The cake was cooled. The legend, the recipe. Divide the batter between the prepared pans. 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. Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time. An aside – Ebinger’s used so much butter at their bakeries, they had refrigerated train cars deliver the butter! 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 and set aside to cool until tepid. This cake will be one of the best chocolate cakes you’ve ever eaten. In the bowl of a mixer, cream the butter and sugar together. Read the Ebinger's Blackout Cake Recipe in Cooks Country Magazine discussion from the Chowhound Home Cooking, Cakes food community. 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. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. The frosting- same thing. Made this recipe? And then the kicker: it must be consumed within 24 hours! Quickly apply a thin layer of frosting to the top and sides of the cake. Apply the remaining frosting to the cake. I’m so sorry you had an issue – this is the actual recipe from the actual bakery. Coffee cakes! Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Set one layer aside. 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. Generously swath the layer with one-half of the filling. 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. Yeah, the pudding!! Her book also offers up plenty of smart, practical cooking advice you’ll actually use.”, “[Dinner Solved!] Return the pan to medium heat an stir for 1 minute. 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. In the bowl of a mixer, cream the butter and sugar together. Serve the cake within 24 hours, store in a cool place. Join the discussion today. 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. If you don’t like very chocolately chocolate cake then you should move along quickly. Meanwhile, crumble the remaining cake layer. Refrigerate for at least 1 hour before serving. 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 Whisk the cocoa mixture into the milk mixture. Preheat oven to 350 degrees. REALLY?????? Butter and lightly flour two 8-inch round cake pans. Read page 6 of the Ebinger's Blackout Cake Recipe in Cooks Country Magazine discussion from the Chowhound Home Cooking, Cakes food community. Not a simple cake, a cake that involved melting chocolate, whipping egg whites, creaming, folding. One is that there either was not enough cornstarch in the filling to allow it to set up, or there wasn’t enough time. The following was rabid. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In the bowl of an electric mixture, combine the … Sign up now and receive my recipe newsletter full of dinnertime inspiration. I made it last night, to a much warmer reception. Instead of frosting each layer of cake with frosting, we are going to use homemade chocolate pudding. It sounded magical, the ultimate chocolate cake. I am now desperately trying to find anyone who remembers this particular cake that I think came from Ebinger’s as well. 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. 95.2 g Like previous reviewer Christine I had no problem with the cake part; although for my taste it wasn’t rich or moist enough. Otherwise, this was great, and delicious. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. A couple of failed attempts to revive the brand, but no more. The directions said to slice it into four layers. Place the cocoa in a small bowl and whisk in the boiling water to form a crumbly paste. While the cake was baking I made the filling, essentially a chocolate pudding in its own right. The chocolatey, moist cake from the popular Brooklyn bakery that disappeared in 1972. Instead, she Add the second layer and repeat. 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! Cool the cakes in the pans on rack for 15 minutes. They made a pineapple cheesecake to die for! Cool the cakes in the pans on a rack for 15 minutes. Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be. Gently remove the cakes from the pans and continue to cool. While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Being an old Brooklyn girl, I very much remember Ebingers Chocolate Blackout Cakes. And here it was. Place one layer on a cake round or plate. In another bowl, whisk the egg whites until soft peaks form. Stir in the rest of the milk and beat with a whisk until the mixture is smooth. While the cake is baking, combine the cocoa and boiling water in a small saucepan over low heat. I will make a note in the post about the frosting, thank you! I also come from Bay Ridge and adored this cake! Sprinkle it liberally with the cake crumbs. Absolutely delicious! The only correction I would make is…Ebbingers Blackout Cake does not have icing on the outside it was filled and iced with pudding. Really??? Stir frequently until the chocolate melts, about three minutes. The filling was just too runny. They actually quite delicious. 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! “Do you know what I like?” he asked, holding his fork aloft. 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. At least, that what she told me. 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. The other issue was that the frosting was too thin to apply. 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. Pin it to your favorite board on Pinterest. Yeah, the pudding!! 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. Sift flour, baking soda, baking powder, and remaining ¾ cup cocoa powder into a medium bowl, then whisk to combine. The family had waay too much fun smashing the cake crumbs on the outside of the cake. “I mean, for years!” she laughs. First, the very moist and very chocolatey cake itself. Remove from the heat. Stir frequently until the chocolate melts — about 3 minutes. Fold in until just mixed. Make the cake: Preheat the oven to 375 degrees; butter and lightly dust two 8-inch round cake pans with flour, set aside. Tasted great. 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. Don’t let this diatribe dissuade you. Ebinger’s is the source of so many good memories for so many people! Beat in the egg yolks, one at a time, … 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. Beat in the egg yolks, one at a time, and add the vanilla. 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