Description
Experience the ultimate chocolate delight with Brooklyn Blackout Cake—a moist, layered masterpiece filled with rich chocolate pudding and topped with velvety frosting.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 cups whole milk
- ½ cup granulated sugar
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (180°C). Grease two round cake pans and dust them with flour.
- In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, and baking soda.
- In another bowl, beat granulated sugar and softened butter until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with whole milk until smooth.
- Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean. Let cool for about ten minutes before transferring to wire racks.
- In a saucepan over medium heat, combine whole milk and granulated sugar, stirring until dissolved. Allow to cool.
- Beat softened butter in a bowl until creamy. Gradually add powdered sugar, mixing until fluffy.
- Once cakes are completely cooled, slice each layer horizontally if desired for extra layers.
- Layer chocolate pudding between cake layers and frost the entire cake with prepared frosting.
- Dust lightly with cocoa powder for finishing touches.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 440
- Sugar: 36g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg