Question 1

Why is it called blackout cake?

Accepted Answer

According to an article printed in the New York Times in 1969, the cake got its name from the blackout drills that were done in WWII. This was done to prevent the enemy from seeing the battleships that were departing from the Brooklyn Navy Yard. It was right around that time when Ebinger's Bakery in Brooklyn started selling their legendary chocolate cake baked with dark chocolate chips and cake crumbs on the outside. Thus, the name stuck just like the cake crumbs.

Question 2

What is the difference between regular and Belgian chocolate?

Accepted Answer

Food critics and historians say that Belgian chocolate came first, for one thing, and that they introduced it to the Swiss. But the preference is subjective. The Mayor of Zurich brought the recipe back from Brussels in 1697 according to stories. But the scientific facts say that Belgian chocolate icing has a higher cocoa content, but Swiss chocolate has a creamier texture and milder flavor. So, experts can agree that dark chocolate is typically Belgian and milk chocolate is Swiss.

Question 3

Why do you add coffee to chocolate cake?

Accepted Answer

Although cocoa and coffee are both bitter on their own, mix them together and you will get the most wonderful and rich chocolate flavor. Coffee intensifies the flavor in any dish made with chocolate because it increases your sensitivity to sweet flavors and decreases your sensitivity to bitter flavors. But it will not make your chocolate taste like coffee.

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