Brooklyn Blackout Cake Bars

Growing up, I remember the smell of chocolate wafting through my grandmother’s kitchen, always signaling a special occasion or a regular Sunday afternoon that had become extraordinary. One treat that still lingers in my mind is the layered Brooklyn Blackout Cake — rich, decadent, and utterly unforgettable. But let me let you in on a little secret. I’ve encapsulated that very essence in a new creation: Brooklyn Blackout Cake Bars.

These bars are more than just a dessert; they are a comforting embrace, reminiscent of family gatherings, laughter, and the feeling of warmth that only baked goods can provide. Trust me, with every bite, you’ll understand why these bars elevate the traditional Brooklyn Blackout Cake to an entirely new level.

What’s truly special about this recipe is its simplicity and convenience, bringing the joy of chocolaty delight into your kitchen without the fuss of multiple layers. In just a few steps, you’ll learn how to create rich, gooey bars that will take any dessert table by storm. Are you hungry? Let’s dive into this chocolatey adventure and unleash the magic of these Brooklyn-inspired treats!

What Are Brooklyn Blackout Cake Bars?

Brooklyn Blackout Cake Bars are a decadent, fudgy twist on the classic Brooklyn Blackout Cake—a rich chocolate dessert with layers of moist cake, silky pudding, and a crumb coating. These portable, bar-form treats pack all the intense chocolate flavor of the original into every bite, featuring:

• A dense, ultra-moist chocolate cake base
• A layer of dark chocolate pudding or ganache
• A crumbly chocolate crust or dusting of cake crumbs on top

Think of them as the brownie’s sophisticated cousin—deeply chocolatey, luxuriously textured, and impossible to resist.

Origin & Flavor Profile

Inspired by the iconic Brooklyn Blackout Cake (created by Ebinger’s Bakery in the 1940s), these bars capture the same nostalgic charm with a modern, easy-to-serve twist. The magic lies in:

• Double chocolate – Cocoa or melted chocolate in both cake and filling
• Pudding or ganache – Adds a creamy, almost truffle-like layer
• Crumb topping – Provides texture contrast to the soft cake and filling

The result? A deep, bittersweet chocolate experience with varying textures—fudgy, creamy, and slightly crumbly all at once.

When to Make These Bars

Perfect for:

• Chocolate lovers’ celebrations (birthdays, potlucks, or “I need chocolate” moments)
• Gift-giving (pack them in boxes for a homemade sweet treat)
• Dessert tables (they hold their shape better than sliceable cake)

Serve them chilled for a firmer bite or at room temperature for an extra-gooey experience. Either way, they’re pure chocolate decadence in every square.

Why You’ll Love This Recipe

1. Decadent Flavor: Each ingredient in these bars complements the others beautifully — you’ll experience a layer of chocolate with a burst of gooey caramel in every bite.
2. Cost-Effective: Forget the overpriced café treats; with just a handful of simple ingredients, you can create a batch that rivals any high-end dessert, all within budget.
3. Customizable: Add your favorite toppings! Crushed nuts, various types of chocolate chips, or a sprinkle of sea salt can elevate your bars to new heights, adding a sweet-salty experience.
4. Easy Preparation: This recipe is straightforward and requires minimal baking skills, making it perfect for novice bakers who want to impress their family and friends.
5. Time-Efficient: In under two hours, you can have these bars cooled, cut, and ready to share, allowing you to spend more time with your loved ones.

With the bonus of simplicity, this recipe produces bars that taste just as luxurious — if not more — than their store-bought counterparts. Trust me, once you taste these bars, store-bought will never suffice!

Ingredients

Gathering the right ingredients is the first step in making these incredible Brooklyn Blackout Cake Bars. For optimal results, I recommend using high-quality products, especially for ingredients like chocolate and butter. Here’s what you’ll need:

For the Cake Layers:

• 1 ½ cups all-purpose flour: A reliable all-purpose flour works nicely; King Arthur is a favorite for its consistency.
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, cubed & at room temperature: Use European butter (like Kerrygold) for richer flavor.
• ¾ cup Dutch-processed cocoa: Ghirardelli is a must-try for intense chocolate flavor.
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup buttermilk (or substitute with milk + vinegar)
• 1 cup of strong, freshly brewed coffee: Ensure it’s hot for the best flavor boost.
• 1 teaspoon vanilla extract
• 2 large eggs: Fresh organic eggs if possible for maximum flavor.

For the Pudding Layer:

• ½ cup granulated sugar
• 2 tablespoons cornstarch
• ¼ teaspoon salt
• 1 ½ cups whole milk: Whole milk adds a creamy richness, but you can substitute with 2%.
• 3 ounces semisweet chocolate, chopped: Use Callebaut for gourmet tastes.
• 1 teaspoon vanilla extract

For the Frosting:

• 8 ounces semisweet chocolate, chopped: Opt for high-quality brands like Ghirardelli.
• ½ cup unsalted butter, cubed & at room temperature
• ⅓ cup hot water
• 2 teaspoons light corn syrup
• 2 teaspoons vanilla extract

Prep Notes:

• Let your ingredients, especially the butter and eggs, come to room temperature before starting for the best texture.
• Heat your coffee and cocoa together to deepen the chocolate flavor!

Step-by-Step Instructions

Preheat & Prepare

1. Preheat the oven to 325°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.

Mix Dry Ingredients

1. In a medium bowl, combine 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Whisk everything together until it’s well combined.

Melt and Mix

1. Melt ½ cup unsalted butter in a large saucepan over medium heat. Add ¾ cup Dutch-processed cocoa and stir until thoroughly blended. Then, incorporate 1 cup of granulated sugar and 1 cup of packed brown sugar, stirring until they are dissolved.
2. Remove the pan from the heat and mix in 1 cup of buttermilk, 1 cup of strong, brewed coffee, and 1 teaspoon of vanilla extract. Ensure the mixture is smooth.
3. Whisk in 2 large eggs, one at a time, until well incorporated.

Combine and Bake

1. Gradually stir in the flour mixture until just combined. Do not overmix.
2. Pour the batter evenly into the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the Pudding

1. In a saucepan, whisk together ½ cup granulated sugar, 2 tablespoons cornstarch, and ¼ teaspoon salt. Gradually whisk in 1 ½ cups whole milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil, about 5-7 minutes.
2. Remove from heat and stir in the chopped 3 ounces of semisweet chocolate and 1 teaspoon vanilla extract until the chocolate has melted and the pudding is smooth. Cover and refrigerate until cold.

Make the Frosting

1. In a double boiler, melt 8 ounces of semisweet chocolate and ½ cup unsalted butter, stirring continuously. Once smooth, remove from the heat and whisk in ⅓ cup of hot water, 2 teaspoons of light corn syrup, and 2 teaspoons of vanilla extract. Refrigerate for 25-30 minutes, or until the spread is spreadable.

Assemble the Bars

1. Once the cakes are cooled, slice each cake horizontally in half to create four layers.
2. Choose one layer to crumble and set aside for garnishing. Place one layer on a serving plate and spread half of the chilled pudding on top. Layer with another cake piece and the remaining pudding. Finish with another layer of cake on top.
3. Use your frosting to cover the top and sides of the cake. Sprinkle the crumbled reserved layer over the top and sides for that signature “blackout” look.
4. Refrigerate the assembled cake until ready to serve.

Expert Tips & Tricks

• Storage Recommendations: Store these bars covered in the fridge for up to 5 days. They also freeze beautifully for up to 3 months. Just be sure to wrap them tightly!
• Make-Ahead Instructions: You can prepare the cake layers, pudding, and frosting up to a day in advance. Just assemble on the day you plan to serve them for the best taste and texture.
• Troubleshooting Common Problems: If the pudding is too runny, it likely needs to be cooked for a longer period to thicken. If the bars turn out too dry, ensure you’re not overbaking and keep an eye on the toothpick test.

Serving Suggestions

These decadent Brooklyn Blackout Cake Bars deserve a grand presentation. Serve them on a beautiful cake platter and garnish with fresh berries or a dusting of powdered sugar. Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an added gourmet touch. Perfect for birthdays, holiday feasts, or as a simple indulgence after dinner, these bars are truly versatile.

Variations & Substitutions

• Different Flavor Combinations: Switch out the cocoa for a white chocolate base, or incorporate espresso powder for a mocha flavor.
• Dietary Adaptations: For gluten-free bars, swap the all-purpose flour with a cup-for-cup gluten-free blend. For vegan alternatives, substitute eggs with flaxseed meal and use almond milk instead of buttermilk.
• Seasonal Variations: Add chopped peppermint candies to your frosting during the holidays or mix in some pumpkin spice to the pudding layer for fall flavors.

Nutrition & Storage Info

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours (including cooling)
• Yield: Approximately 12 servings
• Estimated Calories: 350 per serving
• Storage Instructions: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

FAQ Section

• Can I make Brooklyn Blackout Cake Bars ahead of time?
• Absolutely! You can prepare the individual layers—the cake, pudding, and ganache—in advance and store them separately. Assemble the bars closer to serving for the best results.
• How do I store Brooklyn Blackout Cake Bars, and how long do they last?
• Store your Brooklyn Blackout Cake Bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to a month.
• Can I substitute ingredients in this recipe?
• While the classic recipe is key to the “blackout” experience, you can experiment with variations to suit your taste. For instance, you could try different types of cocoa powder for varying intensities of chocolate flavor in the cake. However, stick to the specified ingredients for the authentic, rich taste.
• What’s the best way to cut this recipe?
• For clean, neat slices, use a sharp knife that has been dipped in hot water, wiped dry, and then sliced through the chilled bars. Chilling them first helps prevent the layers from smudging.
• Can I make these bars nut-free?
• Yes! The traditional Brooklyn Blackout Cake Bars recipe typically doesn’t call for nuts, making it usually nut-free by default. Just be sure to check the labels of your ingredients (like chocolate or cocoa powder) to ensure no cross-contamination if allergies are a concern.
• How do I know when the cake layer is done baking?
• The cake layer is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Be careful not to overbake, as this can lead to a dry cake.
• Can I freeze it?
• Yes, you can! To freeze, wrap them tightly in plastic wrap, then in foil, and store them in an airtight container. They’ll keep well in the freezer for up to a month. Thaw them in the refrigerator before serving.
• What happens if my ganache or pudding layer is too runny?
• If your ganache is too runny, it might need more time to cool and thicken. For the pudding layer, ensure you’ve cooked it long enough to achieve the right consistency. It should be thick enough to hold its shape when spread. If it’s too thin, you might need to cook it a bit longer, stirring constantly, or consider adding a touch more cornstarch (if applicable to your recipe) while cooking.
• Why did my bars turn out too dry/too gooey?
• Dryness in your Brooklyn Blackout Cake Bars typically indicates that the cake layer was overbaked. To avoid this, watch your baking times closely and rely on the toothpick test to determine when the cake is done. If they’re too gooey, it often indicates that the pudding or ganache layers haven’t set sufficiently, possibly due to under-chilling or an incorrect ingredient ratio.

Conclusion

These Brooklyn Blackout Cake Bars are a joy to make and an even greater joy to eat! With their rich chocolate flavor and gooey sweetness, they’re bound to impress anyone lucky enough to get a taste. I encourage you to give this recipe a try and watch as smiles light up around the dessert table. If you love this recipe, please share your thoughts in the comments, and check out my other chocolate-infused delights on the blog — there’s always something sweet waiting for you!

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Brooklyn Blackout Cake Bars

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A chocolate lover’s dream, these Brooklyn Blackout Cake Bars are rich, gooey, and simple to make, offering the decadent experience of a layered cake in a convenient bar form.

• Author: ramsy
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 120 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, cubed & at room temperature
• ¾ cup Dutch-processed cocoa
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup buttermilk (or substitute with milk + vinegar)
• 1 cup strong brewed coffee
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup granulated sugar (for pudding)
• 2 tablespoons cornstarch
• ¼ teaspoon salt (for pudding)
• 1 ½ cups whole milk
• 3 ounces semisweet chocolate, chopped
• 1 teaspoon vanilla extract (for pudding)
• 8 ounces semisweet chocolate, chopped (for frosting)
• ½ cup unsalted butter, cubed & at room temperature (for frosting)
• ⅓ cup hot water
• 2 teaspoons light corn syrup
• 2 teaspoons vanilla extract (for frosting)

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Instructions

1. Preheat the oven to 325°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until well combined.
3. Melt ½ cup unsalted butter in a saucepan over medium heat. Stir in the cocoa, granulated sugar, and brown sugar until dissolved.
4. Remove from heat and mix in buttermilk, hot coffee, and vanilla until smooth.
5. Whisk in eggs one at a time.
6. Gradually stir in the flour mixture until just combined. Pour the batter into prepared pans and bake for 35-40 minutes.
7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
8. For the pudding, whisk together granulated sugar, cornstarch, and salt in a saucepan. Gradually whisk in whole milk, cooking over medium heat until thickened. Stir in chocolate and vanilla, then refrigerate until cold.
9. For the frosting, melt chocolate and butter in a double boiler, stirring until smooth. Remove from heat and whisk in hot water, corn syrup, and vanilla. Refrigerate until spreadable.
10. Once cakes are cooled, slice each horizontally to create four layers. Assemble with pudding in between each layer and frost with chocolate frosting. Refrigerate until ready to serve.

Notes

For the best result, use high-quality chocolate and butter. Ensure all ingredients are at room temperature before starting.

Nutrition

• Serving Size: 1 bar
• Calories: 350
• Sugar: 30g
• Sodium: 400mg
• Fat: 17g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 30mg

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