Brooklyn Blackout Cake by Cuisine at Home
A classic Brooklyn blackout cake featuring layers of chocolate cake filled with chocolate pudding and covered in chocolate crumbs.
Blackout Cake is a decadent, deeply chocolate cake with layers of rich chocolate pudding and chocolate crumb topping. This cake is perfect for chocolate lovers, delivering a bold, indulgent experience with every bite.
Dark Chocolate Blackout Cake by Sweet Pea’s Kitchen
This version presents a dark chocolate cake layered with chocolate filling and topped with a luscious chocolate frosting.
Ingredients
For the Chocolate Cake:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup whole milk, at room temperature
- 1 cup boiling water (or hot coffee for a deeper flavor)
For the Chocolate Pudding Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ⅓ cup cornstarch
- ½ teaspoon vanilla extract
- 4 oz semisweet chocolate, chopped
- 1 tablespoon unsalted butter
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (more if needed)
For the Chocolate Crumb Topping:
- ½ cup unsweetened cocoa powder
- 2 cups chocolate wafer cookies or graham crackers, crushed into fine crumbs
- ½ cup powdered sugar
Chocolate Blackout Cake by Cook’s Country
An indulgent chocolate blackout cake with rich layers and a generous coating of chocolate crumbs.
Instructions
Step 1: Make the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
- In a large mixing bowl, whisk the sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients, alternating with milk, and mix until combined.
- Stir in the boiling water (or coffee). The batter will be thin, which is fine.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 2: Make the Chocolate Pudding Filling
- In a medium saucepan, heat the milk over medium heat until it’s warm, but not boiling.
- In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Gradually add the warm milk to the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
- Cook over medium heat, stirring constantly until it thickens, about 5-7 minutes.
- Once thickened, remove from heat and stir in the chopped chocolate, butter, and vanilla. Stir until smooth and let it cool to room temperature.
Step 3: Make the Chocolate Frosting
- Beat the butter in a large mixing bowl until creamy.
- Gradually add the powdered sugar and cocoa powder, mixing until smooth.
- Add the vanilla extract and heavy cream, beating until fluffy. Add more cream if the frosting is too thick.
- Once the frosting is smooth and spreadable, set it aside.
Step 4: Make the Chocolate Crumb Topping
- In a small bowl, combine the cocoa powder, chocolate wafer cookie crumbs, and powdered sugar. Mix well.
Step 5: Assemble the Blackout Cake
- Place one layer of the cooled cake on a serving platter.
- Spread a generous layer of the chocolate pudding filling over the first layer of cake.
- Place the second layer of cake on top and frost the entire cake with the chocolate frosting.
- Sprinkle the top and sides of the cake with the chocolate crumb topping, pressing gently to help it stick.
Step 6: Chill and Serve
- Chill the cake in the fridge for at least 1 hour before serving. This helps the pudding layer set and makes slicing easier.
- Slice, serve, and enjoy the rich, chocolatey layers of your Blackout Cake!
Tips:
- You can make the cake layers a day ahead and store them tightly wrapped in plastic wrap at room temperature.
- If you prefer a smoother frosting, you can sift the cocoa powder and powdered sugar before mixing.
- You can substitute dark chocolate for semisweet chocolate in both the pudding and frosting for a richer taste.
Enjoy your Blackout Cake, a rich, indulgent treat that’s perfect for any chocolate lover!
Chocolate Blackout Cake by Life Made Simple
This image showcases a rich and moist chocolate blackout cake with a smooth chocolate frosting.
The Story of Blackout Cake
A Chocolate Cake with a Rich History
Blackout Cake is a beloved dessert that has become synonymous with intense chocolate indulgence. Its decadent layers of rich chocolate cake, creamy pudding, and velvety frosting make it a dream come true for any chocolate lover. Though its origins remain a bit mysterious, the cake’s story is deeply connected to the spirit of New York City, the era of World War II, and the post-war craving for comfort foods.
The Origin: A Wartime Inspiration
The history of Blackout Cake dates back to World War II, and much of the cake’s lore is tied to the spirit of New York City during this time. In the midst of wartime, blackout drills were a common occurrence in cities like New York to prepare for air raids. These drills, which required residents to darken their windows to avoid being seen from the sky, became a fixture of everyday life. It’s believed that the cake was named the “Blackout Cake” as a tribute to these drills, symbolizing the dark layers of chocolate that made it unique.
Legend has it that the cake was created by a bakery in Brooklyn during the war, possibly to lift spirits during difficult times. The combination of dark chocolate, rich pudding, and crumbled chocolate cake evokes the darkened atmosphere of the blackout periods, while offering a sense of comfort and indulgence in the form of sweet decadence.
The Popularity of Blackout Cake
After the war, the cake continued to gain popularity in Brooklyn, where it became a staple at local bakeries and homes. Its decadent layers and intense chocolate flavor made it a hit at birthdays, holidays, and special occasions. By the 1950s and 1960s, Blackout Cake had spread beyond Brooklyn and become a widely-loved dessert throughout New York and beyond.
The popularity of the cake was partly due to its bold flavors, which offered a sharp contrast to the lighter desserts of the time. It also became a symbol of post-war comfort food, as families sought out rich, satisfying treats after years of hardship.
A Dessert with Layers of Love and Tradition
Over time, Blackout Cake became a timeless classic in American dessert culture. Its combination of layers—rich chocolate cake, velvety chocolate pudding, and smooth chocolate frosting—made it the perfect treat for anyone who loves chocolate. The addition of chocolate crumbs on top gives it an extra layer of texture and flavor, completing the cake’s indulgent appeal.
Today, Blackout Cake is a dessert that speaks to the history of both New York City and the people who lived through the challenges of the war. It remains a symbol of comfort, strength, and the ability to find sweetness even in the darkest of times.
Blackout Cake Today
Though its roots are deeply tied to the war era, Blackout Cake continues to be a favorite in many modern kitchens, especially for chocolate enthusiasts. Whether made from scratch or enjoyed from a bakery, it holds a place of pride in the world of classic American desserts.
In a world where we often seek nostalgia and comforting flavors, Blackout Cake reminds us that even in the darkest moments, there’s always room for a little sweetness.
So, the next time you enjoy a slice of Blackout Cake, remember—you’re not just indulging in a delicious treat; you’re savoring a piece of history.
