I just had to try it. I mean, there is just so much chocolate involved here how could I not?
Recently I’ve been getting more and more used to serving really big groups without missing a beat, but I’m still learning new things all the time. Like that one thing about never serving baked potatoes and chili to a group of native Chileans, yep, and things like one-pot meals are your bff! I’d have to say though, one of the biggest and most consistent things I’ve learned is that chocolate wins every time. Seriously, no matter what the variation of age, gender, or size of the group, if you set a plate of something chocolate and non-chocolate side by side the chocolate will go first regardless of what it’s next to. That’s probably why I’ve had chocolate on the brain more than usual.
Brooklyn Blackout cake has been circulating around the food blogosphere a bit recently and I’ve been dying to make it since the first time I saw it. After deciding to try it though, I thought it would be a perfect thing to add to my list to do for October. It’s not necessarily for Halloween per se, but you have to admit it goes well with the theme. All that dark chocolate and a name to match makes these nearly spooky, don’t you think?
So what is it? Well, for on thing, it’s traditionally made as a full-size cake, I just thought cupcakes would be fun. It’s extra dark chocolate cake filled with layers of equally dark chocolate pudding then frosted with the same pudding and covered with cake crumbs. It’s a genius idea really, especially for less experienced bakers who might need a little help getting away with small mistakes. It originated from the Ebinger Baking Company in Brooklyn New York during World War II. Named after the blackout drills preformed to protect departing battleships from being spotted by enemy planes, it quickly became one of the most iconic bakery flavors in the area. Sadly though, the company went out of business and the cake has faded from recent generation’s memories. I have a feeling it’s on its way to a comeback though.
The original recipe for this cake is kept under lock and key, so most recipes you’ll find are people’s best attempts at getting close to the original. Obviously I can’t vouch for authenticity, as I’ve never tried another version, but I can say that this recipe was a major crowd pleaser. I should probably throw in a little disclaimer here too ’cause I’d really rather not spend my weekend getting angry comments from native Brooklynites saying how this is so not the real thing. This is my interpretation of what the cake should be and nothing more. I played around with a few different recipes but I kept coming back to my ultimate favorite chocolate cake recipe so I just adapted that to make it even darker. I added a bit of frosting to go with the pudding because, let’s face it, that’s the best part of a cake anyway.
I wanted to make some kind of cute toppers to distinguish the flavor from your everyday chocolate cupcake so I did some edible doodling with plain old dark chocolate and a piping bag until I got some designs that I liked. You can leave these with just the crumbs on top if you prefer.