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Ebinger’s Bakery opened in 1898, quickly flourishing with dozens of locations throughout the borough. There was a time when, if you lived in Brooklyn, you lived near an Ebinger’s — and you knew its famous blackout cake. The signature chocolate dessert had a rabid following among Brooklynites, until the bakery went bankrupt in 1972.
This Brooklyn blackout cake, like the original from Ebinger’s in Brooklyn, is easy and, more importantly, magnificently delicious. Certain to fix your chocolate fix with it’s pudding-like filling, tender crumb, and seriously chocolatey frosting.
Bankrupt and abandoned, the remaining locations of the Ebinger Baking Co. stand as monuments to chocolate long gone. So, Workman got started on the three components of the dessert: the cake, the filling and the frosting.
My “new and improved” blackout cake has the same pudding-like filling, though I made it slightly thicker so it stays firmly in place between the cake layers. This dark chocolate cake also has the same tender texture, but unlike many such cakes, it’s easy to mix and doesn’t require beating the egg yolks and whites separately.
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