Sheet Pan
Brooklyn Blackout Semifreddo Cake
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64 Reviews
Laurelb
January 5, 2016
Made this tonight and it's tucked away in the freezer. Will be easier the second time to know the right bowls etc to use. Note to self switch from whisk attachment to beater to fold in flour, etc. Used the half sheet but not much cake left over.
Jeannine D.
January 4, 2016
A half sheet, 12 x 17". There will be a lot left after you cut the pieces 3 pieces for the loaf pan. Whiz the in the food processor to stick them to the sides of cake using the ganache after it has been frozen and taken out of the loaf pan
Mary L.
August 13, 2015
Forgot to mention, additionally, I used a Kahlua sugar syrup to moisten the sponge cake.
Mary L.
August 13, 2015
I found the cake on the recipe to be a bit stiff so I substituted a chocolate sponge cake and use the semifreddo--additionally it's lovely from the refrigerator instead of the freezer.
Jeannine D.
July 3, 2015
I just finished this with the ganache and crumbs (snuck a piece), hide it by ganache and crumbs. OMG, this is a fantastic cake. I urge everyone to try it!
Douglas B.
August 11, 2014
that sounds GREAT, I have a pineapple in my fridge I was planning to dehydrate it with some sriracha sauce yet a cake sounds Uber Yummy.
Douglas B.
August 11, 2014
I hear you. I am not thus far. I just found a great brand Madecasse (with coconut). I adore coconut and this is a great combo
Douglas B.
August 11, 2014
of all curses in life it is workable I have come to. I do miss shellfish , nuts and patisserie Calude's au pain chocolate. Joyful cooking to you !
Douglas B.
August 11, 2014
Hello again, I thank you for this thread of conversation. I am home chef with a list of allergies that is longer than foods I can still eat. I make many substitutions with most often great success. i cook w/ little fear. I am sure you will love this cake... that is if you like chocolate at all.
Douglas B.
August 11, 2014
I have no experience with instant coffees, yet I am sure that could work as well. Super Delish cake. I had my main squeeze read the recipe to me so I would not miss a step as i prepared this cake.
Pisanella
August 11, 2014
Thanks guys! In the UK we have something called Carte Noire, so I will use that now I know what it is!
Douglas B.
August 11, 2014
Hello,
I used espresso grinds that I had previously had made a mochachino out of.
I used espresso grinds that I had previously had made a mochachino out of.
bonheurcuisine
May 17, 2014
Yum Suzanne! I have this one saved and now that I see it again I´m definitely doing it this week!
Dominika U.
January 15, 2014
Question: This cake looks fabulous and I'd love to try making for some customers at the cafe where I work. Freezer cakes are excellent for this purpose because they can be made ahead of time, keep well, and can be taken out on an as-needed-basis. BUT our dessert case (where desserts are plated and displayed) is only refrigerated...would this cake, once cut, plated, and refrigerated melt into a puddle (like an ice cream cake would) or does its consistency lend to refrigeration as well??
Kelly K.
January 12, 2014
That sounds amazing! I'm totally trying this at my next dinner party. Heck... I may plan a dinner around this cake!
Beth
September 13, 2013
My brother loves chocolate, adored the Ebinger's cake and is moving for Thanksgiving. I'm making this baby!
Thank you
Thank you
rainey
August 31, 2013
I just made this last night and it's sitting in the freezer awaiting a Labor Day BBQ. So far, from the tasting I did of bowl and crumb it promises to be a wonderful cap off for the day. So I'm not complaining.
But, here's the thing, I got intrigued and did some reading on the historical Brooklyn Blackout Cake and this doesn't seem to be at all what the Ebingers Bakery made famous. Now, I grew up in the Hudson Valley not Brooklyn so I never had the authentic thing. And good is GOOD so no one's going to be suffering at my Labor Day table. But I'd just like to know why the semifreddo approach as opposed to the pudding that everyone else writes about? And should the topping be ganache or buttercream? Just curious.
But, here's the thing, I got intrigued and did some reading on the historical Brooklyn Blackout Cake and this doesn't seem to be at all what the Ebingers Bakery made famous. Now, I grew up in the Hudson Valley not Brooklyn so I never had the authentic thing. And good is GOOD so no one's going to be suffering at my Labor Day table. But I'd just like to know why the semifreddo approach as opposed to the pudding that everyone else writes about? And should the topping be ganache or buttercream? Just curious.
rainey
August 31, 2013
I see. Well, congrats as it sounds delicious and I can hardly wait until Mon to cut into it.
Actually, I think this sounds much more interesting to my particular tastes. I know from reading that the Ebingers' cake is legendary but I wouldn't have given a cake filled with chocolate pudding a second thought.
Actually, I think this sounds much more interesting to my particular tastes. I know from reading that the Ebingers' cake is legendary but I wouldn't have given a cake filled with chocolate pudding a second thought.
rainey
September 2, 2013
It was an enormous hit!
I flavored the semifreddo filling with a couple tablespoons of Kahlua instead of vanilla. My 9" x 10" x 4" pullman pan was a perfect fit for the 9" x 13" half sheet pan. If I made one change it would be to make about half as much ganache again so I could just pour it over for a smooth finish. But I'd give this 9.5 out of 10. The flavor was exceptional.
I flavored the semifreddo filling with a couple tablespoons of Kahlua instead of vanilla. My 9" x 10" x 4" pullman pan was a perfect fit for the 9" x 13" half sheet pan. If I made one change it would be to make about half as much ganache again so I could just pour it over for a smooth finish. But I'd give this 9.5 out of 10. The flavor was exceptional.
Devangi R.
July 21, 2013
Oh my gosh, I just missed this one. I love love this.I have not had many ice cream cakes, but I love eating pound cake with ice cream. This combines both.
Madhuja
June 28, 2013
Wish I still had a slice or two left of this cake! Did I tell you that we really liked it?!:)
creamtea
June 28, 2013
Me to Brooklyn-born spouse: Did you ever buy cake at a place called Ay-bing-ers?
Spouse: (correcting my pronunciation): Everyone bought cake at Ebinger's.
This looks so fabulous.
Spouse: (correcting my pronunciation): Everyone bought cake at Ebinger's.
This looks so fabulous.
foxeslovelemons
June 20, 2013
Congrats Suzanne! I love cold cake in all forms. Especially frozen cake, but just about any cake I get or make - I put in the fridge, because I love eating it cold! Yours looks unbelievable.
EmilyC
June 20, 2013
I just knew this beauty would be tested and photographed! Can't wait to try it!
Cristina S.
June 20, 2013
Congrats, Suzanne! This really does look sinfully delicious, and I can't wait to try it :)
Kukla
June 20, 2013
Congratulations Suzanne on the CP! Just love it and was hoping to see this beauty as a finalist.
healthierkitchen
June 7, 2013
Wow! This might have to be my daughter's next birthday cake! She is a chocolate fiend. I remember hearing of Ebinger's from my parents who lived in Brooklyn back in the day.
Kukla
June 7, 2013
OMG Susanne! How could I miss this Beauty? In my world, this cake is a Winner already!
TheWimpyVegetarian
June 3, 2013
I love semifreddo!! Saving this to make this summer. I would love this, Suzanne!!!
fiveandspice
May 31, 2013
Ohhhhh. This looks so good. I'm with EmilyC, gotta find some excuse to make it! Maybe I know somebody with a birthday coming up?
EmilyC
May 31, 2013
Holy moly this looks amazing! This looks seriously good and I must find a good opportunity to make it!
cookinginvictoria
May 30, 2013
Wow, this is a real showstopper dessert after my own heart. I love chocolate, and this recipe looks and sounds so scrumptious! Saved -- I intend to make this next time I need a special occasion dessert.
em-i-lis
May 30, 2013
This looks fab, Suzanne! I wish I lived by you as I'd come and barter for a piece. :)
Tarragon
May 30, 2013
Unbelievable - I loved blackout cake although haven't had it in years, I love semifreddo, and I love chocolate - can't wait to try!
aargersi
May 30, 2013
Oh yum on this - if there is one thing I know it is to try your cakes because they are delicious!!! This one looks amazing. So I will try it!
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