Brooklyn Blackout Cake
Total TimePrep: 1-1/4 hours + chilling Bake: 35 min. + cooling
Pudding and cake turned out perfectly. Frosting was thin and would not setup, but this was quickly rectified with a couple spoons of cornstarch. In the end this was excellent, and pretty much exactly like the Entenmann's Blackout cake I grew up with. Thank you!
Made this cake for my husband and he loved it, I too ate way too much! This cake is decadent and rich. Definitely a keeper...
I must have done something wrong because I had two thin layer of cake which were almost too thin to cut in half. Is there an error in the ingredients? 1 1/2 cups of flour to 2 cups of liquid doesn't sound right to me. I had a very runny batter. I haven't tasted the cake yet so I don't know how it tastes.
Terrible. The cake layers turned out thin, gummy and rubbery. It says to melt the butter when making the batter which I did and I think this lead to my cake layers failing to rise.
Fabulous! limbaking, to answer your question. The rating is no reflection of the recipe but rather, how you combined the ingredients. Too dense is poor incorporation of mixing methods. Creaming butter, sugar and eggs should never be beaten on high, rather always on medium. When adding flour mixture it must be done lightly for a cake, otherwise it will be dense from developing the gluten too much. If your cake rises then falls, it is from over beating and will be dense.
I have no idea what went wrong, I followed the instruction exactly but my cake turned out way too dense and not cake-like at all. But the chocolate pudding was good, I used Ghirardelli 60% cocoa chocolate chips.
I've made this densely chocolate cake several times -- for family and for company -- and it is always a hit. I was a child during the November 1965 Blackout (which affected Long Island, too) and Blackout Cake was the result of a Brooklyn bakery's lighthearted way of commemorating the event :) Boxed stovetop chocolate pudding, not instant, worked fine for me the last time I made this cake and didn't have time to make the pudding from scratch.
I renamed this to "Inside Out Cake" because the cake is on the outside. Definitely worth the trouble to make this. Rich gorgeous chocolate flavours.
Fantastic recipe, and that's coming from someone who's not a huge lover of all-chocolate desserts!
Definitely a chocolate lover's dream! Very rich and decadent. I used Hershey's special dark cocoa, but next time I would like to use pure Dutch-process. In addition to making sure the cake and pudding have cooled completely, make sure the frosting has enough time to set up. Mine was in the refrigerator about an hour and it worked perfectly. At 25-30 minutes it was still too thin.