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Brooklyn Blackout cake

A chocolate Brooklyn Blackout Cake on a white plate

This is a nice chocolate cake.  You know, it’s one of those cakes that actually tastes like chocolate.  I came across “The Cake Book” by Tish Boyle while I was doing some class research in the library at college.  We made many of the recipes out of it, and the Brooklyn Blackout cake was one of our favourites.

If you get the chance to pick one up a copy for yourself (or have a quick look at Wiki), you can read how it got its name Blackout.  Its a funny story, and just made for the lovers of chocolate cakes.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
A chocolate Brooklyn Blackout Cake on a white plate

Brooklyn Blackout cake

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This is a nice chocolate cake.  You know, it's one of those cakes that actually tastes like chocolate.  I came across this in "The Cake Book" by Tish Boyle.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Difficulty Easy
Course Afternoon Tea, Dessert, Morning Tea
Cuisine American
Servings 8 people
Method Conventional


  • Stand mixer


  • 180 g all-purpose flour
  • 85 g cocoa powder not Dutch-processed
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 400 g granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 240 ml buttermilk
  • 115 g unsalted butter melted
  • 2 tsp vanilla extract
  • 240 ml coffee


  • Position the rack in the centre of the oven and preheat the oven to 180c. Grease the bottom and sides of two 9 inch round cake pans.
  • Dust the pans with flour.
  • Sift together the flour, cocoa powder, baking powder, baking soda, and salt into the bowl of an electric mixer. Add the granulated sugar and, using the paddle attachment, mix at a low speed until blended.
  • In a medium bowl, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract. At low speed, add the egg mixture to the dry ingredients in a steady stream. Scrape down the sides of the bowl with a rubber spatula, then beat at medium speed until well blended, about 1 minute. Add the hot coffee, mixing until just combined. Remove the bowl from the mixer stand and stir the batter up from the bottom of the bowl a few times to thoroughly blend it. Scrape the batter into the prepared pans, dividing it evenly and smoothing the tops.
  • Bake the cakes for 30 to 35 minutes, until the centre reaches 85°c.
  • Cool the cakes in the pans on wire racks for 10 minutes.
  • Invert the cakes onto the racks and cool completely.


All-purpose flour is plain flour for all us Aussies.

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