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Brooklyn Blackout Cake: A Chocolate Lover’s Dream

The first time I tasted Brooklyn Blackout Cake, it was at a small, unassuming bakery tucked away in Park Slope. The slice, practically vibrating with chocolate intensity, was presented with a wink and a “this is what we’re known for.” One bite, and I understood. It was a symphony of dark chocolate – moist cake layers, decadent custard, and a shower of crumbs that amplified the experience tenfold. I instantly felt transported back in time and I knew I had to recreate it, if only to savor that moment again and again.

Recipe Overview

Prep Time: 1 hour
Cook Time: 35 minutes
Total Time: 3 hours (including chilling)
Servings: 12
Yield: One 9-inch Cake
Dietary Type: Not specified

Ingredients

For the Cake:

8 tablespoons butter, softened
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

For the Custard:

3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
2/3 cup cornstarch (scant 2/3 cup)
6 tablespoons butter
1/2 teaspoon pure vanilla extract

Equipment Needed

Two 9-inch cake pans
Parchment paper or waxed paper
Mixer (stand or hand)
Whisk
Food processor
Large non-reactive saucepan
Wire racks
Serrated knife

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This ensures even baking from the start.
Prepare the cake pans. Generously butter and flour two 9-inch cake pans to prevent sticking. Cut two circles of parchment paper or waxed paper to fit the bottoms of the pans, and press them into place. The paper provides an extra layer of protection against sticking and makes for easy removal.
Cream the butter and shortening. In a mixer fitted with a whisk attachment (or using a hand mixer), cream together the softened butter and vegetable shortening until smooth. This creates a tender crumb.
Incorporate the sugar. Add the sugar to the butter mixture and continue mixing until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a lighter cake.
Add the eggs. One by one, add the eggs, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed to ensure even incorporation.
Introduce the flavorings and dry ingredients. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt. Mix until just combined. The low speed prevents overmixing, which can lead to a tough cake.
Alternate flour and milk. With the mixer still running at low speed, add about 1/3 of the flour, then about 1/3 of the milk, and mix. Repeat with the remaining flour and milk, mixing until just combined. This alternating method helps to prevent gluten development, resulting in a more tender cake.
Divide and bake. Pour the batter evenly into the prepared pans. Bake until the cakes are dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), about 30 to 35 minutes. Don’t overbake the cakes; a few moist crumbs are preferable to a dry cake.
Cool the cakes. Let the cakes cool in the pans for 15 minutes, then turn them out onto wire racks to cool completely to room temperature. Cooling them upside down helps prevent them from doming.
Prepare the cake crumbs. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs. These crumbs are essential for the signature Brooklyn Blackout Cake finish.
Make the custard. Pour 2 1/2 cups of the water, the sugar, corn syrup, and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Using a non-reactive saucepan prevents any metallic taste from leaching into the custard.
Thicken the custard. Meanwhile, in a small bowl, whisk together the remaining 1/2 cup of water and the cornstarch until smooth. This creates a slurry that will thicken the custard.
Incorporate the cornstarch slurry. Whisk the cornstarch mixture into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Continuous whisking prevents lumps from forming.
Finish the custard. Remove from the heat and stir in the butter and vanilla until smooth and glossy. The butter adds richness and shine, while the vanilla enhances the chocolate flavor.
Chill the custard. Pour the custard into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes. Chilling is essential for the custard to set properly.
Assemble the cake. Place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with a generous layer of cooled custard. Top with another layer of cake, then more custard, and finally the last layer of cake.
Frost and coat. Cover the top and sides of the cake with the remaining custard. Coat the entire cake with the cake crumbs, pressing them gently to adhere.
Chill before serving. Chill the assembled cake until ready to serve, at least 2 hours. This allows the flavors to meld and the custard to firm up even further.

Expert Tips & Tricks

For an even more intense chocolate flavor, use Dutch-processed cocoa powder in both the cake and the custard.
To prevent the cake layers from sticking to the pans, you can also dust the buttered pans with cocoa powder instead of flour.
If you don’t have vegetable shortening, you can substitute it with an equal amount of butter.
For a smoother custard, strain it through a fine-mesh sieve after cooking.
If you’re short on time, you can use store-bought chocolate pudding as a substitute for the custard, but be sure to use a good quality pudding for the best flavor.
Don’t skip chilling the cake! It’s crucial for the texture and flavor development.

Serving & Storage Suggestions

Serve the Brooklyn Blackout Cake chilled. Its intense flavors are a perfect ending to any meal, or a delightful treat on its own. To store any leftovers, cover the cake tightly and refrigerate. It will last for up to 3 days in the refrigerator. While it can be frozen, the texture of the custard may change slightly upon thawing. It’s best enjoyed fresh!

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	630 kcal	N/A
Calories from Fat	192 g	31%
Total Fat	21.4 g	32%
Saturated Fat	11.5 g	57%
Cholesterol	88.9 mg	29%
Sodium	362.8 mg	15%
Total Carbohydrate	110.8 g	36%
Dietary Fiber	6 g	24%
Sugars	75.9 g	N/A
Protein	8.1 g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Be sure to add a binder like xanthan gum to help with the structure.
Dairy-Free: Use a dairy-free butter substitute and almond or soy milk in the cake. You can also make a dairy-free custard using coconut milk or another plant-based milk.
Chocolate Ganache: Instead of custard, you can use a rich chocolate ganache for the filling and frosting.
Espresso Boost: Add a teaspoon of instant espresso powder to the cake batter for a richer, more complex flavor.

FAQs (Frequently Asked Questions)

Q: What makes this cake so dark?
A: The high proportion of cocoa powder in both the cake and the custard gives it a deep, dark chocolate flavor and color.

Q: Can I use regular milk instead of skim milk?
A: Yes, you can use regular milk. The difference in fat content will have a minimal impact on the final result.

Q: Why do I need to chill the cake for at least 2 hours?
A: Chilling allows the custard to set properly and the flavors to meld together, resulting in a more cohesive and delicious cake.

Q: Can I make the cake layers and custard ahead of time?
A: Absolutely! You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. The custard can also be made a day ahead and stored in the refrigerator.

Q: What if my custard is too thin?
A: If your custard is too thin, you can whisk together a little more cornstarch with cold water and whisk it into the custard while it’s simmering over low heat. Cook until thickened, whisking constantly.

Final Thoughts

The Brooklyn Blackout Cake is more than just a dessert; it’s a journey into chocolate heaven. The symphony of flavors and textures, from the moist cake to the decadent custard and the satisfying crunch of the crumbs, creates a truly unforgettable experience. Don’t be intimidated by the multiple steps – the results are well worth the effort. I encourage you to try this recipe and share your creations with friends and family. Pair it with a glass of cold milk or a rich, dark coffee for the ultimate indulgence. Let me know what you think!

Brooklyn Blackout Cake Recipe