Brooklyn Blackout Cake is a rich and decadent chocolate cake that originated in the borough of Brooklyn, New York. This indulgent dessert is characterized by its moist chocolate cake layers, filled with chocolate pudding, and covered in a velvety chocolate frosting. Named after the blackout drills conducted during World War II, this cake has a deep history and has become a beloved treat in the New York City area and beyond. With its intense chocolate flavor and luxurious texture, Brooklyn Blackout Cake is a true delight for chocolate lovers.

The origins of Brooklyn Blackout Cake can be traced back to the mid-20th century during World War II. The cake was created by a bakery in Brooklyn called Ebinger’s, which was known for its exceptional pastries and baked goods. During the war, blackout drills were carried out to protect cities from potential aerial attacks. These drills involved turning off all lights and covering windows to make it difficult for enemy aircraft to navigate.

In response to the blackout drills, Ebinger’s decided to create a cake that would bring comfort and indulgence to the Brooklyn community during these challenging times. Thus, the Brooklyn Blackout Cake was born. Its dark, chocolatey layers represented the blackout, while the creamy filling and frosting added a touch of sweetness and luxury.

The cake quickly gained popularity and became a staple at Ebinger’s bakery. It became so iconic that it continued to be a beloved treat even after the war ended. Ebinger’s became famous for its Brooklyn Blackout Cake, and customers would line up to get a taste of this chocolate masterpiece.

Unfortunately, Ebinger’s bakery closed its doors in 1972, leaving a void in the hearts of many Brooklynites who cherished their iconic Blackout Cake. However, the legacy of this cake lives on through home bakers and other bakeries that have adopted the recipe, ensuring that the tradition of Brooklyn Blackout Cake remains alive.

PREP: 1¼ HOURS + CHILLING

BAKE: 35 MIN. + COOLING

MAKES: 8 SERVINGS

INGREDIENTS

FOR THE CAKE:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

FOR THE CHOCOLATE PUDDING FILLING:

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 6 ounces semisweet chocolate, finely chopped
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract

FOR THE CHOCOLATE FROSTING:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup whole milk
• 2 teaspoons vanilla extract

INSTRUCTIONS

FOR THE CAKE:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well combined.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth and well incorporated.
4. Reduce the speed to low and slowly add the boiling water. Mix just until combined. The batter will be thin.
5. Divide the batter equally between the prepared cake pans.
6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

FOR THE CHOCOLATE PUDDING FILLING:

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. In a separate bowl, whisk together the milk and egg yolks.
3. Gradually add the milk mixture to the saucepan, whisking constantly.
4. Place the saucepan over medium heat and cook, whisking continuously, until the mixture thickens and comes to a boil.
5. Remove the saucepan from the heat and add the chopped chocolate, butter, and vanilla extract. Stir until smooth and well combined.
6. Transfer the pudding to a bowl, cover the surface with plastic wrap to prevent a skin from forming, and refrigerate until chilled and set.

FOR THE CHOCOLATE FROSTING:

1. In a large mixing bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar and cocoa powder, mixing on low speed until well combined.
3. Add the milk and vanilla extract, and continue to beat on medium speed until the frosting is smooth and fluffy.

ASSEMBLING THE BROOKLYN BLACKOUT CAKE:

1. Place one cake layer on a serving plate. Spread a layer of chocolate pudding filling evenly over the top.
2. Place the second cake layer on top of the filling, pressing lightly to adhere.
3. Frost the entire cake with the chocolate frosting, covering the top and sides.
4. Optional: Use a cake scraper or spatula to create a textured pattern on the sides of the cake.
5. Let the cake set in the refrigerator for at least 1 hour before serving.

Serve slices of Brooklyn Blackout Cake as a showstopping dessert to delight your guests or enjoy a slice for yourself, savoring the intense chocolate flavor and luscious pudding filling. This iconic cake pays homage to the rich history of Brooklyn and its legacy of culinary delights.