Easy Brooklyn Blackout Cake: A Deep Dive into Chocolate Heaven

ByTeasty Recipes
Decadent Brooklyn Blackout Cake, close-up. Easy Brooklyn Blackout Cake: A Deep Dive into Chocolate Heaven

For chocolate lovers, few desserts evoke such profound devotion as the legendary Brooklyn Blackout Cake. This iconic confection, born in the mid-20th century, is a monument to cocoa, a rich, dark, and utterly decadent experience designed to satisfy the most intense chocolate cravings. While its reputation might suggest a complex undertaking, our Easy Brooklyn Blackout Cake recipe simplifies the process, bringing this legendary dessert within reach of every home baker. Prepare to immerse yourself in layers of moist chocolate cake, rich chocolate pudding, and a generous coating of chocolate cake crumbs, promising a blackout in the best possible way: a temporary loss of self, consumed by pure chocolate bliss.

The Legend of the Blackout: A Cake with History

The Brooklyn Blackout Cake traces its origins to the Ebinger Baking Company, a beloved Brooklyn institution that operated from 1898 to 1976. Named perhaps for the wartime blackout drills in New York City, or simply for its intensely dark appearance, the cake quickly became a local sensation. Its signature elements were always consistent: a dense, dark chocolate cake, generously filled and frosted with a rich, almost fudge-like chocolate pudding, and famously coated in the very cake crumbs from which it was made. This ingenious use of crumbs not only added to its unique texture but also reduced waste, a practical touch that became a beloved hallmark. Our easy version pays homage to this heritage, ensuring all the signature elements are present without the daunting effort often associated with its historical counterpart.

Why “Easy”? Simplifying Decadence

The term “easy” might seem contradictory when paired with such a grand dessert, but our approach focuses on smart shortcuts without compromising on flavor or texture.

  • Pudding Mix Power: Instead of making custard from scratch, a high-quality instant or cook-and-serve chocolate pudding mix forms the backbone of our filling and frosting. This drastically cuts down on preparation time while still delivering that essential creamy, rich chocolate layer.
  • Simple Cake Base: While you could bake from scratch, using a good-quality boxed chocolate cake mix or a straightforward scratch recipe that doesn’t require extensive steps keeps the cake component manageable. The key is to ensure it’s a moist chocolate cake.
  • Crumbs, Glorious Crumbs: The signature crumb coating is made by simply crumbling baked cake. This is naturally easy and adds a delightful textural contrast to the smooth pudding.

These simplifications ensure that even novice bakers can confidently tackle this masterpiece and achieve a truly impressive result.

The Anatomy of a Chocolate Dream: Key Components

To truly understand and appreciate the Easy Brooklyn Blackout Cake, it’s essential to break down its core elements:

  • The Chocolate Cake: This needs to be dark, moist, and tender. A devil’s food cake or a rich chocolate fudge cake is ideal. It provides the structural integrity and the initial burst of deep cocoa flavor. Its texture should be soft enough to absorb some of the pudding’s moisture.
  • The Chocolate Pudding/Filling: This is the heart of the cake. It’s thick, creamy, and intensely chocolaty, serving as both the filling between the cake layers and the decadent outer frosting. Its richness is what defines the “blackout” experience.
  • The Cake Crumb Coating: This unique feature provides texture, visual appeal, and a delightful contrast to the smooth pudding. It’s traditionally made from the trimmed edges or tops of the cake layers, finely crumbled. This adds a charmingly rustic yet utterly essential finish.

Each component plays a crucial role in creating the layers of chocolate bliss that define this iconic dessert.

Achieving Chocolate Perfection: Tips for Success

Even with an “easy” recipe, a few tips can elevate your Brooklyn Blackout Cake from good to unforgettable:

  • Don’t Overbake the Cake: A moist cake is paramount. Check for doneness with a toothpick; it should come out with moist crumbs, not liquid batter. Overbaking leads to dry cake.
  • Chill the Pudding: Ensure your chocolate pudding is thoroughly chilled and firm before attempting to spread it. A warm or thin pudding will slide off the cake.
  • Generous Crumb Coating: Don’t be shy with the crumbs! They are a defining feature. Press them gently onto the sides and top of the cake.
  • Chill Before Serving: While tempting to dig in immediately, the cake benefits immensely from chilling for at least a few hours, or preferably overnight. This allows the pudding to set fully and the flavors to meld, making slicing much easier and enhancing the overall texture.
  • Quality Cocoa: For the cake, use a good quality unsweetened cocoa powder. If you want an even darker cake, consider using black cocoa powder (in moderation, as it can be bitter if used exclusively).

The Enduring Appeal: More Than Just a Cake

The Easy Brooklyn Blackout Cake isn’t just a dessert; it’s an indulgence, a celebration of chocolate in its purest, most unadulterated form. It’s the perfect ending to a special meal, a show-stopping birthday cake, or simply a luxurious treat for when only the deepest chocolate satisfaction will do. Its rich history combined with its undeniable flavor makes it a timeless classic that continues to captivate and delight generations of chocolate aficionados. So, roll up your sleeves, embrace the chocolate, and prepare for a blissful blackout.

Easy Brooklyn Blackout Cake Recipe

Layers of rich chocolate cake, luscious chocolate pudding, and a signature crumb coating – a chocolate lover’s dream!

Prep Time: 30 minutes

Bake Time: 25-30 minutes

Chill Time: 4 hours (or overnight)

Yields: 12-16 servings

Ingredients

For the Chocolate Cake:

  • 1 box (15.25 oz or 432g) devil’s food or chocolate fudge cake mix (plus ingredients called for on box: typically eggs, oil, water/milk)
  • OR: Your favorite scratch recipe for a moist chocolate cake

For the Chocolate Pudding/Filling:

  • 2 packages (3.9 oz or 111g each) instant chocolate pudding mix (or cook-and-serve if preferred, prepare according to package directions)
  • 4 cups cold whole milk (or as directed on pudding package for thick pudding)
  • 1 teaspoon vanilla extract (optional, enhances flavor)

Equipment

  • Two 8-inch or 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Parchment paper
  • Wire cooling rack
  • Offset spatula or knife for spreading
  • Plate or shallow dish for crumbs

Instructions

Step-by-Step Preparation

  1. Bake the Cakes: Prepare the chocolate cake mix according to package directions (or your scratch recipe). Divide the batter evenly between two greased and floured (or parchment-lined) 8-inch or 9-inch round cake pans. Bake as directed, typically 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cakes cool in pans for 10-15 minutes, then invert onto a wire cooling rack to cool completely.
  2. Make the Pudding: In a large bowl, whisk together the instant chocolate pudding mixes and cold milk for 2-3 minutes, until thickened. Stir in the vanilla extract (if using). Cover the pudding directly with plastic wrap (to prevent a skin from forming) and refrigerate for at least 30 minutes to firm up.
  3. Prepare Cake Crumbs: Once the cakes are completely cool, level the tops with a serrated knife if necessary. Save all the trimmed cake pieces and extra bits. Crumble these pieces finely into a shallow dish or plate. These will be your signature “blackout” crumbs. You can also lightly toast the crumbs in a dry pan for a few minutes for extra texture, but this is optional.
  4. Assemble the Cake:
    • Place one cake layer on your serving plate or cake stand.
    • Spread about half of the chilled chocolate pudding evenly over the first cake layer, extending almost to the edges.
    • Carefully place the second cake layer on top.
    • Use the remaining pudding to frost the top and sides of the entire cake, ensuring it’s evenly coated. Don’t worry about perfection, as it will be covered with crumbs.
  5. Apply Crumb Coating: Holding the cake carefully, or using a large offset spatula, gently press the prepared cake crumbs onto the sides of the cake until fully coated. Then, sprinkle and gently press crumbs onto the top of the cake.
  6. Chill: Refrigerate the assembled cake for at least 4 hours, or preferably overnight, to allow the pudding to set completely and the flavors to meld. This also makes slicing much cleaner.
  7. Serve: Slice with a sharp, warm knife for clean cuts. Enjoy your slice of chocolate heaven!

Tips for Success

  • Moist Cake is Key: A dry cake will make the whole experience less enjoyable. Stick to baking times and err on the side of underbaking slightly.
  • Don’t Rush the Chill: The chilling step for both the pudding and the assembled cake is crucial for the texture and stability of the cake.
  • Darker Chocolate: For an even more intense chocolate flavor and color, consider adding a tablespoon of black cocoa powder to your cake mix batter (if using a mix) or using a darker cocoa powder in a scratch recipe.
  • Clean Slices: To get perfect slices, dip your knife in hot water and wipe it clean between each cut.