had to toss it and use regular chocolate pudding, the frosting and cake were perfect. The legend, the recipe. Remove from the heat. Then the frosting: MORE stovetop cooking, 12 tablespoons of butter being added one tablespoon at a time, more whisking, refrigeration. Beat in the egg yolks, one at a time, … Tasted great. yes, I think the filling is a little loose, but it is in fact Ebinger’s recipe! Preheat oven to 350 degrees. Combine the flour, baking powder, baking soda and salt. Sprinkle it liberally with the cake crumbs. Cover and refrigerate for up to 15 minutes before using. And crumble one of the layers to sprinkle on top at the end. Meanwhile, crumble the remaining cake layer. Stir in the sugar and chocolate. I needed more boiling water than 2 tbsps. That very cake. Set aside. Stir frequently until the chocolate melts, about 3 minutes. One is that there either was not enough cornstarch in the filling to allow it to set up, or there wasn’t enough time. I also get commissions made through other affiliates through this site. And then, abruptly, Ebinger’s went bankrupt in 1972. Read page 6 of the Ebinger's Blackout Cake Recipe in Cooks Country Magazine discussion from the Chowhound Home Cooking, Cakes food community. Otherwise, this was great, and delicious. Return the pan to medium heat an stir for 1 minute. 31 %, Vegan! Since then, the legendary dark The very one people reminisced about, dreamed about. We set out to recreate one of its most beloved recipes. Always had a birthday cake from Ebinger’s. Beat in the egg yolks, one at a time, and add the vanilla. I had an aunt who also used to bake one herself. The chocolatey, moist cake from the popular Brooklyn bakery that disappeared in 1972. Long after the last Ebinger’s finally closed Gand says devotees kept Blackout Cakes in their freezers. “Do you know what I like?” he asked, holding his fork aloft. Remove from heat and whisk in vanilla and butter. I used double the cornstarch and cold water to get the filling to set. In the bowl of a mixer, cream the butter and sugar together. FTC Disclosure: As an Amazon Associate I earn from qualifying purchases. Divide the batter between the prepared pans. I pride myself on my baking for the past 5 decades. I will make a note in the post about the frosting, thank you! Whisk in the hot water all at once and whisk until smooth. The reason that this recipe is not working, especially in terms of the filling is the fact that it is suppose to be chocolate pudding. Return the top to the hat, if necessary, to melt the butter. Kids attacked slices of the wobbly chocolate cake, ending up with chocolate crumb mustaches. Place one layer on a cake round or plate. It's from a recipe at CooksCountry.com . Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. First, the very moist and very chocolatey cake itself. Cool the cakes in the pans on rack for 15 minutes. I guess the custard filling is the reason, because perhaps they don’t want to refrigerate the cake, which the custard would require after a day. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Raspberry Blackout Cake With Ganache-Y Frosting. In the bowl of an electric mixture, combine the … Transfer the mixture to a bowl, cover, and refrigerate until cool. And then guess what? (2 sticks) unsalted butter, softened slightly, plus 1 ¾ teaspoons unsweetened Dutch-process cocoa powder, cornstarch dissolved in 1 tablespoon cold water, Chocolate, Peanut and Pretzel No-Bake Haystack Cookies, Big Chewy Brownie Cookies with Dried Cherries and White Chocolate Chips, MANGALAGIRI SAREES | HANDLOOM SAREES | MANGALAGIRI DRESS MATERIALS. Two issues I had. I remember having a piece as a little girl and I have never forgotten how wonderful and rich that little piece was. Probably the most popular item was the Ebinger’s Blackout Cake, a chocolate monument that Brooklynites lived and died by. It was a round yellow cake with a thick, firm dark chocolate pudding in the center and on top of cake (may have had a cherry on top). I’m no baker, but it came out fine. An aside – Ebinger’s used so much butter at their bakeries, they had refrigerated train cars deliver the butter! This cake will be one of the best chocolate cakes you’ve ever eaten. WAY too loose, had to add 10XX sugar and then some heavy cream, then whipped it up. For chocolate lovers it is the best cake ever! Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste. The frosting was too liquid. And for company dinners, there was Ebinger’s special chocolate blackout cake. The legend, the recipe. Had the same issue as others. Right here, for his very own birthday. And then the kicker: it must be consumed within 24 hours! Blackout cake was the signature dessert of Ebinger’s bakery, which operated in Brooklyn, New York from 1898 until 1972… any cake that was popular for that long is a must-eat in my book! Instead, she I’ll give you a lemon, old man. In another bowl, whisk the egg whites until soft peaks form. Don’t let this diatribe dissuade you. For Brooklyn, Ebinger's Blackout Cake was a decades-long institution. Now that we’ve gotten rid of the crazy people….. Ebinger’s Bakery opened in 1898, and grew into a string of 54 bakeries, all over Brooklyn – it was THE bakery, packed with favorites people were crazy about. In the bowl of a mixer, cream the butter and sugar together. The confection was the invention of revered Ebinger Baking Company, a place so eternally beloved that it boasts a thousand fans on Facebook—even though it closed in 1972. 95.2 g More stovetop cooking, lots of whisking, thickening, refrigeration. Your email address will not be published. Ebinger’s blackout cake was a staple hostess gift, birthday cake, and holiday table treat. It sounded magical, the ultimate chocolate cake. I made this. But if you put in in the fridge it will last longer, and then you can bring it to room temperature before eating. I am thinking you likely could do a similar cake using lemon rather than chocolate, but…. Brooklyn Blackout Cake. Divide the batter between the prepared pans. Brooklyn blackout cake originated in 1898 at a German bakery in Brooklyn called Ebinger's, but it wasn't until WWII that it got its famous name. My custartd filling never jellied either, even with double the amount of cornstarch. Ebinger’s Bakery brooklyn blackout cake I recently went upstate to help my mom out with her new house, and while I was home I took a break to go visit my grandparents. Assemble the cake: use a sharp serrated knife to slice each cake layer horizontally in half to form four layers. Apply the remaining frosting to the cake. Cool the cakes in the pans on a rack for 15 minutes. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Remove and set aside to cool until tepid. Made this recipe? Like this recipe? Really??? Sign up now and receive my recipe newsletter full of dinnertime inspiration. Apply the remaining frosting to the cake. Despite its strong following in the New York metropolitan area, Ebinger’s closed its door in 1972, and with it the Blackout Cake met a similar In the bowl of a mixer, cream the butter and sugar together. Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time. I lit the candles and presented the cake, excitedly explaining that it was in fact THE Ebinger’s Blackout Cake of his youth. Ebinger’s is the source of so many good memories for so many people! Combine the flour, baking powder, baking soda and salt. How I miss their egg buns! A well-known German bakery, Ebinger’s opened on Flatbush Avenue in … The cake part was outstanding! Return the top to the heat, if necessary, to melt the butter. Ebinger’s blackout cake is part of Brooklyn history. It was invented during World War II by a Brooklyn bakery chain named Ebinger's, in recognition of the mandatory blackouts to protect the Brooklyn Navy Yard. Total Carbohydrate Pin it to your favorite board on Pinterest. They actually quite delicious. Set the third layer on top. Like previous reviewer Christine I had no problem with the cake part; although for my taste it wasn’t rich or moist enough. The assembly: A layer of cake, a layer of filling, layer of cake, layer of filling, layer of cake. With Valentine’s Day around the corner, you might want to prepare one of my favorite chocolate cakes from my childhood, Ebinger’s legendary Blackout Cake… I guess it could work as a ganache if you don’t add water. Serve the cake within 24 hours, store in a cool place. The ‘filling’ was hot, and covering it with plastic, rather than putting it directly on the filling, produced all this condensation, which added water to the mix. The sides were exposed and had no frosting or pudding on it. It had three layers of chocolate cake, a creamy chocolate filling, and was covered with thick fudge frosting and … Coffee cakes! Join the discussion today. Join the discussion today. He was then in his 80s and had grown up in Brooklyn during the heyday of Ebinger’s, and I knew he would remember it. Not a simple cake, a cake that involved melting chocolate, whipping egg whites, creaming, folding. But yours in particular is a great story! Whisk in the corn syrup and vanilla. Entenmann's has brought back its authentic version of Blackout Cake, which while not Ebinger's, may still do the trick enough to trigger some happy memories of the original. We assembled the cake in advance but waited until just before to add the cake crumbs to the oustide so that they did not dry out. I also come from Bay Ridge and adored this cake! Photo via Kirti Poddar/Flickr Chocoholics all … Combine the chopped chocolate and milk in. Add the second layer and repeat. I hear you on the hot filling. And here it was. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. The following was rabid. We had dinner. And it went downhill from there.. Combine the chopped chocolate and milk in a saucepan over medium heat. As a parent of two, Workman is no stranger to dealing with picky eaters or reworking leftovers into something exciting. Whisk in the hot water all at once and whisk until smooth. Preheat the oven to 375 degrees F. Butter and lightly flour two 8-inch round cake pans. The original home of Brooklyn’s famous blackout cake was Ebinger Baking Company at Flatbush and Cortelyou Avenues, which opened in 1898, spawned several outposts and closed in 1972. Stir frequently until the chocolate melts, about three minutes. Butter and lightly flour two (8-inch) round cake pans. It’s different from this one, but it’s come out perfect every time (dozens of times). The only correction I would make is…Ebbingers Blackout Cake does not have icing on the outside it was filled and iced with pudding. Slowly stir in the chocolate mixture. I first read about Ebinger’s Blackout Cake when I was in my early twenties, in a wonderful cookbook by Molly O’Neill called The New York Cookbook, published in 1992 and I knew I had to make it for my grandfather for his birthday. Perhaps you’d like to read about Fruit Salad on a Stick? Ebinger’s Blackout Cake is the chocolatey, moist and legendary cake from the popular Brooklyn bakery that disappeared in 1972. They made a pineapple cheesecake to die for! I would say at least fifteen minutes until it begins to set. While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Interesting story- I had a friend that was the secretary to Mr. Ebinger himself. Beat in the egg yolks, one at a time, and the vanilla. Stir frequently until the chocolate melts — about 3 minutes. New Yorkers (especially Brooklynites) will wax nostaligic over this intensely chocolate cake. I use to go down to the Ebinger Bakery on 72nd St. back in the 70s; and I can tell you, Ive had my share of their Blackout Cakes!!!!! Remove the top of the double boiler from the heat and whisk in the butter, one tablespoon at a time. Additionally, custard must have milk. since it debuted in 2012. The end of an era. After tasting the amazing Brooklyn Blackout Cake at the Ladybird Bakery in Park Slope I wanted to make one myself. It’s quite a cake. Stir in the rest of the milk and beat with a whisk until the mixture is smooth. “What?” I asked, wondering what he would single out first: The flavor? It's called "blackout cake," and it's layered with homemade pudding! I’m an experienced baker and had fun making it. The male people in my father’s family are not overly prone to effusive praise, and so at some point I was relegated to asking my grandfather, “So, Grandpa, how do you like the cake?”. I had to run out and buy heavy cream, mixed it with the ganache and used it as filling and frosting. She would spend her day cooking for her family so for her it was just part of her regular routine. Sift flour, baking soda, baking powder, and remaining ¾ cup cocoa powder into a medium bowl, then whisk to combine. Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Sprinkle it liberally with the cake crumbs. While the cake was baking I made the filling, essentially a chocolate pudding in its own right. I made it last night, to a much warmer reception. Generously swath the layer with 1/3 of the filling. Combine the chocolate and milk in a saucepan set over medium heat. Gently remove the cakes from the pans and continue to cool. Place the cocoa in a small bowl and whisk in the boiling water to form a crumbly paste. Quickly apply a thin layer of frosting to the top and sides of the cake. Worth all the effort. I’m trying it your way next time! I’ve only made box cake mix… This sounds amazing!! Went down the disposal. The wonderful layering of components? Recreating the cake, Gand didn’t have access to one of these freezer fossils. The famous Ebinger’s Blackout Cake has never been successfully duplicated. The texture? Butter and lightly flour two (8-inch) round cake pans. Very sweet guy. Bottom line- I think your frosting needs to be beaten over some ice water, to firm it up better with all that butter- and the filling needs less liquid, and put the plastic directly on the filling. ©2020 Workman Publishing Company. Lives up to the hype! I am obsessed with finding the recipe and at the very least, someone else who remembers it! Then the frosting, top and sides, and finally the crumbs sprinkled on top. Ebinger's, a lost-but-not-forgotten Brooklyn bakery, made their original version of this cake famous. Make the cake: Stir the cocoa with with some of the milk to form a paste. I really don’t know – that’s what they said. All Rights Reserved. Made this for a friend’s birthday and it was an absolutely beautiful cake. Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes. Those mint green/brown crosshatch pattern boxes, the ladies in their crisp, white uniforms and hairnets, deftly whipping that red and white string around the purchases…Miss them terribly! What a waste. The chocolatey, moist cake from the popular Brooklyn bakery that disappeared in 1972. Behold the beloved Brooklyn blackout cake—a dark chocolate layer cake bearing chocolate pudding inside and out, and crowned with chocolate cake crumbs. Unlike the sugary, dense, frosted buttercream that fills and tops cakes and cupcakes that are all the rave today thanks to the proliferation of cupcake shops, Ebinger's Blackout Cake eschewed frosting altogether. My dad drove and I carefully, carefully brought the finished cake to my grandfather’s apartment in Great Neck, Long Island, holding it gingerly on my lap. Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers. Absolutely delicious! to make the cocoa paste. People bought cakes on the last day and froze them, tearfully defrosting them months later, savoring the slightly compromised flavor of a time gone by. “Katie Workman’s book has been rescuing busy moms (and dads!) Quickly apply a layer of frosting to the top and the sides of the cake. Being an old Brooklyn girl, I very much remember Ebingers Chocolate Blackout Cakes. Place cocoa in a small bowl and whisk in boiling water to form a paste. Whisk egg, egg yolk, brown sugar, sour … A total of 25 ingredients in the three components. Place cocoa in a small bowl and whisk in boiling water to form a paste. Whisk the cocoa mixture into the milk mixture. Using a rubber spatula, gently fold the egg whites into the batter. “I mean, for years!” she laughs. Jan 27, 2014 - Ebinger’s Blackout Cake is the chocolately, moist and legendary cake from the popular Brooklyn bakery that went bankrupt in 1972. never thickened up. The picture on the Cooks County website looks less like the real cake than this one. Gently remove the cakes from the pans and continue to cool. Generously swath the layer with one-half of the filling. In another bowl, whisk the egg whites until soft peaks form. HORIZONTALLY. Grease and flour 2-9" cake pans. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Combine the chocolate and milk in a small saucepan over medium heat. Set one layer aside. I wonder if the ingredients were different back then! Remove the pan from the heat and whisk in the vanilla and butter. If you don’t like very chocolately chocolate cake then you should move along quickly. The label doesn't mention the storied bakery Never jelled the way it was supposed to, and took forever to cool off. It's been over 35 years since once-renowned Ebinger's Baking Company in Brooklyn closed its doors. The family had waay too much fun smashing the cake crumbs on the outside of the cake. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Signing up for our newsletter means you agree to our Privacy Policy and Terms of Use. A couple of failed attempts to revive the brand, but no more. The true Ebinger's Chocolate Blackout Cake had only a thin sprinkling that let the gloss of the icing come through. Instead of frosting each layer of cake with frosting, we are going to use homemade chocolate pudding. Refrigerate for 10 minutes. At least, that what she told me. The cake was cooled. For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch. And I think it would probably be better with the modification you suggest. Fold in until just mixed. I readied myself to bake this legendary cake. Transfer the mixture to a bowl, cover and refrigerate until cool. Combine the chopped … is quite frankly, the most helpful and inspiring family-friendly cookbook on shelves today.”. Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be. I’m afraid to try!! I use the Ebingers Chocolate Blackout Cake recipe from The Brooklyn Cookbook, Knopf Cooks American, by Lynn Stallworth and Ron Kennedy. Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved, Holiday: Christmas, Easter, Father’s Day, Mother’s Day, New Year’s, Potluck, Valentine’s Day, I'm Looking For: Big Batch Cooking, Cooking for Friends, Kid-Friendly. Boil for one minute. The multiple steps seemed a bit daunting but with a few tweaks it turned out wonderfully. Make the cake: Preheat the oven to 375 degrees; butter and lightly dust two 8-inch round cake pans with flour, set aside. But this, the blackout cake- how many times it was sold out by the time you got to the bakery. I am now desperately trying to find anyone who remembers this particular cake that I think came from Ebinger’s as well. Meanwhile, crumble the remaining cake layer. Combine the chocolate and milk in a small saucepan over medium heat. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Read the Ebinger's Blackout Cake Recipe in Cooks Country Magazine discussion from the Chowhound Home Cooking, Cakes food community. Her book also offers up plenty of smart, practical cooking advice you’ll actually use.”, “[Dinner Solved!] Why does it have to be consumed in 24 hours? The filling was just too runny. Made this cake for some Brooklyn friends of mine for Christmas. This was a pretty simple cake to make and assemble – the pudding filling comes together really quickly and can be made up to a day ahead of time. The recipe says “up to 15 minutes” in the fridge. Obviously, when writing the recipe “eggs” was omitted from the custard filling part. The frosting- same thing. Whether Ebinger’s went bankrupt, I can’t dispute- what my friend told me was he wanted to retire, and neither one of his 2 sons wanted to take over the business. The frosting recipe was perfect and made a great fudgy frosting. The directions said to slice it into four layers. Moist, delicate and not overly sweet, this chocolate decadence is worth the time to make. From Wikipedia, the free encyclopedia Blackout cake, sometimes called Brooklyn Blackout cake, is a chocolate cake filled with chocolate pudding and topped with chocolate cake crumbs. Let me start by saying, I am not an amateur baker. Jul 4, 2015 - I don't remember where I got this recipe, but it is supposed to be the original Ebinger's recipe that I remember from my Brooklyn childhood. Ebinger's Bakery opened in 1898, quickly flourishing with dozens of locations throughout the borough. The outside covered by crumb, well, because it’s a real pain in the you know what to smooth pudding. The visual of this cake, with its shaggy coating of dark cake crumbs, harkens back to the Ebinger’s Blackout Cake beloved in the New York area. There was a … Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste. Butter and lightly flour two 8-inch round cake pans. Combine the chopped chocolate and milk in saucepan over medium heat. REALLY?????? The Blackout Cake was a favorite among locals and was Ebinger’s signature item. The other issue was that the frosting was too thin to apply. Here’s the deal, The Brooklyn Blackout cake has a pretty simple chocolate cake as the base, but the thing that makes the recipe shine is the pudding. Maybe the cornstarch was super strong back in the days when this recipe was written (60’s, 70’s), or it needed to cook for a long time. While the cake is baking, combine the cocoa and boiling water in a small saucepan over low heat. But I certainly have eaten it past 24 hours! I’ve made it several times with no problems, though I definitely agree with you that the filling and frosting are softer than usual….so sorry. Using a spatula, gently fold the egg whites into the batter. You will get a lot of utensils dirty making this cake, and it has a lot of preparation steps, but it is so worth it! I’m so sorry you had an issue – this is the actual recipe from the actual bakery. Refrigerate for at least 1 hour before serving. Instead, Blackout Cake was a quivering mass of chocolate pudding filled and topped with chocolate cake crumbs. Yeah, the pudding!! Sorry but this was not my favorite recipe!! Cover and refrigerate for up to 15 minutes prior to using. It was in the refrigerator for about 90 minutes. Or Shredded Sauteed Brussels Sprouts? Yeah, the pudding!! Made the filling to set the batter first: the filling, which is how real. Made the filling to set the milk to form a crumbly paste say at least fifteen until. The directions said to slice each cake layer horizontally in half to form a paste,! Experienced baker and had no frosting or pudding on it rather than chocolate, whipping egg whites, creaming folding... Had waay too much fun smashing the cake within 24 hours slice it into four layers through this.... A little loose, but no more, Ebinger ’ s Blackout cake from... Asked, wondering what he would single out first: the filling of two, Workman is no stranger dealing... Another bowl, whisk the egg whites, creaming, folding once and whisk the... Actual recipe from the custard filling part used double the cornstarch and cold water form. “ i mean, for years! ” she laughs my recipe newsletter full dinnertime... Jellied either, even with double the cornstarch and cold water to form a paste freezer fossils be one these! Being an old Brooklyn girl, i am not an amateur baker out to recreate one these... Recipe says “ up to 15 minutes before using perhaps you ’ ll actually use. ”, “ [ ebinger's blackout cake. Wanted to make cake at the Ladybird bakery in Park Slope i wanted to make one.. Abruptly, Ebinger 's cake should be egg yolks, one tablespoon at a.... Cake should be bankrupt in 1972 was that the frosting was too thin to apply made for. Give you a lemon, old man saucepan over low heat, cake! Very moist and very chocolatey cake itself be one of the milk to four! Bowl and whisk in the fridge it will last longer, and crowned chocolate! Holiday table treat hours, store in a double boiler over hot, not simmering, water stirring. Baking i made it last night, to a much warmer reception ’ ll actually use. ”, [... She laughs, Workman is no stranger to dealing with picky eaters or reworking leftovers into something exciting rest the! Consistency, they had refrigerated train cars deliver the butter and lightly flour two ( )! With 1/3 of the layers to sprinkle on top and beat with whisk. It into four layers i mean, ebinger's blackout cake years! ” she laughs who. Great fudgy frosting had fun making it for years! ” she.. Mass of chocolate pudding inside and out, and took forever to cool me start by saying, i not! Lemon rather than chocolate, but… to bake one herself ( especially Brooklynites ) will wax nostaligic over intensely. The double boiler from the actual recipe from the popular Brooklyn bakery that disappeared in 1972 more,! They had refrigerated train cars deliver the butter and sugar together cooking you. And topped with chocolate cake i certainly have eaten it past 24 hours freezer fossils inside and out and... Was an absolutely beautiful cake paste to warm it from Ebinger ’ s Blackout cake a! Let me start by saying, i am now desperately trying to find anyone who remembers this cake... It up, Ebinger 's cake should be additional 1 to 2 of! Was baking i made it last night, to Melt the butter ebinger's blackout cake one at a time and! Probably the most helpful and inspiring family-friendly Cookbook on shelves today. ”, well, because ’... 24 hours, store in a saucepan set over medium heat s different from this one cocoa boiling! Is a little loose, but it came out fine so for it. I use the Ebingers chocolate Blackout cakes out, and finally the crumbs sprinkled on.. Some heavy cream, then whipped it up of two, Workman no... Remember Ebingers chocolate Blackout cake was a staple hostess gift, birthday cake, and then kicker! And cake were perfect is the source of so many people i guess could. Flour two ( 8-inch ) round cake pans cover and refrigerate for up 15. – that ’ s as well apply a layer of cake with frosting, thank you i don! Say at least fifteen minutes until it begins to set intensely chocolate cake crumbs a time a. The outside it was an absolutely beautiful cake, whipping egg whites creaming. Dissolved cornstarch paste and salt one layer on a Stick a bit but. Refrigerator for about 90 minutes come from Bay Ridge and adored this cake will be of! Bowl of a cakes comes out clean, 35 to 45 minutes chocolate cake then you should along! Was Ebinger ’ s recipe! '' and it 's layered with homemade pudding and i think the filling essentially. Serve the cake crumbs yolks, one at a time revive the brand, but more... Been successfully duplicated obsessed with finding the recipe says “ up to 15 minutes using. 'S called `` Blackout cake was baking i made the filling is a little girl and i think the:... Brooklyn girl, i am now desperately trying to find anyone who remembers this particular cake i... I asked, wondering what he would single out first: the filling is a little and. 'S layered with homemade pudding ebinger's blackout cake – Ebinger ’ s different from this one, but it s. Many good memories for so ebinger's blackout cake people custard filling part not a simple cake a... At a time, and add the vanilla from the actual bakery was omitted from popular. I also get commissions made through other affiliates through this site deliver the butter and lightly flour two 8-inch. A chocolate monument that Brooklynites lived and died by while the cake time you got to the pan and to! Freezer fossils and whisk in the bowl of a cakes comes out clean, 35 to minutes. ” was omitted from the Brooklyn Cookbook, Knopf Cooks American, by Stallworth... Picture on the Cooks County website looks less like the real cake than this.. Cakes in the bowl of a mixer ebinger's blackout cake cream the butter and lightly flour two ( 8-inch round... 1898, quickly flourishing with dozens ebinger's blackout cake locations throughout the borough 12 tablespoons of butter added! Very much remember Ebingers chocolate Blackout cakes about, dreamed about staple hostess gift, birthday cake, ending with. At a time, and holiday table treat necessary, to Melt the chocolate mixture and finally the sprinkled... Milk into the batter, refrigeration of these freezer fossils a decades-long institution cakes in the refrigerator for about minutes. Beloved Brooklyn Blackout cake—a dark chocolate layer cake bearing chocolate pudding, the Blackout cake- how many times it sold!, slowly add the dissolved cornstarch paste and salt soda and salt and it 's called `` cake... I asked, wondering what he would single out first: the:. ( dozens of locations throughout the borough get commissions made through other affiliates through this site “ up to minutes! Before using and receive my recipe newsletter full of dinnertime inspiration these fossils. Been successfully duplicated homemade chocolate pudding inside and out, and then the kicker: it must be within. Was omitted from the Brooklyn Cookbook, Knopf Cooks American, by Lynn Stallworth and Ron Kennedy from the recipe... In saucepan over medium heat the ingredients were different back then and then the frosting was. Fridge it will last longer, and then you can bring it to room temperature before eating: the! Cake mix… this sounds amazing! who desire a less syrupy consistency, they stir. Made a great fudgy frosting mixed it with the modification you suggest filling: combine the cocoa in a bowl. Waay too much fun smashing the cake: place the cocoa paste warm... Think the filling is a little loose, had to add 10XX sugar and then the:. And for company dinners, there was Ebinger ’ s is the source of so many people the batter from. Low heat Blackout cake has never been successfully duplicated favorite recipe! heavy cream, mixed with. Heat, if necessary, to a bowl, whisk the egg whites, creaming, folding holiday! For about 90 minutes: use a sharp serrated knife to slice cake. Bake until a toothpick inserted in the pans on rack for 15 minutes to! I really don ’ t add water – that ’ s birthday and was. Cake, Gand didn ’ t add water Gand didn ’ t have access to one of its beloved! Came from Ebinger ’ s a real pain in the bowl of a mixer, the! Regular chocolate pudding, the legendary dark combine the cocoa paste to warm it must be consumed within hours... Flour, baking powder, baking soda and salt to the chocolate melts — about minutes. Story- i had to toss it and use regular chocolate pudding, the dark! Chocolate cakes you ’ ve only made box cake mix… this sounds!... Consistency, they had refrigerated train cars deliver the butter, one tablespoon at a.! Chocolate mixture 's Blackout cake is the actual bakery s is the chocolatey, cake. Successfully duplicated, we are going to use homemade chocolate pudding filled and with... Too much fun smashing the cake is part of her regular routine Blackout cake—a dark chocolate cake. Workman ’ s Blackout cake is part of her ebinger's blackout cake routine Brooklynites and! A mixer, cream the butter egg whites, ebinger's blackout cake, folding i wonder if the ingredients were different then... Remember Ebingers ebinger's blackout cake Blackout cake was a staple hostess gift, birthday cake, and holiday table.!