Description
A rich chocolate cake with layers of chocolate pudding and topped with chocolate crumbs, the blackout cake is a Brooklyn classic that carries a legacy from World War II.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups chocolate pudding mix
- 3 cups whipped cream
- 1 cup chocolate cake crumbs (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat for 2 minutes on medium speed.
- Carefully stir in the boiling water until the batter is smooth.
- Pour the batter evenly into the prepared pans.
- Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.
- Once cooled, slice each cake in half horizontally, creating four layers.
- Layer one cake, topped with chocolate pudding and whipped cream. Repeat with the remaining layers.
- Top the cake with chocolate crumbs and chill until ready to serve.
Notes
For a richer flavor, consider adding espresso powder to the batter.