Easy Brooklyn Blackout Cake

This Brooklyn Blackout Cake is impossibly chocolatey and deeply nostalgic A favorite for anyone who loves a rich dessert it features a moist tender crumb topped with a fluffy whipped ganache The process is straightforward and can be managed in under an hour making it ideal for celebrations or just an indulgent treat on a rainy weekend

I first baked this for my neighbor’s birthday and now my friends request it for every get together The ganache step was intimidating at first but once I saw how easily it whipped up I became hooked

Ingredients

• Semi sweet or bittersweet chocolate: Choose a good quality bar instead of chips for the best melting and flavor
• Heavy cream: Look for fresh cream with minimal additives this makes the ganache velvety and rich
• Unsweetened cocoa powder: Dutch process or natural both work but Dutch process gives a deeper color
• Hot water or coffee: Using coffee instead of water will intensify the chocolate flavor
• Packed brown sugar: Dark brown gives a more complex flavor than light brown
• Sour cream: Full fat is best for maximum moisture and tang
• Vegetable oil: Neutral oils like canola or sunflower keep the crumb soft
• Large eggs: Room temperature makes for easier mixing and a fluffier cake
• Vanilla extract: Pure vanilla will bring out the chocolate
• All purpose flour: Scoop and level gently to avoid a dense cake
• Baking soda and baking powder: Both are vital for a tall and light texture
• Kosher salt: Balances the sweetness and sharpens cocoa notes
• Butter or baking spray: For coating the pan so nothing sticks

Step by Step Instructions

Make the Ganache:

Pour the cream into a microwave safe bowl and heat in short bursts until steaming Stir in chopped chocolate and let stand The residual heat will gently melt the chocolate Then whisk until perfectly smooth and glossy This can take a few minutes and patience is key Set aside to cool

Prepare the Pan and Oven:

Warm your oven to a true 350 degrees Grease your cake pan on sides and corners with a little butter or a mist of baking spray Make sure to get every spot so the cake will release cleanly

Bloom the Cocoa:

In a large mixing bowl whisk the cocoa powder with really hot water or brewed coffee Doing this first intensifies the chocolate flavor and helps the cocoa dissolve fully The mixture should look shiny and thick

Mix the Batter:

Add brown sugar sour cream and oil Whisk until well blended making a smooth paste Mix in the eggs and vanilla extract Next scatter the flour baking soda baking powder and salt evenly across the surface Use a whisk or spatula to gently combine everything until no flour streaks remain Overmixing will make the cake tough so stop as soon as it comes together

Bake the Cake:

Pour the finished batter into the prepared pan Use a spatula to spread evenly Tap the pan once or twice on the counter to remove air bubbles Bake in the middle of the oven for about 30 to 35 minutes Check doneness with a toothpick the tester should come out mostly clean with a few moist crumbs

Cool the Cake:

Let the cake sit in the pan on a wire rack until it is completely cool This can take about an hour Do not try to frost a warm cake as the ganache will melt

Whip and Spread Ganache:

Check that your ganache is peanut butter thick and fully cool With a hand mixer beat until pale and airy This may take four minutes Give it a taste and marvel at how light it becomes Spread generously across the cooled cake Use an offset spatula or the back of a spoon to make classic swirls

Save

My favorite ingredient in this cake has to be the chocolate itself I love chopping a high quality bar and watching it melt seamlessly into the cream My little nephew loves to help with swirling on the ganache and it has become a family ritual each time we make this

Storage Tips

This cake keeps at room temperature tightly covered for up to three days If you want to keep it longer store wrapped in the refrigerator for up to five days Bring slices up to room temperature before serving to soften the frosting For best results avoid humidity as it can make the nooks soggy

Ingredient Substitutions

You can use Greek yogurt instead of sour cream for a slight tang and similar moisture If you only have natural cocoa powder it works but may result in a lighter flavor Swap espresso powder in the hot water for extra chocolate depth Use any neutral oil if vegetable is not available

Serving Suggestions

Serve slices with a scoop of vanilla ice cream or a cloud of whipped cream For an old school party look sprinkle chocolate shavings over the ganache For extra indulgence a drizzle of chocolate sauce or espresso shot on the side is a spectacular touch

Save

Cake Origins

Brooklyn Blackout Cake dates to the 1940s in Brooklyn New York It was made famous at a bakery called Ebingers Once a way of boosting morale during blackouts now it is a retro favorite for chocolate lovers everywhere

Frequently Asked Questions About Recipes

→ How do I achieve a moist chocolate texture?

Using sour cream and hot coffee or water in the batter helps the cake stay moist while intensifying the chocolate flavor.

→ What is the purpose of blooming cocoa powder?

Blooming unsweetened cocoa in hot liquid brings out its deep chocolate flavors and prevents lumps in the batter.

→ How can I whip ganache to the right consistency?

Allow ganache to cool completely, then beat until pale, light, and fluffy for a smooth, spreadable finish.

→ How should I store this cake?

Keep the cake covered tightly on the counter for up to 3 days, or in the refrigerator for up to 5 days for optimal freshness.

→ Can I use chocolate chips in the ganache?

Use high-quality bars of chocolate instead of chips for a smoother ganache that whips up best for the topping.