Brooklyn Blackout Cake

Staff Writer
Brooklyn Blackout Cake
Shutterstock

The blackout cake was made popular in Brooklyn by Ebinger Baking Company during World War II. Of course, the traditional recipe remains a mystery, but this version is similar to the chocolate classic. This three-tiered devil’s food cake is layered with chocolate pudding, covered in dark chocolate frosting, and topped with extra crumbs. Make this treat if you’re in the mood for an indulgent chocolate slice that is just how your Brooklyn elders remember it.

8
Servings
819
Calories Per Serving
Deliver Ingredients

Ingredients

For the pudding

  • 1/2 Cup sugar
  • 2 Tablespoons cornstarch
  • 1/4 Teaspoon salt
  • 1 1/2 Cup whole milk
  • 3 Ounces semisweet chocolate, chopped
  • 1 Teaspoon vanilla extract

For the cake

  • 1 1/2 Cup all-purpose flour
  • 2 Teaspoons baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Cup unsalted butter, melted
  • 3/4 Cups cocoa powder
  • 1 Cup sugar
  • 1 Cup packed brown sugar
  • 1 Cup buttermilk
  • 1 Cup brewed coffee
  • 1 Teaspoon vanilla extract
  • 2 eggs

For the frosting and assembly

  • 8 Ounces semisweet chocolate, chopped
  • 1/2 Cup unsalted butter, cubed
  • 1/3 Cup hot water
  • 2 Teaspoons light corn syrup
  • 2 Teaspoons vanilla extract

Directions

For the pudding

In a small saucepan over medium heat, mix together the sugar, cornstarch, salt, and milk. Cook and stir until thickened and almost boiling. Reduce the heat to low and cook for another 2 minutes. Stir in the chopped chocolate and stir until melted. Transfer to a bowl, stir in the vanilla, and cool slightly. Cover with plastic wrap, pressing down so that the surface of the pudding is touching the wrap. Refrigerate for 1 hour or until cooled.

For the cake

Preheat the oven to 325 degrees F. Line two 8-inch round cake pans with parchment paper and spray each with non-stick cooking spray. In a small bowl, mix together the flour, baking powder, baking soda, and salt. In a large bowl, mix together the butter, cocoa powder, sugars, and stir until combined. Remove from the heat and stir in the buttermilk, coffee, and vanilla. Whisk in eggs, one at a time. Mix in the flour mixture.

Pour the mixture into the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean. Cool in pans for 10 minutes before removing cakes and cooling completely on a wire rack.

For the frosting and assembly

In a double boiler, melt the chocolate and butter. Remove from heat and whisk in the hot water, corn syrup, and vanilla. Refrigerate for 15-30 minutes until it is easily spreadable.

Using a serrated knife, cut each cake in half horizontally. Place one cake layer on a plate, spread the pudding on top, and repeat for 3 layers. You should have one cake layer leftover. Spread the frosting on the sides and top of the cake. Crumble the remaining cake layer and sprinkle it on the cake.

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,

Nutritional Facts

Total Fat
39g
60%
Sugar
91g
N/A
Saturated Fat
24g
100%
Cholesterol
107mg
36%
Protein
10g
20%
Carbs
119g
40%
Vitamin A
237µg
26%
Vitamin B12
0.4µg
7%
Vitamin C
0.3mg
0.5%
Vitamin D
1µg
N/A
Vitamin E
1mg
4.9%
Vitamin K
5µg
6%
Calcium
236mg
24%
Fiber
6g
24%
Folate (food)
25µg
N/A
Folate equivalent (total)
86µg
22%
Folic acid
36µg
N/A
Iron
4mg
22%
Magnesium
104mg
26%
Monounsaturated
11g
N/A
Niacin (B3)
2mg
10%
Phosphorus
346mg
49%
Polyunsaturated
2g
N/A
Potassium
474mg
14%
Riboflavin (B2)
0.4mg
22.7%
Sodium
501mg
21%
Sugars, added
87g
N/A
Thiamin (B1)
0.3mg
17%
Trans
0.9g
N/A
Zinc
2mg
12%

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