The Ultimate Vegan Brooklyn Blackout Cake

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The Ultimate Vegan Brooklyn Blackout Cake has just arrived.

Chocolate Cake. Chocolate Custard. Chocolate Buttercream. Covered in moist cake crumbs.

Covered with a thin veil of chocolate buttercream and loaded up with moist cake crumbs

Before researching the unique nomenclature of the Brooklyn Blackout Cake I decided it simply must be because~

You will literally blackout from ecstasy upon eating it!

However the alleged true account of this cakes origin is that it was invented during World War II by a Brooklyn bakery chain named Ebinger’s.

In recognition of the mandatory blackouts to protect the Brooklyn Navy Yard.

After the war, the name persisted and became a signature offering popular with Brooklyn residents.

While that history is interesting, I think my explanation is more fitting since I repeat:

You may just blackout after eating this cake!

Acetate cake strips are my preference for building a cake like this so I can pour the hot custard into the layers, rather than cooling the custard and spreading it in later.

This method allows the custard to set in the cake for a very smooth clean layer

You will of course need to buy the Acetate Cake strips but this is one of the most valuable “extras” in the bakery kitchen

Used for a multitude of my cold preparation desserts, to me they are invaluable.

Of course you can build the cake traditionally with cold custard and a buttercream dam around the edges.

But either way you cannot ice this cake until it is completely cold and set.

Once it is though, give it a thin crumb coat of that chocolate buttercream and slather on those big fluffy, moist chocolate cake crumbs!

Notes for Success:

Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure

So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.

Many times people have complained that their custard is like rubber and they don’t know why!

This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.



Since I only used three layers for the cake the fourth layer was broken up for the cake crumb coating!

If you prefer to bake in  8″ cake pans just divide the batter evenly amongst 3-8″ cakes, for a two layer cake with the third layer being used as the crumble.


For more of the best chocolate layer cake creations click the links below!

7 Layer Chocolate Fudge Layer Cake

Andes Mint Cake

Salted Caramel Cake

Yield: serves 15ppl

Brooklyn Blackout Cake

Prepare your cake pans with grease & parchment paper liner and preheat the oven to 350°F The recipe below for chocolate cake will make either 3-8″ layers OR 4-7″ layers. Which ever size you choose you must use one of the layers for the cake crumb coating

Prep Time
1 hour 30 minutes
Cook Time
28 minutes
Total Time
1 hour 58 minutes


1 Recipe Chocolate Cake

½ Recipe Buttercream

Cocoa Powder 4 Tablespoons

Hot Water 4 Tablespoons

For the Chocolate Custard:

Plant Milk 2 cup (474ml) * I use soy milk

Granulated Sugar 1/2 cup (100g)

Cornstarch 4 Tablespoons (32g) *see notes above

Cocoa Powder 2 Tablespoons

Vegan Semi-Sweet Chocolate 2½ ounces (½ cup chopped)

Vegan Butter 1½ Tablespoons (21g)

Vanilla Extract 1 teaspoon (5ml)


First prepare the cake recipe as per the instructions on that page.For the 7″ layers, the oven temperature will stay at 350F but will probably take about 25 minutes to bake, always check at around 18 minutes just to see how it’s goingWhile the cake is baking prepare the cocoa paste for the chocoalte buttercream by combining the hot water with the cocoa powder, whisk smooth then set aside to cool.Prepare the buttercream recipe according to the instructions on that recipe post, and at the last stage of mixing add the cooled cocoa paste. Mix well.Once the cakes are baked and cooling, you can then prepare the custard **if you are building the cake as I did with the hot custard, otherwise you can prepare the custard at any time ahead of time and build the cake at a later timePrepare the custard by combining plant milk, sugar, cocoa powder & cornstarch in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .Once it starts to bubble remove from the heat and add the vegan butter & the chocolate, stir to melt evenly throughout.Add the vanilla extract stir to mix well.Set up your cooled cake layers with the acetate strip and pour the custard into each layer *see video instruction for more clarity.Refrigerate the cake until set and then ice with chocolate buttercreamUse the remaining cake layer to break up into large crumbs to stick onto the buttercream icing.


Brooklyn Blackout Cake must be kept refrigerated because of the chocolate custard filling.

It will stay fresh, loosely covered for up to 7 days in the refrigerator







The post The Ultimate Vegan Brooklyn Blackout Cake appeared first on Gretchen’s Vegan Bakery.

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