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? The cake layers are moist, the pudding and frosting are as creamy as can be, and once fully assembled, this cake is one hell of a showstopper. Above all, this cake is loaded with chocolate flavor without being overly sweet, so you can down a hefty slice pretty quickly, even though a slim slice is sure to satisfy. Should the inevitable happen — sweet death by chocolate — you’ll be in cake lover’s heaven.
FOR THE CAKE, WHISK:
FOR THE PUDDING, COMBINE:
FOR THE FROSTING, WHISK:
Test Kitchen Tip
This cake keeps for up to 1 week. Store at room temperature so the frosting stays nice and creamy.
Preheat oven to 350°. Coat two 8-inch-round cake pans with nonstick spray, line with parchment, then coat again.
For 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.
For 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.
For 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.)
To assemble, 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.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 13g 65%
Cholesterol 75mg 25%
Sodium 237mg 9%
Carbs 60g 20%
*Percent Daily Values are based on a 2,000 calorie diet.