Blackout cake
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 Blackout cake | |
| Type | Cake |
|---|---|
| Course | Dessert |
| Place of origin | United States |
| Region or state | Brooklyn |
| Created by | Ebinger's Bakery |
| Invented | 1942 |
Blackout cake, sometimes called Brooklyn Blackout cake, is a chocolate cake filled with chocolate pudding and topped with chocolate cake crumbs. It was invented during World War II by a Brooklyn bakery chain named Ebinger's, in recognition of the mandatory blackouts to protect the Brooklyn Navy Yard.[1]
After the war, the name persisted for a very dark chocolate cake and became common across the American Midwest.[2] Ebinger's variety was very popular and became a signature offering, popular with Brooklyn residents,[3] until the chain of more than fifty locations closed in 1972.[4]
See also[edit]
References[edit]
- ^ O'Neill, Molly (1992). New York Cookbook. Workman Publishing. pp. 52–56.
- ^ Byrn, Anne (2016). American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes. Rodale. p. 170.
- ^ Klivans, Elinor (2012). Chocolate Cakes: 50 Great Cakes for Every Occasion. Chronicle Books. p. 87.
- ^ Kaplan, Morris (Aug 26, 1972). "Bankrupt Ebinger Bakeries to Close". The New York Times.
