Brooklyn Blackout Cakelets

image of Brooklyn Blackout Cakelets

It’s time once again for a Slice of Cake (aka The Cake Slice monthly baker’s group)!  This month’s cake is the Brooklyn Blackout Cake, which is a cake that was once made by now-defunct Ebinger’s Bakery, but which lives on in Brooklyn’s fondest memories.  Apparently, lots of people have attempted to recreate the cake, with varying levels of success.    This recipe comes from Tish Boyle’s The Cake Book and is her version of this three-layer devil’s food cake, filled with creamy chocolate pudding, and topped with chocolate frosting and cake crumbs.

Since we’re still trying to get in shape here at the DFD house, I pondered how to make this big, gorgeous, tempting chocolate cake a little less dangerous.  With all that chocolate in there, tweaking the flours and butters (as I did with the Cinnamon Swirl Cake) wouldn’t make that much of a dent.  So instead I just decided to limit our exposure – I left the recipe alone, but only made 1/3 of it AND made that into small, individual cakelets, rather than one cake.

I used a mini-loaf pan to make these instead of a regular cake pan, but you could definitely do the same with a muffin pan, or a smaller cake pan.  Because I did these as minis, I couldn’t really do the 3 layer action, but 2 layers worked just fine.  My boyfriend has been scarfing them all week.

This was an easy cake to make and quite delicious.  The cake (moist and chocolatey) and the pudding (creamy and chocolatey)  are each wonderful in their own right and could definitely be used separately.  I got my frosting a little too stiff and would add a touch of milk next time to smooth it out, but otherwise was also easy and yummy.  This is another keeper (so far, everything from this book is) and someday, I will be doing the full blown 3 layer version of this cake, for sure.

As you can see, my biggest problem was that we were in such a rush to eat them, that I barely took time to slap them on a plate to get a picture.

Black Bottom Coconut Macaroons


  • 1 cup cream of coconut
  • 2 tablespoons light corn syrup
  • 4 large egg whites
  • 1 Tbsp vanilla
  • 1/2 teaspoon salt
  • 3 cups sweetened flaked coconut
  • 3 cups unsweetened flaked coconut
  • Chocolate covered almonds
  • 3 oz dark chocolate


  1. Preheat oven to 350 degrees. Line two sheet pans with parchment paper. Place chocolate covered almonds in a small bowl. Set aside.
  2. In a small bowl, combine first 5 ingredients (cream of coconut thru salt) and lightly mix.
  3. Dump the coconut into a large bowl, and fluff with your hands to mix. Pour wet mixture over and mix thoroughly with a silicone spatula.
  4. Scoop approximately 1 tablespoon of coconut into your dampened hand. Press a chocolate covered almond into the center and shape coconut into a little pyramid, completely covering the almond. Place on prepared sheet. Repeat until all coconut is used.
  5. Bake 1 sheet at a time, for 15-25 minutes (ovens vary greatly – watch for browning) each, until tops and edges are golden brown. Allow to cool on pan until completely cooled.
  6. Break dark chocolate into pieces in a small bowl and microwave for 20 seconds, then stir vigorously. If not quite melted, microwave in no more than 10 second intervals, stirring thoroughly between each time, until melted and smooth.
  7. Dip bottoms of macaroons into chocolate and place on parchment paper until set. Refrigerate to speed up setting, if desired.
  8. Store in an airtight container.
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