Easy Brooklyn Blackout Cake Recipe

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.

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.

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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