Brooklyn Blackout Cake from The Inn at Newport Ranch
Perched on dramatic cliffs above the Mendocino Coast, The Inn at Newport Ranch occupies one of Northern California’s most spectacular settings. This working ranch turned luxury retreat encompasses 2,000 acres of rolling pastures, ancient redwood groves, and a rugged coastline where the Pacific crashes against towering sea stacks. Founded by New York Tri-State native Will Jackson, who answered a Wall Street Journal ad for California ranch land in 1985, the property maintains its rustic elegance with hand-hewn timber lodges and panoramic ocean views.
The inn’s kitchen reflects the same commitment to excellence found throughout the property, with a focus on local ingredients and refined techniques. One dessert that became a guest favorite during the inn’s early years was the Brooklyn Blackout Cake—a recipe that bridges coasts and decades with its rich chocolate indulgence.
Born at Brooklyn’s Ebinger’s Bakery in 1942 during World War II blackout drills, this intensely chocolatey creation earned its dramatic name from its completely dark appearance—every surface covered in chocolate cake crumbs. While Ebinger’s closed in 1972, the cake’s legend lives on.
The inn’s version respectfully adapted this Brooklyn classic, swapping the traditional pudding filling and fudge frosting for a luxurious ganache that’s both easier to work with and incredibly moist. The result captures the original’s indulgent spirit while being much more forgiving for home bakers.
Whether you choose the traditional presentation with complete crumb coating, a simplified version with crumbs only on top, or leave it smooth entirely, the cake delivers on both flavor and visual impact.
Brooklyn Blackout Cake
Courtesy of The Inn at Newport Ranch
Makes 8 to 12 servings
Ingredients
For the cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2½ cups plus 2 tablespoons granulated sugar
- 4 large eggs
- 3¼ cups all-purpose flour
- 1 cup Dutch-processed cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 2 teaspoons salt
- 2 cups plus 3 tablespoons hot water
For the chocolate ganache:
- 6 cups dark chocolate baking chips (2.2 lbs. of dark chocolate)
- 4¼ cups heavy cream
- 1 cup glucose syrup or light corn syrup
- ½ teaspoon salt
Directions
Make the cake:
Preheat the oven to 350°F. Grease two 9-inch round cake pans and line them with parchment paper.
Place the cocoa powder in a large bowl. Gradually whisk in hot water until smooth and slightly thickened. Set aside to cool slightly.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
Alternately add the dry ingredients and the cocoa mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean and the cake springs back when lightly touched.
Cool the cake in the pans for 15 minutes, then turn them out onto wire racks to cool completely.
Make the ganache:
Melt the chocolate in a double boiler, stirring until smooth.
In a saucepan, heat the cream, glucose syrup, and salt until steaming. Pour over the melted chocolate and whisk until completely smooth and glossy.
Pour the ganache into a shallow pan and refrigerate for 1 hour or until firm enough to spread.
Assemble the cake (traditional 3-layer version):
Using a long, serrated knife, carefully split each cake horizontally to create 4 layers total.
Reserve one layer for crumbs. Crumble finely by hand or pulse in a food processor.
Place one cake layer on a serving plate; spread on a thick layer of ganache (about 3/8 inch).
Add a second cake layer, more ganache, then the third layer.
Coat the entire cake with the remaining ganache.
Press cake crumbs into the ganache on all surfaces (traditional), or just on top for a simpler presentation.
Assemble the cake (simplified 2-layer version):
Place one cake layer on a serving plate.
Spread with a thick layer of ganache.
Top with the second layer.
Coat the top and sides with the remaining ganache
Tips:
- Blooming the cocoa with hot water intensifies the chocolate flavor.
- The ganache will keep the cake moist for several days when covered.
- Store covered in refrigerator; bring to room temperature 30 minutes before serving.