Brooklyn Blackout Chocolate Cheesecake (Black Cocoa Cake)
This cake has a filling of dark chocolate cheesecake in between the darkest chocolate cake layers! It is also called Brooklyn Blackout Cheesecake due to its dark color.
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How to Bake the Best Blackout Cake
Darkest Chocolate Cake
2 ½ cups all-purpose flour
1 ½ cups sugar
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon table salt
½ cup sifted, unsweetened cocoa powder
4 ounces semisweet chocolate, melted and cooled
¾ cup full fat plain yogurt or buttermilk
1 cup unsalted butter, melted and cooled, or vegetable oil
1 cup water
4 eggs at room temperature
Combine the cocoa powder, flour, sugar, baking soda, baking powder, and salt.
Mix in the melted chocolate, yogurt or buttermilk, butter, water, and eggs
Chocolate Syrup
½ cup sugar
½ cup water
Pinch of salt
¼ cup unsweetened cocoa powder
Combine the sugar, water, and salt in a saucepan, bring to boil over medium-high heat, and boil for 5 min. Stir to dissolve the sugar, then stir in the vanilla and remove from the heat. Set aside to cool. Use the syrup warm when coating your cake layer.
Bittersweet Chocolate Frosting
1 ½ cup unsalted butter at room temp
2 tbsp unsweetened cocoa powder
Pinch of salt
4 cups icing sugar
113 grams unsweetened chocolate, melted and cooled
Combine the butter, cocoa powder, salt, and a third of the sugar in a large bowl and beat with a mixer on low speed until incorporated.
Add half the sugar and mix again for about 1min
Add the last of the sugar and mix again for another min.
Slowly pour the chocolate while mixing on medium speed until the frosting is very light and fluffy.
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.
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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.
VEGAN BROOKLYN CHOCOLATE BLACKOUT CAKE | My Vibrant Kitchen
Happy Monday! Today I'm sharing with you my vegan Brooklyn chocolate blackout cake.
It's the most chocolaty chocolate cake I've ever tried! A rich & moist chocolate sponge, filled with chocolate pudding, iced with whipped chocolate ganache and then finally topped with chocolate cake crumbs!
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Chocolate Blackout Cake is Out of This World!
If you're looking for a decadent chocolate cake to make, look not further than the Chocolate Blackout Cake. This New York based dessert dating back to WW2 is 3 layers of chocolate cake, with choclate frosting, chocolate glaze and chocolate crumbs... Really, this is what you need to feed your chocolate craving.
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