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How To make Ebingers All Chocolate Blackout Cake
CAKE:
1/2 c Unsweetened Cocoa
2 tb Boiling water
2 oz Unsweetened Chocolate,chop
3/4 c Milk
1 c Butter, Softened (2 sticks)
2 c Sugar
4 lg Eggs, separated
2 ts Vanilla extract
2 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
FILLING(SEE NOTE:
1 tb +1 3/4 t cocoa powder
2 c Boiling water
3/4 c + 1 T + 1/2 t sugar
1 oz Bittersweet chocolate, chop
2 tb Cornstarch dissolved in 1 T
Of cold water 1/4 ts Salt
1 ts Vanilla extract
2 tb Butter
FROSTING:
12 oz Semisweet Chocolate, chopped
12 tb 1 1/2 sticks unsalted butter
1/2 c Hot water
1 tb Light corn syrup
1 tb Vanilla extract
1. Preheat oven to 375, prepare 2 8" pans (grease & flour) 2. Make the
cake: Place cocoa in bowl and whisk in boiling water to form a paste. 3. combine chocolate and milk in small saucepan over medium heat. Stir frequently until chocolate melts. Remove from heat, whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. return the pan to medium heat and stir for 1 minute. Remove and set aside to cool until tepid. 4. in mixing bowl, cream butter and sugar together. beat in the egg yolks, one at a time, add the vanilla. Slowly stir in chocolate mixture. 5. Combine the flour, baking powder, baking soda and salt. Using a spatula add the flour mix to the chocolate mixture. Fold in until just mixed. 6. in another bowl whisk egg whites to form soft peaks. fold into batter, Divide the batter into the two pans. Bake until toothpick comes out clean of center about 45 minutes. Cool on rack for 15 minutes. 7. While cake is baking make the filling: combine the cocoa and boiling water in a small saucepan over low heat. Stir in sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring continuously. Boil for 1 minute. Remove from heat and whisk vanilla and butter. Transfer mix to a bowl, cover and refrigerate until cool. 8. Make the frosting: melt chocolate in double boiler over hot, NOT SIMMERING, water, stirring until smooth. Whisk in butter 1 tablespoon at a time. Remove from heat. 9. Whisk in hot water all at once and whisk until smooth. whisk in corn syrup and vanilla. Cover and refrigerate for up to 15 minutes prior to using. 10. Assemble the cake: Slice each layer to form 4 layers, set 1 layer aside. Place 1 layer on a cake plate. Generously swath the layer with 1/3 of the filling. Add the second layer and repeat. Set the third layer on top and quickly apply a layer of frosting to the topand the sides of the cake. Refrigerate for 10 minutes. 11. Crumble the remaining cake layer. apply the remaining frosting to the cake. Sprinkle liberally with the cake crumbs. Servethe cake within 24 hours. Store in a cool place. NOTE: Ingredients make a runny filling
that's OK. In fridge it hardens up.
How To make Ebingers All Chocolate Blackout Cake's Videos
Whatever Happened to Ebinger's Bakery and How It Coined the Name of it's Signature Cake Blackout.
The chain had stores throughout the borough: at Nostrand and Flatbush junction, on Church Avenue, on 86th Street, at Kings Highway, Coney Island Avenue and other busy sections. One of their bakeries and thrift shop stood at 2290 Bedford Avenue. In their last year in operation the bakery sold $12,750,000 of baked goods.
Population shift became the reason for Ebinger’s extinction. Many of the customers had moved to Long Island from Brooklyn and Queens. To offset this problem, Ebinger’s built a new plant in Melville but it had a cost overrun in 1971, leading to its bankruptcy.
Arthur Ebinger, president, noted that quality was the key word of the bakery. The chocolate and cheese, made in Watertown, used in their cakes was exclusively made for the company, according a 1961 New York Times article.
Supposedly, the recipes have been locked in a safe — although several copycats have attempted to revive the name and the products. William Entenmann, who opened his bakery also in 1898, is now owned by Bimbo Bakeries. Steve’s sells an ice cream flavor named Brooklyn Blackout Cake.
The famous Ebinger’s Blackout Cake has never been successfully duplicated. Basically, it is a chocolate layer cake filled with chocolate pudding, topped with chocolate fudge icing and chocolate cake crumbs.
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Dedicated to finding the perfect balance between sweet and salty, Ovenly has quickly become one of NYC's most creative bakeries. Founders Erin Patinkin and Agatha Kulaga have created quite the cult following for their unexpected twists on classic pastries.
Their award-winning Brooklyn bakery has done everything from pairing exotic spices like cardamom with chocolate to replicating Ebinger's legendary Brooklyn Blackout Cake since the beloved neighborhood bakery closed in the 70s.
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Ebinger’s Blackout Cake
For the full recipe, click the link below!
Ebinger’s Blackout Cake is the chocolatey, moist and legendary cake from the popular Brooklyn bakery that disappeared in 1972. Lives up to the hype!
CLICK HERE for the recipe!
Ultimate Chocolate Cake
Want to make the best chocolate cake you ever tasted? This recipe is the one for you.
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Stork Ruby’s Brooklyn Blackout Cake v4 s
Saturday is Eat What You Want Day. Ruby's Brooklyn Blackout cake has chocolate, chocolate, and more chocolate. And Stork, of course.
For full recipe, visit:
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brooklyn blackout: one of our very own creation! this cake consists of bottom layer of spongy chocolate cake with a layer of chocolate mousse followed by another layer of cake and finally the whole cake is covered by the most amazing chocolate ganache! this cake is chocolaty at its best!
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its more than just a cake...