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Week 9: Brooklyn Blackout Cake

I have probably been planning on making a Brooklyn Blackout cake since the first week of my blog. The results definitely did not disappoint!

What makes a Brooklyn Blackout cake special is the use of Dutch-processed cocoa powder and a layer of pudding between each cake.

The cake was invented during World War II by a bakery chain located in Brooklyn called Ebinger's.

Since then, the bakery has closed down, but the Brooklyn Blackout cake is still as relevant as ever.





  • 1 cup all-purpose flour

  • 1/2 cup Dutch-processed cocoa powder

  • 1/2 teaspoon baking soda

  • 1 1/2 teaspoons espresso powder

  • 1/2 cup vegetable oil

  • 1/2 cup yogurt

  • 1/4 cup whole milk

  • 1 egg


  • 1/4 cup all-purpose flour

  • 2 cups whole milk

  • 1 egg

  • 1/2 cup granulated sugar

  • 1/4 cup Dutch-processed cocoa powder


  • 1/2 cup butter, softened

  • 1 cup powdered sugar

  • 1/4 cup melted dark chocolate

  • 1/4 cup cocoa powder

  • 2-3 tablespoons milk


  1. Preheat your oven to 350 degrees F, and line two 6-inch cake pans with parchment paper.

  2. In a large bowl, mix all the chocolate cake ingredients. Pour the batter into your two cake pans and bake for 30 minutes. Set aside to cool.

  3. Over medium heat and in a pan, whisk the pudding ingredients together and continue stirring until the mixture thickens. This should take around 5-7 minutes. Take out any clumps in the pudding using a fine mesh sieve. Then, chill the pudding for at least 30 minutes.

  4. In a stand mixer, beat the butter, powdered sugar, melted chocolate, cocoa powder, and milk for 5 minutes.

  5. To assemble, cut each cake layer in half. Save any crumbs to use as decoration in the end.

  6. Place a layer of pudding over each cake piece and decorate by frosting the cake's exterior. Press leftover crumbs onto the side of the cake if desired.


The Bored Baker 👩🏽‍🍳


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