How to Bake Decadent Brooklyn Chocolate Cake At Home

Imagine the aroma of chocolate in the kitchen, waiting for you to devour a rich, gooey cake and the joy of baking something so decadent that every single bite feels like bliss. Nothing beats being a chocolate enthusiast when something like perfectly baked chocolate cake is put in front of you.

Out of hundreds of chocolate cakes, the Brooklyn Chocolate Cake aka Brooklyn Blackout Cake really stands out. This dessert cake with moist layers and pudding filing, just so richly chocolatey, has a story as deep as its richness in taste. A newbie or an expert, this cake will surely surprise all your guests and add a new variant to your cake baking list.

Unveil the magic of this scrumptious cake, its origins, how to make it at home, and even change it into an eggless version. Also, find out what is the best chocolate to use, how to store the cake, and tricks for a perfect bake.

How to Make Brooklyn Chocolate Cake Recipe

Ingredients

For the Cake Layers:

• 1½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs (or substitutes for eggless)
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 tsp vanilla extract

For the Chocolate Pudding Filling:

• 2 cups whole milk
• ½ cup sugar
• ¼ cup cocoa powder
• 3 tbsp cornstarch
• 100g dark chocolate (chopped)
• 1 tsp vanilla extract

For the Frosting and Crumbs:

• 1½ cups chocolate ganache (prepared or store-bought)
• Cake scraps from trimming layers

Method:

Preheat oven to 180°C. Grease and line two 9-inch round cake tins. Mix together dry ingredients in a bowl. In another bowl, whisk together wet ingredients. Combine both and pour equal amounts into two tins. Bake for 30-35 minutes. Cool completely before trimming.

For pudding filling, whisk together milk, sugar, cocoa, and cornstarch in a saucepan. Heat until thickened, then add dark chocolate, and vanilla. Let it cool.

Now level the cake layers. Trim the cake layers and crumble the scraps. Spread pudding between layers then frost with ganache. Coat the cake with crumbs for the signature Brooklyn look. Refrigerate 2 hours before serving.

Why is it Also Known as Blackout Brooklyn Cake?

Blackout Brooklyn Cake originated during World War II in Brooklyn, New York. It was created by Ebinger's Bakery, known for richly delicious chocolate creations. The name "Blackout" came from the blackout drills that the city had during the war to possibly protect against air raids.

This dense chocolate cake, topped with crumb coat signature, was a sweet indulgence that epitomized the gluttony and the nostalgia of the time. Even though Ebinger's Bakery closed its doors in the 1970s, the recipe remains a classic.

How to Make an Eggless Version

Egg Substitute: In place of eggs, you can use ½ cup unsweetened applesauce or ¼ cup plain yoghurt for each egg in the recipe.

Leavening: Use ½ more teaspoon of baking powder for that luscious and fluffy texture.

Moisture: Replace buttermilk by mixing together any plant-based milk with a tablespoon of vinegar for the same level of tangy flavor.

This eggless version does not compromise with the moistness and richness of the original and is good enough for vegetarians.

Which Chocolate Works Best?

Dark Chocolate (70-80% cocoa): Best for the pudding filling and ganache, as this balances the sweetness and gives deep notes from the cocoa.

Unsweetened Cocoa Powder: To add to your cake layers, use good-quality cocoa powder to enhance your chocolate flavor.

Milk Chocolate: Using a very little to the fillings, if you wish for a sweet-tasting one.

What makes the taste and texture of this cake different is the investment in good-quality chocolate.

How To Store Brooklyn Chocolate Cake

Refrigerate: Cover the cake tightly with a dome lid or cling film and refrigerate for up to 5 days. Serve at room temperature.

Freeze: Wrap the slices individually in cling film, and store them in freezer safe bags.

Keep Away from Moisture: Pack any leftover crumbs separately so you don't lose their crunchiness until using.

Tips for Best Results

Use Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for easy blending into a smoother batter.

Avoid missing out on the Pudding Filling: The puddings make the cake rich. Prepare it a day ahead of time; this will save you so much time.

Level Cake Layers: Level all cake layers prior to assembling, cutting off the tops to give it a neat professional look.

Chill Between Steps: Allow the cake to chill for 15-20 minutes after adding each layer so it will not slide during frosting.

Test for Doneness: Test for doneness by using a toothpick. If it comes out clean, it is then done and can be taken out of the oven.