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This Easy Brooklyn Blackout Cake is for serious chocolate lovers craving old-school bakery nostalgia without any fuss. The cake is moist and rich thanks to cocoa and brown sugar while a fluffy whipped ganache frosting brings bakery magic in under an hour. It is a shortcut version with pantry ingredients but delivers big flavor for any gathering or just because.
I remember making this cake for the first time on a hectic weeknight and it vanished before the next morning. Now it is my go-to for potlucks and birthdays because everyone asks for the recipe.
Ingredients
- Semi-sweet or bittersweet chocolate: chopped finely for best melting choose a bar for deeper flavor
- Heavy cream: creates a luscious whipped ganache look for cream with high fat content for best texture
- Unsweetened cocoa powder: gives the cake its signature taste Dutch-process or natural both work
- Hot water or coffee: helps "bloom" the cocoa deepening color and flavor use hot fresh coffee for extra richness
- Packed brown sugar: brings moisture and caramel notes choose dark brown for a stronger taste
- Sour cream: adds tang and keeps the crumb soft use full fat for best results
- Vegetable oil: ensures a plush tender crumb go for a neutral-flavored oil
- Large eggs: bind everything together and create structure farm fresh is best if possible
- Vanilla extract: rounds out the chocolate notes pure extract always adds extra warmth
- All-purpose flour: provides a reliable base sift for a fluffier texture
- Baking soda and baking powder: these help the cake rise properly check freshness for good lift
- Kosher salt: balances the sweetness and enhances chocolate select flakes for easy measuring
Step-by-Step Instructions
- Make the Ganache:
- Pour heavy cream into a microwave-safe mixing bowl and microwave in short bursts until steaming. Add finely chopped chocolate and let sit a couple of minutes so the chocolate melts naturally in the warmth. Gently whisk until smooth and glossy. Set aside to cool to room temperature so it firms up to frosting consistency.
- Preheat and Prepare Pan:
- Turn your oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan well using soft butter or cooking spray to prevent sticking and make serving a breeze.
- Bloom the Cocoa:
- Place cocoa powder in a large mixing bowl. Pour in hot water or hot coffee and whisk until silky and thick. This simple step brings out the most chocolatey flavor.
- Mix the Batter:
- Add brown sugar sour cream and oil to your cocoa mixture whisk until smooth. Crack in the eggs and drizzle in vanilla then whisk again. Add flour baking soda baking powder and salt. Switch to a gentle whisk or spatula and stir just until you see no more streaks of flour.
- Bake the Cake:
- Scrape the batter evenly into your prepared pan using a spatula for every last bit. Bake in the hot oven for 30 to 35 minutes. Check with a toothpick for doneness the pick should come out mostly clean with fudgy crumbs attached.
- Cool the Cake:
- Rest the pan on a wire rack and let the cake cool completely to room temperature. This step takes about one hour but is key so the frosting goes on smoothly.
- Whip the Ganache:
- When the cooled ganache has thickened use a hand mixer to beat it until pale fluffy and spreadable. This takes about four minutes. If it gets too thick gently warm it in the microwave in very quick bursts until it loosens.
- Frost and Serve:
- Spoon the whipped ganache onto the cooled cake and use an offset spatula to spread in swoops making pretty chocolatey waves. Slice and enjoy immediately or let rest so the flavors blend even more.
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Sour cream is my secret for a plush crumb and tang that sets this cake apart. I will always remember my grandmother sneaking an extra spoonful into her cakes just like I do now and everyone raving about how rich and special they taste.
Storage Tips
You can keep this cake at room temperature tightly covered for up to three days and it will stay soft. For longer storage refrigerate up to five days though bring to room temperature before serving for best flavor. It also freezes beautifully in slabs or slices just wrap well.
Ingredient Substitutions
If you only have natural cocoa powder use that just expect a lighter cake. Greek yogurt stands in for sour cream if needed. If you want a deeper chocolate flavor opt for dark chocolate in the ganache. Coffee truly enhances the cocoa but hot water works if coffee is not your thing.
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Serving Suggestions
This cake is a natural for birthdays and celebrations. Serve in big squares with softly whipped cream or a scoop of vanilla ice cream for a Brooklyn bakery experience at home. Thin slices with hot espresso are a classic evening treat.
A Little History
The original Brooklyn Blackout Cake was a showstopper during the blackout drills of World War II so the deep dark look and name have a cool back story. This easy version nods to the classic without layering and pudding but brings all the nostalgic flavor to your kitchen.
Recipe FAQs
- → What makes Brooklyn blackout cake unique?
This cake is known for its rich chocolate flavor, moist texture, and a distinctive whipped chocolate ganache topping that sets it apart from other chocolate cakes.
- → Why add hot coffee to the cocoa?
Hot coffee helps intensify the chocolate flavor and aids the cocoa in blooming, resulting in a deeper, more complex taste.
- → Can I use bittersweet chocolate instead of semi-sweet for the ganache?
Yes, either type works well. Bittersweet chocolate gives a slightly richer, less sweet finish, while semi-sweet is milder.
- → How should the cake be stored?
Cover the cake tightly and keep at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
- → What’s the best way to whip ganache for frosting?
Once the ganache cools to a peanut butter-like consistency, beat with a hand mixer until pale and fluffy for easy spreading.
- → Can this be made ahead for a party?
Absolutely. Both the cake and ganache can be prepared a day in advance, assembled just before serving for best texture.