Best 4 Mini Brooklyn Blackout Icebox Cakes Recipes

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Indulge in a delightful journey of flavors with our enticing Mini Brooklyn Blackout Icebox Cakes. These no-bake treats are a symphony of textures and tastes, featuring a rich chocolate cookie crust, creamy chocolate mousse filling, and a decadent chocolate ganache topping. Each bite offers a delightful balance of sweetness, bitterness, and a hint of saltiness. Perfect for any occasion, these individual cakes are easy to make and will surely satisfy your cravings for a luscious chocolate dessert.

This article presents three tempting variations of the classic Mini Brooklyn Blackout Icebox Cakes. The first recipe introduces a luscious Cookies and Cream version, where crushed Oreos add a delightful crunch and a playful cookies and cream flavor to the mix. The second recipe takes a sophisticated turn with a Salted Caramel variation, where a layer of salted caramel sauce adds a touch of salty-sweet perfection. Lastly, the third recipe offers a delightful Peanut Butter variation, where a creamy peanut butter mousse adds a nutty twist to the classic chocolate flavor.

Each recipe includes step-by-step instructions and a detailed ingredient list, ensuring that even novice bakers can create these delectable treats with ease. With their elegant presentation and irresistible taste, these Mini Brooklyn Blackout Icebox Cakes are sure to impress your friends and family. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure together!

Let's cook with our recipes!

BROOKLYN BLACKOUT CAKE



Brooklyn Blackout Cake image

If you love chocolate, you will LOVE this cake. I found this recipe when looking for a special cake to make my chocolate-loving daughter-in-law's birthday. Be sure to give the pudding and the cake enough time to cool or the end results will be disappointing. -Donna Bardocz, Howell, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 12 servings.

Number Of Ingredients 26

PUDDING:
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-1/2 cups whole milk
3 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
CAKE:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cubed
3/4 cup Dutch-processed cocoa
1 cup sugar
1 cup packed brown sugar
1 cup buttermilk
1 cup strong brewed coffee
1 teaspoon vanilla extract
2 large eggs
FROSTING:
8 ounces semisweet chocolate, chopped
1/2 cup unsalted butter, cubed
1/3 cup hot water
2 teaspoons light corn syrup
2 teaspoons vanilla extract

Steps:

  • In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Stir in chocolate until melted. Transfer to a bowl; stir in vanilla. Cool slightly, stirring occasionally. Press plastic wrap onto surface of pudding. Refrigerate, covered, 2 hours or until cold., Preheat oven to 325°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper. In a small bowl, whisk flour, baking powder, baking soda and salt. In a large saucepan, melt butter over medium heat. Add cocoa; cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Whisk in eggs, one at a time, until blended. Stir in flour mixture just until combined., Transfer batter to prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in the top of a double boiler or a metal bowl over hot water, melt chocolate and butter; stir until smooth. Remove from heat. Whisk in hot water, all at once. Whisk in corn syrup and vanilla. Refrigerate 25-30 minutes or just until spreadable., Using a long serrated knife, cut each cake horizontally in half. Place a cake layer on a serving plate. Spread with half of the pudding. Repeat layers. Top with a third cake layer. Spread frosting over top and sides of cake., Crumble remaining cake layer; sprinkle over top and sides of cake, pressing lightly to adhere. Refrigerate leftovers.

Nutrition Facts : Calories 609 calories, Fat 30g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 353mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 7g fiber), Protein 9g protein.

MINI BANANA SPLIT ICEBOX CAKES



Mini Banana Split Icebox Cakes image

Provided by Kelsey Nixon

Categories     dessert

Time 15m

Yield 2 servings

Number Of Ingredients 9

1/2 cup diced strawberries, plus sliced strawberries for topping
1/2 cup chilled heavy cream
3 tablespoons confectioners' sugar
1/4 teaspoon vanilla extract
12 chocolate wafer cookies
1/2 small banana, sliced
Chocolate syrup or sauce, for topping
2 tablespoons chopped toasted peanuts, for topping (optional)
2 maraschino cherries, for topping (optional)

Steps:

  • In a blender, puree the diced strawberries with 1 to 2 tablespoons water until thick and smooth. Using an electric mixer, whip the cream until soft peaks form, 3 to 5 minutes. Add the confectioners' sugar, vanilla and strawberry puree and continue whipping until slightly stiff peaks form, 1 to 2 minutes.
  • For each dessert, place a chocolate cookie on a plate. Dollop with 1 tablespoon of the strawberry whipped cream; gently press another cookie on top. Repeat, alternating cookies and whipped cream, to make a stack 6 cookies high, ending with a cookie. Wrap lightly in plastic wrap and refrigerate until the cookies soften slightly, 3 to 4 hours. Cover and refrigerate the remaining whipped cream.
  • Just before serving, use an offset spatula or butter knife to smooth the sides of the cakes. Top each cake with a few strawberry and banana slices and some of the remaining whipped cream. Drizzle with chocolate syrup. Sprinkle with peanuts and top with a maraschino cherry.

BROOKLYN BLACKOUT CAKE



Brooklyn Blackout Cake image

Provided by Food Network

Categories     dessert

Time 55m

Number Of Ingredients 19

8 tablespoons (1 stick) butter, softened at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup whole, 2 percent fat, or 1 percent fat milk
Custard, recipe follows
3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
Scant 2/3 cup cornstarch
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 375 degrees.
  • Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.
  • To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.
  • Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.

BROOKLYN BLACKOUT CAKE



Brooklyn Blackout Cake image

With smooth chocolate pudding buttercream sandwiched between layers of moist devil's food cake, the intensely dark Brooklyn blackout cake is a dessert fit for chocolate lovers.

Provided by Erin Patinkin

Yield Makes 1 cake

Number Of Ingredients 21

¼ cup (57g) plus 1¾ cups (398g) whole milk
2½ Tbsp. cornstarch
½ cup (99g) sugar
2 oz. (56g; about ⅓ cup) dark chocolate, chopped
3 Tbsp. dark Dutch-process cocoa powder
1 tsp. vanilla extract
¾ tsp. sea salt
1½ cups (340g) Brooklyn Brewery Black Chocolate Stout, or other stout of choice
1½ cups (340g) unsalted butter, cut into ½-inch pieces
1½ cups (126g) dark Dutch-process cocoa powder
3 cups (360g) all-purpose flour
2¾ cups (544g) sugar
¾ Tbsp. baking soda
1½ tsp. salt
1 cup (227g) sour cream
3 large eggs, at room temperature
16 Tbsp. (1 cup, 8 oz.) cold unsalted butter
7 cups (795g) confectioners' sugar, plus more for thickening
¾ cup Salted Dark Chocolate Pudding
½ cup (42g) dark Dutch-process cocoa powder
¼ tsp. salt

Steps:

  • In a small bowl, whisk together the ¼ cup whole milk and the cornstarch until smooth. Set aside.
  • In a medium saucepan, combine the remaining 1¾ 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.
  • Whisk the cornstarch mixture into the chocolate mixture until fully incorporated.
  • 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.
  • 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. Remove the pudding from the heat and pour into 4 serving ramekins or bowls. Let cool.
  • Cover with plastic wrap, refrigerate the pudding until it sets, and serve.
  • Cut the cold butter into ½-inch pieces. Let it come to room temperature.
  • In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups of the confectioners' sugar, ½ cup dark Dutch-process cocoa powder, ¼ teaspoon salt, and ¾ cup Salted Dark Chocolate Pudding, 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.
  • 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.
  • 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 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.
  • Preheat the oven to 350ºF. Grease two 9-inch cake pans with butter and dust with flour. Line with parchment rounds and grease the rounds.
  • 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.
  • While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda and salt.
  • In a separate large bowl, whisk together the sour cream and eggs.
  • 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.
  • Divide the batter equally between the prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Transfer to a rack to cool.
  • Frost the cake with the Dark Chocolate Pudding Buttercream.

Tips:

  • For a richer flavor, use high-quality chocolate wafers.
  • If you don't have chocolate wafers, you can use graham crackers or vanilla wafers.
  • Make sure the pudding is cold before you start assembling the cakes.
  • If you want a smoother texture, you can blend the pudding before adding it to the cakes.
  • Be careful not to overmix the pudding and whipped cream, or it will become too runny.
  • You can decorate the cakes with any toppings you like, such as chocolate chips, sprinkles, or fruit.
  • The cakes can be made ahead of time and stored in the refrigerator for up to 3 days.

Conclusion:

Mini Brooklyn Blackout Icebox Cakes are a delicious and easy-to-make dessert that is perfect for any occasion. They are made with chocolate wafers, chocolate pudding, and whipped cream, and can be decorated with any toppings you like. These cakes are sure to be a hit with everyone who tries them.

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