Vegan Brooklyn Chocolate Blackout Cake

Are y’all prepped for the most chocolatey of all chocolate cakes to ever grace your taste buds? Allow me to acquaint y’all with my vegan Brooklyn chocolate blackout cake!

Last week had me under the weather and stuck in bed, but I reckon this recipe is just the thing to start this fresh week off right.

Y’all might be ponderin’ why we call it a chocolate blackout cake. It ain’t on account of it putting you in a chocolate-induced stupor, although that could happen.

No, sirree, it got its name from Ebinger’s bakery outta Brooklyn, during them mandatory blackouts they had during World War Two.

Now Ebinger’s must’ve been privy to how uplifting chocolate can be long before most folks cottoned on to its power against those happiness-stealin’ dementors.

This here cake consists of a rich and moist chocolate sponge, loaded with smooth-as-silk chocolate puddin’, frosted with whipped-up chocolate ganache and covered all over with crumbled up pieces of more dang good cake.

Told ya it was the most chocolaty cake you’d ever lay eyes on!

If yer up for baking this recipe at home, don’t forget to tag your photo #myvibrantkitchen on Instagram. I enjoy seein’ all y’all’s delightful creations.

Also remember to sign up for My Vibrant Kitchen’s newsletter so’s you can get all the latest recipes, vegan lifestyle tips and travel tales delivered right into your inbox.

Vegan Brooklyn Chocolate Blackout Cake Recipe

Vegan Brooklyn Chocolate Blackout Cake

Preparation Time:

35 minutes

Cooking Time:

45 minutes

Total Time:

1 hour 20 minutes


1 cake


– 320 g white all-purpose flour
– 150 g cocoa powder
– 200 g white caster sugar
– 1 Tbsp baking powder
– Pinch of salt
– 475 ml coffee
– 180 ml vegetable oil
– 1 Tbsp white wine vinegar
– 1 tsp vanilla extract
– 200 g coconut milk
– 100 g soy milk
– 25 g cocoa powder
– 50 g sugar
– 15 g corn flour (aka corn starch)
– 200 g coconut milk
– 200 g dark chocolate


1. Brew a large mug of fresh coffee (475 ml) and set it aside to cool.

2. Pre-heat the oven to 180˚C.

3. For the chocolate sponge add the flour, cocoa powder, sugar, baking powder and salt to a big mixing bowl and whisk until combined.

4. Add the coffee, oil, vinegar and vanilla extract to the mixing bowl and stir until you have a smooth batter without any lumps.

5. Transfer the batter to a greased, loose bottom cake tin and bake the cake for 40 to 45 minutes until a toothpick comes out clean.

6. Let the cake cool fully before removing it from the tin and slicing the dome off and then carefully slicing it in half horizontally.

7. Use a fork or your hands to break the dome of the cake into crumbs.

8. For the pudding layer whisk together the coconut milk, soy milk, cocoa powder and sugar in a small sauce pan.

9. Transfer a few spoonfuls of the liquid to a glass or mug and stir in the corn flour. Once you have a thin smooth paste, bring the pudding mixture in the sauce pan to a boil and slowly add the cornflour paste while vigorously whisking the mixture. Keep whisking until the mixture thickens to a thick pudding consistency. Take it off the heat and let it cool for 10 minutes before spreading it onto the bottom half of the cake. Carefully top the pudding layer with the second half of the cake and pop it in the fridge.

10. Meanwhile for the chocolate ganache bring the coconut milk to a boil in a sauce pan then turn off the heat and add the chopped chocolate. Let it sit for 3 minutes, then stir until you have a smooth ganache. Let the ganache set in the fridge for 15 to 30 minutes until it is cold to the touch, has thickened and will slowly run down a spoon.

11. Once the ganache is the right consistency, use an electric whisk and whip it for 1 to 2 minutes until it has gone lighter in colour and will hold its shape. Be careful not to over whip it or it might become grainy.

12. Ice the cake with the whipped ganache. You will have to work quickly because the whipped ganache can firm up rather quickly. Finally, cover the cake with the cake crumbs and let it set for another 30 mins. Enjoy!

Vegan Brooklyn Chocolate Blackout Cake

After trying out my irresistible Easy Vegan Aquafaba Chocolate Mousse recipe, don’t forget to take a look at my other scrumptious dessert recipes.

You can whip up a batch of perfectly spiced Vegan Gingerbread Cookies With Royal Icing, which have always been a hit during the holiday season.

If you’re a fan of coconut and chocolate, then you’ll absolutely love my Vegan Coconut Chocolate Bars Aka ‘Bounty Bars’ recipe. It’s an easy yet indulgent treat that is sure to satisfy your sweet tooth.

And for something truly special, give my Vegan Cardamom Pear Upside-Down Cake recipe a try. Its warming spices and succulent fruit make it an ideal dessert for any occasion.

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