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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.
According to legend (a.k.a. the Internet), this decadent chocolate cake was first created by Ebinger’s bakery in Brooklyn, New York, and named after the blackout drills during World War II. To re-create it, we learned that patience is key: giving all the separate components time to chill yielded the best texture.
I first read about Ebinger’s Blackout Cake when I was in my early twenties, in a wonderful cookbook by Molly O’Neill called The New York Cookbook, published in 1992 and I knew I had to make it for my grandfather for his birthday. It sounded magical, the ultimate chocolate cake.
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