Blackout cake, sometimes called Brooklyn Blackout cake, is a chocolate cake filled with chocolate pudding and topped with chocolate cake crumbs. 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.
|Place of origin||United States|
|Region or state||Brooklyn|
|Created by||Ebinger's Bakery|
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.