Brooklyn Blackout Cake isn’t just a dessert — it’s a chocolate legacy. Created by the famed Ebinger’s Bakery in Brooklyn, New York, this ultra-rich, double-layered chocolate cake is filled with silky chocolate pudding, covered in dark chocolate frosting, and crowned with a generous blanket of cake crumbs.
It’s over-the-top in the best way possible: moist, intense, and unforgettable. If you’re ready to take your chocolate game to the next level, this blackout cake is your go-to showstopper for birthdays, dinner parties, or a truly indulgent weekend bake.
🛒 Ingredients
For the chocolate cake:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water (or hot coffee for deeper flavor)
For the chocolate pudding filling:
- 2 ½ cups whole milk
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 oz semisweet chocolate, chopped
- 1 teaspoon vanilla extract
For the chocolate frosting:
- ½ cup unsalted butter (1 stick), softened
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup whole milk (plus more as needed)
- 1 teaspoon vanilla extract
👩🍳 Instructions
Step 1: Make the chocolate cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together sugar, eggs, milk, oil, and vanilla until smooth. Gradually mix in the dry ingredients.
- Stir in the boiling water or hot coffee until the batter is thin but smooth.
- Divide evenly between prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack. Once fully cooled, crumble one cake layer into fine crumbs for topping.
Step 2: Prepare the chocolate pudding filling
- In a saucepan, whisk together sugar, cocoa powder, cornstarch, and salt.
- Slowly whisk in the milk and cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat, stir in chopped chocolate and vanilla until smooth.
- Let the pudding cool to room temperature. Chill until ready to use — it should be thick but spreadable.
Step 3: Make the frosting
- In a large bowl, beat butter until fluffy. Sift in cocoa powder and beat to combine.
- Add powdered sugar and milk gradually, beating until smooth and creamy. Adjust thickness with more milk if needed.
- Stir in vanilla.
Step 4: Assemble the cake
- Place the full cake layer on a serving plate. Spread a generous amount of the chocolate pudding filling on top.
- Add a thick layer of frosting over the pudding if desired, or save it for the outside.
- Place the second cake layer on top and frost the entire cake with the chocolate frosting.
- Gently press the crumbled cake layer all over the frosted cake — top and sides — to create the iconic blackout look.
- Chill for 30–60 minutes to set, then slice and serve.
🍽 Nutrition Info (per slice – serves 12)
- Calories: 510
- Fat: 26g
- Carbs: 68g
- Sugar: 50g
- Protein: 5g
- Fiber: 4g
- Sodium: 280mg
Nutrition values may vary depending on frosting and filling amounts.
✅ Tips & Variations
- Use coffee in the cake batter to enhance the chocolate flavor.
- Make ahead: Prepare the pudding and cake layers a day in advance for easy assembly.
- Want it richer? Add a layer of chocolate ganache between the pudding and frosting.
- Gluten-free version: Use a 1:1 gluten-free flour blend for the cake.
- Stabilize pudding: Chill well before spreading to avoid sliding layers.
🍴 Serving Suggestions
- Serve with whipped cream or a scoop of vanilla ice cream.
- Great as a birthday or special occasion cake.
- Store in the refrigerator for up to 4 days — best served slightly chilled.
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