It's called "blackout cake," and it's layered with homemade pudding!
Ebinger’s blackout cake is part of Brooklyn history. Moist, delicate and not overly sweet, this chocolate decadence is worth the time to make.
A well-known German bakery, Ebinger’s opened on Flatbush Avenue in Brooklyn in 1898. There is no record of when Ebinger’s first sold a decadent chocolate layer cake, but many believe it was after George Ebinger retired in 1906, leaving the family business to his sons.
Later, during World War II, Brooklyn saw frequent blackout drills. Perhaps that’s why Ebinger’s famous chocolate layer cake was given the “blackout cake” moniker. The Ebinger family never shared their coveted recipe, but some bakers have come very close. I was lucky enough to try this recipe, and let me tell you, it was a hit!
How to Make Brooklyn Blackout Cake
You’ll need a whole day to work on and assemble this cake. It took me about six hours start to finish as I worked on it in the background of a day of cooking. The key is to allow enough time for proper cooling of all three elements—pudding, cake and frosting. If you don’t wait long enough, the final product won’t look or taste as good as the original.
In a small heavy saucepan, mix sugar, cornstarch and salt. Gently stir in milk.
Cook over medium heat until thickened and bubbly. Reduce heat to low; cook and stir two minutes longer. Stir in chocolate until melted. Transfer to a bowl and stir in vanilla. Cool slightly, stirring occasionally.
Press plastic wrap onto the surface of the pudding to prevent a skin from forming. Cover and refrigerate until cold. (It took me about two hours.)
Bake the Cake
Preheat your oven to 325°. Line bottoms of two generously greased 8-inch round baking pans with parchment paper; grease the paper. You read that right—grease the pans and the paper.
In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a large saucepan, melt butter over medium heat. Add the cocoa. Cook and stir until blended. Stir in sugars. Remove from heat; stir in buttermilk, coffee and vanilla. Then whisk in eggs, one at a time, until blended.
Stir in flour mixture just until combined.
Split the batter evenly into prepared pans. Bake 35-40 minutes or until a toothpick inserted in the center of the cakes comes out clean. Here’s how to decode the crumbs on your toothpick.
Cool in pans at least 10 minutes before removing to wire racks. Be sure the cake is cool enough so that the sides do not crumble; carefully remove the parchment paper. Cool completely.
Whisk in corn syrup and vanilla. Refrigerate until spreadable. In my fridge, it took approximately 1 hour.
Assemble the Cake
Using a long serrated knife, cut each cake in half, horizontally. Place one cake layer on a serving plate. Spread half of the pudding on the layer. Repeat steps to add the next cake and pudding layers, then top with a third cake layer.
Spread the frosting over the top and sides of cake. Crumble the remaining cake layer, sprinkling the crumbs over the top and sides of the cake. Gently press the crumbs into the cake to ensure they adhere on sides.
That’s it! Though it requires some time, the blackout cake isn’t a difficult-to-manage recipe, and the rave reviews will more than make up for the time spent on it. It is a showstopper. Enjoy!
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this carrot cake with cream cheese frosting is never enough—it's better than all the other carrot cakes I've tried! —Kim Orr, West Grove, Pennsylvania
Go to RecipePsst! These are the secret ingredients Grandma used to make her cake taste so great.
It's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
This pineapple upside-down cake is a classic recipe that never goes out of style! It’s delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. —Bernardine Melton, Paola, Kansas. Love upside-down cakes? Be sure to check our favorite cranberry duff.
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I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. —Kristen Oak, Pocatello, Idaho
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
One of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon
My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
We always called this Mama's never-fail recipe. I guess the same holds true for me since I've won contests with this lazy daisy cake. The tasty dessert always brings back fond memories of Mama. —Carrie Bartlett, Gallatin, Tennessee
I first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors and is very unique. —Cleo Gonske, Redding, California
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California
My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. —John Morgan III, Lebanon, Pennsylvania
Here's the perfect dessert for chocoholics—like me! I bake this melt-in-your-mouth torte all the time for special occasions. For an elegant finish, dust it with confectioners' sugar. —Kayla Albrecht, Freeport, Illinois
As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. —Bonnie Krause, Irvona, Pennsylvania
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado
Tres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This tres leches cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
For our daughter's wedding, a friend made this lovely, angel food cake from a recipe she's used for decades. It really is one of the best angel food cake recipes I've found. Serve slices plain or dress them up with fresh fruit. —Marilyn Niemeyer, Doon, Iowa
This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother's kitchen helper to make it, but it's a breeze now that we have stand mixers. —Lily Julow, Lawrenceville, Georgia
Serve up some fun with this delicious cake that’s yummy any time of the year, but especially nice during the holiday season. No one will guess that cake mix simplifies the recipe. The traditional pumpkin and spices plus the delectable maple glaze give it a real from-scratch taste. —Barbara Elliott, Tyler, Texas
Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.
Years ago, I drove 4-1/2 hours to a cake contest, holding my entry on my lap the whole way. But it paid off. One bite and you'll see why this velvety beauty was named the best chocolate cake recipe and won first prize. —Sandra Johnson, Tioga, Pennsylvania
This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it's a real crowd pleaser. —Marian Platt, Sequim, Washington
I promise this jeweled fruitcake is simply fantastic. Even my friends and family members who don’t normally care for fruitcake say they love it! —Sharon Hoffman, Donna, Texas
I first tried tres leches cake while in Ecuador several years ago. Since then, I’ve changed it up by adding some of my favorite ingredients, namely chocolate and coconut. This version also has a splash of rum for an adults-only treat. —Lisa Varner, El Paso, Texas
I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. —Raymonde Bourgeois, Swastika, Ontario
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. —Christine Russell, Littleton, New Hampshire
Half Chilean, half Irish descent and all joie de vivre, I'm a food writer/photographer who loves to share stories about different cultures and the magic that is sharing a meal together. When not doing that, you'll find me working on my culinary degree, hanging with family & friends, and just trying to "live deep and suck out all the marrow of life." Salud!