Ebinger’s Blackout A Brooklyn Chocolate Legend

This classic Brooklyn blackout cake, meticulously recreated like the original from Ebinger’s, is easy to make and magnificently delicious. It guarantees to satisfy your deepest chocolate cravings with its smooth pudding-like filling, incredibly tender crumb, and intensely chocolatey frosting.

Save Recipe

Print Recipe

For the Decadent Chocolate Pudding Filling

• 2 tablespoons unsweetened Dutch-process cocoa powder
• 1 1/2 cups hot water
• 3/4 cup granulated sugar
• 3 ounces semisweet chocolate, chopped into small pieces for even melting
• 3 tablespoons cornstarch, dissolved completely in 2 tablespoons cold water
• 1/4 teaspoon salt
• 1/4 cup (4 tablespoons) unsalted butter, cut into 4 pieces, at room temperature
• 1 teaspoon pure vanilla extract

For the Moist Chocolate Cake Layers

• 2 ounces unsweetened chocolate, chopped
• 1/2 cup unsweetened Dutch-process cocoa powder
• 3/4 cup whole milk
• 2 cups cake flour (or homemade substitute, see instructions above)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons pure vanilla extract

For the Rich Chocolate Fudge Frosting

• 12 ounces semisweet chocolate, finely chopped
• 3/4 cup unsalted butter, softened to room temperature
• 1/2 cup lukewarm water, precisely 88°F to 90°F (31°C to 32°C)
• 1 tablespoon light corn syrup
• 2 teaspoons pure vanilla extract

For the Garnish (Optional but Recommended)

• Shaved semisweet chocolate for an elegant finish

Part 1: Crafting the Silky Chocolate Pudding Filling

• In a medium-sized heavy-bottomed saucepan, combine the cocoa powder, hot water, granulated sugar, and chopped semisweet chocolate. Place the saucepan over low heat and stir continuously. This constant stirring is crucial to ensure the cocoa powder fully dissolves and the chocolate melts smoothly without scorching. Continue until you have a uniform, glossy chocolate mixture. Once smooth, whisk in the dissolved cornstarch and salt. Increase the heat to medium-high and bring the mixture to a gentle boil, stirring constantly. Pay particular attention to the bottom and sides of the pan to prevent sticking. Allow it to boil gently for 1 minute to activate the cornstarch and thicken the mixture to a rich pudding consistency.
• Immediately remove the pan from the heat. Add the pieces of unsalted butter and the vanilla extract. Stir until the butter has completely melted and is fully incorporated, creating a luxurious, glossy filling. Pour this warm chocolate filling into a clean bowl. To prevent a skin from forming on the surface, press a piece of plastic wrap directly onto the surface of the pudding, ensuring no air is trapped between the plastic and the filling. Refrigerate the filling for at least 5 hours, or ideally overnight, until it has thoroughly chilled and thickened to the consistency of a soft, spreadable pudding. This firm consistency is essential for layering the cake.

Part 2: Baking the Fluffy Chocolate Cake Layers

• Adjust an oven rack to the middle position. Preheat your oven to 350°F (180°C). Prepare two 9-inch round cake pans with sides that are 1 3/4 to 2 inches high. Generously butter the bottom and sides of each pan. Line the bottoms with parchment paper circles, then butter the parchment paper as well. This double buttering and parchment paper step is vital for ensuring the cakes release easily without sticking.
• In a heatproof bowl (or the top section of a double boiler), combine the chopped unsweetened chocolate, Dutch-process cocoa powder, and whole milk. Set this bowl over a saucepan containing barely simmering water (or the bottom section of a double boiler), ensuring the bottom of the bowl does not touch the water. Stir gently and continuously until the chocolate is fully melted, the cocoa powder is dissolved, and the mixture is completely smooth and homogeneous. Remove the bowl from the heat and set it aside to cool to a lukewarm temperature, which will allow it to blend seamlessly with the other ingredients.
• While the chocolate mixture cools, take a medium bowl and sift together the cake flour (or your homemade substitute), baking powder, baking soda, and salt. Sifting these dry ingredients ensures they are well combined and free of lumps, which contributes to a smoother batter and an even cake texture.
• In a large mixing bowl, using an electric mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together on medium speed. Continue beating for about 2 minutes, or until the mixture becomes light in color, fluffy, and smooth. Stop the mixer frequently to scrape down the sides and bottom of the bowl with a spatula, ensuring all ingredients are evenly incorporated. Add two of the large eggs at a time, beating after each addition just until fully incorporated. Then, add the remaining two eggs along with the vanilla extract and beat for another 1 minute until the mixture is cohesive. Reduce the mixer speed to low and slowly add the cooled chocolate mixture, mixing just until it is blended and smooth. Finally, gradually add the sifted flour mixture, mixing on low speed only until the flour is just incorporated and the batter appears smooth. Be careful not to overmix, as this can develop too much gluten and result in a tough cake. Divide the batter evenly between the two prepared cake pans.
• Bake the cakes for approximately 40 minutes, or until the tops feel firm and spring back slightly when gently touched. A reliable test is to insert a toothpick into the center of each cake; it should come out clean when done. Once baked, remove the pans from the oven and let the cakes cool in their pans on wire racks for 10 minutes. After this initial cooling, carefully run a small, sharp knife around the edges of each pan to loosen the cakes. Invert each cake onto a wire rack, then gently remove the parchment paper from the bottom. Place the parchment paper loosely back on top of the cakes to prevent them from drying out. Allow the cake layers to cool completely to room temperature before handling further, then discard the paper. This complete cooling is crucial before frosting to prevent melting and sliding.

Part 3: Preparing the Luxurious Chocolate Fudge Frosting

• Place the finely chopped semisweet chocolate and softened unsalted butter in a heatproof bowl (or the top of a double boiler). Set this bowl over a saucepan of barely simmering water (or the bottom of the double boiler), ensuring the bowl does not touch the water. Stir constantly until both the chocolate and butter are completely melted and the mixture is smooth and glossy. Remove from heat and set aside to cool slightly. It is critical for the lukewarm water to be at a specific temperature (88°F to 90°F / 31°C to 32°C). You can check this with your fingertips, ensuring it feels just warm, or use an instant-read thermometer for precision.
• Once the chocolate mixture has cooled slightly, add the precisely measured lukewarm water all at once. Gently whisk the mixture until the frosting becomes smooth and uniform. You will notice it thickens slightly as the water is incorporated. Stir in the light corn syrup and vanilla extract until well combined. Allow the frosting to sit at room temperature for about 30 minutes, or until it cools further and thickens to a spreadable consistency. If your kitchen is warm, you might need to refrigerate it for 10-15 minutes, stirring occasionally, to achieve the ideal texture.

Part 4: Assembling and Frosting Your Blackout Cake Masterpiece

• To begin assembling, place one of the cooled cake layers onto your chosen serving plate. Invert it so the top of the cake faces upwards. To keep your serving plate clean during frosting, tuck thin strips of wax paper under the edges of the cake all the way around. Using a long, serrated knife, carefully slice this cake layer horizontally into two even thinner layers, keeping them in place on the plate. Gently slip the removable bottom of a tart pan or springform pan between the layers to help lift the top half, setting it aside temporarily. With a thin metal spatula, evenly spread approximately half of the chilled chocolate pudding filling over the bottom half of the cake layer, leaving a clean 1/2-inch border around the edge to prevent the filling from oozing out. Carefully slide the top half of the cake layer back into place, centering it precisely over the filling-covered bottom layer. Spread the remaining filling evenly over this second layer.
• Next, take the second baked cake layer and invert it onto a separate plate so its top is facing up. Cut this layer horizontally into two even sections as well. Carefully slide one of these cut halves onto the stacked cake layers already on your serving plate, creating a three-layer cake with two layers of filling. This completes the main structure of your **Brooklyn Blackout Cake**. The remaining half of the second cake layer will be crumbled and used as a signature garnish.
• Using your thin metal spatula, apply a very thin, even layer of the chocolate fudge frosting over the top and all sides of the assembled cake. This initial layer is known as a “crumb coat” and is designed to trap any loose crumbs, preventing them from mixing into your final frosting layer. Once coated, refrigerate the cake for about 15 minutes to allow this crumb coat to firm up. After chilling, retrieve the cake and spread the remaining frosting generously over the top and sides, creating a smooth, rich outer layer.
• Now for the iconic finish: take the remaining cake layer and, using your fingers, crumble it into small, fine crumbs. Carefully press these chocolate cake crumbs onto the sides of the frosted cake until it’s fully coated. For an extra touch of decadence, sprinkle some additional crumbs over the top surface of the cake. Gently remove the wax paper strips from beneath the cake. If you desire an even more elegant presentation, scatter a few shaved semisweet chocolate curls over the top. To cut, use a large, sharp knife, warming it slightly between cuts if needed for cleaner slices. The finished **Brooklyn Blackout Cake** can be covered and refrigerated for up to 2 days. For optimal flavor and texture, allow it to sit at room temperature for approximately 45 minutes before serving to ensure the filling and cake are soft and yielding. This timeless recipe was originally published on April 12, 2010.

1. Meticulous Pan Preparation: The importance of thoroughly buttering both the cake pans and the parchment paper cannot be overstated. This ensures that your delicate cake layers release perfectly from the pans, avoiding any heartbreaking sticking or breakage.
2. Avoid Overmixing the Batter: To achieve that signature tender crumb and prevent dense or sunken spots in your cake, be careful not to overbeat the cake batter once the dry ingredients are added. Mix only until the flour is just incorporated and the batter resembles a smooth, velvety chocolate mousse. Excess mixing develops gluten, which leads to a tougher cake.
3. Cornstarch Dissolution is Key: When preparing the pudding filling, ensure the cornstarch is completely dissolved in the water before adding it to the saucepan. Any undissolved clumps will result in a lumpy filling. Also, ensure the mixture reaches a full boil for at least one minute to properly activate the cornstarch and achieve the desired thickness.
4. Frosting Temperature Control: For the smoothest, most spreadable frosting, precise temperature matching between the melted chocolate mixture and the lukewarm water is essential. Using an instant-read thermometer to confirm both are between 88°F to 90°F (31°C to 32°C) will ensure they emulsify beautifully with minimal whisking. If your kitchen is warm, don’t hesitate to briefly chill the frosting to achieve a perfect consistency.
5. Slicing Cake Layers: When slicing the cake layers horizontally, take your time and use a long serrated knife for the cleanest cuts. The tip of using the bottom of a tart or springform pan to gently lift and separate layers is invaluable for keeping the delicate cake intact.
6. Crumb Coat and Chill: The initial “crumb coat” of frosting is a small but crucial step. It seals in any loose crumbs, creating a smooth, pristine surface for your final layer of frosting. Don’t skip the 15-minute refrigeration after the crumb coat; it helps firm up the cake and filling, making the final frosting application much easier.
7. Embrace the Crumbs: The generous layer of chocolate cake crumbs is not just for decoration; it’s a defining characteristic of the blackout cake. Don’t worry about perfection when applying them – they cleverly hide any frosting imperfections and add to the cake’s rustic charm.
8. Serving Temperature: While the cake is best stored in the refrigerator, allowing it to sit at room temperature for about 45 minutes before serving truly enhances its texture and flavor, bringing out the richness of the chocolate and softening the cake layers and filling to their ideal consistency.

Adapted From

Chocolate Cakes by Elinor Klivans

Buy On Amazon

Dietary OptionsIngredient SubstitutionsScale RecipeSummarize Insights

Nutrition