why make this recipe
The Brooklyn Blackout Cake is a rich, chocolatey delight that is sure to impress anyone who loves dessert. It features moist chocolate cake layers filled with smooth chocolate pudding and topped with chocolate shavings or crumbs. This cake is perfect for celebrations, birthdays, or simply as a sweet treat to enjoy with a cup of coffee. The combination of flavors and textures makes it a cherished favorite for many chocolate lovers.
how to make Brooklyn Blackout Cake
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 2 cups chocolate pudding (for filling)
- Chocolate shavings or crumbs (for topping)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla. Mix on medium speed for 2 minutes.
- Stir in the boiling water until well combined; the batter will be thin.
- Pour the batter evenly into the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the layers to cool in the pans for 10 minutes, then remove from pans to a wire rack to cool completely.
- Once cooled, assemble the cake layers, spreading chocolate pudding in between each layer.
- Top with chocolate shavings or crumbs.
- Serve and enjoy!
how to serve Brooklyn Blackout Cake
Serve the Brooklyn Blackout Cake as a delightful dessert. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. You can also sprinkle some extra chocolate shavings or berries on top for an added touch. This cake is great for birthdays, parties, or simply enjoying at home.
how to store Brooklyn Blackout Cake
To store the Brooklyn Blackout Cake, keep it in an airtight container in the refrigerator. It can stay fresh for up to 5 days. If you have leftover cake, make sure to cover it well to prevent it from drying out. You can also freeze individual slices of the cake for longer storage. Wrap them tightly and store in the freezer for up to 3 months.
tips to make Brooklyn Blackout Cake
- Make sure all your ingredients are at room temperature before starting. This helps create a smooth batter.
- Don’t skip the boiling water step; it makes the cake moist.
- You can add coffee to the boiling water for a richer chocolate flavor.
- Allow cakes to cool completely before assembling to prevent the pudding from melting.
variation
For a different twist, you can add a layer of whipped cream between cake layers along with the chocolate pudding. Additionally, you could use different types of pudding, like vanilla or butterscotch, for a unique flavor.
FAQs
1. Can I use cake mix instead of making the cake from scratch?
Yes, you can use a chocolate cake mix. Just follow the instructions on the package and add pudding between the layers.
2. How can I make this cake gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure it has a good binding agent.
3. Can I make this cake ahead of time?
Yes, you can make the cake layers a day in advance. Just store them properly and assemble with pudding when you’re ready to serve.**
Brooklyn Blackout Cake
Ingredients
Cake Batter
- 1.75 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsweetened cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Filling and Topping
- 2 cups chocolate pudding
- to taste Chocolate shavings or crumbs
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla. Mix on medium speed for 2 minutes.
- Stir in the boiling water until well combined; the batter will be thin.
- Pour the batter evenly into the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the layers to cool in the pans for 10 minutes, then remove from pans to a wire rack to cool completely.
Assembling the Cake
- Once cooled, assemble the cake layers, spreading chocolate pudding in between each layer.
- Top with chocolate shavings or crumbs.
Serving
- Serve and enjoy!