Introduction
The Brooklyn Blackout Cake is a decadent dessert that encapsulates the rich history and culinary tradition of Brooklyn, New York. Originating during World War II at Ebinger’s Bakery, this multi-layered chocolate cake was created in response to mandatory blackouts meant to protect the Brooklyn Navy Yard. Today, it remains a beloved treat, featuring a moist chocolate cake filled with luscious chocolate pudding and dressed in chocolate cake crumbs.
Detailed Ingredients with measures
For the Cake:
– 1¾ cups all-purpose flour
– 2 cups granulated sugar
– ¾ cup unsweetened Dutch-process cocoa powder
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup hot brewed coffee
For the Chocolate Pudding Filling:
– 2 tablespoons unsweetened Dutch-process cocoa powder
– 1 cup boiling water or hot brewed coffee
– 6 tablespoons granulated sugar
– 1 ounce bittersweet chocolate, chopped
– ¼ teaspoon salt
– 2 tablespoons cornstarch
– 2 tablespoons cold water
– 1 teaspoon vanilla extract
– 1 tablespoon unsalted butter
For the Frosting:
– ¾ cup unsalted butter (1½ sticks)
– 12 ounces semisweet chocolate, finely chopped
– ½ cup hot water
– 1 tablespoon corn syrup
– 1 tablespoon vanilla extract
Prep Time
Preparation time for this Brooklyn Blackout Cake is approximately 30 minutes.
Cook Time, Total Time, Yield
Cook time is around 30 to 35 minutes. The total time, including cooling and assembling, is about 3 hours. This recipe yields a sumptuous two-layer cake that serves approximately 12 people.
Detailed Directions and Instructions
Prepare the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Then, slowly add the hot coffee, mixing until the batter is smooth. The batter will be thin.
5. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Chocolate Pudding Filling:
1. In a medium saucepan, whisk the cocoa powder into the boiling water or hot coffee until dissolved.
2. Add the sugar, chopped chocolate, and salt to the saucepan. Cook over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth.
3. In a small bowl, dissolve the cornstarch in the cold water. Gradually whisk this mixture into the saucepan. Continue to cook, stirring constantly, until the mixture thickens to a pudding-like consistency.
4. Remove from heat and stir in the vanilla extract and butter until fully incorporated. Transfer the pudding to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until completely cooled.
Prepare the Frosting:
1. In a heatproof bowl set over a pot of simmering water, melt the butter and chopped chocolate together, stirring until smooth.
2. Remove from heat and whisk in the hot water, corn syrup, and vanilla extract until the mixture is smooth and glossy.
3. Allow the frosting to cool to a spreadable consistency, stirring occasionally.
Assemble the Cake:
1. If necessary, trim the tops of the cakes to create flat surfaces. Reserve the trimmings.
2. Crumble the reserved cake trimmings into fine crumbs. Set aside.
3. Place one cake layer on a serving plate. Spread half of the chocolate pudding filling over the top. Place the second cake layer on top and spread the remaining pudding over it.
4. Spread the chocolate frosting over the top and sides of the cake.
5. Gently press the reserved cake crumbs onto the sides and top of the cake, covering it completely.
6. Refrigerate the assembled cake for at least 2 hours before serving to allow the flavors to meld and the frosting to set.
Notes
Storing Leftovers:
Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Baking Pans:
If you don’t have 8-inch pans, you can use 9-inch pans, but reduce baking time slightly to avoid overbaking.
Serving Suggestions:
This cake pairs well with fresh berries or a scoop of vanilla ice cream for serving.
Freezing the Cake:
You can freeze unfrosted layers of the cake for up to a month. Wrap them tightly in plastic wrap and place them in a freezer-safe bag.
Cook techniques
Mixing Dry and Wet Ingredients
Ensure that the dry ingredients are thoroughly sifted to avoid any lumps. When combining wet ingredients, whisk until just combined to prevent over-mixing, which can lead to a dense cake.
Baking the Cake
Divide the batter evenly to ensure even baking. Check for doneness using a toothpick inserted into the center; it should come out clean when the cake is fully baked.
Cooling the Cakes
Allow the cakes to cool in the pans for a short time before transferring them to wire racks. This prevents the cakes from breaking.
Creating Chocolate Pudding Filling
Whisk the cocoa powder into boiling water or coffee slowly to dissolve completely. Stir constantly while cooking to achieve a smooth, pudding-like consistency.
Making the Frosting
Melt the butter and chocolate together over simmering water for a smooth texture. Allow the frosting to cool slightly before spreading it, making it easier to work with.
Assembling the Cake
Level the cake layers for a stable structure. Use cake trimmings to create crumbs that add a decorative touch and texture to the final cake.
Chilling the Cake
Refrigerating the assembled cake allows the flavors to meld and the frosting to set, resulting in a more delicious slice.
FAQ
What is a Brooklyn Blackout Cake?
A Brooklyn Blackout Cake is a rich, chocolate layer cake filled with chocolate pudding and coated with chocolate cake crumbs.
When was the Brooklyn Blackout Cake created?
It was originally created during World War II by Ebinger’s Bakery in Brooklyn, New York.
What makes this cake unique?
Its multiple layers, rich chocolate flavor, and the use of chocolate pudding filling, along with the cake crumbs coating, set it apart from other desserts.
Can I substitute ingredients in the recipe?
Yes, alternatives like almond milk for buttermilk or different types of oils can be used, but it may alter the flavor and texture.
How do I store leftovers of Brooklyn Blackout Cake?
Store leftover cake in an airtight container in the refrigerator for up to a week to maintain freshness.
Can I make this cake in advance?
Yes, you can bake the cake layers and pudding filling in advance and assemble the cake just before serving for the best flavor and freshness.
Conclusion
The Brooklyn Blackout Cake is a decadent tribute to a significant moment in history, combining rich chocolate flavors and textures that create a delightful indulgence. Its layers of moist cake, creamy pudding-like filling, and a luscious frosting make it a showstopper for any occasion. This cake not only satisfies chocolate cravings but also pays homage to its origin with a recipe that captures its essence.
More recipes suggestions and combination
Chocolate Stout Cake
Try replacing the hot coffee in the Brooklyn Blackout Cake recipe with a rich stout beer for a deeper flavor profile.
Peanut Butter Chocolate Layer Cake
Add a layer of peanut butter frosting between the chocolate pudding layers for a delightful twist on the traditional cake.
Chocolate Raspberry Cake
Incorporate fresh raspberries or raspberry jam between the layers for a fruity contrast to the rich chocolate.
Mocha Blackout Cake
Mix espresso powder into the chocolate cake batter and pudding filling to enhance the coffee flavor and give it a mocha twist.
Mint Chocolate Blackout Cake
Add peppermint extract to the frosting for a refreshing minty flavor that pairs wonderfully with the chocolate.
Spicy Mexican Chocolate Cake
Incorporate cinnamon and a pinch of cayenne pepper into the cake batter for a spicy kick reminiscent of Mexican chocolate desserts.
Chocolate Hazelnut Layer Cake
Add a hazelnut spread layer between the cake and pudding for a nutty, creamy addition that complements the chocolate perfectly.
