Why You’ll Love This Brooklyn Blackout Cake Recipe
If you’re a chocolate lover like me, you’ll absolutely adore this Brooklyn Blackout Cake recipe.
It’s the ultimate indulgence, featuring layers of rich chocolate cake paired with a velvety custard. Each bite is a heavenly experience, balancing sweetness and deep cocoa flavor.
The cake’s decadent texture makes it perfect for special occasions or a cozy night in. Plus, it’s visually stunning, coated in chocolate crumbs that give it a rustic charm.
I promise you won’t be able to resist going back for seconds. This cake truly satisfies any chocolate craving and will leave you dreaming of your next slice!
Ingredients of Brooklyn Blackout Cake
If you’re ready to plunge into the world of chocolatey goodness, then you’ll want to gather all the ingredients for this Brooklyn Blackout Cake. Trust me, there’s nothing quite like the rich layers of chocolate cake and creamy custard that come together in this recipe.
You’ll find yourself sneaking bites when you think no one’s watching, and hey, I won’t tell if you don’t. Let’s check out what you need to whip up this decadent dessert.
Ingredients for Brooklyn Blackout Cake:
- 8 tablespoons butter
- 1/4 cup vegetable shortening
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups flour
- 1 cup skim milk
- 3 cups water (divided)
- 2 1/2 cups sugar (for custard)
- 1 tablespoon corn syrup
- 1 1/2 cups unsweetened cocoa powder (for custard)
- 2/3 cup cornstarch (scant 2/3 cup)
- 6 tablespoons butter (for custard)
- 1/2 teaspoon pure vanilla extract (for custard)
Now that you have your list, it’s important to think about a few things before you start mixing. First off, make sure your butter and eggs are at room temperature. This little tip makes all the difference when it comes to achieving that light and fluffy cake texture.
Additionally, don’t skimp on the quality of your cocoa powder; using a good quality, unsweetened cocoa will elevate your cake from “just okay” to “wow, this is amazing.”
And if you’re feeling adventurous, you might even play around with the type of milk you use—almond or oat milk could add a unique twist.
How to Make Brooklyn Blackout Cake
Alright, let’s plunge into making this Brooklyn Blackout Cake, shall we? First things first, you need to preheat your oven to 375 degrees. This is essential because we want that oven nice and hot when our cake goes in. While it’s warming up, grab those two 9-inch cake pans and butter and flour them up. If you have parchment paper, cut two circles to fit the bottoms of the pans—this little trick will help your cake slide right out later.
Now, onto the fun part—mixing. In a mixer fitted with a whisk attachment (or a hand mixer if you’re feeling nostalgic), cream together 8 tablespoons of butter and 1/4 cup of vegetable shortening. Trust me, this step is like giving your cake a spa day; it’s all about getting that fluffy texture.
Once you have a light and fluffy mixture, it’s time to add in 2 cups of sugar, mixing until everything is well combined. Next, crack in 3 eggs, one at a time, mixing thoroughly after each addition. Don’t rush this part; those eggs are vital for that rich flavor and moist crumb.
With your mixer on low speed, add in 2 teaspoons of vanilla extract, 3/4 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. It may look a bit like a chocolatey mudslide at this point, but that’s okay. Gradually mix in 2 1/4 cups of flour and 1 cup of skim milk—about a third of each at a time. Just keep alternating until everything’s blended nicely.
Pour the batter into your prepared pans and pop them in the oven for about 30 to 35 minutes. You want them to be dry and springy to the touch, and a toothpick inserted in the center should come out with just a few crumbs. Once they’re baked to perfection, let them cool in the pans for about 15 minutes before transferring them to wire racks to cool completely.
Now, while that cake is cooling, let’s whip up the custard. Pour 2 1/2 cups of water into a large saucepan along with 2 1/2 cups of sugar, 1 tablespoon of corn syrup, and 1 1/2 cups of unsweetened cocoa powder. Bring that to a boil over medium-high heat, whisking occasionally.
In a small bowl, mix the remaining 1/2 cup of water with 2/3 cup of cornstarch until smooth, then whisk that into the boiling cocoa mixture. Keep whisking until it thickens up—about 3 to 4 minutes. Once thickened, remove it from the heat and stir in 6 tablespoons of butter and 1/2 teaspoon of pure vanilla extract.
Transfer that beautiful custard into a bowl, cover it with plastic wrap (pressing it against the surface to avoid a skin), and pop it in the fridge to chill for about 45 minutes.
Once everything’s cool, you’re ready to assemble. Take one layer of your cake, place it on a serving platter, and spread that luscious custard generously on top. Layer another cake on top, spread more custard, and then finish with the last layer.
Be sure to cover the top and sides of the cake with the remaining custard. Now, here’s where it gets a bit messy but fun—take the leftover cake half you set aside, crumble it up, and coat the entire cake in those crumbs. It’s like giving your cake a chocolatey blanket.
Chill the whole thing for at least two hours before serving, and prepare to indulge in a slice of heaven. Enjoy, and don’t forget to sneak a taste of that custard while you’re at it—no one’s watching, right?
Brooklyn Blackout Cake Substitutions & Variations
Wondering how to customize your Brooklyn Blackout Cake to suit your taste? You can easily swap out the cocoa powder for dark chocolate or use espresso powder for a rich flavor.
If you prefer a lighter cake, try substituting half the flour with almond flour. For the custard, consider using coconut milk for a dairy-free option or adding a splash of coffee liqueur for an extra kick.
Don’t forget the toppings—chopped nuts or sprinkles can add a fun texture. Experimenting with these substitutions can make your cake uniquely yours while keeping that classic blackout essence!
What to Serve with Brooklyn Blackout Cake
After customizing your Brooklyn Blackout Cake with delicious variations, it’s time to think about what to serve alongside this indulgent dessert.
I love pairing it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich chocolate flavor. Fresh berries, like raspberries or strawberries, add a nice tartness that cuts through the sweetness.
For a more decadent touch, consider a drizzle of chocolate sauce or a side of espresso. If you want to keep it simple, a cup of coffee or milk perfectly complements the cake’s richness and enhances the overall experience.
Enjoy!
Additional Tips & Notes
When making your Brooklyn Blackout Cake, keep in mind a few helpful tips to guarantee the best results.
First, measure your ingredients accurately; this assures a perfect texture.
Don’t skip the chilling step for the custard—it thickens the flavor!
If you want a more intense chocolate taste, use high-quality cocoa powder.
When stacking the layers, make sure they’re completely cool to prevent melting the custard.
Finally, don’t rush the chilling time; letting the cake rest for at least two hours allows the flavors to meld beautifully.
Enjoy your delicious creation, and remember, practice makes perfect!