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.. that just so happens to be vegan ???? | Cupcake Jemma
Do you want to make the fudgiest, most decadent chocolate cake ever.. that just so happens to be vegan?! YOU'RE IN THE RIGHT PLACE! The wonderful Richard of School Night Vegan came over to show us just how it's done from his fabulous new book - Anything You Can Cook.. I Can Cook Vegan!
GRAB A COPY OF RICHARD'S BOOK HERE ????????
2x 20cm Spring Form Tins
CHOCOLATE SPONGE
160g vegan butter, melted
115g vegetable oil
150g soy milk
2 tsp rice vinegar
1 tbsp espresso powder
1 tsp vanilla
1 ½ tsp psyllium husk powder
270g light soft brown sugar
120g boiling water
230g plain flour
1 tsp bicarb
2 tsp baking powder
80g cocoa powder
½ tsp salt
CHOCOLATE CUSTARD
250g caster sugar
520g soy milk
150g Choc 54%
50g cornflour
1 tbsp cocoa powder
1 tbsp espresso powder
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Stop by and try our delicious BLACKOUT CAKE this weekend!
Yes you did read that correctly - a VEGAN Brooklyn Blackout Cake. This Thursday, 4pm ????????????
Chocolate Blackout Cake is Out of This World!
If you're looking for a decadent chocolate cake to make, look not further than the Chocolate Blackout Cake. This New York based dessert dating back to WW2 is 3 layers of chocolate cake, with choclate frosting, chocolate glaze and chocolate crumbs... Really, this is what you need to feed your chocolate craving.
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The original recipe located here:
Ebinger’s Blackout Cake
For the full recipe, click the link below!
Ebinger’s Blackout Cake is the chocolatey, moist and legendary cake from the popular Brooklyn bakery that disappeared in 1972. Lives up to the hype!
CLICK HERE for the recipe!
World's Best Blackout Cake - Cake Walk Studio
Here I present my signature chocolate blackout cake.
I will make this recipe cakewalk for you.
This cake is chocolaty, fudgy and super moist.
Please try it and give me your feedback.
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Perfect Chocolate Ganache