Prep 30 mins
Cook 45 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!
- 118.29 ml unsweetened dutch cocoa powder
- 29.58 ml boiling water
- 56.69 g unsweetened chocolate, chopped
- 177.44 ml milk
- 236.59 ml sweet butter, slightly softened
- 473.18 ml sugar
- 4 large eggs, separated
- 9.85 ml vanilla extract
- 473.18 ml flour
- 4.92 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 14.79 ml unsweetened dutch cocoa powder
- 8.62 ml unsweetened dutch cocoa powder
- 473.18 ml boiling water
- 177.44 ml sugar
- 14.79 ml sugar
- 2.46 ml sugar
- 28.34 g bittersweet chocolate, chopped
- 29.58 ml cornstarch, dissolved in
- 14.79 ml cold water
- 1.23 ml salt
- 4.92 ml vanilla extract
- 29.58 ml sweet butter
- 340.19 g semisweet chocolate, chopped
- 177.48 ml sweet butter
- 118.29 ml hot water
- 14.79 ml light corn syrup
- 14.79 ml vanilla extract
- Preheat the oven to 375 degrees F.
- Butter and lightly flour two 8-inch round cake pans.
- Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to form a paste.
- Combine the chocolate and milk in a small saucepan over medium heat.
- Stir frequently until the chocolate melts, about 3 minutes.
- 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 an stir for 1 minute.
- Remove and set aside to cool until tepid.
- In the bowl of a mixer, cream the butter and sugar together.
- Beat in the egg yolks, one at a time, and add the vanilla.
- Slowly stir in the chocolate mixture.
- Combine the flour, baking powder, baking soda and salt.
- Using a spatula or a wooden spoon, slowly add the flour mixture to the chocolate mixture.
- Fold until just mixed.
- In another bowl, whisk the egg whites until soft peaks form.
- Using a rubber spatula, gently fold the egg whites into the batter.
- Divide the batter between the prepared pans.
- Bake until a toothpick inserted in the center of a cakes comes out clean, about 45 minutes.
- Cool the cakes in the pans on a rack for 15 minutes.
- Gently remove the cakes from the pans and continue to cool.
- While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
- Stir in the sugar and chocolate.
- Add the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
- Boil for 1 minute.
- Remove the pan from the heat and whisk in the vanilla and butter.
- Transfer the mixture to a bowl, cover, and refrigerate until cool.
- Make the frosting: Melt the chocolate in a double boiler over hot, not simmering, water, stirring until smooth.
- Remove the top of the double boiler from the heat and whisk in the butter, 1 tablespoon at a time.
- Return the top to the hat, if necessary, to melt the butter.
- Whisk in the hot water all at once and whisk until smooth.
- Whisk in the corn syrup and vanilla.
- Cover and refrigerate for up to 15 minutes prior to using.
- Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to form 4 layers.
- Set 1 layer aside.
- Place 1 layer on a cake round or plate.
- Generously swath the layer with 1/3 of the filling.
- Add the second layer and repeat.
- Set the third layer on top.
- Quickly apply a layer of frosting to the top and the sides of the cake.
- Refrigerate for 10 minutes.
- Meanwhile, crumble the remaining cake layer.
- Apply the remaining frosting to the cake.
- Sprinkle it liberally with the cake crumbs.
- Serve the cake within 24 hours, store in a cool place.
- Note: The filling ingredients make for a very runny filling, which is how a real Ebinger's cake should be.
- For those who desire a less syrupy consistency, they can stir in an additional 1 to 2 tablespoons of cornstarch.
Everyone who loves chocolate has got to try this one!!! This is so chocolatey and delicious! The little bit of extra time it takes to make this is definitley worth it! The frosting is especially good. Made this exactly as stated except had to unexpectedly run out after the frosting was made, so I had it in the frig a lot longer than 15 minutes. When I got back it had hardened, so I microwaved it just long enough to soften to frosting consistency. I also used the 2 extra T.'s of cornstarch for the filling to make it more pudding-like.
What an extremely delicious CHOCOLATE CHOCOLATE CHOCOLATE cake!! Did I say chocolate??? Though the cake has over 40 directing steps, it really wasn't too difficult to make. I made this cake for my boyfriend, who used to frequent Ebingers with his parents as a young boy in Brooklyn...boy oh boy was he impressed! I added the extra 2T of cornstarch to the pudding mixture, it was way to runny for anyone's liking...the 2T totally solved the problem. I also divided the pudding mixture into halves rather than thirds, as I read the directions beforehand and realized that something wasn't quite making sense with the last 1/3 of pudding. I could not believe how incredibly chocolatey the cake was, and neither could the boyfriend. I think that this was mainly due to the brands of chocolate I used...scharffen-berger and lindt make for an overwhelming taste. He was a huge fan despite the intensity of the chocolate flavor, and did say that it tasted just like good ol' Ebingers!
For those of us who grew up on Ebinger's cakes, I can't wait to make this cake. It was a 5 star in my childhood, and hope it will be a 5 star now when I make it. My favorite Ebinger cake was the buttercream cake with chocolate icing and almonds. Does anyone have that recipe