It’s time once again for a Slice of Cake (aka The Cake Slice monthly baker’s group)! This month’s cake is the Brooklyn Blackout Cake, which is a cake that was once made by now-defunct Ebinger’s Bakery, but which lives on in Brooklyn’s fondest memories. Apparently, lots of people have attempted to recreate the cake, with varying levels of success. This recipe comes from Tish Boyle’s The Cake Book and is her version of this three-layer devil’s food cake, filled with creamy chocolate pudding, and topped with chocolate frosting and cake crumbs.
Since we’re still trying to get in shape here at the DFD house, I pondered how to make this big, gorgeous, tempting chocolate cake a little less dangerous. With all that chocolate in there, tweaking the flours and butters (as I did with the Cinnamon Swirl Cake) wouldn’t make that much of a dent. So instead I just decided to limit our exposure – I left the recipe alone, but only made 1/3 of it AND made that into small, individual cakelets, rather than one cake.
I used a mini-loaf pan to make these instead of a regular cake pan, but you could definitely do the same with a muffin pan, or a smaller cake pan. Because I did these as minis, I couldn’t really do the 3 layer action, but 2 layers worked just fine. My boyfriend has been scarfing them all week.
This was an easy cake to make and quite delicious. The cake (moist and chocolatey) and the pudding (creamy and chocolatey) are each wonderful in their own right and could definitely be used separately. I got my frosting a little too stiff and would add a touch of milk next time to smooth it out, but otherwise was also easy and yummy. This is another keeper (so far, everything from this book is) and someday, I will be doing the full blown 3 layer version of this cake, for sure.
As you can see, my biggest problem was that we were in such a rush to eat them, that I barely took time to slap them on a plate to get a picture.