When I lived in Boston, I often took the train down to New York City to visit a museum, see a show, and try all the bakeries (recipe research, of course). One lucky week, my husband and I were asked to pet sit for a friend at her Prospect Heights apartment. On the way back from my twice-daily walks with Reese, our yellow lab for the week, I\u2019d pick up a pastry from Ciao Gloria or Little Cupcake Bakeshop around the corner.\n<\/p>\n
Once we were back at my friend\u2019s apartment, we\u2019d both indulge in our treats. For me, whatever New York classic caught my eye, and for Reese (since I couldn\u2019t share), a dog treat or a spoonful of peanut butter. I loved the black and white cookie from Ciao Gloria, but it was the slice of Brooklyn blackout cake at Little Cupcake Bakeshop that made me consider a permanent takeover of our friend\u2019s apartment.\n<\/p>\n
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What Is Brooklyn Blackout Cake? <\/span> <\/h2>\n
Brooklyn blackout cake is a rich chocolate cake with layers of moist, intensely chocolate cake filled with chocolate pudding, covered with a fudgy chocolate frosting, and sometimes topped with chocolate cake crumbs.\n<\/p>\n
The cake was created by Ebinger\u2019s Bakery during World War II as the neighborhood underwent mandatory blackouts to protect the Brooklyn Navy Yard. Unfortunately, Ebinger\u2019s closed in 1972, long before I could try it, but not before their chocolate cake became an American classic.\n<\/p>\n
With so many components, Brooklyn blackout cake isn\u2019t the easiest to prepare. So, for an easier version, I decided to swap the layers for a single sheet cake and swap the chocolate pudding and fudge frosting for whipped ganache that I make in the microwave.\n<\/p>\n
With just chocolate and heavy cream, it\u2019s intensely chocolate and not overly sweet. Whipping the ganache lightens it to the consistency of chocolate mousse, a delicious compromise to replace the pudding and frosting layers.\n<\/p>\n
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Tips for Making Whipped Ganache <\/span> <\/h2>\n
I used to struggle with making ganache, which was very frustrating for a two-ingredient recipe. After a couple of years of testing and persevering (and countless ounces of chocolate), I\u2019ve found a system that hasn\u2019t failed me yet.\n<\/p>\n
First, I skip the chocolate chips<\/strong>. They\u2019re formulated to melt less than bar chocolate and keep their shape, which is not what we want for ganache. Choose a semi-sweet or bittersweet chocolate bar (make sure it\u2019s less than 80% cacao) and chop it finely. Chocolate couverture, which contains extra cocoa butter, works even better if you want something absolutely fail-proof.\n<\/p>\n
Second, I always make it in the microwave<\/strong>. Microwave the cream in a microwave-safe mixing bowl on full power until hot, about 1 to 2 minutes. Add the chocolate and let it sit for a couple of minutes before whisking until it\u2019s smooth and glossy.\n<\/p>\n
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Simply Recipes \/ Mark Beahm<\/p>\n
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I like to make the ganache first to give it plenty of time to cool and set while making the cake. I don\u2019t like to rush it by chilling it in the refrigerator because I often forget about it and over-chill it. When it\u2019s ready to whip, it should have the consistency of peanut butter (regular, not natural peanut butter) or Nutella.\n<\/p>\n
If you find the ganache too fussy, you can spread it on the cake without whipping it. It will set into a thick, fudgy layer. Or use a different chocolate frosting\u2014my favorite alternative for a Brooklyn blackout cake is this easy chocolate buttercream.\n<\/p>\n<\/div>\n
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