Quickly apply a layer of frosting to the top and the sides of the cake. It was in the refrigerator for about 90 minutes. Raspberry Blackout Cake With Ganache-Y Frosting. Being an old Brooklyn girl, I very much remember Ebingers Chocolate Blackout Cakes. Cool the cakes in the pans on a rack for 15 minutes. I’m trying it your way next time! 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. In another bowl, whisk the egg whites until soft peaks form. The outside covered by crumb, well, because it’s a real pain in the you know what to smooth pudding. Combine the chopped chocolate and milk in. Like this recipe? Interesting story- I had a friend that was the secretary to Mr. Ebinger himself. Recreating the cake, Gand didn’t have access to one of these freezer fossils. ©2020 Workman Publishing Company. Apply the remaining frosting to the cake. The cake was cooled. Combine the chopped chocolate and milk in a saucepan over medium heat. Refrigerate for at least 1 hour before serving. I needed more boiling water than 2 tbsps. 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. 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. It had three layers of chocolate cake, a creamy chocolate filling, and was covered with thick fudge frosting and … In another bowl, whisk the egg whites until soft peaks form. But yours in particular is a great story! Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be. Divide the batter between the prepared pans. The picture on the Cooks County website looks less like the real cake than this one. Return the top to the hat, if necessary, to melt the butter. “Katie Workman’s book has been rescuing busy moms (and dads!) Read page 6 of the Ebinger's Blackout Cake Recipe in Cooks Country Magazine discussion from the Chowhound Home Cooking, Cakes food community. It’s quite a cake. While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Add the second layer and repeat. Behold the beloved Brooklyn blackout cake—a dark chocolate layer cake bearing chocolate pudding inside and out, and crowned with chocolate cake crumbs. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. And crumble one of the layers to sprinkle on top at the end. Stir in the rest of the milk and beat with a whisk until the mixture is smooth. Sprinkle it liberally with the cake crumbs. I guess it could work as a ganache if you don’t add water. I will make a note in the post about the frosting, thank you! 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. The very one people reminisced about, dreamed about. While the cake is baking, combine the cocoa and boiling water in a small saucepan over low heat. to make the cocoa paste. Grease and flour 2-9" cake pans. 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!!!!! In the bowl of a mixer, cream the butter and sugar together. Stir frequently until the chocolate melts, about three minutes. never thickened up. Ebinger’s is the source of so many good memories for so many people! Ebinger’s blackout cake was a staple hostess gift, birthday cake, and holiday table treat. Meanwhile, crumble the remaining cake layer. Then the frosting: MORE stovetop cooking, 12 tablespoons of butter being added one tablespoon at a time, more whisking, refrigeration. Sign up now and receive my recipe newsletter full of dinnertime inspiration. 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. The label doesn't mention the storied bakery 95.2 g It’s different from this one, but it’s come out perfect every time (dozens of times). WAY too loose, had to add 10XX sugar and then some heavy cream, then whipped it up. Your email address will not be published. Combine the chocolate and milk in a small saucepan over medium heat. Whisk the cocoa mixture into the milk mixture. Stir frequently until the chocolate melts, about 3 minutes. Gently remove the cakes from the pans and continue to cool. As a parent of two, Workman is no stranger to dealing with picky eaters or reworking leftovers into something exciting. The following was rabid. Place the cocoa in a small bowl and whisk in the boiling water to form a crumbly paste. They actually quite delicious. Perhaps you’d like to read about Fruit Salad on a Stick? Remove from heat and whisk in vanilla and butter. Really??? I had to run out and buy heavy cream, mixed it with the ganache and used it as filling and frosting. The chocolatey, moist cake from the popular Brooklyn bakery that disappeared in 1972. Or Shredded Sauteed Brussels Sprouts? An aside – Ebinger’s used so much butter at their bakeries, they had refrigerated train cars deliver the butter! Stir frequently until the chocolate melts — about 3 minutes. I made it last night, to a much warmer reception. I’m afraid to try!! Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time. I pride myself on my baking for the past 5 decades. Pin it to your favorite board on Pinterest. Moist, delicate and not overly sweet, this chocolate decadence is worth the time to make. I made this. 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! “What?” I asked, wondering what he would single out first: The flavor? I use the Ebingers Chocolate Blackout Cake recipe from The Brooklyn Cookbook, Knopf Cooks American, by Lynn Stallworth and Ron Kennedy. Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers. Whisk egg, egg yolk, brown sugar, sour … 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. HORIZONTALLY. I’ll give you a lemon, old man. Butter and lightly flour two (8-inch) round cake pans. Butter and lightly flour two 8-inch round cake pans. Whisk in the corn syrup and vanilla. Combine the flour, baking powder, baking soda and salt. I am thinking you likely could do a similar cake using lemon rather than chocolate, but…. I used double the cornstarch and cold water to get the filling to set. The cake part was outstanding! Place one layer on a cake round or plate. Two issues I had. is quite frankly, the most helpful and inspiring family-friendly cookbook on shelves today.”. Jan 27, 2014 - Ebinger’s Blackout Cake is the chocolately, moist and legendary cake from the popular Brooklyn bakery that went bankrupt in 1972. Make the cake: Stir the cocoa with with some of the milk to form a paste. 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. The sides were exposed and had no frosting or pudding on it. Made this recipe? Made this cake for some Brooklyn friends of mine for Christmas. The legend, the recipe. And I think it would probably be better with the modification you suggest. I had an aunt who also used to bake one herself. Whisk in the hot water all at once and whisk until smooth. 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. Set aside. Never jelled the way it was supposed to, and took forever to cool off. Had the same issue as others. How I miss their egg buns! had to toss it and use regular chocolate pudding, the frosting and cake were perfect. Kids attacked slices of the wobbly chocolate cake, ending up with chocolate crumb mustaches. And it went downhill from there.. Set the third layer on top. 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. Combine the chopped … 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. I would say at least fifteen minutes until it begins to set. Long after the last Ebinger’s finally closed Gand says devotees kept Blackout Cakes in their freezers. I wonder if the ingredients were different back then! Make the cake: Preheat the oven to 375 degrees; butter and lightly dust two 8-inch round cake pans with flour, set aside. First, the very moist and very chocolatey cake itself. 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. Since then, the legendary dark 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. That very cake. The Blackout Cake was a favorite among locals and was Ebinger’s signature item. Assemble the cake: use a sharp serrated knife to slice each cake layer horizontally in half to form four layers. 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. I’m an experienced baker and had fun making it. (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. Why does it have to be consumed in 24 hours? Gently remove the cakes from the pans and continue to cool. In the bowl of a mixer, cream the butter and sugar together. The frosting recipe was perfect and made a great fudgy frosting. It's been over 35 years since once-renowned Ebinger's Baking Company in Brooklyn closed its doors. 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 multiple steps seemed a bit daunting but with a few tweaks it turned out wonderfully. 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. Ebinger's, a lost-but-not-forgotten Brooklyn bakery, made their original version of this cake famous. Using a spatula, gently fold the egg whites into the batter. 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. I also come from Bay Ridge and adored this cake! Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. The recipe says “up to 15 minutes” in the fridge. We had dinner. “Do you know what I like?” he asked, holding his fork aloft. But I certainly have eaten it past 24 hours! For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch. In the bowl of an electric mixture, combine the … The end of an era. Transfer the mixture to a bowl, cover and refrigerate until cool. Tasted great. I readied myself to bake this legendary cake. It sounded magical, the ultimate chocolate cake. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Always had a birthday cake from Ebinger’s. While the cake was baking I made the filling, essentially a chocolate pudding in its own right. REALLY?????? Read the Ebinger's Blackout Cake Recipe in Cooks Country Magazine discussion from the Chowhound Home Cooking, Cakes food community. Transfer the mixture to a bowl, cover, and refrigerate until cool. Meanwhile, crumble the remaining cake layer. Place cocoa in a small bowl and whisk in boiling water to form a paste. Went down the disposal. 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). Sorry but this was not my favorite recipe!! I am now desperately trying to find anyone who remembers this particular cake that I think came from Ebinger’s as well. Yeah, the pudding!! 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. Ebinger’s Blackout Cake is the chocolatey, moist and legendary cake from the popular Brooklyn bakery that disappeared in 1972. Refrigerate for 10 minutes. At least, that what she told me. Yeah, the pudding!! Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Butter and lightly flour two (8-inch) round cake pans. Beat in the egg yolks, one at a time, and add the vanilla. 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