Mix It Up: Ovenly’s Brooklyn Blackout Cake

January 2, 2015

Agatha Kulaga, one of our January Lookbook models, is more than just a lovely face. She also happens to be the co-founder of Ovenly, one of Greenpoint, Brooklyn’s most popular bakeries. With talent like that in our midst, how could we not ask her to share one of her favorite recipes? Her take on the Brooklyn Blackout Cake, made famous by iconic Brooklyn establishment Ebinger Baking Company, features layers of chocolate stout cake andhold onto your hatsdark chocolate pudding buttercream icing. Beyond decadent? Perhaps. A must-try? Without a doubt.


Brooklyn Blackout CakeYield: one, two-layer 9-inch cake or 32 cupcakes

Prepare the cake layers from the recipe for Black Chocolate Stout Cake.


Softened unsalted butter and all-purpose flour, for preparing the baking pan
1 ½ cups Brooklyn Brewery‚ Black Chocolate Stout, or other stout of choice
1 1/2‚ cups (12 ounces) unsalted butter, cut into ½-inch pieces
1 1/2‚ cups dark Dutch-process cocoa powder
3 cups all-purpose flour
2 ¾ cups sugar
3/4‚ tablespoon baking soda
1 1/2‚ teaspoons salt
1 cup sour cream (preferably full-fat)
3 large eggs, at room temperature

1)‚ Preheat the oven to 350‚ºF.‚ Line a muffin tin with cupcake liners.

2) In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer. (You can also melt the butter in your oven or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove the stout-butter mixture from the heat, add the Dutch-process cocoa powder and whisk until the mixture is smooth. Let cool for 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)‚ Fill each cupcake liner 2/3 full, then bake for 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.‚ Place on a wire rack to cool.‚


Prepare the Dark Chocolate Pudding Buttercream recipe.

Yield: enough for one, two-layer 9-inch cake

Buttercream Frosting Base Recipe*
¾ cup Salted Dark Chocolate Pudding**
½ cup dark Dutch-process cocoa powder
¼ teaspoon salt

1) Prepare the Buttercream Frosting Base Recipe, substituting ¾ cup Salted Dark Chocolate Pudding for the cream.

2) Add the ½ cup dark Dutch-process cocoa powder and the salt with the first addition of confectioners’ sugar. Mix on low until incorporated, and then follow the Buttercream Frosting Base Recipe.

3) Using a rubber spatula, scrape down the bottom of the bowl to incorporate any remaining pudding or cocoa powder. If the buttercream appears too thick, add more cream, 1 tablespoon at a time. If it appears too thin, add more confectioners’ sugar, 1 heaping tablespoon at a time.

Yield: enough for 20 cupcakes and one, two-layer 9-inch cake

16 tablespoons‚ (1 cup, 8 ounces) cold unsalted butter
7 cups confectioners’ sugar + more for thickening
¼ to ½ cup heavy cream

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 of the confectioners’ sugar and ¼ cup heavy cream, and mix on low until just incorporated. Then 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 confectioners’ sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. You may not need to add 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. The buttercream should be thick but spreadable. If it is too thick, add a little more cream. If it is too thin, add a little more confectioners’ sugar.

Yield: about 2 cups, 4 servings

¼ cup + 1 ¾ cups whole milk
2 ½ tablespoons cornstarch
1/2‚ cup sugar
2 ounces (about 1/3 cup) dark chocolate, chopped*
3 tablespoons dark Dutch-process cocoa powder
1 teaspoon vanilla extract
¾ teaspoon sea salt
*We prefer 60 percent cocoa content or higher

1) In a small bowl, whisk together the ¼ cup whole milk and the cornstarch until smooth. Set aside.

2) In a medium saucepan, combine the remaining 1 ¾ cups milk, sugar, dark chocolate, dark Dutch-process cocoa powder, vanilla extract and sea salt. Heat over medium-low heat, whisking, until the chocolate is melted.

3) Whisk the cornstarch mixture into the chocolate mixture until fully incorporated.

4) Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and will slowly begin to thicken.

5) Continue to cook for 1 to 2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and will just be starting to bubble.

6) Remove the pudding from the heat and pour into 4 serving ramekins or bowls. Let cool.

7) Cover with plastic wrap, refrigerate the pudding until it sets, and serve.

Once the cupcakes have cooled, frost with the Dark Chocolate Pudding Buttercream.


More from Agatha, including her guilty pleasures and closet must-haves,‚ right this way.

Recipe excerpted with permission fromOvenlyby Agatha Kulaga & Erin Patinkin.