Discover the World’s Top Chocolate Cake Recipe – Easy and Unbeatable!

During my time in Boston, frequent trips were made to New York City. The purpose? Visiting museums, catching Broadway shows, and a bit of undercover recipe scouting at various bakeries. One memorable week, my husband and I got to house-sit in Prospect Heights for a friend. Each day, after walking Reese, the yellow lab we were looking after, I’d stop by Ciao Gloria or Little Cupcake Bakeshop for a pastry.

Back at the apartment, while Reese enjoyed a dog treat or some peanut butter, I savored my pick of the New York bakery classics. The black and white cookie from Ciao Gloria was delightful, but it was the Brooklyn blackout cake from Little Cupcake Bakeshop that really tempted me to permanently occupy our friend’s apartment.

What Is Brooklyn Blackout Cake?

Brooklyn blackout cake is a decadent chocolate dessert consisting of multiple layers of moist chocolate cake, filled with chocolate pudding, and enveloped in a rich, fudgy frosting, often garnished with chocolate cake crumbs.

This indulgent cake was first crafted by Ebinger’s Bakery during WWII, coinciding with the enforced blackouts in Brooklyn to safeguard the Brooklyn Navy Yard. Though Ebinger’s Bakery shut its doors in 1972, the legacy of their blackout cake lives on as an iconic American treat.

Making Brooklyn Blackout Cake Simpler

Given its complex layers, Brooklyn blackout cake can be a challenge to make. To streamline the process, I opted for a one-layer sheet cake and replaced the traditional chocolate pudding and fudge frosting with a whipped ganache that I prepare in the microwave.

The ganache, made simply from chocolate and heavy cream, offers a deeply chocolate flavor without being too sweet. Whipping the ganache transforms it into a light, mousse-like frosting, serving as a delightful alternative to the original pudding and frosting layers.

Guidelines for Whipping Ganache

Making ganache was once a source of frustration for me, despite it being a two-ingredient recipe. However, after years of experimentation, I’ve developed a foolproof technique.

First, I avoid using chocolate chips because they are designed to hold their shape and not melt completely, which is not ideal for ganache. Instead, opt for a bar of semi-sweet or bittersweet chocolate (with less than 80% cacao), finely chopped. For an even more reliable result, use chocolate couverture, which contains extra cocoa butter.

Secondly, I always prepare it in the microwave. Heat the cream in a microwave-safe bowl on high until it is hot, about 1 to 2 minutes. Then, add the chopped chocolate, let it sit for a few minutes, and whisk until you achieve a smooth and shiny texture.

It’s best to prepare the ganache first to allow it ample time to cool and set while you bake the cake. Avoid rushing the cooling process by refrigerating it, as it can easily become too firm. The ideal consistency for whipping should be similar to regular peanut butter or Nutella.

If working with ganache seems too meticulous, feel free to spread it directly onto the cake without whipping. It will firm up into a thick, fudgy layer. Alternatively, you can opt for a different type of chocolate frosting. My personal favorite is a simple chocolate buttercream, which pairs beautifully with the Brooklyn blackout cake.