Happy New Year! I hope you all had a great holiday full of baking and delicious sweets. I know I had my fill of sugar. I visited cousins in Ohio and we baked and ate sweets until we felt sick. I tried some new recipes that I can’t wait to share with you, but for now, I need a major break from the sugar. I will be sharing some healthier recipes over the next few weeks, but I have to share this cake with you first.
My mom’s birthday was New Years Day and she requested a “Brooklyn Blackout Cake” a few weeks ago. She first read about this cake in a recent article titled “Lost Foods of New York City.” The minute I read the article I was sold. Chocolate cake filled with chocolate pudding and all covered in chocolate frosting sounded heavenly. The cake was originally popularized in Brooklyn by Ebinger Baking Company. Since the company no longer exists, longtime fans have tried to recreate the original recipe.
A true Brooklyn Blackout Cake is three layers, but I chose to make mine two because I was tight on time. The article includes a recipe if you are interested. I used the pudding recipe listed, but since I already have my favorite chocolate cake and chocolate frosting recipes, I used my own for those.
The final product was incredible. It was super rich, but if you love chocolate this cake is for you. A good tip for filling a cake with something like pudding is to pipe a border of icing first. This way the pudding doesn’t seep out. I used a pastry bag with a large round tip to pipe a circular border and then filled the cake with the pudding.
To decorate the cake, I used a pastry bag fitted with a large star tip. I started in the center of where I wanted the swirl and then made a spiral as I moved outwards. The top of the cake is covered in cake crumbs.
If you are not sick of sugar yet, give this cake a try, or wait until February when you are ready to indulge again! Stay tuned over the next few weeks for some of my favorite healthier recipes!
Brooklyn Blackout Cake
One batch of chocolate cake *
One and a half batches of chocolate frosting
Chocolate Pudding (Filling recipe from original article)
*I cut the amount of sugar in the cake recipe from 2 cups down to 1 1/2 cups this time and I didn’t notice any difference, so I am changing the amount in my original chocolate cake post to 1 1/2 cups. Why not use less sugar if the cake tastes just as amazing?