The Brooklyn blackout cake is an elite form of a chocolate cake. It takes an already great thing, chocolate cake, and adds another great thing, chocolate pudding. And the only thing better than a great thing is two great things combined into one. The cake is a moist chocolate cake. The cake is filled with a chocolate pudding. After filling, it is coated in a chocolate ganache icing and cake crumbs.

Why you’ll love this Brooklyn Blackout Cake

• The cake: coffee and buttermilk make an extremely moist cake
• Pudding filling: we make a chocolate pudding that gets layered in between each cake layer
• Chocolate ganache icing: Cream and chocolate are melted together for the perfect icing

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Prep Time 2 hours hours

Cook Time 1 hour hour

Cooling 1 hour hour

Total Time 4 hours hours

Servings 12

Ingredients

Black Magic Cake (see note on origin below)

• 2 2/3 cups flour 320 g
• 3 cups sugar 600 g
• 1 1/8 cup cocoa 135 g
• 1 tablespoon baking soda 17 g
• 1.5 teaspoon baking powder 6 g
• 1.5 teaspoon salt 5 g
• 3 eggs
• 1 tablespoon vanilla extract 15 ml
• 1.5 cup buttermilk 350 ml
• .75 cup oil canola or vegetable 175 ml
• 1.5 cup hot coffee 350 ml

Ganache:

• 5 oz dark chocolate
• ¾ cup heavy cream
• 3/4 cup sugar
• 5 tablespoons softened butter
• ½ teaspoon salt
• ½ teaspoon vanilla

Chocolate Pudding:

• 2 cups chocolate pudding 3.9 oz instant pudding mix
• 5 ounces dark chocolate
• 4 tablespoons butter
• alternatively you can make your own chocolate pudding from our chocolate pie filling

Instructions

Cake:

• Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
  
• Add the vanilla, eggs, buttermilk, and oil and stir until combined
• Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
• Pour the batter into 3 greased and floured 9″ round cake pan and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
  
• Set aside to cool

Ganache:

• To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside
• In a small pan over medium heat, heat cream and sugar until hot but just before boiling
• Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
• Set in the fridge until cooled but not hard

Chocolate pudding:

• Make the pudding according to package instructions. Set aside
  
• Melt the butter and chocolate in the microwave until pourable and evenly combined
  
• Stir into the prepared pudding and set in the fridge to chill for at least 1 hour

Assembly:

• Cut the tops off of each cake layer to form an even layer
• Take the tops and crumble them between your hands to form cake crumbs. Set aside
• Take the chocolate ganache and place it in a piping bag with a tip with a 1/2 inch round opening or a ziploc and cut a 1/2 inch in the corner
• Place one round on your cake stand and spread a thin layer of ganache then pipe a boarder of ganache around the edges (this will serve as a moat to keep the pudding in)
• Add 1/2 of the pudding and spread it in an even layer so it remains contained by the ganache
• Repeat this and top with the final cake layer before coating the whole cake with chocolate ganache
• Coat the entire outside of the cake with cake crumbs before the ganache sets