Brooklyn Blackout Cake

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A Brooklyn Blackout Cake isn’t just a dessert; it’s a piece of New York City’s rich culinary story. Imagine lush layers of dark chocolate cake, thick and creamy chocolate pudding, and a frost of glossy chocolate icing—each element packed with depth and nostalgia. Born out of Ebinger’s Bakery during the 1940s, this cake was a local legend, created to honor Brooklyn’s blackout drills during World War II. Now, you can bring this impressive piece of history to your table, where it never fails to wow a crowd of chocolate lovers.

The Story Behind Brooklyn Blackout Cake

Tracing its origins to the heart of Brooklyn, this cake embodied the resilience and creativity found in the city’s bakeries during wartime. Ebinger’s Bakery crafted the cake using ingredients that packed maximum flavor with accessible methods, making it as practical as it was decadent. With every bite, you taste old-world Brooklyn—the bustling bakeries, the spirit of shared celebration, and the joy of a chocolate-laden treat savored after lights came back on.

Why This Cake Stands Out

Historic Character
It connects you with a unique slice of urban culinary history. Serve it to evoke the ambiance of classic Brooklyn bakeries—even if you live far from New York.

Triple Chocolate Layers
Chocolate shines in three distinct forms: cake, pudding, and frosting. A crown of chocolate cake crumbs gives the final flourish.

Layered Textures
Moist crumb, velvet pudding, and creamy frosting provide satisfying contrast in every forkful.

Showstopper Appeal
Tall, dramatic, and generously crumb-coated, it makes a memorable centerpiece for birthdays, family gatherings, or any time an iconic dessert feels right.

Ingredients

Here’s a complete list of what you’ll need, with notes for each component. Use the highest-quality chocolate and cocoa powder for best results.

For the Chocolate Cake

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• ¾ cup unsalted butter
• ¾ cup Dutch-processed cocoa powder
• 1 ¼ cups granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• 1 cup buttermilk
• 1 cup hot strong brewed coffee
• 2 teaspoons vanilla extract

For the Chocolate Pudding Filling

• 2 cups whole milk
• ½ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 6 ounces semisweet chocolate, chopped
• 2 teaspoons vanilla extract

For the Chocolate Frosting

• 8 ounces semisweet chocolate, chopped
• ½ cup unsalted butter
• ¼ cup light corn syrup
• 2 tablespoons hot water
• 1 teaspoon vanilla extract

Step-By-Step Instructions

1. Prep Your Pans and Oven

Set your oven to 325°F (163°C). Grease two 8-inch round cake pans and line them with parchment circles. Greasing helps the cake release, while parchment ensures flawless removal.

2. Mix Dry Ingredients

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Sifting breaks up clumps and brings air into the mixture, ensuring a light, even crumb.

3. Combine Wet Ingredients

In a saucepan over low heat, melt the butter. Whisk in cocoa to form a fragrant paste. Add both sugars and stir until blended and glossy. Remove from the heat, then beat in buttermilk, coffee, and vanilla. Incorporate eggs one at a time, whisking well between each addition.

4. Form the Cake Batter

Gradually add your dry ingredients to the wet mixture, stirring until just combined. A few lumps are fine—overmixing will toughen your cake.

5. Bake and Cool

Split the batter evenly between pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool fully.

6. Make the Chocolate Pudding

In a medium pot, whisk milk, sugar, cornstarch, and salt until smooth. Cook over medium heat, stirring constantly, until the mixture becomes thick enough to coat the back of a spoon (around 5-8 minutes). Remove from heat and stir in chocolate until melted, then add vanilla. Transfer to a bowl, press plastic wrap directly onto the surface, and chill until set.

7. Prepare the Frosting

Set up a double boiler or heatproof bowl over simmering water. Melt chocolate and butter, stirring gently. Remove from heat. Mix in corn syrup, hot water, and vanilla. Let cool, stirring occasionally, until it reaches a spreadable consistency.

8. Assemble the Cake

Gently slice each cake layer in half horizontally for four thin rounds. Set one aside for crumbs—wrap and chill it to make crumbling easier.

Layering Example:
– Cake round
– Half of the pudding
– Cake round
– Remaining pudding
– Top with final cake round

9. Frost and Decorate

Spread a thin crumb coat of frosting around assembled cake. Chill for 20 minutes. Apply the remaining frosting over the top and sides for a smooth, sleek finish.

Crumble your reserved cake round (by hand or with a food processor). Press crumbs onto the frosting, covering the entire cake for that iconic look.

Table: Components Breakdown

Techniques and Tips

• Room Temperature Ingredients:
  Pull eggs, butter, and buttermilk from the fridge an hour beforehand. Consistent temperature yields a smoother, more even batter.

• Coffee:
  Use hot, strong coffee. It deepens cocoa flavor without tasting like coffee.

• Slicing Cake Layers:
  Chill layers and use a long, serrated knife. A gentle sawing motion helps ensure clean, even cuts.

• No Lumps in Pudding:
  Stir constantly and don’t rush the pudding. If it clumps, strain through a sieve before chilling.

• Crumb Coating:
  This thin, initial layer locks in loose crumbs, prepping the surface for flawless final frosting.

• Decorative Finish:
  Use cake crumbs as a classic touch, or add dark chocolate curls for extra flair.

Storing and Serving

Storage

• Refrigerator:
  Store in an airtight container for up to one week. Bring to room temperature for the richest flavor.

• Freezer:
  Wrap well with plastic, then foil. Freeze up to three months. Thaw overnight in the fridge before serving.

Serving Tips

• Make Ahead:
  Pudding and frosting can be made a day ahead. Assemble the day you plan to serve.

• Cutting Clean Slices:
  Use a sharp knife dipped in hot water and wiped dry between each slice.

• Serving Suggestions:
  Enjoy with cold milk or strong coffee. The cake’s richness shines with minimal sides, but a scoop of vanilla ice cream is a treat for those seeking extra indulgence.

Frequently Asked Questions

Can I use natural cocoa powder?
Stick to Dutch-processed. Its neutral pH and deep flavor create the right color and taste for this cake.

Is it essential to have all components homemade?
To capture authenticity, homemade pudding and frosting are essential, but if you’re short on time, high-quality store-bought chocolate pudding can fill in as needed.

How do I avoid a dense cake?
Do not overmix your batter, and make sure your leavening agents are fresh.

Bringing Brooklyn Home

Recreating Brooklyn Blackout Cake is about more than following instructions—it’s about creating a moment. The first forkful offers pure chocolate bliss layered with history, tradition, and a taste of Brooklyn’s lasting impact on American baking. Whether you’re baking for a special event or bringing a classic to your family table, this cake captures celebration in every crumb.