Description
Brooklyn Blackout Cake is a chocolate lover’s dream come true. This indulgent dessert features two moist layers of rich chocolate cake filled with creamy chocolate pudding and topped with an irresistibly smooth chocolate frosting. Perfect for any celebration or a mid-week treat, this cake will wow your guests and leave everyone craving more. Bake it for birthdays, anniversaries, or just because—you won’t regret it!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs (room temperature)
- 1 cup whole milk
- ½ cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1 package (3.9 oz) instant chocolate pudding mix
- 1 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, milk, melted butter, and vanilla extract. Mix until smooth using an electric mixer.
- Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick comes out clean. Let cakes cool completely.
- Prepare the chocolate pudding according to package instructions; chill until set.
- Whip heavy cream until soft peaks form; gradually add powdered sugar and cocoa until fluffy.
- Assemble the cake: Place one layer on a serving plate, spread half the pudding on top, add the second layer, then frost generously.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (103g)
- Calories: 400
- Sugar: 32g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: For added flavor, consider mixing in espresso powder or using different types of chocolates. Store leftovers in an airtight container in the fridge for up to three days.