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Brooklyn Blackout Cake

 Brooklyn Blackout Cake
If you love chocolate, you will LOVE this cake. I found this recipe when looking for a special cake to make my chocolate-loving daughter-in-law's birthday. Be sure to give the pudding and the cake enough time to cool or the end results will be disappointing. —Donna Bardocz, Howell, Michigan
8 ServingsPrep: 1-1/4 hours + chilling Bake: 35 min. + cooling


  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 cups whole milk
  • 3 ounces semisweet chocolate, chopped
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 2 eggs
  • 8 ounces semisweet chocolate, chopped
  • 1/2 cup unsalted butter, cubed
  • 1/3 cup hot water

2 of 2

Brooklyn Blackout Cake (continued)

Ingredients (continued)

  • 2 teaspoons light corn syrup
  • 2 teaspoons McCormick® Pure Vanilla Extract


  • In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in
  • milk. Cook and stir over medium heat until thickened and bubbly.
  • Reduce heat to low; cook and stir 2 minutes longer. Stir in
  • chocolate until melted. Transfer to a bowl; stir in vanilla. Cool
  • slightly, stirring occasionally. Press plastic wrap onto surface of
  • pudding. Refrigerate, covered, 2 hours or until cold.
  • Preheat oven to 325°. Line bottoms of two greased 8-in. round
  • baking pans with parchment paper; grease paper. In a small bowl,
  • whisk flour, baking powder, baking soda and salt. In a large
  • saucepan, melt butter over medium heat. Add cocoa; cook and stir
  • until blended. Stir in sugars. Remove from heat; stir in buttermilk,
  • coffee and vanilla. Whisk in eggs, one at a time, until blended.
  • Stir in flour mixture just until combined.
  • Transfer batter to prepared pans. Bake 35-40 minutes or until
  • toothpick inserted in center comes out clean. Cool in pans 10
  • minutes before removing to wire racks; remove paper. Cool
  • completely.
  • For frosting, in the top of a double boiler or a metal bowl over hot
  • water, melt chocolate and butter; stir until smooth. Remove from
  • heat. Whisk in hot water, all at once. Whisk in corn syrup and
  • vanilla. Refrigerate 25-30 minutes or just until spreadable.
  • Using a long serrated knife, cut each cake horizontally in half.
  • Place a cake layer on a serving plate. Spread with half of the
  • pudding. Repeat layers. Top with a third cake layer. Spread frosting
  • over top and sides of cake.
  • Crumble remaining cake layer; sprinkle over top and sides of cake,
  • pressing lightly to adhere. Refrigerate leftovers. Yield: 8
  • servings.