I have a thing for chocolate cake. Like, a serious thing. The kind of thing where if I see “triple chocolate” on a menu, my brain basically signs the adoption papers before I’ve even looked at the rest of the options. But the first time I heard about Brooklyn Blackout Cake, I thought it sounded a little… intimidating. Layers? Pudding? Ganache? Crumbs all over the outside? It felt like a “special occasion, call your mom for moral support” kind of dessert.
Well, spoiler alert: it’s decadent, yes. It’s layered, yes. But it’s also doable. And once you cut that first slice and see the moist chocolate cake hugging a thick layer of silky pudding, all logic and calorie-counting fly right out the window. Honestly, it’s the kind of dessert that makes you want to sit down with a fork and tell everyone else at the table to get their own.
The history nerd in me loves that this cake is rooted in Brooklyn’s Ebinger’s Bakery—a place that made this legendary dessert famous back in the mid-1900s. Imagine: people lining up for blocks for a piece of cake. And after making it myself, I totally get why. The crumb is soft and rich without being heavy, the pudding filling is like eating a hug in chocolate form, and the ganache frosting… well, it’s basically edible velvet.
When I made my first Brooklyn Blackout Cake, I did not nail it on the first try. My pudding was too runny, my cake layers slid like a chocolate landslide, and my kitchen looked like a cocoa bomb had gone off. But the second time? Magic. That’s when I learned the secrets: chill the pudding until it’s thick, don’t skimp on the crumbs, and use the best chocolate you can get your hands on.
So whether you’re baking for a birthday, a holiday, or just a “Tuesday dessert emergency,” this cake delivers the goods. It’s healthy comfort food for the soul, and while it might not exactly be low calorie high nutrition meals, it’s the perfect candidate for a best meal prep healthy treat—because you can make it ahead, slice it up, and freeze portions for future chocolate emergencies.
Why You’ll Love This Recipe
- All the chocolate, all the textures – Moist cake, creamy pudding, smooth ganache, and crumbly topping.
- Make-ahead friendly – Assemble it the day before for even better flavor and less stress.
- No fussy equipment – Just bowls, pans, and a whisk.
- Nostalgic charm – A bite of history with every forkful.
- Freezer-friendly – Perfect for prepared meals for two dessert planning.
- Crowd-pleaser – Even the “I’m not a dessert person” crowd will cave.
What Makes This Recipe Special?
The cake itself is deeply chocolatey thanks to Dutch-process cocoa and (optional but recommended) coffee. The pudding isn’t some shortcut box mix—it’s homemade, silky, and just sweet enough to balance the slightly bitter dark chocolate. The ganache frosting is glossy and rich, but it’s the crumb coating that makes this a true Brooklyn Blackout Cake. Those crumbs don’t just look cool—they add a soft, almost brownie-like texture to every bite.
And can we just talk about the budget-friendly recipes potential here? For such a fancy-looking cake, the ingredients are humble pantry staples. The only real splurge is good-quality chocolate, and trust me, it’s worth every penny.
Ingredients
- All-purpose flour – Your cake’s structural backbone. Don’t overpack your measuring cup.
- Granulated sugar – Sweetness and moisture retention.
- Unsweetened Dutch-process cocoa powder – Deep, intense chocolate flavor. Regular cocoa works, but Dutch-process gives that bakery-level richness.
- Baking soda & baking powder – The lift team.
- Salt – Balances sweetness and sharpens flavors.
- Buttermilk – Moisture and tenderness. If you don’t have it, make a quick version with milk and lemon juice.
- Vegetable oil – Keeps the crumb tender for days.
- Eggs – Structure, richness, and moisture.
- Vanilla extract – Flavor depth.
- Hot brewed coffee or water – Coffee enhances chocolate; water keeps it classic.
- For the pudding: Sugar, Dutch-process cocoa, cornstarch (thickener), salt, whole milk, chopped bittersweet or semisweet chocolate, unsalted butter, vanilla extract.
- For the frosting: Heavy cream, chopped chocolate, unsalted butter, golden syrup or corn syrup for shine.
Pro tip: Use the same chocolate brand for both pudding and ganache for a cohesive flavor.
How to Make It Step-by-Step
- Bake the cake layers – Preheat oven to 350°F (175°C). Grease and flour your pans. Whisk the dry ingredients in one bowl, mix wet in another, then combine. Stir in hot coffee or water last (the batter will be thin—don’t panic). Divide into pans and bake until a toothpick comes out clean. Cool completely.
- Make the pudding – In a saucepan, whisk sugar, cocoa, cornstarch, and salt. Slowly whisk in milk until smooth. Cook over medium heat until thick and bubbly, then remove from heat and stir in chocolate, butter, and vanilla. Press plastic wrap directly on the surface and chill until firm.
- Make the ganache frosting – Heat cream until just simmering, then pour over chopped chocolate, butter, and syrup. Let sit, then stir until smooth. Cool until spreadable.
- Assemble the cake – Level your cakes if needed. Place one layer on a serving plate, spread half the pudding over it, then repeat with another layer and the rest of the pudding. Top with the final cake layer.
- Frost and crumb coat – Cover the cake in ganache, then press reserved cake crumbs onto the sides and top. Chill until set.
Tips for Best Results
- Chill the pudding thoroughly before assembly. Warm pudding will cause layer slippage.
- Use a serrated knife to level cakes—it keeps the crumbs neater for your coating.
- Work on a turntable if you have one—it makes frosting easier.
- If your ganache is too runny, chill it for 10–15 minutes before using.
Ingredient Substitutions & Variations
- Dairy-free? Swap in almond or oat milk, vegan butter, and coconut cream for the ganache.
- Mocha twist? Add a teaspoon of espresso powder to the cake batter.
- Sheet cake version? Bake in a 9×13 pan and layer pudding and frosting on top.
- Cupcakes? Fill the center with pudding and top with ganache and crumbs.
Serving Suggestions
This cake loves company—serve it with fresh raspberries, a dollop of whipped cream, or even a scoop of vanilla ice cream. It’s also incredible with coffee, making it a sneaky contender for a full english breakfast dessert finale.
How to Store and Reheat Leftovers
Store covered in the fridge for up to 3 days. To freeze, wrap slices tightly in plastic wrap, then foil, and freeze for up to a month. Thaw overnight in the fridge and let it come to room temperature for the best texture.
Make-Ahead and Freezer Tips
You can bake the cakes and make the pudding up to 2 days ahead. Store the cakes wrapped at room temperature and the pudding in the fridge. Assemble the day you plan to serve.
Common Mistakes to Avoid
- Assembling with warm pudding—instant slide disaster.
- Overbaking the cake—dry layers ruin the indulgence.
- Skipping the crumb coat—without it, it’s just a chocolate cake, not a blackout cake.
FAQ
Can I use store-bought pudding? Sure, but homemade is worth it.
Can I make this a two-layer cake? Yes—adjust filling amounts accordingly.
What’s the best chocolate to use? High-quality bittersweet for depth and less sweetness.
Cooking Tools You’ll Need
- Mixing bowls
- Whisk
- Saucepan
- 8-inch cake pans
- Cooling racks
- Serrated knife
- Offset spatula
Final Thoughts
Brooklyn Blackout Cake is the kind of dessert that makes people stop mid-conversation to say, “Oh my gosh, this is so good.” It’s a nod to a classic, a project bake that pays off in spades, and proof that a little extra effort can deliver something unforgettable.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Brooklyn Blackout Cake
Ingredients
- For the Chocolate Cake
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened Dutch-process cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup hot brewed coffee (or hot water)
- For the Chocolate Pudding Filling
- 1/2 cup granulated sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp salt
- 2 cups whole milk
- 8 oz bittersweet or semisweet chocolate, chopped
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the Chocolate Ganache Frosting
- 1 cup heavy cream
- 12 oz bittersweet or semisweet chocolate, finely chopped
- 2 tbsp unsalted butter
- 1 tbsp golden syrup or dark corn syrup
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment, grease again, and lightly flour.
- Make the cake batter: In a large bowl whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a second bowl whisk buttermilk, oil, eggs, and vanilla. Pour wet into dry and whisk until mostly combined. Stir in the hot coffee (or water). The batter will be thin.
- Bake the cakes: Divide batter evenly between pans and bake 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto a wire rack to cool completely.
- Make the pudding filling: In a medium saucepan whisk sugar, cocoa, cornstarch, and salt. Slowly whisk in milk until smooth. Cook over medium heat, whisking constantly, until thick bubbles form and the mixture coats the back of a spoon, 7–10 minutes. Remove from heat; whisk in chopped chocolate, butter, and vanilla until silky. Press plastic wrap directly on the surface and chill until cold and firm.
- Make the ganache frosting: Heat the cream in a small saucepan until steaming with small bubbles around the edges. Remove from heat and add chopped chocolate, butter, and syrup. Let stand 5 minutes, then stir until smooth and glossy. Cool to a spreadable consistency.
- Create crumbs: Once cakes are cool, use a serrated knife to split each layer horizontally to make four thin layers. Reserve one thin layer and crumble it into fine crumbs for finishing.
- Assemble: Place one cake layer on a serving plate. Spread half of the chilled pudding evenly over the layer, leaving a 1/2-inch border. Top with the second layer; spread on the remaining pudding. Top with the third cake layer.
- Frost: Spread ganache over the top and sides of the cake. Gently press the reserved cake crumbs over the sides and top to create the classic blackout finish.
- Chill 1 hour to set, then slice with a warm, clean knife. Serve slightly chilled or at room temperature.
