{"id":66233,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/brooklyn-blackout-cake\/"},"modified":"2024-10-16T13:26:06","modified_gmt":"2024-10-16T18:26:06","slug":"brooklyn-blackout-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/brooklyn-blackout-cake\/","title":{"rendered":"Brooklyn Blackout Cake"},"content":{"rendered":"<p>Every inch of this Brooklyn blackout cake recipe features chocolate. It&#8217;s a superiorly rich <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/cakes\/\" data-name=\"www.tasteofhome.com\/recipes\/dishes-beverages\/cakes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cake recipe<\/a>\u00a0thanks to a thick <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-chocolate-pudding\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-chocolate-pudding\/\" data-module=\"content engagement\" data-position=\"embedded links\">chocolate pudding<\/a> filling nestled between layers of moist chocolate cake. To make things even better, the entire dessert gets covered with leftover chocolate cake crumbs glued to the surface by a creamy coating of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/rich-chocolate-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/rich-chocolate-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">chocolate frosting<\/a>. There&#8217;s no denying that this intensely chocolatey dessert isn&#8217;t for the faint-hearted. So, if chocolate is your love language, you&#8217;ve finally met your match.<\/p>\n<h2>Brooklyn Blackout Cake Ingredients<\/h2>\n<ul>\n<li><strong>Sugar, cornstarch, salt and milk:\u00a0<\/strong>These ingredients, particularly the cornstarch and sugar, make the pudding thick and creamy. A pinch of salt helps balance the sweetness from the sugar, while the milk helps give the pudding its luxuriously creamy texture.<\/li>\n<li><strong>Semisweet chocolate:\u00a0<\/strong>Slowly melt the chocolate in the sugar cornstarch mixture until it&#8217;s creamy. As the mixture sets, it&#8217;ll thicken into the appropriate pudding consistency.<\/li>\n<li><strong>Vanilla extract:\u00a0<\/strong>A hint of good-quality <a href=\"https:\/\/www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-name=\"www.tasteofhome.com\/article\/best-vanilla-extract\/\" data-module=\"content engagement\" data-position=\"embedded links\">vanilla extract<\/a> gives the pudding another layer of warmth and flavor to balance the rich chocolate.<\/li>\n<li><strong>\u00a0All-purpose flour, baking powder, baking soda and salt:<\/strong> These form the dry ingredients in the cake batter, which provide structure and help leaven the cake to ensure it rises while baking. A pinch of salt helps balance the sweetness in the dessert.<\/li>\n<li><strong>Unsalted butter:<\/strong> Melted butter helps bind the wet and dry ingredients together. It also helps form a chocolate mixture that&#8217;s added to the dry ingredients.<\/li>\n<li><strong>Dutch-processed cocoa:<\/strong> <a href=\"https:\/\/www.tasteofhome.com\/article\/dutch-process-cocoa\/\" data-name=\"www.tasteofhome.com\/article\/dutch-process-cocoa\/\" data-module=\"content engagement\" data-position=\"embedded links\">Dutch-processed cocoa<\/a> powder has a less acidic and earthier flavor than natural cocoa powder, which helps add chocolate notes to the cake batter without overpowering it.<\/li>\n<li><strong>Sugar and brown sugar:\u00a0<\/strong>Two types of sugar in the cake batter add different levels of sweetness and flavor. Granulated sugar tends to be sweeter than brown sugar, while brown sugar has a deeper molasses undertone.<\/li>\n<li><strong>Buttermilk, strong brewed coffee and vanilla extract:\u00a0<\/strong>The combination of these three ingredients adds richness and rounds out the flavors in the cake. Buttermilk brings tanginess that balances the sweetness from the sugars, brewed coffee further intensifies the chocolate and vanilla adds warmth.<\/li>\n<li><strong>Eggs:<\/strong> Bring the eggs to room temperature before adding them\u2014one at a time\u2014into the batter. The eggs also help bind the ingredients together and add structure to the cake.<\/li>\n<li><strong>Semisweet chocolate and butter: <\/strong>Hot butter helps melt the semisweet chocolate, creating a spreadable chocolate frosting to top this recipe for Brooklyn blackout cake.<\/li>\n<li><strong>Hot water, light corn syrup and vanilla extract:\u00a0<\/strong>Hot water helps loosen the consistency of the frosting even further to ensure it&#8217;s easily spreadable, while light corn syrup and vanilla extract add the right amount of sweetness and warmth to the mixture.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the pudding<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038187\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_1.jpg?fit=700%2C1024\" alt=\"Step 1 of Taste of home Brooklyn Blackout Cake is to in a small, heavy saucepan, mix the sugar, cornstarch and salt. Whisk in the milk. Cook and stir it over medium heat until thickened and bubbly. Reduce the heat to low; cook and stir for two minutes longer. Stir in the chocolate until melted. Transfer it to a bowl; stir in the vanilla. Cool it slightly, stirring occasionally. Press plastic wrap onto the surface of the pudding. Refrigerate it, covered, for two hours or until cold.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>In a small, heavy saucepan, mix the sugar, cornstarch and salt. Whisk in the milk. Cook and stir it over medium heat until thickened and bubbly. Reduce the heat to low; cook and stir for two minutes longer. Stir in the chocolate until melted. Transfer it to a bowl; stir in the vanilla. Cool it slightly, stirring occasionally. Press plastic wrap onto the surface of the pudding. Refrigerate it, covered, for two hours or until cold.<\/p>\n<h3>Step 2: Prepare the cake batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038188\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_2.jpg?fit=700%2C1024\" alt=\"Step 2 of Taste of home Brooklyn Blackout Cake is to whisk the flour, baking powder, baking soda and salt. In a large saucepan, melt the butter over medium heat. Add the cocoa; cook and stir it until blended. Stir in the sugars. Remove it from heat; stir in the buttermilk, coffee and vanilla. Whisk in the eggs, one at a time, until blended. Stir in the flour mixture just until combined.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 325\u00b0F. Line the bottoms of two greased 8-inch round baking pans with parchment and grease the paper. In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large saucepan, melt the butter over medium heat. Add the cocoa; cook and stir it until blended. Stir in the sugars. Remove it from heat; stir in the buttermilk, coffee and vanilla. Whisk in the eggs, one at a time, until blended. Stir in the flour mixture just until combined.<\/p>\n<h3>Step 3: Bake the cakes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038189\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_3.jpg?fit=700%2C1024\" alt=\"Step 3 of Taste of home Brooklyn Blackout Cake is to Transfer the batter to prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks; remove the parchment. Cool completely.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Transfer the batter to prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks; remove the parchment. Cool completely.<\/p>\n<h3>Step 4: Make the frosting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038190\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_4.jpg?fit=700%2C1024\" alt=\"Step 4 of Taste of home Brooklyn Blackout Cake is to melt the chocolate and butter in a double boiler or a metal bowl over hot water; stir until smooth. Remove from heat. Whisk in the hot water all at once. Whisk in the corn syrup and vanilla. Refrigerate for 25 to 30 minutes or just until spreadable.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>For the frosting, melt the chocolate and butter in a double boiler or a metal bowl over hot water; stir until smooth. Remove from heat. Whisk in the hot water all at once. Whisk in the corn syrup and vanilla. Refrigerate for 25 to 30 minutes or just until spreadable.<\/p>\n<h3>Step 5: Assemble the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038191\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_5.jpg?fit=700%2C1024\" alt=\"Step 4 of Taste of home Brooklyn Blackout Cake is to Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate and spread with half of the pudding. Repeat the layers. Top with a third cake layer. Spread frosting over the top and sides of the cake.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate and spread with half of the pudding. Repeat the layers. Top with a third cake layer. Spread frosting over the top and sides of the cake.<\/p>\n<h3>Step 6: Add the cake crumbs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038192\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_6.jpg?fit=700%2C1024\" alt=\"Step 4 of Taste of home Brooklyn Blackout Cake is to crumble the remaining cake layer and sprinkle it over the top and sides of the cake, pressing lightly to adhere. Refrigerate the leftovers.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<p>Crumble the remaining cake layer and sprinkle it over the top and sides of the cake, pressing lightly to adhere. Refrigerate the leftovers.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038193\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_7.jpg?fit=700%2C1024\" alt=\"Full field of Taste of home Brooklyn Blackout Cake ona. white plate, white tile surface, black stone background; pink linen\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h2>Brooklyn Blackout Cake Variations<\/h2>\n<ul>\n<li><strong>Use boxed pudding mix:<\/strong> To save time, prepare the pudding filling using boxed chocolate pudding mix rather than making it from scratch.<\/li>\n<li><strong>Keep the top of the cake crumb-free:<\/strong> For a different presentation, adhere the cake crumbs to the sides while keeping the top crumb-free. You can use an offset spatula to create a swirl design in the frosting on the top of the cake.<\/li>\n<li><strong>Add a few dollops of sour cream:<\/strong> For a tangier flavor and glossier finish, add a few dollops of sour cream into the frosting, fully emulsifying it into the mixture until untraceable.<\/li>\n<\/ul>\n<h2>How to Store Brooklyn Blackout Cake<\/h2>\n<p>Store the cake in an airtight container in the refrigerator for 7 to 10 days. We don&#8217;t recommend storing the cake at room temperature, as it contains perishable ingredients, such as milk in the pudding.<\/p>\n<h3>Can you freeze Brooklyn blackout cake?<\/h3>\n<p>Although you can store this cake in the freezer for up to eight months, the cold temperatures may impact its texture and consistency once thawed.<\/p>\n<h2>Brooklyn Blackout Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2038194\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_8.jpg?fit=700%2C1024\" alt=\"Full field of Taste of home Brooklyn Blackout Cake ona. white plate, white tile surface, black stone background; pink linen\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Sarah Tramonte for Taste Recipes<\/span><\/span><\/p>\n<h3>Why is it called Brooklyn Blackout Cake?<\/h3>\n<p>The cake&#8217;s name comes from its place of origin, a Brooklyn-based bakery chain named Ebinger&#8217;s. It&#8217;s believed that the blackout cake Brooklyn style was invented in 1942 during World War II as an ode to when mandatory blackouts were in effect to help protect the Brooklyn Navy Yard.<\/p>\n<h3>What is blackout cake made of?<\/h3>\n<p>Blackout cake recipes consist of tender layers of chocolate cake filled to the edges with dense chocolate pudding and coated with spreadable chocolate frosting. Then, leftover cake crumbs garnish the top of the frosting.<\/p>\n<h3>How do you keep chocolate cake moist?<\/h3>\n<p>Once the cake layers have cooled completely, brush them with a coat of simple syrup to keep them even more moist.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Multiple layers of chocolate goodness make this Brooklyn blackout cake intensely decadent in the best way possible.<\/p>\n","protected":false},"author":7061,"featured_media":2115043,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,306983,303984,305744,304173,306980,304423,307013,304288,305487,304515,303966,304408,304368,303887,306848,305784,304268,304558,324623,304150,303883,305835,304473],"categories-v2":[308500,310461,309438,310025,308513,311389,309455,310014,311415,308821,310057,308988,308481,259620,310796,308880,308495,308813,308745,308478,309603,311426,259483,308910,309177,309434,308476,311466,308876],"coauthors":[343435],"recommended_recipes":[{"post_title":"Raspberry Cake","post_link":"\/recipes\/raspberry-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/Raspberry-Cake_EXPS_TOHD24_12130_SarahTramonte_6.jpg"},{"post_title":"Black Forest Dump Cake","post_link":"\/recipes\/black-forest-dump-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps60969_TH153340D09_26_5b.jpg"},{"post_title":"Blackberry Dump Cake","post_link":"\/recipes\/blackberry-dump-cake\/","post_image":"\/wp-content\/uploads\/2024\/06\/Blackberry-Dump-Cake_EXPS_FT24_276946_ST_0604_1.jpg"},{"post_title":"Strawberry Cloud Cake","post_link":"\/recipes\/strawberry-cloud-cake\/","post_image":"\/wp-content\/uploads\/2025\/06\/Strawberry-Cloud-Cake_EXPS_FT25_279469_JR_0604_5.jpg"},{"post_title":"Black Forest Cake","post_link":"\/recipes\/german-black-forest-cake\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHVP24_57998_MR_10_15_2.jpg"},{"post_title":"Battenburg Cake","post_link":"\/recipes\/battenberg-cake-recipe\/","post_image":"\/wp-content\/uploads\/2024\/11\/Battenburg-Cake_EXPS_TOHcom24_277859_MD_P2_10_24_1b.jpg"},{"post_title":"Boston Cream Cake","post_link":"\/recipes\/boston-cream-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Crazy Cake","post_link":"\/recipes\/moist-chocolate-snack-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Moist-Chocolate-Snack-Cake_EXPS_FT21_38749_F_1007_1.jpg"},{"post_title":"Pizza Cake","post_link":"\/recipes\/pizza-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pizza-Cake_EXPS_FT22_17867_F_0323_1.jpg"},{"post_title":"Rainbow Birthday Cake","post_link":"\/recipes\/rainbow-birthday-cake\/","post_image":"\/wp-content\/uploads\/2023\/04\/Rainbow-Birthday-Cake_EXPS_FT23_273367_ST_3_30_1.jpg"},{"post_title":"Rainbow Layer Cake","post_link":"\/recipes\/rainbow-layer-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Rainbow-Layer-Cake_exps37038_SD143203D10_17_7b_RMS.jpg"},{"post_title":"Strawberry Tunnel Cake","post_link":"\/recipes\/strawberry-tunnel-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25495_TH944554D37B.jpg"},{"post_title":"Black Cherry Cake","post_link":"\/recipes\/black-cherry-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps34766_TH1112578D20B.jpg"},{"post_title":"BB-8 Cake","post_link":"\/recipes\/bb-8-cake\/","post_image":"\/wp-content\/uploads\/2020\/07\/BB-8-Cake_EXPS_HCA20_246083_05_29_E_4b.jpg"},{"post_title":"Candy Land Cake","post_link":"\/recipes\/candy-land-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Candy-Land-Cake_EXPS_TOH.com19_39010_B11_21_2b.jpg"},{"post_title":"Mocha Layer Cake","post_link":"\/recipes\/mocha-layer-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9695_QC10024C452.jpg"},{"post_title":"Cemetery Cake","post_link":"\/recipes\/graveyard-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Cemetery-Cake_EXPS_TOHD_9298_AbbeyLittlejohn_6.jpg"},{"post_title":"Blackberry Cake","post_link":"\/recipes\/blackberry-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Butterfly Cake","post_link":"\/recipes\/butterfly-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4577_FF1227370D12.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Brooklyn-Blackout-Cake_EXPS_TOHD24_110830_SarahTramonte_9.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/brooklyn-blackout-cake\/","name":"Brooklyn Blackout Cake","datePublished":"2018-01-01","dateModified":"2024-10-16","prepTime":"PT01H15M","cookTime":"PT35M","totalTime":"PT01H50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Brooklyn-Blackout-Cake_EXPS_TOHD24_110830_SarahTramonte_9.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Multiple layers of chocolate goodness make this Brooklyn blackout cake intensely decadent in the best way possible.","recipeIngredient":["PUDDING:","1\/2 cup sugar","2 tablespoons cornstarch","1\/4 teaspoon salt","1-1\/2 cups whole milk","3 ounces semisweet chocolate, chopped","1 teaspoon vanilla extract","CAKE:","1-1\/2 cups all-purpose flour","2 teaspoons baking powder","1\/2 teaspoon baking soda","1\/2 teaspoon salt","1\/2 cup unsalted butter, cubed","3\/4 cup Dutch-processed cocoa","1 cup sugar","1 cup packed brown sugar","1 cup buttermilk","1 cup strong brewed coffee","1 teaspoon vanilla extract","2 large eggs","FROSTING:","8 ounces semisweet chocolate, chopped","1\/2 cup unsalted butter, cubed","1\/3 cup hot water","2 teaspoons light corn syrup","2 teaspoons vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pudding","text":"In a small, heavy saucepan, mix the sugar, cornstarch and salt. Whisk in the milk. Cook and stir it over medium heat until thickened and bubbly. Reduce the heat to low; cook and stir for two minutes longer. Stir in the chocolate until melted. Transfer it to a bowl; stir in the vanilla. Cool it slightly, stirring occasionally. Press plastic wrap onto the surface of the pudding. Refrigerate it, covered, for two hours or until cold.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the cake batter","text":"Preheat the oven to 325\u00b0F. Line the bottoms of two greased 8-inch round baking pans with parchment and grease the paper. In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large saucepan, melt the butter over medium heat. Add the cocoa; cook and stir it until blended. Stir in the sugars. Remove it from heat; stir in the buttermilk, coffee and vanilla. Whisk in the eggs, one at a time, until blended. Stir in the flour mixture just until combined.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the cakes","text":"Transfer the batter to prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks; remove the parchment. Cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the frosting","text":"For the frosting, melt the chocolate and butter in a double boiler or a metal bowl over hot water; stir until smooth. Remove from heat. Whisk in the hot water all at once. Whisk in the corn syrup and vanilla. Refrigerate for 25 to 30 minutes or just until spreadable.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the cake","text":"Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate and spread with half of the pudding. Repeat the layers. Top with a third cake layer. Spread frosting over the top and sides of the cake.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the cake crumbs","text":"Crumble the remaining cake layer and sprinkle it over the top and sides of the cake, pressing lightly to adhere. Refrigerate the leftovers.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Brooklyn-blackout-cake_TOHD24_110830_SarahTramonte_6.jpg?fit=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Maki Yazawa"}],"nutrition":{"@type":"NutritionInformation","calories":" 609 calories","fatContent":"30g fat (18g saturated fat)","cholesterolContent":"76mg cholesterol","sodiumContent":"353mg sodium","carbohydrateContent":"73g carbohydrate (51g sugars","fiberContent":"7g fiber)","proteinContent":"9g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.0833335,"reviewCount":12,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Beth279"},"reviewBody":"This cake is rich, moist and decadent - my boys and I have made it dozens of times. The best way to eat it is with a bit of homemade whipped cream and a nice cold glass of buttermilk - incredible!!\n\nBe sure to use Dutch process cocoa - it makes a huge difference.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JMartinelli13"},"reviewBody":"<p>The best chocolate cake I've ever had, homemade or otherwise! The filing is so good I could have ate it by the spoonful.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bradley"},"reviewBody":"Pudding and cake turned out perfectly.  Frosting was thin and would not setup, but this was quickly rectified with a couple spoons of cornstarch.  In the end this was excellent, and pretty much exactly like the Entenmann's Blackout cake I grew up with.  Thank you!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"fantasticdreambird"},"reviewBody":"Fabulous!  limbaking, to answer your question.  The rating is no reflection of the recipe but rather, how you combined the ingredients. Too dense is poor incorporation of mixing methods.  Creaming butter, sugar and eggs should never be beaten on high, rather always on medium.  When adding flour mixture it must be done lightly for a cake, otherwise it will be dense from developing the gluten too much.  If your cake rises then falls, it is from over beating and will be dense.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"Made this cake for my husband and he loved it, I too ate way too much! This cake is decadent and rich. Definitely a keeper...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"s_pants"},"reviewBody":"Definitely a chocolate lover's dream! Very rich and decadent. I used Hershey's special dark cocoa, but next time I would like to use pure Dutch-process. In addition to making sure the cake and pudding have cooled completely, make sure the frosting has enough time to set up. Mine was in the refrigerator about an hour and it worked perfectly. At 25-30 minutes it was still too thin.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes"},"reviewBody":"I've made this densely chocolate cake several times -- for family and for company -- and it is always a hit.  I was a child during the November 1965 Blackout (which affected Long Island, too) and Blackout Cake was the result of a Brooklyn bakery's lighthearted way of commemorating the event :)  Boxed stovetop chocolate pudding, not instant, worked fine for me the last time I made this cake and didn't have time to make the pudding from scratch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"limbaking1113"},"reviewBody":"I have no idea what went wrong, I followed the instruction exactly but my cake turned out way too dense and not cake-like at all. But the chocolate pudding was good, I used Ghirardelli 60% cocoa chocolate chips.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ewif"},"reviewBody":"Terrible.  The cake layers turned out thin, gummy and rubbery.  It says to melt the butter when making the batter which I did and I think this lead to my cake layers failing to rise.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sleepingbees"},"reviewBody":"<p>I must have done something wrong because I had two thin layer of cake which were almost too thin to cut in half. Is there an error in the ingredients? 1 1\/2 cups of flour to 2 cups of liquid doesn't sound right to me. I had a very runny batter. I haven't tasted the cake yet so I don't know how it tastes.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"snogle81"},"reviewBody":"Fantastic recipe, and that's coming from someone who's not a huge lover of all-chocolate desserts!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Patty5555"},"reviewBody":"I renamed this to \"Inside Out Cake\" because the cake is on the outside. Definitely worth the trouble to  make this. Rich gorgeous chocolate flavours.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"110830","romance_copy_dek":"Multiple layers of chocolate goodness make this Brooklyn blackout cake intensely decadent in the best way possible.","enhanced_recipe_title":"Brooklyn Blackout Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>PUDDING:<\/b>","IngredientText":"<b class='sIngredient'>PUDDING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar","IngredientText":"1\/2 cup sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons cornstarch","IngredientText":"2 tablespoons cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon 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