1/4 Photos of All-Chocolate Blackout Cake from Ebinger's
1 hr 15 mins
New Yorkers (especially Brooklynites) will wax nostaligic over this intensely chocolate cake. I remember having a piece as a little girl and I have never forgotten how wonderful and rich that little piece was. You will get a lot of utensils dirty making this cake, and it has a lot of preparation steps, but it is so worth it!
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Units: US | Metric
- 1/2 cup unsweetened dutch cocoa powder
- 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, chopped
- 3/4 cup milk
- 1 cup sweet butter, slightly softened
- 2 cups sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened dutch cocoa powder
- 1 3/4 teaspoons unsweetened dutch cocoa powder
- 2 cups boiling water
- 3/4 cup sugar
- 1 tablespoon sugar
- 1/2 teaspoon sugar
- 1 ounce bittersweet chocolate, chopped
- 2 tablespoons cornstarch, dissolved in
- 1 tablespoon cold water
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons sweet butter
- 1Preheat the oven to 375 degrees F.
- 2Butter and lightly flour two 8-inch round cake pans.
- 3Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
- 4Combine the chocolate and milk in a small saucepan over medium heat.
- 5Stir frequently until the chocolate melts, about 3 minutes.
- 6Remove from heat.
- 7Whisk a small amount of the hot chocolate milk into the cocoa paste to warm it.
- 8Whisk the cocoa mixture into the milk mixture.
- 9Return the pan to medium heat an stir for 1 minute.
- 10Remove and set aside to cool until tepid.
- 11In the bowl of a mixer, cream the butter and sugar together.
- 12Beat in the egg yolks, one at a time, and add the vanilla.
- 13Slowly stir in the chocolate mixture.
- 14Combine the flour, baking powder, baking soda and salt.
- 15Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
- 16Fold until just mixed.
- 17In another bowl, whisk the egg whites until soft peaks form.
- 18Using a rubber spatula, gently fold the egg whites into the batter.
- 19Divide the batter between the prepared pans.
- 20Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes.
- 21Cool the cakes in the pans on a rack for 15 minutes.
- 22Gently remove the cakes from the pans and continue to cool.
- 23While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
- 24Stir in the sugar and chocolate.
- 25Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
- 26Boil for 1 minute.
- 27Remove the pan from the heat and whisk in the vanilla and butter.
- 28Transfer the mixture to a bowl, cover, and refrigerate until cool.
- 29Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.
- 30Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time.
- 31Return the top to the hat, if necessary, to melt the butter.
- 32Whisk in the hot water all at once and whisk until smooth.
- 33Whisk in the corn syrup and vanilla.
- 34Cover and refrigerate for up to 15 minutes prior to using.
- 35Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers.
- 36Set 1 layer aside.
- 37Place 1 layer on a cake round or plate.
- 38Generously swath the layer with 1/3 of the filling.
- 39Add the second layer and repeat.
- 40Set the third layer on top.
- 41Quickly apply a layer of frosting to the top and the sides of the cake.
- 42Refrigerate for 10 minutes.
- 43Meanwhile, crumble the remaining cake layer.
- 44Apply the remaining frosting to the cake.
- 45Sprinkle it liberally with the cake crumbs.
- 46Serve the cake within 24 hours, store in a cool place.
- 47Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be.
- 48For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.
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Nutritional Facts for All-Chocolate Blackout Cake from Ebinger's
Serving Size: 1 (282 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 889.5
- Calories from Fat 533
- Total Fat 59.2 g
- Saturated Fat 36.4 g
- Cholesterol 168.5 mg
- Sodium 510.4 mg
- Total Carbohydrate 95.2 g
- Dietary Fiber 9.1 g
- Sugars 57.9 g
- Protein 12.2 g