Brooklyn blackout cake pt 2

Yield: 12 Servings

Measure Ingredient
\N \N See part 1

cake crumbs around sides of cake and then sprinkle on top. Use all of the crumbs to make a thick crumb coating.

Notes: The chocolate filling MUST be well chilled. The chocolate frosting combines lukewarm water with melted chocolate. It is important for the chocolate mixture & the water to be a similar temperature. It is not necessary to use a thermometer, but if you do, the water & chocolate should be around 88° to 90°.

See additional Notes.

>From the author, Elinor Klivans: "When I was a girl, our family spent every summer visiting my grandfather in Brooklyn. People used to laugh at the idea of spending summer vacation in Brooklyn, but we had a great time.

. . . and we enjoyed the big city treats . . . and our daily trip to Ebinger's bakery. Parker House rolls, Macaroon Tarts, crumb cakes, blueberry crumb pies, lemon meringue tarts - there was something different for each day of the week - but for extra-special dinners we always bought Blackout Cake. Blackout cake was all chocolate; crumbly and moist chocolate cake; creamy chocolate filling; thick chocolate glaze; and the entire cake covered with chocolate cake crumbs.

. . . several years later the unheard-of happened -- Ebinger's baking chain had financial problems and closed. I assumed I had eaten my last Blackout Cake. Then several years ago the New York Times ran a nostalgic article abut Ebinger's and at the end of the article they included a recipe for Blackout Cake. It took me about 5 minutes to start baking the cake, and I wasn't disappointed. It was the same moist, crumbly chocolate cake, the same soft chocolate pudding-type filling, and the same dark fudge frosting.

I revised several of the recipe instructions and made slight changes in the ingredients and directions printed in the New York Times article.

DOUBLING: Prepare only two cake layers at a time. Double the filling & frosting ingredients.

TO FREEZE & DEFROST THE CAKE LAYERS: Invert the cooled cake layers onto plastic wrap. Wrap the layers tightly the plastic wrap and then heavy aluminum foil. Freeze up to 2 months. After the cake layers are frozen, they may be stacked in the freezer. Defrost the wrapped cake at room temperature. Fill and frost the layers as soon as they are thawed enough to cut. Cold layers are easier to handle.

TO FREEZE COMPLETED CAKE: Freeze the cake, uncovered for about 1 hour, or until the frosting is firm. Wrap tightly with plastic wrap & aluminum foil.

Freeze up to 1 month.

TO SERVE: Refrigerate wrapped cake 8 hours or overnight. Unwrap the cake and bring to room temperature before serving, about 45 mins. Leftover cake can be covered and refrigerated up to 3 days.

Recipe by: "Bake and Freeze Desserts" 1/97 Posted to MC-Recipe Digest V1 #1014 by "Grace M. Wagner" <wgmm@...> on Jan 15, 1998

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