Is it too early to start thinking about this triple layer chocolate cake?
. The two middle layers look creamy, a slightly different color than the frosting. Well you better sit down, because that’s chocolate pudding, friends. More on that in a bit.
I’d love to take credit for this brilliant creation, but this recipe is based on a cake from the legendary Ebinger Baking Company. Sometime after 1906,created a triple layer devil’s food cake with layers of chocolate pudding and a ganache frosting, coated in cake crumbs. The cake got its name not from the chocolate but from controlled power outages in Brooklyn in the 1940s. During World War II, the military shut down power along the waterfront so that battleships could leave the Brooklyn Navy Yard without detection. Blackout drill notifications were posted all over the borough and the nameWhen the bakery closed in 1972, Ebingerists wanted their cake back and tried desperately to recreate it.
I baked one of them. And I have to admit, I wasn't that into it. I wasn't alive to have tried the original, so I don't know what it'sto taste like. But as any good chocolate cake fanatic would, I have a very strong idea of what a cake with the name Blackout Caketaste like. Rich, dark, moist, decadent—I could keep going but you know what I’m talking about.
I wanted to keep my recipe as true to the original cake as possible; really I just wanted to eat a chocolate cake with pudding and ganache. But I had to simplify it. All of the imitation recipes I found were so "steppy" . I love eating crazy bakery treats that an army of chefs toiled to perfect, but I don't want to spend 24 hours baking a cake!I started with the chocolate cake recipe that I make for my birthday—it's simple, tender, and moist.
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