Description
A rich chocolate cake layered with creamy chocolate pudding and topped with a unique crumb coating, celebrating the traditional Brooklyn Blackout Cake.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 ½ cups whole milk
- 2 tsp baking powder
- ½ tsp salt
- 1 cup dark chocolate, chopped
- ¼ cup cornstarch
Instructions
- Preheat the oven to 350°F (175°C) and grease 8 or 9-inch cake pans.
- Cream butter and sugar until light and fluffy; add eggs one at a time.
- In a separate bowl, mix flour, cocoa powder, baking powder, and salt. Alternate adding this with milk to the butter mixture.
- Divide batter into prepared pans and bake for 25-30 minutes; cool before assembly.
- In a saucepan, mix milk, sugar, and cornstarch; bring to a simmer while stirring.
- Add chopped dark chocolate until melted; cool and chill until spreadable.
- Crumble extra cake for topping, creating a sandy texture.
- Layer the cake with pudding between each layer and top with crumbled cake.
Notes
Use high-quality ingredients for best flavor. Store leftovers in an airtight container for up to 3 days.