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Brooklyn Blackout Cake Bars

Brooklyn Blackout Cake
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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.

Ingredients

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  • 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)

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

Find it online: https://us.recipesfood.org/brooklyn-blackout-cake/

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