Ebinger’s Blackout Cake | Brooklyn Chocolate Layer Cake Recipe | Ebinger’s Blackout Cake Der legendäre Schokoladenkuchen aus Brooklyn

 It’s deeply chocolatey, decadent, and moist, layered with pudding-like filling and a rich chocolate frosting, then covered in chocolate cake crumbs. Every bite is a masterpiece of nostalgia. 

 

Ebinger’s Blackout Cake | Legendärer Brooklyn Schokoladenkuchen

The iconic New York chocolate layer cake that defined a generation

Hello Friends,

This cake has a story — and what a story it is.

I first discovered Ebinger’s Blackout Cake in my early twenties while reading Molly O’Neill’s The New York Cookbook (1992), and I knew instantly I had to bake it. This cake is part of Brooklyn’s food history — created by the Ebinger Baking Company in the 1940s and named after the WWII blackout drills that darkened the city.

It’s deeply chocolatey, decadent, and moist, layered with pudding-like filling and a rich chocolate frosting, then covered in chocolate cake crumbs. Every bite is a masterpiece of nostalgia.

It’s a bit of a project, yes — but completely worth every single step. 

If you are intrigued with this check out these cakes Carrot Pineapple Cake , Chocolate Bundt Cake , Chocolate Guinness Cake , Chocolate Hazelnut Cake , Southern Pound Cake ,Flourless Chocoland Almond Cake, 

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Ebinger’s Blackout Cake

Recipe origin: Ebinger’s Bakery, Brooklyn, NY
Adapted from: The New York Cookbook by Molly O’Neill (1992)
 

Yield: 10–12 slices
Difficulty: Intermediate

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Ingredients

For the Cake

• ½ cup unsweetened Dutch-process cocoa powder

• 2 tablespoons boiling water

• 2 ounces unsweetened chocolate, chopped

• ¾ cup milk

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups sugar

• 4 large eggs, separated

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

For the Filling

• 1 tablespoon + 1¾ teaspoons unsweetened cocoa powder

• 2 cups boiling water

• ¾ cup + ½ teaspoon sugar

• 1 ounce bittersweet chocolate, chopped

• 2 tablespoons cornstarch dissolved in 1 tablespoon cold water

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

For the Frosting

• 12 ounces semisweet chocolate, chopped

• 12 tablespoons (1½ sticks) unsalted butter

• ½ cup hot water

• 1 tablespoon light corn syrup

• 1 tablespoon vanilla extract

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Instructions

1. Prepare the Cake Layers

1. Preheat oven to 375°F (190°C). Butter and lightly flour two 8-inch round cake pans.

2. In a small bowl, whisk cocoa and boiling water into a smooth paste.

3. In a saucepan, combine milk and chopped unsweetened chocolate. Heat gently, stirring until melted.

4. Whisk a little of the hot milk mixture into the cocoa paste, then return all to the saucepan and cook 1 minute. Cool slightly.

5. In a large mixing bowl, cream butter and sugar until fluffy. Beat in egg yolks one by one, then vanilla. Stir in the cooled chocolate mixture.

6. Combine flour, baking powder, baking soda, and salt. Fold into the batter gently until just combined.

7. Whip egg whites to soft peaks and gently fold them in.

8. Divide the batter evenly into the pans and bake 35–45 minutes, until a toothpick comes out clean. Cool 15 minutes in pans, then remove and let cool completely.

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2. Make the Filling

1. Combine cocoa and boiling water in a saucepan over low heat. Stir in sugar and bittersweet chocolate until smooth.

2. Add dissolved cornstarch and salt, stirring constantly until the mixture boils and thickens (about 1 minute).

3. Remove from heat; whisk in vanilla and butter.

4. Pour into a bowl, cover, and refrigerate until cooled.

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3. Make the Frosting

1. Melt chocolate in a double boiler over hot (not simmering) water until smooth.

2. Gradually whisk in butter, one tablespoon at a time.

3. Add hot water all at once, whisking until glossy.

4. Stir in corn syrup and vanilla. Chill about 15 minutes before frosting.

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4. Assemble the Cake

1. Slice each cake horizontally in half — you’ll have 4 layers total. Set one aside (it will become the crumbs).

2. Place the first layer on a serving plate. Spread half of the filling evenly. Top with the second layer and spread the rest of the filling.

3. Add the third layer on top. Frost the top and sides thinly with frosting and chill for 10 minutes.

4. Crumble the reserved cake layer into fine crumbs.

5. Apply the remaining frosting and press the crumbs all over the top and sides.

6. Refrigerate for at least 1 hour before slicing.

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Ebinger’s Blackout Cake 

Der legendäre Schokoladenkuchen aus Brooklyn

Ich habe zum ersten Mal von Ebinger’s Blackout Cake in den 1990ern gelesen – in Molly O’Neills „The New York Cookbook“, und wusste sofort: den muss ich backen!

Dieser Kuchen stammt ursprünglich aus Brooklyn, New York, und wurde während des Zweiten Weltkriegs von der Ebinger Bakery erfunden – der Name „Blackout“ erinnert an die nächtlichen Verdunkelungen.

Ein unglaublich schokoladiger, saftiger Schichtkuchen mit cremiger Füllung und einer samtigen Glasur – ein Stück amerikanischer Geschichte, das man einfach probieren muss!

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Zutaten

Kuchen:

• 60 g Kakaopulver (Backkakao, schwach entölt)

• 2 EL kochendes Wasser

• 60 g Zartbitterschokolade, gehackt

• 180 ml Milch

• 225 g Butter, weich

• 400 g Zucker

• 4 Eier, getrennt

• 2 TL Vanilleextrakt

• 250 g Mehl

• 1 TL Backpulver

• 1 TL Natron

• 1 TL Salz

Füllung:

• 1 EL + 1 TL Kakaopulver

• 500 ml kochendes Wasser

• 150 g Zucker

• 30 g Zartbitterschokolade

• 2 EL Speisestärke, in 1 EL kaltem Wasser angerührt

• ¼ TL Salz

• 1 TL Vanilleextrakt

• 2 EL Butter

Glasur:

• 340 g Zartbitterschokolade

• 170 g Butter

• 120 ml heißes Wasser

• 1 EL heller Sirup

• 1 EL Vanilleextrakt

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Zubereitung

1. Kuchen backen:
   Ofen auf 190°C vorheizen, 2 Springformen (20 cm) fetten und mehlen. Kakao mit kochendem Wasser anrühren. Schokolade mit Milch schmelzen, kurz abkühlen lassen.
   Butter und Zucker cremig schlagen, Eigelb und Vanille dazugeben, dann die Schokoladenmischung. Mehl, Backpulver, Natron und Salz mischen, unterheben. Eiweiß steif schlagen und vorsichtig unterheben. 35–45 Min backen, auskühlen lassen.

2. Füllung:
   Kakao, Zucker und Schokolade in Wasser auflösen, Stärke dazugeben, 1 Min kochen lassen. Vom Herd nehmen, Vanille und Butter einrühren, abkühlen.

3. Glasur:
   Schokolade über heißem Wasserbad schmelzen, Butter einrühren, Wasser, Sirup und Vanille zugeben, kurz kühlen.

4. Zusammenbauen:
   Kuchen halbieren, 3 Lagen füllen, 1 Lage zerbröseln. Kuchen mit Glasur bestreichen und mit Krümeln bedecken. Mind. 1 Std. kaltstellen.