Brooklyn Blackout Cake

Fruit Specialties, Desserts, Cookies and Bars

Brooklyn Blackout Cake

Amazing melt-in-your-mouth cake that is a guaranteed crowd pleaser. Make sure to give a shout-out to Chef Adam at The Inn at Newport Ranch!



Servings: 6-8

225 grams Unsalted Butter
518 grams Granulated Sugar
112 grams Dutch Processed Cocoa Powder
4 each Eggs
392 grams All Purpose Flour
7 grams Baking Powder
7 grams Baking Soda
10 grams Salt
500 grams Hot Water

Chocolate Ganache

1 Killo Dark Chocolate
1 Kilo Heavy Cream
316 grams Glucose Syrup
1/2 tsp Salt


Sift the dry ingredients, set aside.
In the mixer fitted with the paddle attachment, cream the butter and the sugar until light and fluffy.
Gradually Add the eggs, scraping down the sides of the bowl as necessary.
Alternately and the dry and wet ingredients.
Pour into 2 9” cake pans

Bake at 350 until cake springs back and a skewer inserted comes out clean.

Chocolate Ganache

Melt the chocolate over a water bath in a bowl large enough to accommodate the entire recipe.
In a saucepan, heat the cream, glucose, and salt. Pour over the melted chocolate and emulsify until smooth.
Pour Ganache in a pan and refrigerate for one hour or until firm enough to spread between cake layers.