Brooklyn Blackout Cake

Brooklyn blackout cake is a chocolate cake characterized by its rich pudding-frosting and its coat of chocolate cake crumbs.

This cake took me a couple tries to get just right, because the pudding has to be thick enough to hold the cake together while the cake has to be light enough to remain soft after being stored in the fridge.brooklyn blackout cake.2

Given the constraints, I’d say this cake is a winner: the chocolate cake is both fluffy and rich, and the pudding is made decadent with the help of whole milk.brooklyn blackout cake.3brooklyn blackout cake.4

The first time I made this, it was for a dinner party at a friend’s house — when they tried it they immediately asked if they could keep the leftovers. The next time I made it, it was gone just as quickly. How long can you make this cake last??

Brooklyn Blackout Cake
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For the Pudding
  1. 1 ½ cups whole milk
  2. 1 ¾ cups granulated sugar
  3. 1 tbsp corn syrup
  4. ½ cup cocoa powder
  5. 1/3 cup corn starch
  6. ¼ cup hot water
  7. 3 tbsp butter, diced
  8. 1 tsp vanilla
For the Cake
  1. 2 sticks butter
  2. 1 ¼ cups granulated sugar
  3. 3 eggs, room temp
  4. 1 tbsp vanilla
  5. 1/2 cup cocoa powder
  6. 1/2 cup hot water
  7. 2 cups all-purpose flour
  8. ¾ tsp baking soda
  9. ¾ tsp baking powder
  10. 1 tsp salt
  11. 2/3 cup sour cream
Instructions
  1. 1. Make the Pudding: Heat the whole milk, sugar, corn syrup and cocoa powder over in a skillet over medium-high heat, whisking occasionally. In a separate bowl, whisk together the hot water and corn starch. Once the milk mixture boils, add the corn starch mixture and whisk constantly. After a couple minutes, the pudding should significantly thicken. Allow to boil for a minute, then remove from heat. Add the butter and vanilla, mix, then cover and place in the fridge. Allow to cool for about 4 hours, or overnight.
  2. 2. Make the Cake: Preheat the oven to 350ºF and grease two 8-inch cake pans.
  3. 3. In a small skillet, melt butter and sugar together. Allow to boil, then place mixture in a standing mixer. Whip for about 5 minutes, until thick. Now add the eggs, then the vanilla.
  4. 4. In a small bowl, mix the cocoa powder and water together. Add the chocolate to the to the butter mixture. Now, add one cup of flour, the baking soda, baking powder, and salt to the mixture. Next, add the sour cream, then the rest of the flour.
  5. 5. Divide batter into the two cake pans. Bake for about 30 minutes, or until an inserted toothpick comes out clean.
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