When I lived in Boston, I often took the train down to New York City to visit a museum, see a show, and try all the bakeries (recipe research, of course). One lucky week, my husband and I were asked to pet sit for a friend at her Prospect Heights apartment. On the way back from my twice-daily walks with Reese, our yellow lab for the week, I’d pick up a pastry from Ciao Gloria or Little Cupcake Bakeshop around the corner.
Once we were back at my friend’s apartment, we’d both indulge in our treats. For me, whatever New York classic caught my eye, and for Reese (since I couldn’t share), a dog treat or a spoonful of peanut butter. I loved the black and white cookie from Ciao Gloria, but it was the slice of Brooklyn blackout cake at Little Cupcake Bakeshop that made me consider a permanent takeover of our friend’s apartment.
What Is Brooklyn Blackout Cake?
Brooklyn blackout cake is a rich chocolate cake with layers of moist, intensely chocolate cake filled with chocolate pudding, covered with a fudgy chocolate frosting, and sometimes topped with chocolate cake crumbs.
The cake was created by Ebinger’s Bakery during World War II as the neighborhood underwent mandatory blackouts to protect the Brooklyn Navy Yard. Unfortunately, Ebinger’s closed in 1972, long before I could try it, but not before their chocolate cake became an American classic.
Simply Recipes / Mark Beahm
Simplifying Brooklyn Blackout Cake
With so many components, Brooklyn blackout cake isn’t the easiest to prepare. So, for an easier version, I decided to swap the layers for a single sheet cake and swap the chocolate pudding and fudge frosting for whipped ganache that I make in the microwave.
With just chocolate and heavy cream, it’s intensely chocolate and not overly sweet. Whipping the ganache lightens it to the consistency of chocolate mousse, a delicious compromise to replace the pudding and frosting layers.
Tips for Making Whipped Ganache
I used to struggle with making ganache, which was very frustrating for a two-ingredient recipe. After a couple of years of testing and persevering (and countless ounces of chocolate), I’ve found a system that hasn’t failed me yet.
First, I skip the chocolate chips. They’re formulated to melt less than bar chocolate and keep their shape, which is not what we want for ganache. Choose a semi-sweet or bittersweet chocolate bar (make sure it’s less than 80% cacao) and chop it finely. Chocolate couverture, which contains extra cocoa butter, works even better if you want something absolutely fail-proof.
Second, I always make it in the microwave. Microwave the cream in a microwave-safe mixing bowl on full power until hot, about 1 to 2 minutes. Add the chocolate and let it sit for a couple of minutes before whisking until it’s smooth and glossy.
Simply Recipes / Mark Beahm
I like to make the ganache first to give it plenty of time to cool and set while making the cake. I don’t like to rush it by chilling it in the refrigerator because I often forget about it and over-chill it. When it’s ready to whip, it should have the consistency of peanut butter (regular, not natural peanut butter) or Nutella.
If you find the ganache too fussy, you can spread it on the cake without whipping it. It will set into a thick, fudgy layer. Or use a different chocolate frosting—my favorite alternative for a Brooklyn blackout cake is this easy chocolate buttercream.
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For the whipped ganache
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8 ounces (227g) semi-sweet or bittersweet chocolate (not chocolate chips), finely chopped
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1 cup (240ml) heavy cream
For the chocolate cake
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Cooking spray
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3/4 cup (63g) unsweetened cocoa powder
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3/4 cup (180ml) hot water or coffee
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1 2/3 cups (356g) brown sugar
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1 cup (227g) sour cream
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1/2 cup (120ml) vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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1 3/4 cups (210g) all-purpose flour
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1 1/2 teaspoons baking soda
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3/4 teaspoon baking powder
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1/2 teaspoon kosher salt
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Make the ganache:
Pour the cream into a microwave-safe mixing bowl. Microwave on full power in 30-second bursts until steaming, 1 to 2 minutes total. Add the chopped chocolate and let sit for 2 minutes for the chocolate to melt. Whisk until smooth. Set the ganache aside to cool while making the cake.
Simply Recipes / Mark Beahm
Simply Recipes / Mark Beahm
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Preheat the oven to 350°F.
Grease a 9×13-inch cake pan generously with butter or baking spray.
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Bloom the cocoa:
Add the cocoa to a large mixing bowl. Pour in the hot water or coffee and whisk until smooth and slightly thickened.
Simply Recipes / Mark Beahm
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Make the batter:
Whisk in the brown sugar, sour cream, and vegetable oil. Add the eggs and vanilla extract and whisk together. Finally, add the flour, baking soda, baking powder, and salt. Use the whisk to gently stir the batter just until no streaks of flour remain.
Simply Recipes / Mark Beahm
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Bake:
Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
Let the cake cool to room temperature in the pan set on a wire rack, about 1 hour.
Simply Recipes / Mark Beahm
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Whip the ganache:
When the ganache has cooled to room temperature and set to the consistency of peanut butter or Nutella, use a hand mixer to beat on medium speed until pale and fluffy, about 4 minutes.
Tip
If the ganache reaches temperature before the cake has cooled, it’s okay to sit at room temperature until you’re ready to frost the cake. If your kitchen is on the chilly side and it’s set too hard, you can soften it in the microwave. Microwave the ganache in short 15-second bursts, stirring well each time just until it is softened to the consistency of peanut butter.
Use an offset spatula or the back of a spoon to spread the whipped ganache on the cooled cake, creating swoops and swirls. Slice and serve.
Store the cake, covered tightly, on the counter for up to 3 days or in the refrigerator for up to 5 days.
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Simply Recipes / Mark Beahm
| Nutrition Facts (per serving) | |
|---|---|
| 520 | Calories |
| 32g | Fat |
| 53g | Carbs |
| 8g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 520 |
| % Daily Value* | |
| 32g | 40% |
| Saturated Fat 14g | 68% |
| 65mg | 22% |
| 277mg | 12% |
| 53g | 19% |
| Dietary Fiber 5g | 17% |
| Total Sugars 30g | |
| 8g | |
| Vitamin C 0mg | 1% |
| Calcium 101mg | 8% |
| Iron 6mg | 36% |
| Potassium 270mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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