Brooklyn Blackout Cake: A Nostalgic Journey into Chocolate Indulgence

A Taste of Memory: The First Bite That Changed Everything

There are some desserts that transcend time, wrapping themselves around memories and emotions in a way that makes them more than just a sweet treat. The Brooklyn Blackout Cake is one of them.

I remember the first time I tasted it—an old-fashioned bakery in Brooklyn, its display case filled with pastries that looked like they belonged in a different era. The air smelled of cocoa, sugar, and something almost electric, like the hum of a city that never sleeps. I had heard about this legendary cake, a dessert that carried the weight of history and indulgence in every forkful.

The moment I took that first bite, I understood. The rich chocolate layers were impossibly moist, soaked in deep cocoa flavors. The pudding filling was velvety and decadent, each spoonful melting into the cake like it had always belonged there. And the frosting—dark, glossy, and slightly sticky—sealed the whole masterpiece together. It wasn’t just a dessert; it was an experience.

That first bite was more than a flavor; it was a glimpse into the past, a taste of something that felt both historic and personal. The Brooklyn Blackout Cake is more than just chocolate; it’s a story of resilience, celebration, and the kind of indulgence that makes life sweeter.

The History Behind the Legend

The Brooklyn Blackout Cake didn’t just appear out of nowhere. It was born in the 1940s at Ebinger’s Bakery, a beloved Brooklyn institution that had been serving up pastries since 1898. The cake was created during World War II, inspired by the blackout drills that took place across New York City to protect the city from potential air raids. As lights dimmed and windows were covered to keep the city hidden in the dark, Ebinger’s introduced a cake so dark and rich it seemed fitting for the occasion.

For decades, Brooklynites lined up outside Ebinger’s for a taste of the famous Blackout Cake. It was a bakery staple, a cake that symbolized indulgence, community, and history. But when Ebinger’s closed its doors in 1972, the original recipe was lost. What remains today are recreations—variations passed down through families, whispered among bakers, and reimagined by chocolate lovers everywhere.

Even though the original bakery is gone, the Brooklyn Blackout Cake has lived on, its legacy continuing in home kitchens, bakeries, and cafes determined to keep its story alive.

What Makes This Cake So Special?

There are chocolate cakes, and then there’s Brooklyn Blackout Cake. What sets it apart from other chocolate cakes isn’t just its intensity—it’s the layering of textures and flavors that creates something extraordinary.

• Triple Chocolate Indulgence – The cake itself is rich with cocoa, but it doesn’t stop there. A thick chocolate pudding filling adds an extra layer of creamy decadence, while the frosting ties everything together with a deep, velvety finish.
• Crumb Coating Tradition – One of the signature elements of a Brooklyn Blackout Cake is the outer layer of cake crumbs pressed onto the frosting. This technique isn’t just for looks—it adds a delicate crunch and enhances the overall chocolate experience.
• Perfect Balance of Sweetness and Depth – Unlike some chocolate cakes that rely on overwhelming sweetness, this one balances dark cocoa with just the right amount of sugar, coffee, and buttermilk to create a flavor that’s deep, complex, and utterly satisfying.

Tips for Making the Best Brooklyn Blackout Cake

Use Quality Cocoa for Maximum Flavor

Since chocolate is the star of this cake, don’t skimp on quality. Dutch-processed cocoa gives the cake its signature dark color and deep flavor. It’s smoother and less acidic than natural cocoa, making it ideal for this recipe.

Brew Some Strong Coffee

A secret ingredient in many great chocolate cakes is coffee. It doesn’t make the cake taste like coffee; instead, it enhances the richness of the chocolate, making every bite even more intense.

Let the Pudding Chill

One of the biggest mistakes when making a Brooklyn Blackout Cake is assembling it before the pudding filling has had time to fully cool and set. If it’s still warm, it can make the cake layers unstable and cause them to slide. Refrigerate the pudding for at least an hour before assembling the cake.

Refrigerate Before Serving

While you might be tempted to dig in right away, letting the cake chill in the refrigerator for a couple of hours allows the flavors to meld and makes slicing much easier. The pudding sets more firmly, and the frosting holds its shape better.

Ingredients: The Chocolate Symphony

For the Cake:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, cubed
• ¾ cup Dutch-processed cocoa
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup buttermilk
• 1 cup strong brewed coffee
• 1 teaspoon vanilla extract
• 2 large eggs

For the Pudding Filling:

• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups whole milk
• 3 ounces semisweet chocolate, chopped
• 1 teaspoon vanilla extract

For the Frosting:

• 8 ounces semisweet chocolate, chopped
• ½ cup unsalted butter, cubed
• ⅓ cup hot water
• 2 teaspoons light corn syrup
• 2 teaspoons vanilla extract

Directions: Crafting the Ultimate Chocolate Indulgenc

1. Prep the Cake Batter

• Preheat the oven to 325°F. Grease two 8-inch round cake pans and line them with parchment paper.
• In a bowl, whisk together flour, baking powder, baking soda, and salt.
• Melt butter in a saucepan, then stir in cocoa, granulated sugar, and brown sugar.
• Remove from heat and mix in buttermilk, coffee, and vanilla.
• Whisk in eggs one at a time.
• Stir in the flour mixture until just combined.

2. Bake the Cake

• Pour the batter evenly into the prepared pans.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pans for 10 minutes, then transfer to wire racks.

3. Prepare the Chocolate Pudding

• In a saucepan, whisk together sugar, cornstarch, and salt.
• Gradually add milk, stirring constantly.
• Cook over medium heat until thickened.
• Remove from heat and stir in chopped chocolate and vanilla.
• Refrigerate until cold.

4. Make the Frosting

• Melt chocolate and butter in a double boiler.
• Remove from heat and whisk in hot water, corn syrup, and vanilla.
• Refrigerate for 25-30 minutes or until spreadable.

5. Assemble the Cake

• Slice each cake horizontally to create four layers.
• Set one layer aside to be crumbled later.
• Place one cake layer on a serving plate and spread half the pudding on top.
• Repeat with the second layer and remaining pudding.
• Top with the third cake layer.

6. Frost and Finish

• Frost the entire cake with the chocolate frosting.
• Crumble the reserved cake layer and press the crumbs onto the top and sides of the cake.
• Refrigerate before serving.

Nutritional Breakdown: A Slice of Decadence

(Approximate values per serving, assuming 12 servings)

• Calories: ~500 kcal
• Carbohydrates: ~65g
• Protein: ~6g
• Fat: ~25g
• Saturated Fat: ~15g
• Sugar: ~45g
• Fiber: ~4g
• Sodium: ~250mg

Enjoy this rich, nostalgic Brooklyn Blackout Cake—pure chocolate bliss in every bite!

FAQs: Everything You Need to Know About Brooklyn Blackout Cake

1. Is Brooklyn Blackout Cake the same as a regular chocolate cake?

No, this cake is much richer and more complex. The addition of chocolate pudding as a filling gives it an ultra-moist texture, and the crumb coating sets it apart from a traditional chocolate layer cake.

2. Can I make this cake in advance?

Yes! In fact, Brooklyn Blackout Cake tastes even better the next day. You can bake the cake layers a day ahead and store them tightly wrapped at room temperature. The pudding and frosting can be made in advance and stored in the refrigerator. Assemble the cake a few hours before serving for the best results.

3. Can I freeze Brooklyn Blackout Cake?

Absolutely. To freeze, wrap the fully assembled cake in plastic wrap, then in aluminum foil. It can be frozen for up to three months. To serve, let it thaw overnight in the refrigerator.

4. Do I have to use cake crumbs on the outside?

Traditionally, yes. The cake crumbs not only add a unique texture but also help keep the frosting from being too overwhelming. However, if you prefer a smooth-frosted cake, you can skip this step.

5. What’s the best way to store leftovers?

Keep the cake in an airtight container in the refrigerator for up to a week. Before serving, let it sit at room temperature for 15–20 minutes for the best texture.

6. Can I use a different type of chocolate for the pudding and frosting?

You can experiment with dark, milk, or even white chocolate, but semisweet chocolate gives the best balance of sweetness and intensity.

Why This Cake Matters: More Than Just Dessert

Brooklyn Blackout Cake is more than just a rich, chocolate-filled indulgence. It’s a tribute to a bygone era, a nod to the resilience of a city, and a reminder that sometimes, the most delicious things in life come with a story.

Whether you’re making it for a birthday, a holiday, or simply to satisfy a deep chocolate craving, this cake is an experience worth savoring. Each slice carries history, tradition, and an irresistible depth of flavor that makes it unforgettable.

So the next time you take a bite, close your eyes for a moment. Let the chocolate melt on your tongue, feel the creamy pudding coat your taste buds, and imagine the bustling streets of Brooklyn in the 1940s. Because this isn’t just cake—it’s a piece of history, lovingly preserved, one delicious forkful at a time.

Print