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May 2, 2008 12:17 PM

blackout cake still around??

any OB bakeries that still do it and do it well??

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  1. I'm not sure what it was called but I tasted a dark chocolate cake, filled with dark chocolate pudding and frosted with dark chocolate ganache and cake crumbs that a number of people at our table referred to as, "Exactly like the old Ebinger's Blackout cake"
    It came from a bakery called Mother Mousse on SI... It was incredibly rich without being too sweet. Just intense chocolate flavor. I imagine they will 'build' whatever a customer wants. Here's their site :-}

    6 Replies
    1. re: Tay

      If I recall, and I might be wrong, the original Ebinger blackout cake had no chocolate pudding on the inside. It had a dark chocolate frosting with some chocolate layers inside. But no chocolate pudding. You bought it in an Ebinger box. Their bakery was on Bedford Ave. not far from Church Ave.

      1. re: son of a butcher

        I'm not sure of the inner filling. I called one of the Diners who made the comment According to him, Ebinger's Blackout cake consisted of chocolate cake with a thick, fudgy, ganache-like(sp?) filling. I referred to it as pudding b/c I wasn't sure what to call it. :-} I think I have some vague childhood recollection of a bakery with pale green boxes with brown stripes, but it was some sort of chocolate buttercream cake with sliced almonds around the sides and the bakery was located on 86th St in Bensonhurst where my Grandparents lived, so perhaps I'm confusing Bakeries. I am really a part of the Enteman's generation :-}.

        1. re: Tay

          Tay, You got the color of the box correct. Ebinger was the predecessor to Entenmans. I would describe the filling inside as the same outside frosting, but a little creamier. Ebinger's was imo better than Entenman's. They made a variety of cakes. Burt the blackout cake was their signature cake. I don't recall any nuts around the outside of the cake, but I do recall having many slices of that cake with some real cold milk watching the Little Rascals or Three Stooges as a young boy growing up in Brooklyn.

          1. re: son of a butcher

            " I don't recall any nuts around the outside of the cake, but I do recall having many slices of that cake with some real cold milk watching the Little Rascals or Three Stooges as a young boy growing up in Brooklyn"
            I think the cake with the sliced almonds was another type of Ebimger's cake but I was really young so I might be incorrect.
            As for your childhood memories: Priceless :-}

          2. re: Tay

            your memory is of Ebinger's chocolate layer butter cream cake- a cake lighter in color and feel than the black out, yes the almonds were around the edge. Should you want that lighter cake try the costly light cupcakes at Chickalicious Puddin'[sic]

            1. re: wew

              Ah Ha!...
              "Buttercream" sounds familiar. Thank you for clearing up that hazy memory. I've never heard of Chickalicious Puddin'. I'll have to do the google...
              Thanks much :-}

      2. Ladybird Bakery (formerly Two Little Red Hens) in Park Slope (8th Ave, betw. 11th & 12th St.) makes an outstanding version--Brooklyn Blackout Cake. It's moist, with a good, deep chocolate flavor...and not overly sweet. It's a lot lighter than you'd think, considering the components.

        6 Replies
        1. re: BklynBlaise

          Try the cupcake first before splurging for the whole deal.

          IIRC $4 each -->

          1. re: Cheese Boy

            I've tried the cupcake version before, and I have to say it doesn't taste the same as the cake version. The cake portion of the cupcake version tends to be drier, and the proportions overall are not the same. The cupcake seems cloyingly sweet and heavier.

            1. re: BklynBlaise

              I absolutely agree. Very dry and overly sweet

              1. re: BklynBlaise

                Yes, no argument there.
                Cupcakes can be disproportionate when compared to cakes. I was going to mention that point in my earlier reply, but I decided to be discreet. The OP can certainly make a judgment based on ingredients though.

                Cupcakes are always too dry for me, but I'll always study the quality of the ingredients used in them (and on them) and then usually I can predict how the cake is going to taste. If I like the cupcake I know I'm going to love the cake.

                1. re: Cheese Boy

                  That's very optimistic of you. For some reason, I often find cupcakes are not only too dry, but the frosting too sweet. I don't know, maybe it's the same frosting as the cake version, but often it seems sweeter.. I tend to think that they add additional ingredients, like conf sugar, in order to thicken/stiffen the frosting for cupcakes.and I think it is detrimental to the taste.

                  1. re: Tay

                    I agree. The consistency of the frosting does seem thicker, as does the filling in the cupcakes. The cupcake fillings taste more frosting-like, rather than pudding-like. I also suspect that they moisten/spritz the cake portion of the cake-size version with a light syrup of some sort to keep it moist. Many bakeries do this with genoise/sponge cake bases.

          2. Food&Wine just published a recipe for this based on the original Brooklyn version. It's in the issue on newsstands now.

            1. If you want to bake, Arthur Schwartz has a recipe for the cake in his New York Food cookbook. I tried it and it's pretty good.

              1. miss grimble makes a great one, and they make an amazing vanilla cheesecake..