If you’re looking for a delicious and easy way to blackout, look no further than this blackout cake. All you need is a bowl of sugar, eggs, butter, and vanilla extract and you’re good to go. This cake is perfect for a quick dessert or an easy snack.
Brooklyn Blackout Cake
This moist chocolate cake is not only rich in taste but rich in history as well! Blackout cake was first created at Ebinger’s Bakery in Brooklyn, New York, and was named after the blackout drills during World War II. A true blackout cake will always be layered with delicious chocolate cake and chocolate frosting, and topped with yummy chocolate cake crumbs. It makes for a moist, crumbly, and chocolately masterpiece!
How to Make Blackout Cake
Chocolate Cake: Combine cake ingredients to make the batter, pour it into two cake pans, and bake. Frosting: Mix ingredients until you get a smooth and cream consistency. Assembly: Shave off the top off the cakes to use later. Layer the cakes and frost, then crumble those cake scraps into crumbs. Press them into he frosting and serve.
How to Store Blackout Cake
This blackout cake is best when served within 24 hours of being made. However, if you need to make it ahead, we recommend refrigerating it in an airtight container for 2-7 days. To freeze your cake, cut it into individual slices and wrap it well for up to 3 months. You never know when you’ll be craving a yummy slice of cake! Blackout cake is a legendary cake for a reason. Ready for some blissful indulgence? Don’t miss out on tasting this sweet piece of history. Enjoy! The chocolate frosting can be made up to 5 days in advance and stored in an airtight container or Ziplock bag in the refrigerator until ready to use. Bring to room temperature before using. If you make this recipe be sure to leave us a comment or rating. Enjoy!
