I’ve been wanting to make a Brooklyn Blackout cake since I started following Ovenly, a Brooklyn based bakery. I came across their cupcake recipe on Anthropologie‘s blog and wanted to make them from a fellow acapella-ow-er’s b-day but didn’t have enough time. Instead I ended up making them for my acapella group the next week. I planned ahead and make the pudding the day before, then I made the cupcakes and while they were baking whipped up the icing. I had one straight out of the oven and it was crumbly, moist, and dark chocolate delicious. There is just something about stout and cocoa powder in a chocolate cake that gives it perfect balance in the sweet department. They tend to be my favorite recipes and although there was a lot of confectioner’s sugar in the icing the dark chocolate cocoa kept it from being too sweet. Everyone who tried them liked them so I’ll definitely be making them again.
Warning, these make a ton, I think I ended up with like 4 cupcakes. I subbed Yard’s Love Stout for the Brooklyn because my local grocery store didn’t carry it and to rep Philly! I used almost an entire box of cocoa throughout the recipe so make sure you have a lot on hand! They are not as dark as the the Ovenly ones I found out because I used Hershey’s Special Dark and they used Guittard Chocolate dark Dutch. I will definitely have to upgrade next time ! Try these, all your friends will love you.