This recipe channels an iconic, misplaced (its inventor, the business bakery Ebinger’s, went out of enterprise in 1972), and obsessed-over New York Metropolis chocolate dessertcake — the Brooklyn Blackout Cake, a three-layer satan’s meals cake slathered with chocolate pudding and frosting and dramatically coated with cake crumbs — and reinterprets it as a dessert pizza on selfmade cocoa dough. Whereas it’s a little bit of a labor of affection, the result’s a showstopper, with varied layers of chocolate and texture.

Notice: Whereas baking, the dough might begin to bubble in locations with no chips, and the chips might barely darken and burn. Most imperfections can be forgiven post-bake, as you slather  chocolate chips over the dough base.

Featured in: Brooklyn Blackout Pizza: A Labor of Love and Nostalgia

Arthur Bovino is Ooni’s Head of Pizza Content material. Arthur is the founding father of the 101 Finest Pizzas in America and writer of “Buffalo The whole lot: A Information to Consuming in ‘The Nickel Metropolis” and “The Buffalo New York Cookbook: 70 Recipes from The Nickel Metropolis.” You’ll be able to comply with him on Instagram @nycbestpizza.

35 minutes

Makes two 8- or 10-inch pizzas

mixing bowls
cooling rack
offset spatula 


2 x 270-gram Cocoa Dough balls (for 8- to 10-inch pizzas)
2 cups (360 grams) chocolate pudding
1 ½ cups (150 grams) dried cake crumbs
2 cups (250 grams) moist cake crumbs (non-obligatory)
⅔ cup (220 grams) darkish chocolate chips

Put together the dough, pudding, and cake crumbs prematurely; take away your cocoa dough from the fridge no less than two hours earlier than baking. Preheat your oven to between 800 and 900°F (425 to 490°C). 

Stretch your dough ball out to the specified dimension. Flip the ball out onto a evenly floured floor. Rigorously open it as you usually would till you attain the specified dimension. The chocolate might make the dough barely extra resistant. If that’s the case, let it relaxation for a couple of minutes earlier than stretching once more. 

In the event you discover the perimeters start to get ragged, cup the cornicione together with your non-dominant hand and use your fingers to press the dough up towards the within of your palm, repeating all the best way round. 

When able to bake, place the bottom on a evenly floured peel, evenly coat with half the chocolate chips and launch into the oven. Bake for 30 seconds on excessive warmth, turning midway via. Flip off the flame fully and let the pizza prepare dinner within the residual warmth for 40 seconds to a minute, turning to make sure the crust cooks evenly all the best way round. 

Take away the pizza to a peel or rack to chill. Use an offset spatula to unfold the melted chocolate chips out to the sting of the bottom, leaving a centimeter or so of naked crust. 

As soon as the pizza has cooled, use the offset spatula to evenly coat the bottom with a half-centimeter layer of pudding (about 180 grams per pizza). 

Use a tablespoon to evenly scatter a coating of dried cake crumbs (100 to 150 grams per pizza) on high of the pudding layer. Keep away from urgent down. 

Lastly, high the pizza with a layer of moist cake crumbs (about 125 grams per pizza). 

Reduce into 6 slices and serve.

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