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Brooklyn Blackout Cake

Calling all chocoholics! This seriously is, hands down, without question, the best chocolate cake you’ll ever eat. It’s so good you’ll find yourself sneaking around for another slice. Go ahead, try to take just one bite. Though this cake wasn’t named to describe its insane level of dark chocolatiness, its moniker really is fitting. This World War II-era cake was made famous by a bakery chain out of Brooklyn, New York called Ebinger’s. And though they’re no longer in business, this confection has stood the test of time. With four chocolate cake layers sandwiching three layers of chocolate pudding, a thick swath of deep, dark chocolate frosting, and chocolate cake crumbs pressed into the sides, what’s not to like?

Brooklyn Blackout Cake

Brooklyn Blackout Cake – a decadent chocolate cake made with black cocoa and filled with fudgy chocolate pudding frosting. The legend, the recipe. The chocolatey, moist cake from the popular Brooklyn bakery that disappeared in 1972.
Prep Time1 hr 30 mins
Cook Time1 hr
Chill4 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Black Out, Blackout chocolate cake, Brooklyn Blackout Cake, Buttercream, chocolate dessert, Summer Dessert, valentine’s day dessert
Servings: 16
Calories: 529kcal


  • Measuring Cups/Spoons 
  • 10" Serrated Knife
  • Cuisinart Fine-Mesh Sieve Set
  • High-Heat Scraper
  • KitchenAid 7-Speed Digital Hand Mixer
  • 9" Wire Whisk
  • Glass Nesting Bowls
  • 3-Quart Saucepan
  • 8" Cake Pan
  • 8" Chef's Knife
  • Spatula Set
  • 18 x 24-Inch Plastic Cutting Board
  • Glass Liquid Measuring Cups



  • 1 ¼ cups Water  
  • ½ cup Dutch cocoa powder
  • 2 oz. Unsweetened bar chocolate, finely chopped


  • 2 cups All-purpose flour
  • 1 ½ tsp. Baking powder
  • ½ tsp. Baking soda
  • ½ tsp. Table salt


  • 2 cups Sugar 
  • 1 cup Vegetable oil 
  • 4 Eggs 
  • 2 tsp. Pure vanilla extract


  • 1 oz. Unsweetened bar chocolate, finely chopped 
  • 3 tbsp. Unsalted butter, diced 
  • 1 tsp. Pure vanilla extract


  • 2 cups Water
  • 1 cup Sugar
  • ½ cup Cornstarch
  • 2 tbsp. Dutch cocoa powder
  • tsp. Table salt


  • ½ cup Water
  • ½ cup Sugar
  • 2 tbsp. Dutch cocoa powder
  • 2 tbsp. Light corn syrup
  • ½ tsp. Table salt
  • 8 oz. Semisweet bar chocolate, finely chopped


  • 1 ½ Sticks unsalted butter (12 Tbsp.), diced 
  • 2 tsp. Pure vanilla extract


  • Preheat oven to 350°. Coat two 8-inch-round cake pans with nonstick spray, line with parchment, then coat again.

The Cake

  • Whisk together water and cocoa in a saucepan over medium heat to a simmer. Off heat, whisk in chocolate until melted and combined.
  • Whisk together flour, baking powder, baking soda, and salt in a separate bowl.
  • Beat sugar, oil, eggs, and vanilla in a third bowl with a mixer until mixture slightly thickens, lightens in color, and nearly doubles in volume, 5 minutes.
  • Alternately add flour and chocolate mixtures to sugar mixture, starting and ending with flour mixture, beating each addition just until combined.
  • Divide batter between prepared pans and bake cakes until a toothpick inserted into the centers comes out clean, 45–50 minutes. Let cakes cool in pans 10 minutes, then turn onto a rack to cool completely.

The Pudding

  • Combine chocolate, butter, and vanilla in a bowl. Set a fine-mesh sieve over the bowl.
  • Whisk together water, sugar, cornstarch, cocoa, and salt in a saucepan set over medium heat until smooth, it begins to simmer, and thickens, 8–9 minutes; immediately pour through sieve into bowl and whisk until smooth. Cover surface of pudding with plastic wrap and refrigerate until completely chilled, at least 4 hours, or overnight.

The Frosting

  • Whisk together water, sugar, cocoa, corn syrup, and salt in a saucepan over medium heat until smooth and sugar dissolves. Add chocolate, stirring until melted. Reduce heat to low.
  • Stir in butter, a few pieces at a time, until fully incorporated before adding more; stir in vanilla. Cover frosting, and let sit at room temperature, stirring occasionally until it thickens and is spreadable. (Refrigerate a few minutes, if necessary.)


  • Trim and reserve domed cake tops, then halve cakes horizontally. Set one halved cake layer on a serving platter, spread one-third pudding (generous 3/4 cup) over top; repeat procedure with two more cake layers and remaining pudding. Place final halved cake layer on top, cut side down, then spread top and sides of cake with frosting.
  • Crumble reserved cake tops, then press crumbs onto sides of cake. Store cake, covered, at room temperature.


Per serving, Calories: 529

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories529
  • % Daily Value *
  • Total Fat 33g 51%
    • Saturated Fat 13g 65%
  • Cholesterol 75mg 25%
  • Sodium 237mg 10%
  • Total Carbohydrate 60g 20%
    • Protein 5g 10%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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