Decadent Brooklyn Blackout Cake
Experience a slice of New York's culinary history with this Decadent Brooklyn Blackout Cake, inspired by the iconic Ebinger's bakery. This cake boasts layers of rich chocolate sponge adorned with a luscious, gooey filling that oozes indulgence. With hints of bittersweet chocolate and a velvety cocoa frosting, every bite is a nostalgic trip back to simpler times. While the process may require some effort and a kitchen full of utensils, the result is a show-stopping dessert that will impress friends and family alike. Perfect for celebrations or a sweet treat at home, it’s a recipe to pass down through generations.
10
Servings
N/A
Calories
24
Ingredients
Ingredients
unsweetened Dutch cocoa powder
1/2 cup (for cake)
boiling water
2 tablespoons (for cocoa paste)
unsweetened chocolate, chopped
2 ounces (for cake mixture)
milk
3/4 cup (combined with chocolate)
sweet butter, slightly softened
1 cup (for batter and frosting)
sugar
2 cups (for batter)
large eggs, separated
4 (EGG WHITES beaten for meringue, EGG YOLKS for batter)
vanilla extract
3 teaspoons (2 for batter, 1 for filling)
flour
2 cups (for batter)
baking powder
1 teaspoon (for batter)
baking soda
1 teaspoon (for batter)
salt
1 teaspoon (for batter)
unsweetened cocoa powder
1 tablespoon (for filling)
boiling water
2 cups (for filling)
sugar
3/4 cup (for filling)
bittersweet chocolate, chopped
1 ounce (for filling)
cornstarch
2 tablespoons (dissolved in water for filling)
salt
1/4 teaspoon (for filling)
sweet butter
2 tablespoons (for filling)
semisweet chocolate, chopped
12 ounces (for frosting)
sweet butter
12 tablespoons (for frosting)
hot water
1/2 cup (for frosting)
light corn syrup
1 tablespoon (for frosting)
vanilla extract
1 tablespoon (for frosting)
Instructions
1
Preheat your oven to 375 degrees F (190 degrees C). Butter and lightly flour two 8-inch round cake pans to prevent sticking.
2
In a small bowl, mix 1/2 cup of unsweetened Dutch cocoa powder with 2 tablespoons of boiling water until a thick paste forms. Set aside.
3
In a saucepan over medium heat, combine 2 ounces of chopped unsweetened chocolate and 3/4 cup of milk. Stir frequently until the chocolate melts, approximately 3 minutes, then remove from heat.
4
Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it up, then gradually whisk the cocoa mixture back into the milk mixture. Return the saucepan to medium heat, stirring for an additional minute. Set aside to cool until slightly warm.
5
In the bowl of a mixer, cream together 1 cup of slightly softened sweet butter and 2 cups of sugar until light and fluffy.
6
Beat in 4 egg yolks, one at a time, followed by 2 teaspoons of vanilla extract. Slowly mix in the cooled chocolate mixture.
7
In another bowl, combine 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Gradually fold the flour mixture into the chocolate mixture until just combined.
8
In a separate bowl, whisk the 4 egg whites until soft peaks form. Carefully fold the whipped egg whites into the batter using a rubber spatula, making sure not to deflate them.
9
Divide the batter evenly between the two prepared cake pans and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
10
Allow the cakes to cool in their pans on a wire rack for 15 minutes. Gently remove them from the pans and let them cool completely.
11
While the cake is baking, prepare the filling by combining 1 tablespoon of unsweetened cocoa powder and 2 cups of boiling water in a small saucepan over low heat. Stir in 3/4 cup of sugar and 1 ounce of chopped bittersweet chocolate.
12
Add 2 tablespoons of cornstarch mixed with 1 tablespoon of cold water and 1/4 teaspoon of salt. Bring the mixture to a boil while stirring constantly for 1 minute. Remove from heat and whisk in 1 teaspoon of vanilla and 2 tablespoons of butter. Transfer the filling to a bowl, cover, and refrigerate until cool.
13
For the frosting, melt 12 ounces of semisweet chocolate in a double boiler. Once melted, slowly whisk in 12 tablespoons of sweet butter, one at a time, until fully incorporated. Stir in 1/2 cup of hot water, 1 tablespoon of light corn syrup, and 1 tablespoon of vanilla extract until smooth. Refrigerate for 15 minutes before using.
14
To assemble the cake, use a serrated knife to slice each cake layer in half horizontally, creating four layers in total. Place the first layer on a serving plate and generously spread with 1/3 of the chilled filling.
15
Position the second layer on top and repeat the filling process. Add the third layer, then apply a thin coat of frosting to the top and sides of the cake. Refrigerate for 10 minutes to set the frosting.
16
Crumble the remaining cake layer into fine crumbs. Using the remaining frosting, finish frosting the cake and sprinkle with the cake crumbs on top for a decorative finish.
17
Serve the cake within 24 hours while storing it in a cool place. Enjoy the rich, gooey texture of the filling, a hallmark of a true Brooklyn Blackout Cake!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Brooklyn Blackout Cake?
This cake is inspired by the iconic Ebinger's bakery in New York, which became famous for its signature dark, chocolatey layers.
How many servings does this recipe yield?
The recipe is designed to serve 10 people.
What oven temperature is required for baking?
You should preheat your oven to 375 degrees F (190 degrees C).
What size cake pans should I use?
The recipe calls for two 8-inch round cake pans.
How do I prepare the cake pans to prevent sticking?
Butter and lightly flour the pans before pouring in the batter.
What type of cocoa is used for the cake paste?
The recipe uses 1/2 cup of unsweetened Dutch cocoa powder mixed with boiling water.
How do I melt the chocolate for the cake batter?
Combine 2 ounces of chopped unsweetened chocolate and 3/4 cup of milk in a saucepan over medium heat for about 3 minutes.
What is the process for creaming the butter and sugar?
Cream 1 cup of softened sweet butter and 2 cups of sugar together until the mixture is light and fluffy.
When do I add the egg yolks to the batter?
Beat in the 4 egg yolks one at a time after creaming the butter and sugar.
How are the egg whites used in this recipe?
The egg whites are whisked into soft peaks and then carefully folded into the batter to provide lift.
How long do the cakes need to bake?
Bake the cakes for approximately 45 minutes or until a toothpick comes out clean.
How long should the cakes cool before removing them from the pans?
Let the cakes cool on a wire rack for 15 minutes before taking them out of the pans.
What are the main components of the gooey filling?
The filling consists of cocoa powder, sugar, bittersweet chocolate, and cornstarch for thickening.
How is the chocolate filling thickened?
A mixture of 2 tablespoons of cornstarch and 1 tablespoon of cold water is added to the boiling liquid for 1 minute.
What type of chocolate is used for the frosting?
The frosting uses 12 ounces of melted semisweet chocolate.
How is the frosting made smooth?
Whisk in 12 tablespoons of sweet butter, hot water, corn syrup, and vanilla until the mixture is smooth.
Should the frosting be refrigerated before use?
Yes, refrigerate the frosting for 15 minutes before you begin frosting the cake.
How many layers does the final cake have?
The cake has four layers in total after slicing the two baked cakes in half horizontally.
What is the secret to the crumbly topping on a Blackout cake?
One of the four cake layers is crumbled into fine pieces and sprinkled over the finished frosting.
How much filling is used between each layer?
Use approximately 1/3 of the chilled filling between each of the first three layers.
Why is the cake refrigerated for 10 minutes during assembly?
A thin coat of frosting is applied and chilled to set it before the final layer of frosting and crumbs are added.
Can I substitute the bittersweet chocolate in the filling?
While bittersweet provides the intended depth, you can use dark chocolate as a substitute.
How soon should the cake be served?
For the best texture and flavor, serve the cake within 24 hours.
How should the finished cake be stored?
Store the cake in a cool place to maintain the integrity of the filling and frosting.
What makes the frosting shiny?
The addition of light corn syrup helps give the chocolate frosting its glossy finish.
Do I need a double boiler?
A double boiler is recommended for melting the 12 ounces of semisweet chocolate for the frosting safely.
Is vanilla extract used in all parts of the cake?
Vanilla is used in the cake batter, the filling, and the frosting for consistent flavor.
What texture should the filling have?
The filling should be luscious and gooey, which is a hallmark of the Brooklyn Blackout style.
Can I use unsalted butter instead of sweet butter?
Yes, unsalted butter can be used, though 'sweet butter' usually refers to high-quality unsalted butter.
What tools are best for slicing the cake layers?
A serrated knife is the best tool for slicing the cake layers horizontally into halves.