Brooklyn Blackout Chocolate Cake
Indulge in the decadent richness of the Brooklyn Blackout Chocolate Cake, a recipe believed to be a favorite of legendary singer Barbra Streisand. This exquisitely moist chocolate cake features layers of luscious chocolate ganache and is adorned with crunchy roasted slivered almonds for a delightful contrast in texture. Perfect for celebrations or as a luxurious treat, this cake embodies the sweet nostalgia of Brooklyn's charming bakeries. With its deep chocolate flavor and sinfully rich texture, it's a dessert that will impress and satisfy any chocolate lover.
N/A
Servings
225
Calories
15
Ingredients
Ingredients
Butter
1 1/4 cups (softened)
Sugar
3 cups
Eggs
3
Vanilla Extract
2 teaspoons
Unsweetened Chocolate
4 ounces (melted)
All-Purpose Flour
3 cups
Baking Soda
3 teaspoons
Salt
1/2 teaspoon
Buttermilk
3/4 cup
Boiling Water
1 1/3 cups
Roasted Slivered Almonds
3/4-1 cup
Semi-Sweet Chocolate Chips
18 ounces
Heavy Cream
1 1/2 cups
Butter
2 tablespoons (cut up)
Vanilla Extract
1 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour two 9-inch round cake pans, shaking out any excess flour.
3
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 1-2 minutes.
4
Beat in the eggs and vanilla extract until fully combined.
5
Pour in the melted unsweetened chocolate and mix on medium speed for another 1-2 minutes, ensuring everything is well incorporated.
6
In a separate bowl, whisk together the flour, baking soda, and salt.
7
Gradually add the dry ingredients to the chocolate mixture in two parts, alternating with the buttermilk. Mix until just blended.
8
On low speed, carefully incorporate the boiling water into the batter. The batter should be thin and smooth.
9
Divide the batter evenly between the prepared cake pans.
10
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
11
Allow the cakes to cool in the pans for 10-15 minutes, then turn them out onto wire racks to cool completely.
12
For the ganache, combine the semi-sweet chocolate chips and heavy cream in a saucepan over low heat, stirring until melted and smooth.
13
Remove from heat and mix in the butter and vanilla extract until fully incorporated.
14
Cover the ganache and refrigerate it for 1 to 1 1/2 hours, until it thickens enough to spread easily.
15
Once the cakes have cooled, place one layer on a serving plate and spread a little more than 1/3 of the ganache on top.
16
Carefully place the second cake layer on top, then frost the top and sides with the remaining ganache.
17
Press roasted slivered almonds into the sides of the cake for decoration and added crunch.
18
Refrigerate the assembled cake for 3 to 4 hours to allow the ganache to firm up, making it easier to slice.
Nutrition Information
14g
Fat
24g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Brooklyn Blackout Chocolate Cake?
It is a decadent, moist chocolate cake featuring layers of chocolate ganache and roasted slivered almonds, famously associated with Brooklyn bakeries.
Is this cake associated with any celebrities?
Yes, this recipe is believed to be a favorite of the legendary singer Barbra Streisand.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees F (175 degrees C).
How should the cake pans be prepared?
You should grease and flour two 9-inch round cake pans and shake out any excess flour.
How long should I cream the butter and sugar?
Cream the softened butter and sugar using an electric mixer on medium speed for about 1 to 2 minutes until light and fluffy.
What kind of chocolate is used in the cake batter?
The batter uses 4 ounces of melted unsweetened chocolate.
What dry ingredients are needed for the cake?
The dry ingredients include 3 cups of all-purpose flour, 3 teaspoons of baking soda, and 1/2 teaspoon of salt.
How should the dry ingredients and buttermilk be added?
Gradually add the dry ingredients in two parts, alternating with the buttermilk, and mix until just blended.
What is the final ingredient added to the batter?
The final step is to carefully incorporate 1 1/3 cups of boiling water into the batter on low speed.
What will the batter consistency look like?
After adding the boiling water, the batter should be thin and smooth.
How long does the Brooklyn Blackout Cake bake?
The cake layers should bake for 35 to 40 minutes.
How do I know when the cake is done?
The cake is ready when a toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for 10 to 15 minutes before turning them out onto wire racks.
What are the ingredients for the ganache?
The ganache consists of semi-sweet chocolate chips, heavy cream, butter, and vanilla extract.
How is the ganache prepared?
Combine chocolate chips and heavy cream in a saucepan over low heat until smooth, then mix in butter and vanilla.
How long does the ganache need to be refrigerated?
The ganache should be refrigerated for 1 to 1.5 hours until it is thick enough to spread easily.
How do I assemble the cake layers?
Place one layer on a plate, spread about 1/3 of the ganache on top, add the second layer, and then frost the top and sides.
What is used to decorate the sides of the cake?
Roasted slivered almonds are pressed into the sides of the cake for decoration and crunch.
Why must the assembled cake be refrigerated before serving?
Refrigerating for 3 to 4 hours allows the ganache to firm up, which makes the cake easier to slice.
How many calories are in a serving?
Each serving contains approximately 225 calories.
How much fat is in one serving of this cake?
There are 14 grams of fat per serving.
What is the carbohydrate count per serving?
There are 24 grams of carbohydrates per serving.
How much protein does the cake provide?
Each serving contains 3 grams of protein.
How many eggs are required for this recipe?
The recipe requires 3 eggs.
What size are the cake pans?
The recipe uses two 9-inch round cake pans.
How much buttermilk is used?
The recipe calls for 3/4 cup of buttermilk.
How many chocolate chips are needed for the ganache?
You will need 18 ounces of semi-sweet chocolate chips.
Is there vanilla extract in both the cake and the ganache?
Yes, 2 teaspoons are used in the batter and 1 teaspoon is used in the ganache.
How many total ingredients are in this recipe?
The recipe has an ingredient count of 15.
What is the preparation for the almonds?
The almonds should be roasted and slivered before being pressed into the cake.