Brooklyn Blackout Shooters are a perfect way to enjoy the classic cake, mini style. This is one of my favorite cakes, especially the triple chocolate goodness this brings.
For this classic dessert, the main components consist of chocolate cake, chocolate filling, and a chocolate buttercream. Triple delicious! Check out the history on The Brooklyn Blackout Cake .
I love this cake so much, I even created another mini version of it in the form of a whoopie pie, check it out here.
As the New Year is upon us, healthy eating and less sweets is usually what me and my husband strive to do. However, everything in moderation, right? Definitely, one of my slogans and preparing these mini versions for two chocoholics is the perfect way to moderate! In my opinion……
Cake: I used a leftover flourless dark cocoa cake I had on hand. This was perfect as it brings in the “blackout” look by using dark cocoa powder. You can use any chocolate cake and leftovers are perfect for this dessert.
Filling: Typically, the classic cake uses a chocolate pudding filling which is perfect. However, for this I wanted to lighten it up a bit and decided to use a chocolate pastry cream.
Chocolate Pastry Cream
This recipe is super easy to make.
- 3/4 cup cream
- 1/4 cup milk (2% or whole)
- 1/3 cup sugar
- 2 T cornstarch
- 2 egg yolks
- 1 oz grated chocolate or chocolate chips
- 1 T unsalted butter
- 1 tsp vanilla
In a small bowl, mix the sugar, cornstarch, and egg yolks together till thick and combined. In a saucepan, bring the cream and milk to a steep. Be careful not to let it boil. Temper this liquid into the bowl with the egg yolks whisking constantly. Pour this mixture back into the saucepan and bring to boil and boil 1-2 minutes, stirring constantly till thickened.
Remove and add the chocolate, butter, and vanilla and whisk till combined and melted. Place into a bowl and immediately cover with saran wrap to prevent a film from developing. Allow to cool, then place in refrigerator to cool completely.
This gets placed in a piping bag to put into the shooter cups.
Third Chocolate- Buttercream
Topping: A rosette of chocolate buttercream is all you need to finish these shooters off.
Assembling the Shooters
Assembling is super easy. I take some plastic shooter cups I got from the party store. With this pastry cream recipe, you can make about 8 mini desserts.
- Pipe in some pastry cream to cover the bottom of each cup
- Add a layer of cake pieces, then pastry cream
- Top with cake crumbs
- Place a rosette of chocolate buttercream on each shooter using a star tip
Once these are assembled, I place them on a tray and cover lightly with plastic wrap and placed in the refrigerator till ready to serve.
I like to place these out at room temperature about 10 minutes before serving. Not only are they delicious, but they make a great display and conversation piece.