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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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nameBrooklyn Blackout Cake
descriptionRich and fudge-y, this vintage recipe takes the cake!
urlhttps://12tomatoes.com/brooklyn-blackout-cake
inLanguageen-US
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For the cake:
  • 1 3/4 cup all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup Dutch cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup hot coffee
For the filling:
  • 2 tablespoons Dutch cocoa powder
  • 1/2 cup hot coffee
  • 1/2 cup hot water
  • 6 tablespoons granulated sugar
  • 1 oz bittersweet chocolate, chopped
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter
For the frosting:
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 12 oz semisweet chocolate, chopped
  • 1/4 cup hot water
  • 3/4 cup powdered sugar
  • 1 tablespoon vanilla
  • 2 tablespoons Dutch cocoa powder
For the cake:
  1. Preheat oven to 350˚F. Whisk together dry ingredients for cake. In a separate bowl stir together wet ingredients. Slowly add the dry ingredients to the wet ingredients. Mix until uniform in color. Pour batter between 2 greased and lined 8” cake pans and two greased compartments of a muffin tin.
  2. Bake cakes for 30-35 minutes or until a knife inserted in center comes out clean. Bake cupcakes for 15 minutes or a knife inserted in center comes out clean.
  3. Allow to sit for 15 minutes before removing from pans to fully cool. Add cupcakes to food processor and pulse until only crumbs remain.
  4. Trim larger cakes (using a bread knife) to be level if needed. Make tops into crumbs as well and set aside separately.
For the filling:
  1. While the cakes bake add coffee, water, and cocoa powder to medium saucepan. Whisk together then stir in sugar, chocolate, and salt. Combine cornstarch with milk and mix until slurry is formed without lumps. Stir into chocolate mixture. Boil for 1 minute then whisk vanilla and butter.
  2. Pour into bowl and place in refrigerator to chill for 1 hour.
For the frosting and assembly:
  1. Melt butter and chocolate in bowl together in microwave using 30-second intervals. Using an electric mixer add remaining frosting ingredients and whip until thickened. Place bowl in refrigerator to chill for at least 10 minutes. Whip again just before spreading.
  2. When ready to assemble place one cake on plate. Spread 1/3 to 1/2 of the pudding over the first layer. Place second cake on top. Spread pudding all over the sides of cake. Press cupcake crumbs into side of cake.
  3. Spread frosting top on cake and cover with crumbs from cake tops. Cut into 16 slices. Best served chilled.
Rich and fudge-y, this vintage recipe takes the cake!
Course: Dessert
Diet(s): Vegetarian, Vegetarian
Allergen(s): Eggs, Milk, Wheat, Gluten, Eggs, Milk, Wheat, Gluten

Recipe adapted from The View from Great Island.

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Brooklyn Blackout Cake

This Brooklyn Blackout Cake got its name during the World War II blackouts in New York. But, it's as tasty today as ever!

Brooklyn Blackout Cake

3 from 1 votes
Cuisine: American
Servings: Serves 16
Calories: 447kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the cake:

  • 1 3/4 cup all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup Dutch cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup hot coffee

For the filling:

  • 2 tablespoons Dutch cocoa powder
  • 1/2 cup hot coffee
  • 1/2 cup hot water
  • 6 tablespoons granulated sugar
  • 1 oz bittersweet chocolate, chopped
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter

For the frosting:

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 12 oz semisweet chocolate, chopped
  • 1/4 cup hot water
  • 3/4 cup powdered sugar
  • 1 tablespoon vanilla
  • 2 tablespoons Dutch cocoa powder

For the cake:

  1. Preheat oven to 350˚F. Whisk together dry ingredients for cake. In a separate bowl stir together wet ingredients. Slowly add the dry ingredients to the wet ingredients. Mix until uniform in color. Pour batter between 2 greased and lined 8” cake pans and two greased compartments of a muffin tin.
  2. Bake cakes for 30-35 minutes or until a knife inserted in center comes out clean. Bake cupcakes for 15 minutes or a knife inserted in center comes out clean.
  3. Allow to sit for 15 minutes before removing from pans to fully cool. Add cupcakes to food processor and pulse until only crumbs remain.
  4. Trim larger cakes (using a bread knife) to be level if needed. Make tops into crumbs as well and set aside separately.

For the filling:

  1. While the cakes bake add coffee, water, and cocoa powder to medium saucepan. Whisk together then stir in sugar, chocolate, and salt. Combine cornstarch with milk and mix until slurry is formed without lumps. Stir into chocolate mixture. Boil for 1 minute then whisk vanilla and butter.
  2. Pour into bowl and place in refrigerator to chill for 1 hour.

For the frosting and assembly:

  1. Melt butter and chocolate in bowl together in microwave using 30-second intervals. Using an electric mixer add remaining frosting ingredients and whip until thickened. Place bowl in refrigerator to chill for at least 10 minutes. Whip again just before spreading.
  2. When ready to assemble place one cake on plate. Spread 1/3 to 1/2 of the pudding over the first layer. Place second cake on top. Spread pudding all over the sides of cake. Press cupcake crumbs into side of cake.
  3. Spread frosting top on cake and cover with crumbs from cake tops. Cut into 16 slices. Best served chilled.