Why You’ll Love This Recipe

If you love chocolate, Brooklyn Blackout Cake is the dream dessert. It’s a deeply chocolatey cake that features rich, smooth layers of chocolate cake, creamy chocolate pudding, and silky chocolate frosting. The balance of textures—from the moist, tender cake to the thick, creamy filling—is perfection. Each bite is a chocolate lover’s dream, and with its layers of flavor and texture, it’s a showstopper for any occasion. It’s a bit of a labor of love, but the end result is well worth the effort. Plus, it’s a guaranteed hit with anyone who enjoys a sweet, chocolatey treat.

Ingredients

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

For the Cake:

  • 1 ¾ cups all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 ½ teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 cup whole milk

  • 1 cup boiling water

  • 2 teaspoons vanilla extract

For the Pudding Filling:

  • 2 ½ cups whole milk

  • 1 cup granulated sugar

  • ½ cup cornstarch

  • 1 teaspoon salt

  • 4 large egg yolks

  • 4 tablespoons unsalted butter

  • 2 teaspoons vanilla extract

  • ½ cup unsweetened cocoa powder

For the Frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • ¾ cup unsweetened cocoa powder

  • 2 teaspoons vanilla extract

  • ¼ cup heavy cream (more if needed)

  • 1 teaspoon salt

Directions

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.

  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  5. Gradually add the dry ingredients in three parts, alternating with the milk. Mix until just combined.

  6. Slowly add the boiling water to the batter, mixing until smooth. The batter will be thin, but this is normal.

  7. Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

  8. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

For the Pudding Filling:

  1. In a medium saucepan, whisk together sugar, cornstarch, salt, and cocoa powder.

  2. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.

  3. Once thickened, remove from heat. Whisk in the egg yolks, then return to the heat and cook for another 2-3 minutes, stirring constantly.

  4. Remove from the heat again and stir in the butter and vanilla extract. Transfer the pudding to a bowl and cover with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Allow it to cool to room temperature.

For the Frosting:

  1. In a large mixing bowl, beat the butter until creamy.

  2. Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.

  3. Add the vanilla extract, salt, and heavy cream, and beat on medium-high speed until the frosting is smooth and fluffy, about 3-5 minutes.

Assembling the Cake:

  1. Once the cakes are fully cooled, slice each cake layer in half horizontally to create four layers in total.

  2. Place the first layer of cake on a serving platter. Spread a generous amount of chocolate pudding over the top.

  3. Add the second layer of cake, and repeat the process until all layers are stacked, adding pudding between each layer.

  4. Once all layers are stacked, spread the chocolate frosting over the top and sides of the cake.

  5. Optionally, sprinkle crumbled cake crumbs or chocolate shavings on top for decoration.

Servings and Timing

  • Servings: 10-12

  • Prep Time: 45 minutes

  • Cook Time: 35 minutes

  • Total Time: 2-3 hours (including cooling and assembly time)

Variations

  • Gluten-Free Option: Use a gluten-free flour blend to make this cake gluten-free. Just ensure the flour blend is suitable for baking cakes.

  • Flavor Twist: If you want a slightly different flavor profile, add a little espresso powder to the cake batter for a mocha twist, or a dash of cinnamon for a warming, spiced flavor.

  • Filling Variations: If you’re not a fan of pudding, you can substitute it with whipped cream for a lighter filling, or a cream cheese filling for a tangy contrast to the rich chocolate.

Storage/Reheating

  • Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you’re keeping it for longer, it’s best to refrigerate it for up to 5 days.

  • Reheating: You can microwave individual slices for about 10-15 seconds, but this is best enjoyed cold or at room temperature.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the pudding filling a day ahead. Store the cake layers and pudding separately, and then assemble and frost the cake when you’re ready to serve.

Can I freeze Brooklyn Blackout Cake?

Yes, you can freeze the cake layers and the pudding filling separately. Wrap the cooled layers in plastic wrap and foil, and freeze for up to 2-3 months. Thaw them overnight in the refrigerator before assembling the cake.

How do I prevent the pudding from forming a skin?

To prevent a skin from forming on the pudding, place a piece of plastic wrap directly on the surface of the pudding while it cools.

Can I use milk chocolate instead of dark cocoa powder for the cake?

Yes, you can substitute milk chocolate, but the cake will be sweeter and less rich. If you prefer a deep, intense chocolate flavor, stick with the dark cocoa powder.

Can I make this cake without the frosting?

While the frosting adds a final touch to the cake, you can skip it if you prefer a lighter cake. Just be sure to have enough pudding filling to make the layers extra rich.

Can I use store-bought pudding instead of homemade?

Yes, store-bought chocolate pudding can be used as a shortcut, but homemade pudding delivers a creamier, richer texture and flavor.

How do I slice the cake layers evenly?

To slice the cake evenly, use a serrated knife and gently cut through the cake, rotating the cake as you go. A cake leveler is also helpful for achieving even layers.

What can I serve with Brooklyn Blackout Cake?

This cake is indulgent enough on its own, but it pairs wonderfully with a scoop of vanilla ice cream or fresh berries for a contrasting flavor.

Can I add a layer of fruit to the cake?

While not traditional, you can add a layer of raspberries or strawberries between the layers for a fresh, fruity contrast to the rich chocolate.

How long will Brooklyn Blackout Cake last in the fridge?

Stored properly, the cake will last up to 5 days in the refrigerator. Ensure it’s covered well to prevent the cake from drying out.

Conclusion

Brooklyn Blackout Cake is the ultimate chocolate lover’s dessert. It’s rich, indulgent, and packed with layers of intense chocolate flavor. With its moist cake, creamy pudding filling, and luxurious frosting, this cake is perfect for any special occasion or when you’re craving something truly decadent. Despite its layered nature, it’s surprisingly easy to make and will be a showstopper at any gathering. Treat yourself to this chocolate masterpiece, and you won’t be disappointed!

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Brooklyn Blackout Cake

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  • Author: Lisa
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 2-3 hours
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Brooklyn Blackout Cake is the ultimate indulgence for chocolate lovers. This multi-layered cake features rich, moist chocolate cake, a creamy chocolate pudding filling, and a velvety chocolate frosting. Originating from Brooklyn, NY, this decadent dessert will satisfy your deepest chocolate cravings and make a showstopping treat for any occasion. A labor of love, but well worth the effort!

Ingredients

For the Cake:

  • 1 ¾ cups all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 ½ teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 cup whole milk

  • 1 cup boiling water

  • 2 teaspoons vanilla extract

For the Pudding Filling:

  • 2 ½ cups whole milk

  • 1 cup granulated sugar

  • ½ cup cornstarch

  • 1 teaspoon salt

  • 4 large egg yolks

  • 4 tablespoons unsalted butter

  • 2 teaspoons vanilla extract

  • ½ cup unsweetened cocoa powder

For the Frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • ¾ cup unsweetened cocoa powder

  • 2 teaspoons vanilla extract

  • ¼ cup heavy cream (more if needed)

  • 1 teaspoon salt

Instructions

For the Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

  3. In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.

  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

  5. Gradually add dry ingredients in three parts, alternating with milk. Mix until just combined.

  6. Slowly add boiling water to the batter, mixing until smooth.

  7. Pour batter evenly into cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

  8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Pudding Filling:

  1. In a medium saucepan, whisk together sugar, cornstarch, salt, and cocoa powder.

  2. Gradually whisk in milk. Cook over medium heat, whisking constantly, until it thickens (5-7 minutes).

  3. Stir in egg yolks, then return to heat and cook for 2-3 minutes.

  4. Remove from heat and stir in butter and vanilla. Cover with plastic wrap to prevent a skin from forming and let it cool to room temperature.

For the Frosting:

  1. Beat butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed.

  2. Add vanilla, salt, and heavy cream, and beat on medium-high speed until smooth and fluffy (about 3-5 minutes).

Assembling the Cake:

  1. Slice each cooled cake layer in half horizontally to create four layers.

  2. Place the first layer on a serving platter and spread chocolate pudding over it.

  3. Continue layering the cake and pudding, stacking layers until all are used.

  4. Frost the top and sides with the chocolate frosting. Optionally, decorate with crumbled cake or chocolate shavings

Notes

If you prefer a lighter filling, substitute pudding with whipped cream or cream cheese filling.For a gluten-free version, use a gluten-free flour blend.Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

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