Ebingers Blackout Cake Recipe 395

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BLACKOUT CAKE



Blackout Cake image

This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger's, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day. This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms. O'Neill claims in her book, "The New York Cookbook: From Pelham Bay to Park Avenue, Firehouses to Four-Star Restaurants," that this version got the thumbs-up from "a panel of twelve Ebingerites." That's enough for us.

Provided by The New York Times

Categories     cakes, dessert

Time 3h

Yield 1 cake

Number Of Ingredients 26

1/2 cup unsweetened Dutch-process cocoa
1/4 cup boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
2 cups sugar
2 sticks unsalted butter, slightly softened, plus 2 tablespoons for the cake pans
4 eggs, separated
2 teaspoons vanilla
2 cups flour, plus 1 tablespoon for the cake pans
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons unsweetened Dutch-process cocoa
2 cups boiling water
3/4 cup plus 1 tablespoon sugar
1 ounce bittersweet chocolate, chopped
1/4 cup cornstarch
1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
12 ounces semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup hot water
1 tablespoon corn syrup
1 tablespoon vanilla

Steps:

  • Heat the oven to 375 degrees.
  • To make the cake, place the cocoa in a small bowl and whisk in the boiling water to form a paste. Combine the chocolate and milk in a saucepan over medium heat. Stir frequently as the mixture warms and the chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of the heated chocolate milk into the cocoa paste and then whisk the cocoa mixture into the milk mixture. Return to heat, stir for one minute, remove and cool until tepid.
  • In the bowl of a mixer, cream the sugar and butter together. Beat in the egg yolks one at a time and add the vanilla. Slowly stir in the chocolate mixture.
  • Combine the flour, baking powder, salt and baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. In another bowl, whip the egg whites to form soft peaks and, using a rubber spatula, gently fold the egg whites into the batter.
  • Butter and lightly flour two 8-inch round cake pans and divide the batter between the two pans. Bake for 45 minutes and cool on a rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
  • While the cake is baking, make the filling. Put the cocoa into a saucepan and pour in the boiling water and place over low heat. Add the sugar and chocolate. Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the cornstarch into the water and chocolate, add the salt and bring it to a boil, stirring constantly. Boil for one minute.
  • Remove the pan from the heat, whisk in the vanilla and the butter, and transfer the mixture to a bowl and refrigerate until cool.
  • Make the frosting. In a double boiler, melt the chocolate. Remove from heat and whisk in the butter, one tablespoon at a time, returning to heat if necessary to melt the butter.
  • Whisk in the hot water all at once and stir until smooth. Whisk in the corn syrup and the vanilla. Refrigerate for 20 to 30 minutes before using.
  • Assemble the cake. Use a sharp knife to slice each cake into two disks to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with filling. Add the second layer and repeat. Add the third layer. Quickly apply a layer of frosting to the top and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble the remaining cake layer. Apply a second layer of frosting to the cake, press cake crumbs into the top and sides of the cake, and serve within 24 hours. Store in a cool place.

ALL-CHOCOLATE BLACKOUT CAKE FROM EBINGER'S



All-Chocolate Blackout Cake from Ebinger's image

New Yorkers (especially Brooklynites) will wax nostaligic over this intensely chocolate cake. I remember having a piece as a little girl and I have never forgotten how wonderful and rich that little piece was. You will get a lot of utensils dirty making this cake, and it has a lot of preparation steps, but it is so worth it!

Provided by Mirj2338

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 29

1/2 cup unsweetened dutch cocoa powder
2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
1 cup sweet butter, slightly softened
2 cups sugar
4 large eggs, separated
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon unsweetened dutch cocoa powder
1 3/4 teaspoons unsweetened dutch cocoa powder
2 cups boiling water
3/4 cup sugar
1 tablespoon sugar
1/2 teaspoon sugar
1 ounce bittersweet chocolate, chopped
2 tablespoons cornstarch, dissolved in
1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons sweet butter
12 ounces semisweet chocolate, chopped
12 tablespoons sweet butter
1/2 cup hot water
1 tablespoon light corn syrup
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter and lightly flour two 8-inch round cake pans.
  • Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
  • Combine the chocolate and milk in a small saucepan over medium heat.
  • Stir frequently until the chocolate melts, about 3 minutes.
  • Remove from heat.
  • Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it.
  • Whisk the cocoa mixture into the milk mixture.
  • Return the pan to medium heat an stir for 1 minute.
  • Remove and set aside to cool until tepid.
  • In the bowl of a mixer, cream the butter and sugar together.
  • Beat in the egg yolks, one at a time, and add the vanilla.
  • Slowly stir in the chocolate mixture.
  • Combine the flour, baking powder, baking soda and salt.
  • Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
  • Fold until just mixed.
  • In another bowl, whisk the egg whites until soft peaks form.
  • Using a rubber spatula, gently fold the egg whites into the batter.
  • Divide the batter between the prepared pans.
  • Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes.
  • Cool the cakes in the pans on a rack for 15 minutes.
  • Gently remove the cakes from the pans and continue to cool.
  • While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
  • Stir in the sugar and chocolate.
  • Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
  • Boil for 1 minute.
  • Remove the pan from the heat and whisk in the vanilla and butter.
  • Transfer the mixture to a bowl, cover, and refrigerate until cool.
  • Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.
  • Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time.
  • Return the top to the hat, if necessary, to melt the butter.
  • Whisk in the hot water all at once and whisk until smooth.
  • Whisk in the corn syrup and vanilla.
  • Cover and refrigerate for up to 15 minutes prior to using.
  • Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers.
  • Set 1 layer aside.
  • Place 1 layer on a cake round or plate.
  • Generously swath the layer with 1/3 of the filling.
  • Add the second layer and repeat.
  • Set the third layer on top.
  • Quickly apply a layer of frosting to the top and the sides of the cake.
  • Refrigerate for 10 minutes.
  • Meanwhile, crumble the remaining cake layer.
  • Apply the remaining frosting to the cake.
  • Sprinkle it liberally with the cake crumbs.
  • Serve the cake within 24 hours, store in a cool place.
  • Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be.
  • For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.

EBINGER'S BLACKOUT CAKE



Ebinger's Blackout Cake image

The legend, the recipe. The chocolatey, moist cake from the popular Brooklyn bakery that disappeared in 1972.

Provided by Katie Workman

Categories     Dessert

Time 2h40m

Number Of Ingredients 25

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 slightly
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
1 tablespoon plus 1 ¾ teaspoons unsweetened Dutch-process cocoa powder
2 cups boiling water
¾ cup plus 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
12 ounces semisweet chocolate (chopped)
12 tablespoons (1 ½ sticks) unsalted butter
½ cup hot water
1 tablespoon light corn syrup
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 375°F degrees. Butter and lightly flour two (8-inch) round cake pans.
  • Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
  • Combine the chopped chocolate and milk in a saucepan over medium heat. Stir frequently until the chocolate melts, about three minutes. Remove from the heat. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat and stir for one minute. Remove and set aside to cool until tepid.
  • In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed.
  • In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter.
  • Divide the batter between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool the cakes in the pans on rack for 15 minutes. Gently remove the cakes from the pans and continue to cool.
  • While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for one minute. Remove from heat and whisk in vanilla and butter. Transfer the mixture to a bowl, cover and refrigerate until cool and thick.
  • Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Remove the top of the double boiler from the heat and whisk in the butter, one tablespoon at a time. Return the top to the heat, if necessary, to melt the butter.
  • Whisk in the hot water all at once and whisk until smooth. Whisk in the corn syrup and vanilla. Cover and refrigerate for about 45 minutes until it reaches a spreadable consistency.
  • Assemble the cake: use a sharp serrated knife to slice each cake layer horizontally in half to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with one-half of the filling. Add the second layer and repeat. Set the third layer on top. Quickly apply a thin layer of frosting to the top and sides of the cake. Refrigerate for 10 minutes.
  • Meanwhile, crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle it liberally with the cake crumbs. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 763.43 kcal, Carbohydrate 85.45 g, Protein 8.05 g, Fat 45.48 g, SaturatedFat 27.5 g, Cholesterol 133.72 mg, Sodium 375.09 mg, Fiber 5.13 g, Sugar 59.7 g, ServingSize 1 serving

EBINGER'S BLACKOUT CAKE RECIPE - (3.9/5)



Ebinger's Blackout Cake Recipe - (3.9/5) image

Provided by dena

Number Of Ingredients 27

CAKE
1/2 cup unsweetened Dutch-process cocoa powder
2 tablespoons boiling water
2 ounces unsweetened chocolate, chopped
3/4 cup milk
1 cup (2 sticks) unsalted butter, softened slightly
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
FILLING
1 tablespoon plus 1 3/4 teaspoons unsweetened Dutch-process cocoa powder
2 cups boiling water
3/4 cup plus 1/2 teaspoon sugar
1 ounce bittersweet chocolate, chopped
2 tablespoons cornstarch dissolved in 1 tablespoon cold water
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter
FROSTING
12 ounces semisweet chocolate, chopped
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup hot water
1 tablespoon light corn syrup 1 tablespoon vanilla extract

Steps:

  • 1. Preheat the oven to 375 F. Butter and lightly flour two 8-inch round cake pans. 2. Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste. 3. Combine the chopped chocolate and milk in a saucepan over medium heat. Stir frequently until the chocolate melts - about 3 minutes. Remove from the heat. Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. Return the pan to medium heat and stir for 1 minute. Remove and set aside to cool until tepid. 4. In the bowl of a mixer, cream the butter and sugar together. Beat in the egg yolks, one at a time, and the vanilla. Slowly stir in the chocolate mixture. Combine the flour, baking powder, baking soda and salt. Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture. Fold in until just mixed. 5. In another bowl, whisk the egg whites until soft peaks form. Using a spatula, gently fold the egg whites into the batter. 6. Divide the batter between the prepared pans. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool the cakes in the pans on racks for 15 minutes. Gently remove the cakes from the pans and continue to cool. 7. While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat. Stir in the sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and whisk in vanilla and butter. Transfer the mixture to a bowl, cover and refrigerate until cool. 8. Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth. Remove the top of the double boiler from the heat and whisk in the butter, one tablespoon at a time. Return the top to the heat, if necessary, to melt the butter. 9. Whisk in the hot water all at once and whisk until smooth. Whisk in the corn syrup and vanilla. Cover and refrigerate for up to 15 minutes before using. 10. Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form four layers. Set one layer aside. Place one layer on a cake round or plate. Generously swath the layer with one-third of the filling. Add the second layer and repeat. Set the third layer on top and repeat. Quickly apply a layer of frosting to the top and sides of the cake. Refrigerate for 10 minutes. 11. Meanwhile, crumble the remaining cake layer. Apply the remaining frosting to the cake. Sprinkle it liberally with the cake crumbs. Refrigerate for at least one hour before serving

BLACKOUT CAKE



Blackout Cake image

The Blackout Cake was the creation of Ebinger's, a famous New York-based neighborhood bakery chain. An indecently rich, dark tower of chocolate, this cake has become something of a Holy Grail for many bakers. Cult-like fans went through Blackout withdrawal when the bakeries closed down and The Cake disappeared. Many have tried to rec-reate this cake; I feel this version comes close. It is a multi-stepped process (remember, this was a bakery specialty) but it can easily be broken down into components.

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 10 servings

Number Of Ingredients 26

1 1/2 cups milk
1/3 cup sugar
1/4 teaspoon kosher salt
2 tablespoons cocoa (preferably Dutch processed)
1 tablespoon plus 1 teaspoon cornstarch
1 egg
1 egg yolk
4 ounces semi-sweet chocolate, finely chopped
1 1/2 tablespoons butter, at room temperature
1 1/2 cups plus 1 1/2 tablespoons all-purpose flour
3/4 cup cocoa (preferable Dutch processed)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 eggs
2 cups sugar
1/2 cup vegetable oil
1 cup buttermilk
1 cup brewed coffee, at room temperature
1 teaspoon vanilla extract
8 ounces semi sweet chocolate
2 1/2 tablespoons butter
1/4 cup hot brewed coffee
2 teaspoons corn syrup
1/2 teaspoon vanilla extract
3 dozen chocolate wafer cookies

Steps:

  • To make the Chocolate Pudding: Combine 1 cup milk with 2 tablespoons sugar in a small saucepan and bring to just under a boil.
  • In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch. Whisk in remaining 1/2 cup unheated milk. Gradually whisk in hot milk and place entire mixture back into the saucepan. Heat, over medium heat, stirring, until mixture thickens and just starts to bubble.
  • Whisk in egg and egg yolk and cook, stirring, for 30 seconds. Remove from the heat and whisk in chopped chocolate and butter. When both are melted, strain pudding through a fine-mesh strainer, and cool. Cover with plastic and reserve in refrigerator.
  • To make the Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess.
  • Sift together flour, cocoa, baking soda, baking powder, and salt. Reserve.
  • In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans.
  • Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 minutes. Cool in pan for 15 minutes. Invert onto cooling racks, peel off paper and cool completely.
  • When cool, split each cake in half with a serrated slicing knife. Reserve 1 layer for another use. Spread bottom layer with half of the reserved Chocolate Pudding. Place second layer on top and spread with remaining pudding. Top with last cake layer.
  • To make the Icing: Over a double boiler, melt chocolate with butter. Remove from heat, whisk in brewed coffee, corn syrup, and vanilla. Place icing over an ice bath and chill, whisking often until the mixture is of soft but a spreadable consistency. Working quickly, ice the sides and top of cake.
  • In a food processor, pulse the cookies into crumbs. Press the crumbs onto sides and top of cake.
  • Serve cake at room temperature. If holding for more than 2 hours, store in refrigerator for up to 48 hours, but bring to room temperature before serving.

EBINGER'S BLACKOUT CAKE



ebinger's Blackout Cake image

I don't remember where I got this recipe, but it is supposed to be the original Ebinger's recipe that I remember from my Brooklyn childhood.

Provided by Suzanne Siegel

Categories     Dessert

Time 1h45m

Yield 1 cake

Number Of Ingredients 22

3/4 cup unsweetened cocoa powder
1 cup milk
4 ounces butter, unsalted,at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
3 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, chopped
4 ounces butter
1/8 teaspoon vanilla extract
3 eggs
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 2-9" cake pans.
  • Make the cake:.
  • Stir the cocoa with with some of the milk to form a paste.
  • Stir in the rest of the milk and beat with a whisk until the mixture is smooth.
  • Set aside.
  • In the bowl of an electric mixture, combine the butter, shortening, sugar, eggs, vanilla.
  • Beat for one minute, or until the mixture is fluffy.
  • Sift together the flour, baking powder, baking powder and salt.
  • Add the mixture, alternating with the chocolate mixture, to the contents of the bowl, beating between additions, beginning and ending with flour.
  • Beat only until the dry ingredients are absorbed.
  • Divide the batter between the 2 cake pans, and smooth with a spatula.
  • Bake for 35-40 minutes until the cake shrinks from the sides of the pans, and the top springs back when gently pressed with a fingertip.
  • Do not overbake!
  • Cool on wire racks for 10 minutes, then carefully invert onto racks.
  • Turn right-side up and let cool completely.
  • Make the pudding:.
  • Combine sugar, cornstarch and salt in a small, heavy saucepan.
  • Gradually add the milk, mixing thoroughly with a whisk.
  • Add the chocolate.
  • Place over moderate heat and cook, stirring constantly, until the mixture thickens and bubbles; about 3 minutes.
  • Remove from heat and stir in the vanilla.
  • Pour into a small bowl, and put plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming.
  • Cool.
  • Make the frosting:.
  • Melt the chocolate in the top of a double boiler.
  • Remove from heat and cool slightly.
  • In a medium bowl beat the butter, vanilla and eggs until well blended.
  • The mixture will not blend completely- Don't worry!
  • Gradually beat in the sugar, about 2 T at a time, beating well after each addition.
  • Beat in the melted chocolately.
  • Chill the frosting while assmebling the rest of the cake, about 15 minutes.
  • Assembly:.
  • Using a serrated knife, cut each cake layer in half horizontally.
  • Place one of the layers in the bowl of a food processor and pulse to make crumbs.
  • Set Aside.
  • Sandwich the remaining 3 layers with the chocolate pudding filling.
  • I work on a cardboard cake circle, or the bottom of a springform pan.
  • Frost the top and sides of the cake with the chocolate frosting.
  • Working over a baking sheet, hold the cake in the palm of your hand.
  • Using your other hand, press the cake crumbs all over the top and sides of the cake.
  • Pick up any crumbs that drop, and press them back on.

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From cakeboxing.com


EBINGERS BLACKOUT CAKE – THE BEST FREE COOKING RECIPES
Ebingers Blackout Cake. Orange Almond Cake Recipe | Cakes . Type: Orange Almond Cake Free Cooking Recipe - Cakes Just do it! Ingredients / Directions Olive oil to prepare pan1 cup(s) whole blanched almondstoasted*1 cup(s) all-purposebleached flour1 tablespoon baking powder1/8 teaspoon fine sea salt4 large eggsroom temperature1 cup(s) plus 2 ta [ read more] …
From cookingrecipedb.com


EBINGER'S CHOCOLATE BLACKOUT CAKE
Ebinger's Chocolate Blackout Cake Recipe The History of Chocolate Blackout Cake . Makes 10 to 12 servings. 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 slightly 2 cups sugar 4 large eggs, separated 2 teaspoons vanilla extract 2 cups all …
From kitchenproject.com


BROOKLYN BLACKOUT CAKE (EBINGER'S RECIPE) - YOUTUBE
Serves 10-12Let’s start with the cake:1/2 cup unsweetened Dutch-process cocoa powder2 tablespoons boiling water2 ounces unsweetened chocolate, chopped3/4 cup...
From youtube.com


BLACKOUT CAKE RECIPE EBINGER'S - CAKEBOXING.COM
2022-01-03 Blackout cake recipe ebinger's. We wanted to create a version that could be prepared long after the shop had shut its doors. When a recipe for Ebingers Blackout Cake surfaced long after the bakerys demise Katie Workman knew it was just the thing to make her grandfather. Preheat the oven to 375 degrees. A well-known German bakery Ebingers …
From cakeboxing.com


EBINGERS CAKE RECIPES
The Blackout Cake was the creation of Ebinger's, a famous New York-based neighborhood bakery chain. An indecently rich, dark tower of chocolate, this cake has become something of a Holy Grail for many bakers. Cult-like fans went through Blackout withdrawal when the bakeries closed down and The Cake disappeared. Many have tried to rec-reate this cake; I feel this …
From tfrecipes.com


RECIPES FROM EBINGER'S IN BROOKLYN - ALL INFORMATION ABOUT ...
The Legendary Ebinger's Brooklyn Blackout Cake - The Food ... hot www.thefooddictator.com. Bring to a boil over medium heat, whisking constantly, 5 to 7 minutes.Boil 1 minute to thicken, then remove pan from heat. Immediately whisk in melted chocolate. Add butter and allow to melt, then stir in vanilla. Pour pudding into a bowl, cover top with a piece of wax paper and cool …
From therecipes.info


BLACKOUT CAKE FROM EBINGER'S RECIPE - EASY RECIPES
Ebinger's Blackout Cake Recipe. She painstakingly recreated a longed-for cake from a Brooklyn, N.Y., bakery, Ebinger's, that closed in 1972. And there, at the end of the long recipe, was the New Orleans note. Grease two 8-inch [I used 9-inch pans because that's what I had] cake pans with the 2 tbsp of butter, then dust with flour and line the bottoms with parchment …
From recipegoulash.com


EBINGERS BLACKOUT CAKE RECIPE 395 - TFRECIPES.COM
More about "ebingers blackout cake recipe 395" BLACKOUT CAKE FROM EBINGER'S RECIPE | LEITE'S CULINARIA. 2021-05-11 · In a large bowl with an electric mixer on medium speed beat the butter and sugar until light in color and smooth, about 2 minutes. Stop the mixer … From leitesculinaria.com 4.5/5 (13) Total Time 3 hrs 40 mins Category Dessert Calories 815 …
From tfrecipes.com


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