Description
This rich and decadent Brooklyn Blackout Cake features layers of moist chocolate cake, creamy pudding filling, and a crumbled cake topping. A perfect dessert for any occasion!
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup butter (softened)
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 cup hot water
- 2 tbsp cornstarch (for pudding filling)
- 2 cups whole milk (for pudding filling)
- 1 cup granulated sugar (for pudding filling)
- ½ cup cocoa powder (for pudding filling)
- ½ tsp vanilla extract (for pudding filling)
- 1 ½ cups crumbled chocolate cake (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, softened butter, milk, and vanilla extract. Mix well until smooth.
- Gradually add hot water to the batter, mixing until fully incorporated (batter will be thin).
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- For the pudding filling, combine cornstarch, milk, sugar, and cocoa powder in a saucepan over medium heat. Stir constantly until the mixture thickens.
- Remove from heat and stir in vanilla extract.
- Once the cakes are cooled, slice them in half horizontally to create four layers.
- Place the first layer of cake on a serving platter and spread a layer of pudding filling over it.
- Repeat the layering process with the remaining cake and pudding.
- Crumble the leftover cake and sprinkle it over the top of the cake for garnish.
- Refrigerate for at least 2 hours before serving.
Notes
- Make sure the pudding filling has thickened properly to avoid runny layers.
- For an extra flavor boost, you can add a splash of coffee to the cake batter.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420Kcal
- Sugar: 48g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Brooklyn Blackout Cake, chocolate cake, dessert recipe, pudding-filled cake, decadent chocolate cake, Brooklyn cake recipe