brooklyn blackout cake

The legend, the recipe.  The chocolatey, moist cake from the popular Brooklyn bakery that disappeared in 1972.

Ebinger’s Blackout Cake

cocoa powder

water

chocolate (chopped)

milk

(2 sticks) unsalted butter, softened slightly

sugar

eggs (separated)

vanilla extract

all-purpose flour

baking powder

baking soda

salt

bittersweet chocolate (chopped)

cornstarch

unsalted butter

semisweet chocolate (chopped)

(1 ½ sticks) unsalted butter

corn syrup

Preheat the oven to 375°F degrees. Butter and lightly flour two (8-inch) round cake pans.

Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.

Combine the chopped chocolate and milk in a saucepan over medium heat. Stir frequently until the chocolate melts, about three minutes. Remove from the heat. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat and stir for one minute. Remove and set aside to cool until tepid.

In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed.

In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter.

Divide the batter between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool the cakes in the pans on rack for 15 minutes.  Gently remove the cakes from the pans and continue to cool.

While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for one minute. Remove from heat and whisk in vanilla and butter. Transfer the mixture to a bowl, cover and refrigerate until cool and thick.

Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Remove the top of the double boiler from the heat and whisk in the butter, one tablespoon at a time. Return the top to the heat, if necessary, to melt the butter.

Whisk in the hot water all at once and whisk until smooth. Whisk in the corn syrup and vanilla. Cover and refrigerate for about 45 minutes until it reaches a spreadable consistency.

Assemble the cake: use a sharp serrated knife to slice each cake layer horizontally in half to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with one-half of the filling. Add the second layer and repeat. Set the third layer on top. Quickly apply a thin layer of frosting to the top and sides of the cake. Refrigerate for 10 minutes.

Meanwhile, crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle it liberally with the cake crumbs. Refrigerate for at least 1 hour before serving.

This is hands-down the most decadent keto chocolate cake you will ever make. Filled with creamy chocolate pudding, this low carb cake recipe takes inspiration from the famous Brooklyn Blackout Cake. Definitely worthy of a special occasion!

Keto Chocolate Blackout Cake Recipe

heavy whipping cream

almond milk (Or another low carb milk)

tbsp Swerve Granular ((or other granular sweetener))

tbsp allulose

tsp glucomannan (or xanthan gum)

butter

tsp vanilla extract

recipe Keto Devil's Food Cake ((just the cake, without frosting))

butter (softened)

cream cheese (softened)

Swerve Confectioners ((or other powdered sweetener))

In a medium saucepan over medium heat, combine the cream, milk, and sweetener. Bring to a simmer, stirring occasionally.

In a medium bowl, whisk the egg yolks until smooth.  Slowly add ½ cup of the hot cream mixture into the egg yolks, whisking continuously.

Slowly whisk the tempered egg yolks back into the saucepan of hot cream. Reduce heat to medium low and sprinkle with xanthan gum, whisking continuously.

Stir in the cocoa powder and cook until mixture thickens, 3 to 4 minutes, whisking continuously. Remove from heat and stir in the butter and vanilla extract until smooth.

Pour into a bowl, cover with plastic wrap, and refrigerate 2 to 3 hours.

Pudding

Prepare the cake layers according to the instructions in the Devil&#39;s Food Cake recipe.

Let cool completely, then carefully slice each layer through the middle into two thin layers. (Tip: If you make the cake layers ahead of time, a few hours in the fridge help them firm up enough to slice more easily. Wrap them in plastic so they don&#39;t dry out).

Cake

Place the chopped chocolate in a microwave safe bowl and melt in 30 second increments, stirring in between until smooth. Alternatively, you can melt the chocolate and butter together in a heat-proof bowl set over a pan of barely simmering water. Set aside to cool to lukewarm.

In a large bowl, beat the butter and the cream cheese together until smooth. Beat in the powdered sweetener and the cocoa powder until well combined.

Add the chocolate and vanilla extract and beat until smooth. The mixture will be very thick at this point. Add the cream a few tablespoons at a time until a spreadable consistency is achieved.

Frosting

Place one layer of cake on a cake platter and pipe a ring of chocolate frosting around the outside edge. This creates a barrier to keep the pudding from oozing out. Spread half of the pudding inside the ring of frosting.

Add another layer of cake on top and repeat with a ring of frosting and the pudding. Top with a 3rd layer of cake.

Spread the top and sides of the cake with the remaining frosting. If you want to make a swirl on top of the cake, place the cake on a turntable. Hold a spoon to the center of the frosted top and turn the cake. Move the spoon outward from the center as you turn.

Take the final layer of cake and crumble it up. Carefully press some of the crumbs into the sides of the cake (you will probably only use about half of the crumbs).

Refrigerate one hour to firm up before slicing.

To assemble

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Ebinger’s Blackout Cake

Keto Chocolate Blackout Cake Recipe

Top 2 brooklyn blackout cake recipes from across the web

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Ebinger’s Blackout Cake

Keto Chocolate Blackout Cake Recipe

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