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.
RECIPE:
INGREDIENTS:
Cake:
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
Pudding:
1/4 cup all-purpose flour
2 cups whole milk
1 egg
1/2 cup granulated sugar
1/4 cup Dutch-processed cocoa powder
Frosting:
1/2 cup butter, softened
1 cup powdered sugar
1/4 cup melted dark chocolate
1/4 cup cocoa powder
2-3 tablespoons milk
STEPS:
Preheat your oven to 350 degrees F, and line two 6-inch cake pans with parchment paper.
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.
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.
In a stand mixer, beat the butter, powdered sugar, melted chocolate, cocoa powder, and milk for 5 minutes.
To assemble, cut each cake layer in half. Save any crumbs to use as decoration in the end.
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.
Enjoy!
The Bored Baker 👩🏽🍳
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