4.8 from 20 votes
Brooklyn Blackout Cake Recipe
This legendary Brooklyn blackout cake is so moist and chocolatey, I can't believe it didn't come from a bakery!
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings:
12
slices
Calories:
1004 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For the Cake
- 3½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup brown sugar
- 1½ cups dark cocoa powder
- 1 tablespoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 5 large egg room temperature
- 2 cups milk room temperature
- 1 cup yogurt room temperature, plain, Greek
- 1 cup water
- 1 tablespoon vanilla extract pure
- ¾ cup butter melted (1½ sticks, unsalted
For the Frosting
- 2 cups butter room temperature (4 sticks, unsalted
- 4 cups powdered sugar
- 1 cup dark cocoa powder
- 2 teaspoons vanilla extract pure
- ½ teaspoon kosher salt
- ½ cup heavy cream room temperature
Instructions
For the Cake
- Preheat the oven to 350°F. Grease two 9-inch round cake pans. Set aside.
- Add the flour, sugars, cocoa powder, baking soda, baking powder, and salt to a large bowl and whisk until combined.
- In a separate bowl, whisk together the eggs, milk, Greek yogurt, water, vanilla extract, and melted butter.
- Add the wet ingredients to the dry ingredients and mix with a handheld electric mixer until just combined.
- Pour the batter evenly among the 2 cake pans (about 1,269 grams per pan).
- Bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool for at least 10 minutes.
Cup of Yum
For the Frosting
- Using a hand mixer, cream the butter until smooth.
- Sift in the powdered sugar and cocoa powder and beat until well incorporated.
- Add in the vanilla extract, salt, and heavy cream and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks.
For Assembly
- Using a bread knife, shave off the rounded top of each cake to create a flat top. Save the cake scraps in a bowl and crumble them with your hands.
- Place 1 cake layer on a cake stand cut side down. Spread a generous layer of frosting on top. Add on the second layer.
- Frost the entire exterior of the cake with the remaining frosting.
- Gently press the cake crumbs on the sides of the cake and sprinkle the crumbs on top.
Notes
- Storage: Store Brooklyn blackout cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.
Nutrition Information
Serving
1slice
Calories
1004kcal
(50%)
Carbohydrates
133g
(44%)
Protein
14g
(28%)
Fat
52g
(80%)
Saturated Fat
32g
(160%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
14g
(70%)
Trans Fat
2g
(100%)
Cholesterol
206mg
(69%)
Sodium
706mg
(29%)
Potassium
475mg
(10%)
Fiber
8g
(32%)
Sugar
94g
(188%)
Vitamin A
1625IU
(33%)
Vitamin C
0.1mg
(0%)
Calcium
184mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 1004
% Daily Value*
| Serving | 1slice | |
| Calories | 1004kcal | 50% |
| Carbohydrates | 133g | 44% |
| Protein | 14g | 28% |
| Fat | 52g | 80% |
| Saturated Fat | 32g | 160% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 2g | 100% |
| Cholesterol | 206mg | 69% |
| Sodium | 706mg | 29% |
| Potassium | 475mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 94g | 188% |
| Vitamin A | 1625IU | 33% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 184mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.