chocolate lovers
• Easy to freeze in slices for later

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cake:

• all-purpose flour
• granulated sugar
• unsweetened Dutch-process cocoa powder
• baking soda
• baking powder
• salt
• buttermilk
• vegetable oil
• eggs
• vanilla extract
• hot brewed coffee

For the Chocolate Pudding Filling:

• sugar
• Dutch-process cocoa powder
• cornstarch
• salt
• whole milk
• bittersweet or semisweet chocolate, chopped
• unsalted butter
• vanilla extract

For the Chocolate Frosting:

• heavy cream
• bittersweet or semisweet chocolate, chopped
• unsalted butter
• golden syrup or dark corn syrup

Directions

1. Bake the Cake
   Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a large bowl, whisk together the dry ingredients. In a separate bowl, mix the wet ingredients and slowly combine with the dry. Stir in the hot coffee. Pour the batter evenly into the pans and bake for 30–35 minutes. Let cool completely.
2. Make the Pudding
   In a saucepan, whisk sugar, cocoa, cornstarch, and salt. Slowly add milk, whisking constantly. Bring to a boil and cook until thickened. Remove from heat and stir in chocolate, butter, and vanilla. Cover with plastic wrap (touching the surface) and chill until firm.
3. Make the Frosting
   Heat cream in a small saucepan until just simmering. Remove from heat and add chocolate, butter, and syrup. Let sit 5 minutes, then stir until smooth. Cool to a spreadable consistency.
4. Assemble the Cake
   Level the cake layers if needed. Place one layer on a serving plate and spread half the pudding over the top. Add the second layer and repeat. Top with the final cake layer.
5. Frost the Cake
   Spread the ganache frosting over the top and sides of the cake. Crumble any leftover cake scraps or a fourth layer and press them all around the sides and top for the blackout look.

Servings and Timing

• Yield: 12 servings
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Chill/Assembly Time: 30–40 minutes
• Total Time: About 1 hour 45 minutes

Variations

• Sheet Cake: Make in a 9×13 pan and layer pudding and ganache on top.
• Cupcakes: Fill the center with pudding and top with ganache and crumbs.
• Mocha version: Add espresso powder to the cake batter.
• Gluten-free: Use a 1:1 gluten-free flour substitute.
• Dairy-free: Use plant-based milk, butter, and cream alternatives.

Storage/Reheating

• Storage: Store covered in the refrigerator for up to 3 days.
• Freezing: Wrap slices in plastic wrap and freeze for up to 1 month.
• Serving Tip: Let it come to room temperature for 20–30 minutes before slicing for the best texture.

FAQs

Can I make this cake in advance?

Yes, you can make the components up to two days ahead and assemble the day of serving.

Can I use store-bought pudding?

Yes, but homemade pudding gives a richer, more authentic flavor.

What kind of chocolate is best for this recipe?

Use high-quality bittersweet or semisweet chocolate for best results.

Can I skip the coffee in the cake?

The coffee enhances the chocolate flavor but can be replaced with hot water if desired.

Why does the cake have crumbs on the outside?

It’s part of the classic Brooklyn blackout look—cake crumbs are pressed onto the frosted cake for a dramatic, rustic finish.

Do I need to refrigerate the cake?

Yes, because of the pudding and ganache, it should be stored chilled.

What’s the best way to cut clean slices?

Use a sharp, warm knife and wipe it clean between slices.

Can I make this into a two-layer cake instead?

Yes, just adjust the filling and frosting quantities accordingly.

How do I prevent the pudding from sliding the layers?

Ensure the pudding is well chilled and firm before assembly. You can also chill the cake slightly between steps.

Is this cake super sweet?

It’s richly chocolatey but well balanced by the slightly bitter cocoa and dark chocolate.

Conclusion

Brooklyn Blackout Cake is a showstopping dessert for true chocolate lovers. With layers of moist cake, luscious pudding, and glossy ganache topped with chocolate crumbs, it’s a decadent nod to Brooklyn’s baking legacy. Whether for a celebration or serious chocolate craving, this cake delivers on all fronts.

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