The Brooklyn Blackout Cake has earned its place in culinary history as one of the most iconic chocolate desserts. Originating in Brooklyn during World War II, this cake was created by Ebinger’s Bakery to honor the blackout drills in the city. It is a multi-layered masterpiece that combines moist chocolate cake, rich pudding filling, and velvety frosting, all topped with a unique layer of crumbled cake crumbs. Its nostalgic charm, decadent flavors, and stunning appearance make it a must-have for chocolate lovers and special occasions alike.

Why You’ll Love This Cake

Rich in Nostalgia
Paying tribute to its World War II origins, this cake brings the old-school bakery experience straight to your kitchen.
Decadent Layers of Flavor
Each layer of chocolate cake, pudding, and frosting bursts with deep, rich cocoa notes.
Versatile Dessert
Perfect for birthdays, anniversaries, or casual weekend treats, it always feels like a celebration.
A Chocolate Lover’s Dream
With chocolate in every layer, this cake is the epitome of indulgence for cocoa enthusiasts.

Key Ingredients and Their Roles

Dry Ingredients:

All-Purpose Flour: Provides structure to the cake, ensuring a tender texture.
Dutch-Processed Cocoa Powder: Offers a robust chocolate flavor and gives the cake its deep color.
Baking Powder and Baking Soda: Leavening agents that create a soft and fluffy crumb.
Salt: Balances the sweetness and enhances overall flavors.

Wet Ingredients:

Unsalted Butter: Adds richness and helps create a smooth frosting consistency.
Buttermilk: The acidity tenderizes the cake, adding a moist texture and tangy flavor.
Strong Brewed Coffee: Elevates the chocolate taste with added complexity.
Vanilla Extract: Complements the chocolate with warm, aromatic notes.

Sweeteners:

Granulated Sugar: Provides sweetness and moisture to the cake.
Brown Sugar: Adds a subtle caramel undertone and extra moisture.

Binding Agent:

Eggs: Ensure the cake holds together and contributes to its structure.

Making the Cake Layers

Prepare the Batter
Sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, cream unsalted butter with granulated and brown sugars until fluffy.
Gradually add eggs, one at a time, followed by vanilla extract.
Incorporate the dry ingredients alternately with buttermilk and coffee. This technique prevents overmixing and ensures a smooth batter.
Bake to Perfection
Divide the batter evenly into greased cake pans. Bake at 175°C (350°F) for 25-30 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely before slicing.

Preparing the Pudding Filling

The pudding is what sets this cake apart, adding an indulgent richness to every bite.
1. Ingredients:
– Whole milk (halal-certified)
– Dutch-processed cocoa powder
– Cornstarch for thickening
– Granulated sugar
– Egg yolks for creaminess

Process:
Heat milk and cocoa powder in a saucepan until just simmering.
In a separate bowl, whisk together sugar, egg yolks, and cornstarch.
Gradually temper the hot milk into the egg mixture before returning it to the saucepan.
Cook until thickened. Chill the pudding before assembling the cake.

Making the Chocolate Frosting

Melt and Mix
Use a double boiler to gently melt unsalted butter and dark chocolate.
Stir in hot water, corn syrup (halal), and vanilla extract for a glossy finish.
Cool
Refrigerate the frosting until it reaches a spreadable consistency.

Assembling the Cake

Layering
Cut the cooled cake horizontally into four layers. Reserve one layer to create crumbs.
On a serving plate, place the first layer and spread half the pudding evenly. Repeat with the second layer and remaining pudding. Place the third layer on top.
Frosting and Crumbs
Cover the top and sides of the cake with chocolate frosting.
Crumble the reserved cake layer and press the crumbs onto the frosting.
Chilling
Refrigerate the cake for at least an hour before serving. This helps the flavors meld and the layers set.

Pro Tips for Success

Use room-temperature ingredients for a smoother batter.
Chill the cake layers for easier slicing and assembly.
For an extra flavor boost, add a pinch of cinnamon to the cake batter.

Halal Ingredient Adjustments

For those adhering to halal dietary guidelines:
– Use halal-certified vanilla extract and butter.
– Ensure the chocolate and cocoa powder have no alcohol-based flavorings.

Storing and Serving

Storage: Keep the cake refrigerated in an airtight container for up to 3 days.
Serving: Bring the cake to room temperature for 15-20 minutes before slicing to enjoy its full flavor.

The Brooklyn Blackout Cake is more than just a dessert—it’s a culinary journey through time and taste. With its rich history, chocolate-filled layers, and show-stopping presentation, it’s sure to become a favorite in your recipe collection. Whether you’re a seasoned baker or a beginner, this cake is a rewarding project that delivers unparalleled satisfaction.