How To make Black Out Cake
CAKE:
3/4 c Butter, softened
3 ts Baking soda
3 c Sugar
3 Eggs
1/2 ts Salt
3/4 c Buttermilk
1 1/3 c Boiling water
4 oz Unsweetned chocolate, melted
3 c Flour
3/4 c Roasted almonds, diced
2 ts Vanilla extract
CHOCOLATE GANACHE:
18 oz Semisweet choclatechips(3cup
1 1/2 c Heavy cream
1 ts Vanilla
2 tb Butter,cut up
1.Preheat oven to 350 F. grease 2 nine inch round cake pans. Dust with
flour, tap out excess. 2.In a large bowl, beat together butter and sugar with electric mixer or medium speed until light and fluffy,1-2 minutes. add eggs and vanilla and beat until well blended. add chocolate and beat 1-2 minutes. 3.Mix together flour, baking soda and salt. Add to chocolate mixture in two additions alternately with buttermilk. Beat until well blended. With mixer on low speed, add boiling water and beat until smooth( batter will be thin) Pour batter into prepared pans. 4.Bake 35-40 minutes, or until a cake tester inserted in the center comes out clean. Let cool in pans 10 minutes, then unmold onto racks and let cool completely. 5.Make Chocolate Ganache:In a 2 qart glass measure, combine chocolate chips and heavy cream. Heat in a microwave oven on HIGH 3 minutes, or until melted and smooth when stirred. Stir in butter and vanilla. 6.Cover and refrigerate 1 hour, or until ganache holds its shape and is thick enough to spread on cake. 7.Cover a cake layer with a little more than 1/3 of chocolate ganache. Set second layer on top. Frost top and sides of cake with remaining ganache. Press almonds into side of cake. Refrigerate cake 3-4 hours, or until ganache is firm, before serving.
How To make Black Out Cake's Videos
Brooklyn Blackout Cake
Layers of soft chocolate cake, silky chocolate pudding filling, surrounded by chocolate fudge frosting topped with chocolate crumbs is this Brooklyn Blackout Cake. If that wasn’t enough, it’s gluten free, nut free, egg free and easily vegan!
Full recipe at
Guys this is my favorite cake…EVER!
Blackout Cake has been my favorite cake since I was a small child. Every time there was a birthday this was the cake I wanted.
But the history of this cake is even more personal to me.
WHERE DID THE BROOKLYN BLACKOUT CAKE GET ITS NAME?
The blackout cake was invented by a bakery in Brooklyn called, Ebinger’s. Most likely it was invited in 1898 when the bakery opened its doors but the name really made the cake famous during WWII.
The story goes, it was named after the mandatory blackouts to protect the naval yard in Brooklyn.
Sadly the bakery went bankrupt in 1972 and the family kept the recipes locked away and a secret.
EBINGER’S BAKERY AND MY FAMILY
But what’s even more amazing to me is this personal connection.
Sadly I was not able to ever experience Ebinger’s Blackout Cake since the bakery closed before I was born.
BUT…my dad lived in Brooklyn, 2 blocks away from Ebinger’s until he was 12 years old.
The blackout cake was my grandma’s favorite…well that and the coconut custard pie.
My grandma, dad and aunt would walk to the bakery to get the cake. It of course became my dad’s and aunt’s favorite as well.
A slice of Brooklyn Blackout Cake sits in focus while the rest of the cake sits behind, slightly out of focus.
MY VERSION OF EBINGER’S BROOKLYN BLACKOUT CAKE
I of course never was able to taste the real thing but I know the details. Soft chocolate cake. Chocolate pudding center with chocolate fudge frosting covered in chocolate crumbs.
This cake is my version of Ebinger’s Brooklyn Blackout Cake!
And although it is not the real deal, my dad and aunt love it.
Sadly my dad’s mom passed away before I attempted to make this cake. But I truly think she would have loved my version as well.
A fork cuts into the chocolate cake and into the ganache filling that separates the two layers.
TIPS FOR MAKING BROOKLYN BLACKOUT CAKE
MAKE THE PUDDING THE DAY BEFORE
Although this cake isn’t difficult to make, it is time consuming.
You need to make chocolate pudding and then have it cool and thicken so that you can use it in the center of your cake.
The best way for this to be thick enough to spread so it doesn’t ooze out of the cake is to make the pudding the day before the cake.
This way when you need to assemble your cake, the pudding is super thick and easy to work with.
MAKE THE FUDGE FROSTING THE DAY BEFORE AS WELL
You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process.
If you do make the frosting ahead of time, store it in a bowl covered with plastic wrap in the fridge.
If it is too thick to work with the next day, pop the bowl of frosting in the microwave (without the plastic wrap) and heat it in 5 second increments, stirring after each time, until it is soft enough to spread.
THE CHOCOLATE CAKE
Since we’re dealing with gluten free, of course this cake will taste better made the same day.
If you can’t make the cake layers the same day, assemble the entire cake the night before and keep it in a dome in the fridge uncut.
Take the cake out about 15-20 minutes before cutting. Wrap any extras well and store in the fridge.
Since the center is a pudding layer, the cake really only will last 2-3 days tops before going bad.
A perfect dark slice of Brooklyn Blackout Cake sits ready to be enjoyed.
CAN THIS CAKE BE VEGAN?
Yes it absolutely can!!! Follow these few steps to ensure it’s vegan:
Use a gluten free flour that’s free from dairy.
Make sure to use vegan baking sticks instead of butter.
Instead of dairy milk, use your non dairy milk of choice.
Read the labels to ensure the chocolate chips you melt into the pudding are gf/vegan.
Hands use a fork to cut through the delicious Brooklyn Blackout Cake.
WHAT IF I CAN’T HAVE CORNSTARCH?
If you’re allergic to cornstarch follow these steps to make this recipe without it:
Use my wacky cake recipe and double it- Divide the batter evenly between two cake pans and bake for a total of 45 minutes.
Use gf flour in the pudding recipe- Instead of cornstarch mixed with water, use 4 tablespoons of gluten free flour to thicken the pudding. You will most likely need to use an immersion blender at the end to try to eliminate any flour lumps that may form and the pudding will have a slightly different flavor.
A BLACKOUT YOU’LL LOVE
This is the kind of blackout I could go for any day of the week!
This cake is so incredible and a definite show stopper! It’s decadence in every bite while still being gluten free, nut free, egg free and easily vegan!
Hope it becomes a special tradition in your family the way it is in mine! Enjoy!
Grant’s Brooklyn Black Out Cake
Sheet cakes are a super practical and delicious dessert for a crowd but I wanted to give them an update! This is what I like to call a “chic cake!” Not only is it the easiest cake to make but, it will feed a big crowd!
For more follow the hashtag #RachaelRayShow
Stop by and try our delicious BLACKOUT CAKE this weekend!
Blackout Cake
A delicious dark, rich chocolate cake!
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???? black out Cake #cake #shorts
VEGAN BROOKLYN CHOCOLATE BLACKOUT CAKE | My Vibrant Kitchen
Happy Monday! Today I'm sharing with you my vegan Brooklyn chocolate blackout cake.
It's the most chocolaty chocolate cake I've ever tried! A rich & moist chocolate sponge, filled with chocolate pudding, iced with whipped chocolate ganache and then finally topped with chocolate cake crumbs!
Full recipe on the blog:
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