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This cake is just a load of chocolate flavor. I love mini-cakes because you thoroughly enjoy eating one whole mini cake, without feeling guilty about eating too much! I didn’t do the full traditional brooklyn blackout cake here with the pudding and frosting, but you can certainly do so. You can find the recipe for the pudding and frosting in the link below. So why is it called a Brooklyn blackout cake…apparently it was first created at Ebinger’s bakery in Brooklyn during World War II in recognition of the mandatory blackouts to protect the Brooklyn Navy Yard. Who would’ve thought?
Prep time: 30 mins – Cook time: 25-30 minutes – Chilling time (if you’re making the pudding and frosting) : 3 hours (or more) – Assembly time (if you’re making the pudding and frosting): 30 mins
Ingredients:
Cake
- 3 cups flour
- 1 cup sugar
- 1 ½ cups dark (black) cocoa
- 1 tablespoon baking soda
- 1 ½ teaspoon baking powder
- 1 1/4 teaspoon salt
- 4 eggs
- 1 ½ cups buttermilk
- 1 cup hot water
- ½ cup oil
- ½ cup of hot coffee
Equipment:
| Measuring cups and spoons |
| 1 large bowl |
| Handheld electric whisk 12 mini loaf cake pans |
| Spatula |
| Ice cream scoop |
Cake
Preheat the oven to 350F/176 C.
Brush the mini trays with butter and flour them all around. It’s better to use cocoa instead of flour, if you have extra cocoa.
Mix all the dry ingredients. Then add the wet ingredients and mix with a handheld electric whisk.
Pour into equal portions into the loaf pans, a little less than halfway up each hole.
Bake for 25-30 mins or until a toothpick inserted into the middle comes out clean.
The traditional brooklyn blackout cake has pudding and frosting. I decided to keep it plain here, but you can certainly do the full-blown brooklyn blackout cake.
If you make the pudding, cut each mini loaf cake in half and add two dollops of pudding using an ice cream scoop onto one half of the cake. Using a spatula, spread it so its even. Top it with the other half of the cake. Chill the cakes for a minimum of three hours before frosting them. You can chill them overnight before frosting if so desired. Frost the top of the cake using a spatula or with a piping bag.
See my Brooklyn Blackout Cake for the pudding and frosting recipes.