Boston Blackout Cake

Boston Blackout Cake | Becca Bakes (

Chocolate on chocolate on chocolate! This week I did a riff on something called Brooklyn Blackout Cake.  This type of cake is made up of a devil's food cake, chocolate pudding filling, chocolate frosting, and a coating of chocolate cake crumbs covering the whole creation. I love the idea of this rich chocolate overload - but wanted to make it my own. What makes mine a Boston Blackout Cake? One of my layers of filling is vanilla pudding as homage to the classic Boston Creme Pie. I chose to cover mine in chocolate sprinkles because of love the texture of a sprinkle covered cake and wanted to try out the technique. It's harder than it looks! If you can picture someone doing a splatter painting, hurling their paint filled brush at a white canvas - that's what I felt like sticking sprinkles to my coating of fudge frosting! This cake has a lot of parts that require refrigerating throughout the process so give yourself a full day or a weekend to make it. It will be worth the chocolate bliss in the end! 

Boston Blackout Cake | Becca Bakes (
Boston Blackout Cake | Becca Bakes (
Boston Blackout Cake | Becca Bakes (

Boston Blackout Cake

Devil's Food Cake
2 cups all-purpose  flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature
2 cups plus 2 tablespoons sugar
3/4 cup cocoa powder 
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 1/4 cups water
1/4 cup milk

1.  Preheat to 350 degrees F. Spray three 6" cake pans with non-stick spray. You can also line with parchment round and spray.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. With an electric mixer, beat the butter at medium speed until smooth; slowly add the sugar. Continue beating until light and smooth
4. Add the cocoa powder and vanilla and beat at medium speed to combine
5. Add the eggs, one at a time, beating for 1 minute between each addition.
6. Combine the water and milk in a saucepan and bring just to a boil. Remove from the heat.
7. With the mixer at low speed, alternate between adding the flour mixture, and hot liquid into the batter. (Will be watery)
8. Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
9. Bake about 22-25 minutes, or until toothpick comes out clean.
10. Level the layers while cake is still warm with a serrated knife or cake leveler. When cool, wrap layers in plastic wrap and refrigerate overnight. 

Dark Chocolate Pudding
½ cup sugar
2 tablespoons of cornstarch
¼ teaspoon salt
1-½ cups whole milk
3-oz semisweet chocolate, chopped
1 teaspoon vanilla extract

1. In  a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk.
2. Cook and stir over medium heat until thickened and bubbly - about 5 minutes. Reduce heat to low; cook and stir 2 minutes longer.
3. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally.
4. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold.

Vanilla Pudding
2 cups milk
½ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

1. In a medium saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch, and salt.
2. Pour into hot milk, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens, about 5-6 minutes. Do not boil. 
Remove from heat, stir in vanilla and butter. Transfer to a bowl and press plastic wrap onto surface of pudding. Refrigerate, 2 hours or until cold

Dark Chocolate Frosting
8-oz semisweet chocolate, chopped
½ cup unsalted butter, cubed
⅓ cup hot water
2 teaspoons light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar

1. In a double boiler, melt down chocolate and butter until smooth
2. Remove from heat and add the hot water immediately
3. Add corn syrup and vanilla extract
4. Sift in powdered sugar and refrigerate 25-30 minutes until spreadable

1+1/2 cup Chocolate Sprinkles 

Boston Blackout Cake | Becca Bakes (


1. Place first layer on an 8" cake board, spoon out chocolate pudding on top the first layer. It should be about 1/4" thick. Don't put so much that it spills out the sides when you will add more layers. 
2. Place the second layer on top of the chocolate pudding. Spoon out vanilla pudding on top of the second layer. 
3. Place the second layer on top of the third layer. Refrigerate un-iced layers for 10 minutes. 
4. Spread a thin layer of frosting all over the cake, this is just to lock in the crumbs. Refrigerate for 5 minutes. 
5. Ice the cake with a smooth second layer of frosting.
6. Before frosting can "set", place the cake in a rectangular baking dish or pan. 
7. Coat the cake in chocolate sprinkles, the baking dish will catch the ones that don't stick.
8. Use the extra chocolate frosting to pipe a boarder around the bottom of the cake

*I used 70% Stoneground Organic Taza Chocolate instead of semi-sweet


Photos by: Zac Wolf Photography