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Brooklyn Blackout Cake Recipe

Brooklyn Blackout Cake

Courtesy Gale Gand, ?Butter Sugar Flour Eggs? by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Show: Sweet Dreams

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

Showing 1-10 of 23

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  • on February 20, 2012

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    Fudgy and delicious. It is a simple to make cake but tastes absolutely wonderful. I original got the recipe on-line. Not through food network. The first time I made it was aboutl 3 years ago. It was an instant hit.

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  • on November 03, 2011

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    This is a classic. I'm so glad the recipe is still available, I just shared it on facebook. The recipe is easy to follow and the result is worth the effort. Bon Appétit.

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  • on October 25, 2010

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    This is a good basic recipe for beginners that want something quick and easy. My only suggestion is that the cornstarch amount for the filling be reduced. You can achieve adequate thickness with a bit less. The full amount rendered a chalky taste to the custard. I've been making custards and fillings for years, and know my way around cornstarch, and understand that it has to be cooked out thoroughly, but this was a bit excessive.

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  • on February 07, 2009

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    We love this cake. I have friends that ask me to make it all the time. The frosting/custard is like chocolate pudding. Moist and delicious!!! I highly recommend.

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  • on May 17, 2008

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    The concept and the CUSTARD are a chocolate lover's dream! The custard gets you a little extra chocolate kick without that heavy sweetness you get from frosting. Cake is crumbly and dry -- just use your favorite cake recipe, and you've got yourself chocolate heaven.

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  • on April 14, 2008

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    I tried this substituting half the cocoa for black cocoa, to make a truly dark blackout cake. It was wonderful, but I'm personally not a fan of the crumbs on the outside (even if they are traditional because they create the mouthfeel of dryness even when the cake is not.

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  • on October 22, 2007

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    This was a fantastic cake! I made this for my husband's birthday and it was a big hit. It was incredibly rich and not too sweet, which my husband liked. If you want a big dose of chocolate this is the cake for you. I doubled the custard recipe in order to have it in between the layers and around the outside of the cake.

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  • on October 20, 2007

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    I heard about the NY blackout cake from my sister, so I tried this recipe and followed it to a "T". My 14 yr. old son said it was too chocolatey. I thought it was a little dry. I think if I make it again, I will reduce the oven temp to 350. I also think the cake was very chocolately, but I don't know if this is how it's supposed to be. I'm giving the rest of the cake to my sister and see if this is what she wanted. We are not big chocoholics in my house, but my sister is, so she might just be in heaven.

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  • on April 29, 2007

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  • on October 27, 2006

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    Very easy to make and everyone loved it. The cake flour made it very soft. Have made it a few times and have enjoyed every one.

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