Recipe:  Ovenly  Brooklyn  Blackout  Cake  With  Black  Chocolate  Stout  


Recipe: Ovenly Brooklyn Blackout Cake With Black Chocolate Stout

By Ovenly

Our friends and neighbors at Ovenly created this incredible Brooklyn Blackout cake, featuring decadent dark chocolate, salted dark chocolate pudding buttercream, and our own Brooklyn Black Chocolate Stout. We always wondered how they created this magical cake, and they’re kind enough to share their secrets. Find their original recipe and some tips here, or read on below and get ready for the darkness. Yields one, two-layer 9″ cake.


For The Cake Layers:

  • 1½ cups Brooklyn Black Chocolate Stout (find it near you with our Beer Finder)
  • 1½ cups (3 sticks) unsalted butter, cut into .5 inch pieces
  • 1½cups Dutch-processed cocoa powder
  • 3 cups all-purpose flour, plus some extra for dusting
  • 2¾ cups sugar
  • ¾ teaspoon baking soda
  • 1 cup sour cream (preferably full-fat)
  • 1½ teaspoon kosher salt
  • 3 large eggs, at room temperature

For The Salted Dark Chocolate Pudding:

  • ¼-1¾ cups whole milk
  • 2.5 tablespoons cornstarch
  • 0.5 cups sugar
  • 2 ounces (about a third of a cup) dark chocolate, chopped (Ovenly prefers 60% cocoa content or higher)
  • 3 tablespoons Dutch-process cocoa powder
  • 1 teaspoon vanilla extract
  • ¾ teaspoon sea salt

For The Dark Chocolate Pudding Buttercream:

  • 16 tablespoons (1 cup, 8 ounces) cold unsalted butter
  • 7 cups confectioners’ sugar, plus more for thickening
  • ½ cup dark Dutch-process cocoa powder
  • ¾ cup salted dark chocolate pudding
  • ¼ teaspoon salt


Prepare The Cake Layers:

  1. Preheat your oven to 350°F. Grease two 9-inch cake pans with butter and dust with flour. Line pans with parchment rounds and then grease the rounds
  2. In a large, heavy saucepan over medium heat, bring the Black Chocolate Stout and unsalted butter to a simmer (you can also melt the butter in your oven or microwave, then whisk in the stout.) Remove the stout-butter mixture from heat and whisk in the Dutch-process cocoa powder until smooth. Let cool 5 minutes.
  3. While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda, and salt.
  4. In a separate large bowl, whisk together the sour cream and eggs.
  5. Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits.
  6. Divide the batter equally between pans and bake until a toothpick inserted in the center comes out clean, about 35-40 minutes. Transfer to a rack to cool completely.

Prepare The Salted Dark Chocolate Pudding:

  1. In a small bowl, whisk together ¼ cup milk and cornstarch until smooth. Set aside.
  2. In a medium saucepan, combing the remaining 1¾ cups milk, sugar, chocolate, cocoa powder, vanilla, and salt. Heat over medium-low heat, whisking, until chocolate is melted.
  3. Whisk in the cornstarch mixture until fully incorporated.
  4. Reduce the heat to low, and continue to stir briskly with a wooden spoon or heatproof spatula. The mixture will come to a simmer and slowly begin to thicken.
  5. Continue to cook for 1-2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and just starting to bubble.
  6. Remove from heat and pour into 4 serving ramekins or bowls. Let cool.
  7. Cover with plastic wrap and refrigerate until it sets.

Prepare the Dark Chocolate Pudding Buttercream:

  1. Cut the cold butter into ½ inch pieces. Let it come to room temperature.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups confectioners’ sugar, cocoa powder, ¾ cup salted dark chocolate pudding, and ¼ teaspoon salt. Beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
  3. Add more sugar, 1 cup at a time, and mix on low until frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need all the remaining sugar. Once you have your desired consistency, scrape down the sides of the bowl.
  4. Raise the speed to medium-high and beat for 3 to 4 minutes, or until very light and fluffy. If the buttercream appears too thick, add a little more cream. If it appears too thin, add a little more confectioners’ sugar.

Once the cake layers have cooled, frost the cake with the Dark Chocolate Pudding Buttercream. Find some friends and share the joy of this incredibly rich cake. They’ll owe you after this one.