|Place of origin||United States|
|Region or state||Brooklyn|
|Created by||Ebinger's Bakery|
|Cookbook: Blackout cake Media: Blackout cake|
Blackout cake, sometimes called Brooklyn Blackout cake, is an American chocolate cake filled with chocolate pudding and chocolate cake crumbs, and frosted with chocolate icing. 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.
After the war, the name persisted for a very dark chocolate cake and became common across the American Midwest. Ebinger's variety was very popular and became a signature offering, popular with Brooklyn residents, until the chain of more than fifty locations closed in 1972.
- 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.