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Recipe: Brooklyn Blackout Cake

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There’s many reasons we want to go to New York but we’ve got to say, its dessert scene plays a bigger part than we’d like to admit. It’s a sad fact that New York Cheesecake doesn’t taste half as good anywhere else…

So when we were sent Yasmin Newman’s new book Desserts of New York, which you also have the chance to win this week, we couldn’t wait to flick through all of her recipes and suggestions. Then we saw this Brooklyn Blackout Cake recipe and we had to get her to share it. 

She says: “My first encounter with the Brooklyn blackout was ten years ago when I stumbled upon a recipe and was immediately taken with the mysterious name. Then I saw a picture of the deep dark beast. It looked like (and was …) the chocolate cake of my dreams.

“Inspired by the blackout drills of World War II, when city lights were muted and windows covered with black, Brooklyn chain Ebinger’s Bakery created the rich moist cake with chocolate pudding filling and glossy choc frosting. The bakery closed in 1972, but scores of New York bakeries continue the tradition, including the best classic take at Two Little Red Hens, Ovenly’s mod pitch-black rendition, and an insane doughnut incarnation at Doughnut Plant.

“My BB takes its cue from Christina Tosi’s naked cakes, complete with layers of soaked chocolate-espresso cake, Oreo-laced buttercream, sticky chocolate fudge frosting and crunchy chocolate-coffee crumbs, in breathtaking shades of black and brown. It’s a little (well, a lot) of work, but so was the original and it’s worth every single bite.” 

Brooklyn Blackout Cake Recipe:

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WRITTEN By:
Maria Bell

Maria Bell is a photographer and editor from the Isle of Wight. Talk to her about food and/or photography and she'll always be listening.

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Charlotte Burkholz 1 year ago

Is this the famous Ebinger cake that was sold in Brooklyn?

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