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How To make Ebingers All Chocolate Blackout Cake
CAKE:
1/2 c Unsweetened Cocoa
2 tb Boiling water
2 oz Unsweetened Chocolate,chop
3/4 c Milk
1 c Butter, Softened (2 sticks)
2 c Sugar
4 lg Eggs, separated
2 ts Vanilla extract
2 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Salt
FILLING(SEE NOTE:
1 tb +1 3/4 t cocoa powder
2 c Boiling water
3/4 c + 1 T + 1/2 t sugar
1 oz Bittersweet chocolate, chop
2 tb Cornstarch dissolved in 1 T
Of cold water 1/4 ts Salt
1 ts Vanilla extract
2 tb Butter
FROSTING:
12 oz Semisweet Chocolate, chopped
12 tb 1 1/2 sticks unsalted butter
1/2 c Hot water
1 tb Light corn syrup
1 tb Vanilla extract
1. Preheat oven to 375, prepare 2 8" pans (grease & flour) 2. Make the
cake: Place cocoa in bowl and whisk in boiling water to form a paste. 3. combine chocolate and milk in small saucepan over medium heat. Stir frequently until chocolate melts. Remove from heat, whisk a small amount of the hot chocolate milk into the cocoa paste to warm it. Whisk the cocoa mixture into the milk mixture. return the pan to medium heat and stir for 1 minute. Remove and set aside to cool until tepid. 4. in mixing bowl, cream butter and sugar together. beat in the egg yolks, one at a time, add the vanilla. Slowly stir in chocolate mixture. 5. Combine the flour, baking powder, baking soda and salt. Using a spatula add the flour mix to the chocolate mixture. Fold in until just mixed. 6. in another bowl whisk egg whites to form soft peaks. fold into batter, Divide the batter into the two pans. Bake until toothpick comes out clean of center about 45 minutes. Cool on rack for 15 minutes. 7. While cake is baking make the filling: combine the cocoa and boiling water in a small saucepan over low heat. Stir in sugar and chocolate. Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring continuously. Boil for 1 minute. Remove from heat and whisk vanilla and butter. Transfer mix to a bowl, cover and refrigerate until cool. 8. Make the frosting: melt chocolate in double boiler over hot, NOT SIMMERING, water, stirring until smooth. Whisk in butter 1 tablespoon at a time. Remove from heat. 9. Whisk in hot water all at once and whisk until smooth. whisk in corn syrup and vanilla. Cover and refrigerate for up to 15 minutes prior to using. 10. Assemble the cake: Slice each layer to form 4 layers, set 1 layer aside. Place 1 layer on a cake plate. Generously swath the layer with 1/3 of the filling. Add the second layer and repeat. Set the third layer on top and quickly apply a layer of frosting to the topand the sides of the cake. Refrigerate for 10 minutes. 11. Crumble the remaining cake layer. apply the remaining frosting to the cake. Sprinkle liberally with the cake crumbs. Servethe cake within 24 hours. Store in a cool place. NOTE: Ingredients make a runny filling
that's OK. In fridge it hardens up.
How To make Ebingers All Chocolate Blackout Cake's Videos
Chocolate Blackout Cake - Coooking With Grandpa
Hello everyone! Today we're making a chocolate blackout cake for Grandpa's birthday! Again, we recommend using a scale, but we have the volume measurements listed. Hope you enjoy!
Ingredients:
Sponge Cake-
Whole Egg - 3 eggs (6 oz)
Egg Yolk - 4 yolks (3 oz)
Sugar - 1 3/4 cup (12 oz)
Vanilla - 6 mL (1 1/4 tsp)
Boiling water - 3 oz
Cake Flour - 2 1/2 cup (10 1/2 oz)
Baking Powder - 1 1/8 tsp (5.3 g)
Bitter Chocolate - 2/3 cup (3 oz)
Milk - 3/4 cup (6 oz)
Sugar - 1/2 cup (3oz)
Salt - 1/2 tsp (2.7 g)
Sugar- 2 1/4 cups (15 3/4 oz) }
Water- 15 3/4 oz }
Salt- 1 1/4 tsp (5.2 g) } Bring to a boil (1st 5 ing.)
Butter, Unsalted- 1 stick (4 oz) }
Corn Syrup- 3 3/4 oz (1/3 cup) }
Cocoa- 1/3 cup (1 1/2 oz) }
Cornstarch- 10 tbsp (75 g) } Temper into above
Vanilla- 1 Tsp (5 mL) }
Watch this video for procedure for filling -
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!
Ben Starr's Chocolate Blackout Cake
WARNING: A tantrum or two may transpire in this video!!! Ben Starr shows you an easy way to create the famous sinfully chocolate dessert...a dark chocolate cake frosted with chocolate pudding, and finished with chocolate cake crumbs.
brooklyn blackout cake
Delicious, rich, pudding-frosted chocolate cake!
Full post and recipe: httsp://jackiesdelights.net/brooklyn-blackout/
Ingredients:
For the Pudding:
1 ½ cups whole milk
1 ¾ cups granulated sugar
1 tbsp corn syrup
½ cup cocoa powder
1/3 cup corn starch
¼ cup hot water
3 tbsp butter, diced
1 tsp vanilla
For the Cake:
2 sticks butter
1 ¼ cups granulated sugar
3 eggs, room temp
1 tbsp vanilla
1/2 cup cocoa powder
1/2 cup hot water
2 cups all-purpose flour
¾ tsp baking soda
¾ tsp baking powder
1 tsp salt
2/3 cup sour cream
Directions:
1. Make the Pudding: Heat the whole milk, sugar, corn syrup and cocoa powder over in a skillet over medium-high heat, whisking occasionally. In a separate bowl, whisk together the hot water and corn starch. Once the milk mixture boils, add the corn starch mixture and whisk constantly. After a couple minutes, the pudding should significantly thicken. Allow to boil for a minute, then remove from heat. Add the butter and vanilla, mix, then cover and place in the fridge. Allow to cool for about 4 hours, or overnight.
2. Make the Cake: Preheat the oven to 350ºF and grease two 8-inch cake pans.
3. In a small skillet, melt butter and sugar together. Allow to boil, then place mixture in a standing mixer. Whip for about 5 minutes, until thick. Now add the eggs, then the vanilla.
4. In a small bowl, mix the cocoa powder and water together. Add the chocolate to the to the butter mixture. Now, add one cup of flour, the baking soda, baking powder, and salt to the mixture. Next, add the sour cream, then the rest of the flour.
5. Divide batter into the two cake pans. Bake for about 30 minutes, or until an inserted toothpick comes out clean.
Music:
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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RICHARD: @schoolnightvegan
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:
SUBSCRIBE for lots of tasty & easy vegan recipes!
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