Hey Brooklynites!!!!!!

[DiabloSammich]

I'm looking for some feedback from someone who might remember Ebinger's Bakery, and in particular their Chocolate Blackout Cake.

I'm trying to recreate it, but can only do so through pictures.

Any personalized recollections would be appreciated.

[sailor]

it tasted chocolatey, but i'm not from brooklyn.

[King Hippos Bandaid]

I will ask my dad, he used to talk about that Bakery all the time

edit: a PM to the blowhard might have saved u from making a thread

[DiabloSammich]

I will ask my dad, he used to talk about that Bakery all the time

edit: a PM to the blowhard might have saved u from making a thread


True, but a PM to The Blowhard would have kept you from adding another post to your count.

[The Blowhard]

Ebinger's is long gone, but the name is legendary. I believe they started in the late 1800's, and opened their first bakery in Flatbush. They expanded all over Brooklyn, and yes, their Chocolate Blackout Cake was world famous. We had an Ebinger's in Bay Ridge on 86th Street, and in addition to the incredible Blackout Cake, they made a great cheesecake, an out of this world layer cake and at Easter time, I inhaled the hot cross buns. I'll never forget that green box, and the green delivery trucks. Sadly, they shut down and there was an effort to bring them back in the late 80's(I think), and they failed.
I did find the Blackout recipe, so get in the kitchen and start baking!

Ebingers all chocolate blackout cake ingredients:



CAKE

1/2 cup Unsweetened cocoa

2 tbsp. Boiling water

2 oz. Unsweetened chocolate; chop

3/4 cup Milk

1 cup Butter, Softened (2 sticks)

2 cup Sugar

4 large Eggs, separated

2 tsp. vanilla extract

2 cup flour

1 tsp. baking powder

1 tsp. Baking soda

1 tsp. Salt



FILLING(SEE NOTE

1 tbsp. +1 ¾ t cocoa powder

2 cup Boiling water

3/4 cup + 1 T + ½ t sugar

1 oz. Bittersweet chocolate, chop

2 tbsp. Cornstarch dissolved in 1 T Of cold water

1/4 tsp. Salt

1 tsp. vanilla extract

2 tbsp. butter



Frosting:

12 oz. Semisweet chocolate, chopped

12 tbsp. 1 ½ sticks unsalted butter

1/2 cup Hot water

1 tbsp. Light corn syrup

1 tbsp. vanilla extract


Ebingers all chocolate blackout cake preparation:


1. Preheat oven to 375, prepare 2 8" pans (grease & flour) Make the cake: place cocoa in bowl and whisk in boiling water to form a paste.
2. Combine chocolate and milk in small saucepan over medium heat.
3. Stir frequently until chocolate melts.
4. Remove from heat, whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture.
5. Return the pan to medium heat and stir for 1 minute.
6. Remove and set aside to cool until tepid.
7. In mixing bowl, cream butter and sugar together.
8. Beat in the egg yolks, one at a time, add the vanilla.
9. Slowly stir in chocolate mixture.
10. Combine the flour, baking powder, baking soda and salt.
11. Using a spatula add the flour mix to the chocolate mixture.
12. Fold in until just mixed.
13. In another bowl whisk egg whites to form soft peaks.
14. Fold into batter, divide the batter into the two pans.
15. Bake until toothpick comes out clean of center about 45 minutes.
16. Cool on rack for 15 minutes.
17. While cake is baking make the filling: combine the cocoa and boiling water in a small saucepan over low heat.
18. Stir in sugar and chocolate.
19. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring continuously.
20. Boil for 1 minute.
21. Remove from heat and whisk vanilla and butter.
22. Transfer mix to a bowl, cover and refrigerate until cool.
23. Make the frosting: melt chocolate in double boiler over hot, not simmering, water, stirring until smooth.
24. Whisk in butter 1 tablespoon at a time.
25. Remove from heat.
26. Whisk in hot water all at once and whisk until smooth.
27. Whisk in corn syrup and vanilla.
28. Cover and refrigerate for up to 15 minutes prior to using.
29. 10. Assemble the cake: slice each layer to form 4 layers, set 1 layer aside.
30. Place 1 layer on a cake plate.
31. Generously swath the layer with 1/3 of the filling.
32. Add the second layer and repeat.
33. Set the third layer on top and quickly apply a layer of frosting to the topand the sides of the cake.
34. Refrigerate for 10 minutes.
35. 1Crumble the remaining cake layer.
36. Apply the remaining frosting to the cake.
37. Sprinkle liberally with the cake crumbs.
38. Servethe cake within 24 hours.
39. Store in a cool place.
40. Note: ingredients make a runny filling that"s ok. in fridge it hardens up.

[IMSlacker]

I inhaled the hot cross buns.

I so wish I was a mod right now.

[DiabloSammich]

Ebinger's is long gone, but the name is legendary. I believe they started in the late 1800's, and opened their first bakery in Flatbush. They expanded all over Brooklyn, and yes, their Chocolate Blackout Cake was world famous. We had an Ebinger's in Bay Ridge on 86th Street, and in addition to the incredible Blackout Cake, they made a great cheesecake, an out of this world layer cake and at Easter time, I inhaled the hot cross buns. I'll never forget that green box, and the green delivery trucks. Sadly, they shut down and there was an effort to bring them back in the late 80's(I think), and they failed.
I did find the Blackout recipe, so get in the kitchen and start baking!

Ebingers all chocolate blackout cake ingredients:



CAKE

1/2 cup Unsweetened cocoa

2 tbsp. Boiling water

2 oz. Unsweetened chocolate; chop

3/4 cup Milk

1 cup Butter, Softened (2 sticks)

2 cup Sugar

4 large Eggs, separated

2 tsp. vanilla extract

2 cup flour

1 tsp. baking powder

1 tsp. Baking soda

1 tsp. Salt



FILLING(SEE NOTE

1 tbsp. +1 ¾ t cocoa powder

2 cup Boiling water

3/4 cup + 1 T + ½ t sugar

1 oz. Bittersweet chocolate, chop

2 tbsp. Cornstarch dissolved in 1 T Of cold water

1/4 tsp. Salt

1 tsp. vanilla extract

2 tbsp. butter



Frosting:

12 oz. Semisweet chocolate, chopped

12 tbsp. 1 ½ sticks unsalted butter

1/2 cup Hot water

1 tbsp. Light corn syrup

1 tbsp. vanilla extract


Ebingers all chocolate blackout cake preparation:


1. Preheat oven to 375, prepare 2 8" pans (grease & flour) Make the cake: place cocoa in bowl and whisk in boiling water to form a paste.
2. Combine chocolate and milk in small saucepan over medium heat.
3. Stir frequently until chocolate melts.
4. Remove from heat, whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture.
5. Return the pan to medium heat and stir for 1 minute.
6. Remove and set aside to cool until tepid.
7. In mixing bowl, cream butter and sugar together.
8. Beat in the egg yolks, one at a time, add the vanilla.
9. Slowly stir in chocolate mixture.
10. Combine the flour, baking powder, baking soda and salt.
11. Using a spatula add the flour mix to the chocolate mixture.
12. Fold in until just mixed.
13. In another bowl whisk egg whites to form soft peaks.
14. Fold into batter, divide the batter into the two pans.
15. Bake until toothpick comes out clean of center about 45 minutes.
16. Cool on rack for 15 minutes.
17. While cake is baking make the filling: combine the cocoa and boiling water in a small saucepan over low heat.
18. Stir in sugar and chocolate.
19. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring continuously.
20. Boil for 1 minute.
21. Remove from heat and whisk vanilla and butter.
22. Transfer mix to a bowl, cover and refrigerate until cool.
23. Make the frosting: melt chocolate in double boiler over hot, not simmering, water, stirring until smooth.
24. Whisk in butter 1 tablespoon at a time.
25. Remove from heat.
26. Whisk in hot water all at once and whisk until smooth.
27. Whisk in corn syrup and vanilla.
28. Cover and refrigerate for up to 15 minutes prior to using.
29. 10. Assemble the cake: slice each layer to form 4 layers, set 1 layer aside.
30. Place 1 layer on a cake plate.
31. Generously swath the layer with 1/3 of the filling.
32. Add the second layer and repeat.
33. Set the third layer on top and quickly apply a layer of frosting to the topand the sides of the cake.
34. Refrigerate for 10 minutes.
35. 1Crumble the remaining cake layer.
36. Apply the remaining frosting to the cake.
37. Sprinkle liberally with the cake crumbs.
38. Servethe cake within 24 hours.
39. Store in a cool place.
40. Note: ingredients make a runny filling that"s ok. in fridge it hardens up.




How could you not love The Blowhard?

As a sign of gratitude, I am no longer voting for Obama.

When this is finished I'll ship you a slice!!!!

[The Blowhard]

Good luck with the baking. There will be egg cream lessons tomorrow at 6pm, followed by stoop ball 101 at 8pm. At 10pm, the Canarsie(not the Weehawken!) style of mambo class, and at 12, skully 101.

[ralphbxny]

Good luck with the baking. There will be egg cream lessons tomorrow at 6pm, followed by stoop ball 101 at 8pm. At 10pm, the Canarsie(not the Weehawken!) style of mambo class, and at 12, skully 101.

I was a big fan of Stoop ball, Skully and the Egg Cream! Kids now adays dont know what they are missing!