Brooklyn Blackout Cake is a decadent, chocolate lover’s dream that holds a deep connection to New York City’s history. This dessert has become a beloved treat worldwide for its rich, intense chocolate flavor and moist texture. In this article, we’ll delve into the origins of Brooklyn Blackout Cake, guide you through the ingredients, step-by-step preparation, and offer suggestions on serving and storing this iconic cake.
History of Brooklyn Blackout Cake
The Brooklyn Blackout Cake’s origins can be traced back to World War II, specifically during the era of blackout drills. Named in honor of the blackout precautions taken during this time, the cake was first created by a bakery in Brooklyn. Its popularity grew due to its indulgent, moist texture, deep chocolate flavor, and distinctive presentation.
Ingredients for Brooklyn Blackout Cake
Here are the essential ingredients needed to create this indulgent dessert:
For the Cake:
- 1 ¾ cups all-purpose flour
- 2 cups white sugar
- ¾ cup unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or whole milk)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee
For the Pudding Filling:
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 cup boiling water (or hot brewed coffee)
- 6 tablespoons sugar
- 1 ounce bittersweet chocolate (chopped)
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 1 tablespoon butter
For the Frosting:
- ¾ cup unsalted butter (1 ½ sticks)
- 12 ounces semisweet chocolate (finely chopped)
- ½ cup hot water
- 1 tablespoon corn syrup
- 1 tablespoon vanilla extract
Preparation Steps
Making the Cake:
- Preheat your oven to 350°F (175°C). Butter two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together all the dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt).
- In a separate bowl, whisk together the wet ingredients (buttermilk, vegetable oil, eggs, and vanilla extract). Gradually combine the wet ingredients with the dry ingredients, mixing as you go.
- Slowly pour in the hot coffee and mix until the batter is smooth and there are no pockets of dry flour. The batter will be thin.
- Pour the batter into the prepared cake pans, dividing evenly.
- Bake the cake layers for about 35 minutes, or until a toothpick inserted into the center comes out clean. Bake the two cupcakes (made from leftover batter) for 15 minutes.
- Let the cakes cool in the pans for a few minutes before transferring them to a cooling rack. Allow them to cool completely.
Making the Pudding Filling:
- While the cake layers are baking, prepare the pudding. Whisk together the boiling water and cocoa powder in a medium saucepan over medium heat.
- Add sugar, chocolate, and salt, and stir until smooth. Mix cornstarch with cold water and whisk it into the saucepan. Bring the mixture to a boil, stirring constantly, and cook for one minute.
- Remove the saucepan from heat and stir in vanilla extract and butter. Transfer the pudding to a bowl and chill.
Making the Frosting:
- In a microwave-safe bowl, melt the butter and semisweet chocolate. Start by microwaving for one minute, stir, and continue microwaving in 15-second intervals until fully melted and smooth.
- Whisk in the hot water, corn syrup, and vanilla extract until smooth.
- Place the bowl in the refrigerator for 20-30 minutes to cool and thicken, making the frosting spreadable.
Assembling the Cake:
- Use the cupcakes to make fine crumbs by pulsing them in a food processor.
- Remove the parchment paper from the cooled cake layers and place the first layer on a serving plate, flat side up.
- Spread a generous layer of pudding over the cake layer.
- Place the second cake layer on top, flat side up, and spread more pudding along the sides of the cake.
- Press the cake crumbs onto the sides and top of the cake.
- Frost the top generously with the chocolate frosting, and sprinkle more crumbs over the top.
- Chill the assembled cake in the refrigerator until ready to serve.
Tips for Success:
- Use high-quality cocoa powder and chocolate for the best flavor.
- Allow the cakes to cool completely before assembling to avoid crumbling.
- Refrigerate the cake for at least an hour before serving to make slicing easier.
Variations of Brooklyn Blackout Cake
While the traditional recipe is beloved, you can play with the flavors. Consider experimenting with raspberry, caramel, or peanut butter fillings. Nuts or fresh fruit can also be incorporated to add extra texture and flavor to the cake.
Serving and Presentation
Serve Brooklyn Blackout Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a rich dessert experience. For a more elegant presentation, garnish with fresh berries or a light dusting of cocoa powder.
Storing Brooklyn Blackout Cake
To keep the cake fresh, store it in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving to enjoy the best texture and flavor.
Conclusion
Brooklyn Blackout Cake remains a favorite for chocolate lovers worldwide, combining a rich history with an unforgettable flavor profile. Whether you’re celebrating a special occasion or simply indulging in a chocolate treat, this cake is sure to impress and satisfy your sweet cravings.
FAQs
Can I use a different type of chocolate for the filling?
Yes, you can experiment with other types of chocolate, such as milk chocolate or dark chocolate, to suit your taste.
Can I make Brooklyn Blackout Cake ahead of time?
Yes, you can bake the cake layers and prepare the filling in advance. Assemble the cake just before serving for the best results.
Can I freeze Brooklyn Blackout Cake?
Yes, you can freeze the assembled cake for up to three months. Thaw it overnight in the refrigerator before serving.
Can I substitute any ingredients in the recipe?
Yes, you can substitute almond milk or coconut oil for the milk and vegetable oil if needed, though it may alter the flavor slightly.
How can I make the cake layers more moist?
Be careful not to overbake the cake and ensure you add the hot coffee as instructed. This will help the cake retain its moisture.